Chapin CSA

PICKUP EVERY TUESDAY (3:30-5:30pm)

[chapincsa]

Crispy Jerusalem Artichokes with Aged Balsamic

INGREDIENTS

2 tablespoons olive oil

2 pounds small Jerusalem artichokes (sunchokes), scrubbed, quartered

Kosher salt and freshly ground black pepper

4 sprigs rosemary

¼ cup (½ stick) unsalted butter

3 tablespoons aged balsamic vinegar

RECIPE PREPARATION

Heat oil in a large skillet, preferably cast iron (you’ll need a lid), over medium-high heat. Add Jerusalem artichokes and ¼ cup water and season with salt and pepper. Cover and cook, stirring occasionally, until Jerusalem artichokes are fork-tender, 8–10 minutes.

Uncover skillet and cook, stirring occasionally, until water is evaporated and Jerusalem artichokes begin to brown and crisp, 8–10 minutes longer; transfer to a platter.

Add rosemary and butter to skillet and cook, stirring often, until butter foams, then browns, about 4 minutes.

Remove skillet from heat and stir in vinegar, scraping up any browned bits. Spoon brown butter sauce and rosemary over Jerusalem artichokes.

[chapincsa]

12/11 Menu

Choice of parsnip or parsley roots - Migliorelli Farm, LLC Green Kale - Paffenroth Gardens Jerusalem Artichoke - Paffenroth Gardens Black Spanish Radish - MX Morningstar Farm Honeycrisp Apple - Samascott Orchards Brussel Sprou†s - Migliorelli Farm, LLC

[chapincsa]

12/4 Menu

Purple Carrots - Poughkeepsie Farm Project Baguette Bread - Hawthorne Valley Bakery Maple Syrup - Eleanors Best & Mercurio Farms Red Beets - Migliorelli Farm, LLC Oyster Mushroom - Bulich Mushroom Co. Inc. Butternut Squash - Blue Star Farm

[chapincsa]

11/27 Menu

mushroom Cabbage Radicchio Tomato Carrots

[chapincsa]

Chocolate Beet Cupcakes with Sour Cream Ganache Frosting

Ingredients

1 1/4 cups all-purpose flour

3/4 cup Dutch-process cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 1/3 cups sugar

3/4 cup beet purée (see Recipe Note)

1/2 cup buttermilk

4 tablespoons unsalted butter, melted, plus more for the pan

2 ounces bittersweet chocolate, melted

2 large eggs, at room temperature

For the frosting:

8 ounces semi sweet chocolate, chopped, melted

1 tablespoon sugar

Pinch kosher salt

1/2 cup sour cream

Instruction: 

Preheat oven to 350°F and line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a large bowl, whisk together the sugar, beet purée, buttermilk, butter, chocolate, and eggs. Fold the dry ingredients into the wet.

Divide the batter evenly between prepared cups. Bake until the tops are puffed and a toothpick inserted into the center comes out with moist crumbs, 22 to 25 minutes. Transfer cupcakes to a rack to cool completely. Frost as desired.

To make the frosting:

In a large bowl, whisk together the melted chocolate and the sugar and salt until smooth. Stir in the sour cream. Use immediately.

Recipe Notes: 

For more information on roasting beets, follow this guide. You'll need 2 small beets to get 3/4 cup purée. Place the roasted, peeled beets in a food processor and purée until smooth.

[chapincsa]

11/13 Menu

• Sage- Sparrowbush Farm/Markristo Farm

• Unsalted Butter - Ronnybrook Farm Dairy

• Red Beets - Migliorelli Farm

• Acorn Squash - Samscott Orchard 

• Purple Yam - Sparrowbush Farm

• Honeycrisp Apples- Samscott Orchard 

• Yukon Gold Potato - Paffenroth Gardens 

[chapincsa]

Sweet Potato Feta Quinoa Bowls

Ingredients: 

• medium sweet potatoes

• extra-virgin olive oil

• kosher salt

• freshly ground black pepper

• 2 cups baby spinach

• 1 cup of cooked quinoa 

• 1/2 cup cooked chickpeas

• 1/3 cup crumbled feta cheese

• 1/4 cup thinly sliced red cabbage

• 1/4 cup whole raw almonds

• 2 thinly sliced green onions (aka scallions)

• Juice of 1/2 lemon

Instruction: 

1. Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with a drizzle of olive oil and a few pinches of salt and pepper. Roast until golden brown, 25 to 35 minutes.

Tip: 

If you like, add some spice to your sweet potatoes. Toss them with chili powder or a combination of cumin and coriander before you roast them.

