Week 24 Notes & Recipes

PORK, LAMB, and BEEF AVAILABLE: We have many cuts of lamb and pork (including smoked pork) available. We have a few cuts of beef left: soup bones, porterhouse steak, and ground beef. All the forms are at your pickup site and online. Your orders will be delivered the week of Dec. 1.

FALL DELIVERY SCHEDULE:
Capital District: Nov. 18 & Dec. 2
Westchester: Nov. 19 & Dec. 3
NYC: Nov. 20 & Dec. 4
Columbia County: Nov. 21 & Dec. 5

There will be the optional storage box delivery on your regular pick-up day the week of Dec. 15th. Check the sign-in sheet at your pickup site to see if you purchased a storage vegetable box. It is the last column on the sign-in sheet. (If you ordered a box recently, your name is not on the list yet.)

2009 ENROLLMENT FORMS: Make sure to find your enrollment form at your pickup site. Please return the form and your deposit by January 6, 2009, to reserve your share. If you send it in after January 6 we can not guarantee we will still have shares available. We have a long list of people on the waiting, so make sure you don’t miss out.

RECIPES:
HERBED RUTABAGA COUSCOUS SALAD
Salad
1 medium rutabaga1
½ c.couscous
salt
½ c. freshly grated parmesan or asagio cheese

Vinaigrette
¼ c. white wine vinegar
1 ½ t. honey
1 t. dried thyme
1 t. dried oregano
1 t. dried dill
½ t. cayenne pepper
1 t. coarse salt
½ t. freshly ground black peper
¾ c. extra virgin olive oil

Peel and dice the rutabaga into ½ inch cubes. Place the cubed rutabaga into a medium pot and fill with enough cool water to cover by about an inch. Add a pinch of salt and place the pot over medium high heat to bring it to a gentle boil. Cook rutabaga just until tender enough to be pieced easily by a fork, about 10-15 minutes. Dump into a strainer and rinse with cool water to stop the cooking process. Place in a large bowl.
Cook coucous according to package directions. Rinse with cool water to stop the cooking process and remove excess starch so couscous doesn’t stick together. Put on top of cooked rutabaga in the large bowl.
To make the herb vinaigrette, place all of the ingredients in a jar or a blender. Give them a good long shake or a whirl and then taste to adjust seasonings. It should be somewhat salty. Pour vinaigrette over bowl of rutabaga and couscous and then toss gentle to coat evenly.
Just before serving, add the grated cheese. Taste and adjust salt as desired. Serve warm or cold. Makes a great leftover lunch.

Herb-Mixed Carrots and Rutabagas
2 large carrots, peeled
1 large rutabaga, peeled
2 T. butter
1 T. chopped parsley
1 t. chopped thyme
1 t. chopped rosemary
1 scallion, thinly sliced
1 large garlic clove, minced
kosher salt and freshly ground black pepper
1/4 c. fresh panko or bread crumbs, browned in a teaspoon of butter

Quarter carrots and rutabaga. Cook carrots and rutabaga separately in salted boiling water until they are al dente; approximately 10 minutes for carrots and 15 for rutabaga. Drain.
Heat a large skillet over medium heat and melt butter. Add the turnip and rutabaga; cook over medium-high heat until golden brown. Add herbs, garlic, salt and pepper. Toss to coat and remove from stove. Serve immediately topped with breadcrumbs.
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