Fall 2010 CSA

Wood Duck Farm
October 28th, 2010

Someone told me that it is supposed to be in the 30's this weekend up here at the farm on Saturday morning. Thinking the turnips and mushrooms might provide a nice earthy tone for a savory winter stew or soup. Not interested? Well that's okay 'cause one of our shareholders, Kimberley, offered two of her favorite recipes that might better appeal to your palate. See below.

Portobello Mushroom Supper Sandwich
Serves 2

Ingredients

  • 2 large portobello mushrooms, stems removed
  • 1/4 cup + 1 tablespoon prepared balsamic vinaigrette,* divided
  • 2 pieces focaccia bread, about 6-x-6-inches each
  • 2 slices provolone cheese
  • 2 jarred roasted red peppers, drained well
  • Handful arugula leaves

Directions

  1. Marinate mushrooms at room temperature in 1/4 cup of vinaigrette for about 20 minutes.
  2. Preheat broiler. Broil mushrooms about 3 inches from the broiling element 6 to 7 minutes per side, until lightly browned. Halve the focaccia horizontally and place the cheese on one side of the bread. Cut the broiled mushrooms into l-inch-thick slices diagonally and arrange them over the cheese. Place the peppers over the mushrooms and top with the arugula. If you like, sprinkle a little vinaigrette over the arugula. Close up the sandwiches and serve.

Green Chili, Black Bean and Golden Squash (aka butternut) Soup
Serves 10

Ingredients

  • 3 tbsp veggie oil
  • 6 scallions, trimmed and chopped (I double this)
  • 2 jalapeno peppers, seeded and cut into thin strips (I use 3 peppers)
  • 1 Anaheim pepper, seeded and cut into thin strips
  • 8 cups Chicken stock (homemade preferred, of course)
  • 3 cups peeled and cubed (1-inch) winter squash such as acorn, pumpkin, Delicata, hubbard or butternut (I use butternut and 4 cups of it)
  • 2 cups cooked black beans
  • 4 oz angel hair pasta, broken into 2-inch lengths
  • Salt & Pepper
  • 1/2 cup fresh cilantro (I pile this stuff on!)

In a large heavy pot, heat oil over medium-high heat. Cook scallions and chili peppers until soft, about 5 min. Add stock and squash and bring to a boil. Reduce heat and simmer 25 min. Add beans and pasta and cook another 8 min. Taste for salt & pepper. Sprinkle with cilantro and serve. Serves 10 (but really it's so good I go back for seconds or more)