Toss the roasted sweet potatoes with the chickpeas, quinoa, scallions, cabbage, feta, almonds, and salad greens. Drizzle with olive oil, the lemon juice, and pinches of salt and pepper, to taste. Toss and serve in bowls.

[chapincsa]

11/6 Menu

• Orange Carrots - MX Morningstar Farm

• Red Swiss Chard - Migliorelli Farm, LLC

• Siberian Kale - Paffenroth Gardens

• Bosc Pears - Migliorelli Farm, LLC

• Purple Napa Cabbage - Common Hands Farm

• Sweet Fingerling Potato - MX Morningstar Farm

• Spinach - Markristo Farm

[chapincsa]

White Skillet Pizza with Spring Greens and an Egg

INGREDIENTS

2 garlic cloves, finely grated

⅓ cup olive oil

12 ounces grated low-moisture mozzarella (about 3 cups)

5½ ounces grated Fontina (about 2 cups)

All-purpose flour (for dusting)

1 pound 6 ounces store-bought pizza dough, halved, room temperature

Cornmeal (for sprinkling)

Kosher salt, freshly ground pepper

3 spring onions, thinly sliced, divided

4 ounces young broccoli rabe (about half a bunch), trimmed, divided, or 3 cups torn Tuscan kale or Swiss chard, divided

8 oil-packed anchovy fillets (optional), divided

2 large eggs

Finely grated Parmesan (for serving)

1½ teaspoons finely chopped oregano, divided

1 lemon

RECIPE PREPARATION

1. Place a rack in upper third of oven; preheat to 500°. Place a 12" cast-iron skillet in oven and preheat 10 minutes.

2. Meanwhile, mix garlic and oil in a small bowl. Mix mozzarella and Fontina in a medium bowl.

3. Using lightly floured hands, stretch 1 piece of dough out on a lightly floured surface to an 11" round.

4. Remove skillet from oven and sprinkle pan with cornmeal (enough to cover most of the surface). Carefully set dough snugly in pan; it’s okay if some of the dough overlaps. Brush dough with garlic-oil (you won’t need all of it); season with salt and pepper. Top dough with 2 cups cheese mixture, half of spring onions, half of broccoli rabe, and 4 anchovies, if using. Top with another ½ cup cheese mixture; season with more pepper.

5. Bake pizza until crust is beginning to turn golden and cheese is melted, 6–8 minutes. Crack 1 egg into center of pizza; season with salt. Continue to bake until whites are just set and crust is golden brown, 5–6 minutes.

6. Transfer pizza to a cutting board and brush edges with more garlic-oil (reserve remaining garlic-oil for second pizza). Top pizza with Parmesan and half of oregano. Using a microplane, grate a little bit of lemon zest over top of pie.

7. Sprinkle cast-iron pan with cornmeal and make a second pizza with remaining dough and toppings.

[chapincsa]

10/30 Menu

• collard green : Markristo Farm

• broccoli rabe : Markristo Farm

• mushroom : Bulich Mushroom Co. Inc.

• garlic : Sun Sprout Farm

• leek : Poughkeepsie Farm Project

• potato : MX Morningstar Farm

• pumpkin : Samascott Orchards

• yogurt : Ronnybrook Farm Dairy

• apple Cider : Samascott Orchards

[chapincsa]

Roasted Acorn Squash Salad

Squash

1 small acorn squash

1 tablespoon olive oil

1/4 teaspoon sea salt

Dressing

1/2 cup pecan pieces

1/4 cup olive oil (or pecan oil, if available)

2 tablespoons apple cider vinegar

1 tablespoon maple syrup

1/4 teaspoon sea salt

Salad

3 to 4 handfuls baby spinach

1 1/2 cups cooked farro

1 medium shallot, thinly sliced

1 ounces crumbled goat cheese

1. Preheat oven to 425˚F. Slice a small part of one of the sides of the squash to create a base. Trim the ends from the squash, cut it in half lengthwise and scoop out the sides. Place the cut-sides down and cut the squash into ¼” thick slices. Place on a sheet tray and toss with olive oil and salt. Roast until the squash and peels are tender, 30 to 40 minutes

2. While the squash is roasting, heat a small skillet over medium heat. Add the pecans and toast, shaking the pan, until the nuts are fragrant. Transfer to 1/3 cup of the pecans bowl to a bowl and save the remaining pecans to use as a topping. Add the olive oil, vinegar, maple syrup, and salt while the nuts are still warm. Stir vigorously and set aside

3. In a large bowl combine the spinach, cooked farro, shallot, half the squash, and half the dressing. Toss to combine the salad then lay the remaining squash on top of the salad. Drizzle with remaining dressing and sprinkle with goat cheese and remaining toasted pecans before serving.

