Backyard Gardens CSA: Week 18 — October 2, 2014

Wow, so this go round we are not shying away from giving you tasty taters, and plenty of them. See, last week we decided to dig up the remainder of the crop, and now we have way too many potatoes to comfortably fit in Beth’s storage. That means you, lucky CSA members, get 3 or 4 pounds of them in your bins. The variety everyone gets are Désirée, which, fun fact, is apparently the most popular variety of potato in Europe. They are renowned for baking, but feel free to test out the frittata recipe below, especially if you love pancetta as much as I do. The frittata I’ve included calls for basil as well. It’s been fun to see how well the basil plants have recovered in the greenhouse, so I hope all those bunches are put to good use.

Aside from digging up the potatoes, we’ve been clearing out old beds of cucumbers and planting more and more things in the greenhouses. The snow on the mountains, beautiful as it is, is a sign that tougher growing conditions down here in the lowlands are here to stay. The flowers are almost all but done, as are the wasps, now moving at a snail’s pace, that frequent them. With all the cold nights and mornings, it’s no wonder I’ve gone and scrounged up a rustic cabbage soup recipe, too. That’s only one idea, however, as soups are a dime a dozen. We only have a couple more markets left before the winding down, and hunkering down for winter, truly begins. Can’t wait.

Get your soup on,

Garik

WHAT’S IN YOUR BIN?

Full Share

Basil – 1 bunch
Cabbage – 1 head
Chard – 1 bunch
Garlic – 2 head
Onions – 2 head
Peppers, hot – 4 each
Potatoes – 4 pounds
Tomatillos – ½ pound
Tomatoes, cherry – 1 pint
Tomatoes – 1 pound

Half Share

Basil – 1 bunch
Cabbage – 1 head
Eggplant – 2 each
Garlic – 1 head
Onions – 1 head
Potatoes – 3 pounds
Tomatoes, cherry – 1 pint
Tomatoes – ½ pound

 

RECIPES

Country Frittata With Potatoes, Pancetta & Basil

Serves 4

Ingredients:
  • 3 Cups Diced Cooked Potatoes
  • 1 Large Garlic Clove, Peeled And Diced
  • 1 Cup Diced Pancetta
  • Freshly Ground Pepper
  • 1 Tablespoon Olive Oil
  • 8 Large Eggs
  • 2 Tablespoons Milk
  • ¼ Cup Shredded Fresh Basil Leaves
  • 1½ Cups Shredded Cheese
Directions:
  1. Beat the eggs in a bowl, stir in ½ teaspoon salt, freshly ground pepper to taste, and the milk.
  2. Heat over medium-high heat a non-stick skillet and add the olive oil.
  3. Once hot, add the diced pancetta and cook until golden brown, then add the potato pieces and garlic, and continue to cook for an additional three to four minutes.
  4. Pour in the egg mixture with the basil.
  5. Swirl the pan to distribute the eggs and filling evenly over the surface.
  6. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking.
  7. Turn the heat down to low and cover the pan, and cook 8 minutes, shaking the pan every once in a while, scattering the cheese evenly over the top of the frittata halfway through.
  8. Continue until the frittata is just about set on top.
  9. While the eggs are cooking heat your broiler to medium.
  10. Place under the broiler, about 3 inches from the heat, for 1 minute, watching closely, until just beginning to color on the top.
  11. Do not allow the eggs to brown too much or they’ll taste bitter.
  12. Remove from the heat, allow to sit in the pan for 5 minutes or longer, then carefully slide out onto a platter, or cut in wedges in the pan and serve.

recipe courtesy of Italian Food Forever

Rustic Cabbage Soup

Serves 2-4

Ingredients:
  • 1 tablespoon extra virgin olive oil
  • a big pinch of salt
  • ½ pound potatoes, skin on, cut 1/4-inch pieces
  • 4 cloves garlic, chopped
  • ½ large yellow onion, thinly sliced
  • 5 cups stock (see head notes)
  • 1½ cups white beans, precooked or canned (drained & rinsed well)
  • ½ medium cabbage, cored and sliced into 1/4-inch ribbons
  • more good-quality extra-virgin olive oil for drizzling
  • ½ cup Parmesan cheese, freshly grated
Directions:
  1. Warm the olive oil in a large thick-bottomed pot over medium-high heat.
  2. Stir in the salt and potatoes.
  3. Cover and cook until they are a bit tender and starting to brown a bit, about 5 minutes – it’s o.k. to uncover to stir a couple times.
  4. Stir in the garlic and onion and cook for another minute or two.
  5. Add the stock and the beans and bring the pot to a simmer.
  6. Stir in the cabbage and cook for a couple more minutes, until the cabbage softens up a bit.
  7. Now adjust the seasoning – getting the seasoning right is important or your soup will taste flat and uninteresting. Taste and add more salt if needed, the amount of salt you will need to add will depend on how salty your stock is (varying widely between brands, homemade, etc)…
  8. Serve drizzled with a bit of olive oil and a generous dusting of cheese.

recipe courtesy of 101cookbooks