Veggies for the week of October 8-14, 2012
Microgreens
Leeks
Desiree Potatoes
Brussels Sprouts
Jack-O-Lantern Pumpkin
Sage
Spinach
Sunchokes
Well now, this is it. The final week of the 2012 summer CSA is here and we’ve got a few
new flavors for you. Sunchokes, often referred to as Jerusalem artichokes are native to the Eastern
United States. So where did the ‘Jerusalem Artichoke’ moniker come from? Early Italian settlers
referred to the plant as girasole, the Italian word for sunflower due to its strikingly similar
appearance and shared genus Helianthus. Over the years it is believed girasole became distorted
by non-Italian speakers to ‘Jerusalem’, eventually birthing the now common name Jerusalem
Artichoke. These knobby little tubers are delicious roasted in a bit of olive oil salt and pepper, and
are known for their use in risotto. Be sure to contact Matt or Jacy about our Winter CSA.
Stay warm and eat your sage butter! -Chris
Redhead risotto (voracious-eater.blogspot.com)
Handful dried porcini
Boiling water just enough to cover
2 tablespoons butter
1 leek finely sliced
1 small onion finely chopped
150g risotto rice
Big splash of dry vermouth or white wine
500ml hot stock - veg or chicken
Lots of grated parmesan
Olive oil
2 or 3 well scrubbed jerusalem artichokes. Thickly sliced.
2 lemon quarters
Salt
-Soak the dried porcini in a small bowl with just enough boiling water to cover. Not too much.
-Melt the butter over a medium-high heat in a large pan, add leeks and onions, and soften for a good 5 minutes or until they’re
smelling lovely. Stir occasionally so they don’t catch.
-Add the rice, give a stir or two for a minute to let the flavors get to know each other. Add the wine or vermouth, and let bubble until
it’s all gone.
-Add a slosh of the stock, let bubble away and stir every now and then. Keep adding a slosh of stock every time it has bubbled away
until all the stock’s used up. This should take about half an hour. The rice should be al dente.
-Meanwhile, parboil the jerusalem artichokes for about 8 minutes. Drain, and chop into 2cm cubes. Heat a frying pan with olive oil
on a medium-high heat, and add the cubes. Stir to coat in the oil, then fry the cubes so that they brown - and only stir occasionally so
that the sides have time to brown. This should take about 10 minutes for the artichokes to get a really meaty nutty flavour. Add a
sprinkling of salt, and a squeeze of lemon before you take them off the heat.
-When the rice is cooked, add the porcini in its liquid, stir and cook for a few minutes. Add the parmesan, stir and serve, with the
crunchy cubes of jerusalem artichoke on top.
www.gallatinvalleybotanical.com
Thank you! Enjoy your produce. Matt, Jacy, Zachary, Ania and the GVB Crew