Recipe by naturallyella

[chapincsa]

Momofuku’s Roasted Brussel Sprouts

INGREDIENTS

2 pounds Brussels sprouts

2 tablespoons olive oil

Kung Pao sauce

2 tablespoons reduced-sodium tamari* or soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

2 teaspoons toasted sesame oil

½ to 2 teaspoons sriracha, to taste

2 cloves garlic, pressed or minced

Garnishes

⅓ cup roasted peanuts (either salted or unsalted)

⅓ cup chopped green onion (both green and white parts), about 3 green onions

2 tablespoons fresh cilantro leaves, chopped (optional)

Red pepper flakes (optional)

1. To prepare the Brussels sprouts: Preheat oven to 400 degrees Fahrenheit. Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in half lengthwise.

2. Transfer the sprouts to a large, rimmed baking sheet (I covered mine in parchment paper first for easy cleanup), then toss them with about 2 tablespoons olive oil, until they are coated with a light, even layer of oil. Arrange the sprouts in an even layer, flat sides down, and roast for 25 to 30 minutes, tossing halfway, until they are tender and deeply caramelized on the edges.

3. Meanwhile, to prepare the sauce: In your smallest saucepan, add the tamari or soy sauce, honey or maple syrup, rice vinegar, sesame oil, ½ teaspoon sriracha and garlic. Whisk until combined, then taste and add more sriracha if you’d like (mine was just right with 1 ½ teaspoons sriracha, but I love spicy food).

4. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and cook, stirring often, until the sauce has thickened, about 5 minutes. It’s done when, if you take it off heat long enough for it to stop bubbling and carefully tilt the pan back and forth, the sauce will slide down the pan rather than slosh.

5. Transfer the roasted sprouts to a medium serving bowl. Pour the sauce over the sprouts and toss to coat. Add the peanuts, green onion and optional cilantro and toss again. Serve immediately, with red pepper flakes sprinkled on top if you’d like a little extra heat (and color).

Recipe from cookieandkate

[chapincsa]

Husk Cherry Toast

Toast a few slices of good bread. De-husk some husk cherries (a small handful per piece of toast), and slice them in half. Smear each toast generously with goat cheese or some cream cheese, and then scatter the husk cherry halves across the toast. Drizzle the toasts with warmed honey.

Recipe from theroamingkitchen

[chapincsa]

Husk Cherry Jam

3 cups ground cherries

1/4 cup orange juice

1/8 cup white sugar

1/4 cup honey

zest of 1/2 an orange

pinch of sea salt

(makes 1 cup of jam)

1. Bring your orange juice, sugar and honey to a boil and add your ground cherries. Lower the heat and cook for a good while, until your cherries are bursting and the liquid gets sticky.

2. If you find there is too much liquid for your liking, simply fish some out of there and refrigerate to use for another preparation. Another idea is to freeze the liquid in an ice cube tray to punch up the flavor in an otherwise regular glass of juice.

3. Add your orange zest and sea salt. Don’t forget to taste all along the way to be sure it’s to your liking. Jam is the kind of thing that is easy to readjust. Yay for that!

4. You can either jar it as is, or you can mash them up. 

[chapincsa]

12/11 Menu

This is the last CSA distribution for the season! Thank you to everyone who participated :)

brussel sprouts

potatoes

radish

kohlrabi

acorn squash

husk cherries

onions

sunchokes

carrots

[chapincsa]

12/4 Menu

bok choy

carrots

rutabaga

leeks

black radish

cabbage

winter squash

sunchokes

potatoes

[chapincsa]

Celery Root and Apple Salad

Ingredients

1 celery root

1 apple

⅔ cup pistachios, toasted

⅔ cup pomegranate seeds

¼ cup parsley

3 tbsp olive oil

2 tsp honey (or other sweetener)

1 tsp white wine vinegar

salt and pepper

1. Wash and peel the celery root. Peel the apple and remove the core. Cut the celery root and apple into thin matchsticks using a mandoline. If you do not have a mandoline you can use a serrated knife or a food processor fitted with a coarse grating blade. 2. Place the shredded celery root, apple, pomegranate seeds and toasted pistachios in a bowl. 3. In a bowl whisk together the olive oil, honey and white wine vinegar and season with salt and pepper. 4. Before serving, top the salad with the dressing, toss and sprinkle with chopped parsley