Virtual CSAEARLY-OCTOBER 2016

The “Virtual CSA” is a curated list of seasonal highlights from the market totaling approximately $30. This packetcontains a shopping list with the farms where the items can be purchased, storage info, and recipes that featureeach product. Similar to a traditional CSA, this Virtual CSA helps you connect with the growers and shop

for what is most beautiful and abundant at the market. We hope that this will provide shoppers withinspiration to buy and cook new ingredients from the market and tips about how to economically utilizethe food from Green City Market throughout the week. The Virtual CSA is compiled by the GCM staff, Abra

Berens (chef and Junior Board member), and Elise Bergman (Junior Board Education and Outreach Co-Chair). Anew packet will be available once each month, May through October.

Market Shopping List $18-25

VENDOR AVAILABILTY AS OF 9.27.16

BEETS $3-4 / bunchbuying and storing: Tops-on means beets were dug within the week. Greens should be perky

and skin should be free of deep blemishes. Without tops, it probably means theyʼve beenstored for a while. Look for firm skin and no sponginess when squeezed. Remove tops and

store separately. Store roots in a paper bag in a plastic bag in the refrigerator.

Bushel & Peckʼs, Green Acres Farm, Nichols Farm & Orchard

CARROTS $2-4 / poundbuying and storing: Tops-on means carrots were dug within the week. Greens should be perky

and skin should be free of deep blemishes. Without tops, it probably means theyʼve beenstored for a while. Look for firm skin and no limpness or sponginess when pressed. Remove

tops and store separately. Store roots in a paper bag in a plastic bag in the refrigerator.

Green Acres Farm, Growing Power, Nichols Farm & Orchard, Smits Farm,Three Sisters Garden, Seedling Fruit

DARK GREENS $3-5 / bunchbuying and storing: Look for greens with full, rigid leaves. Store in a plastic bag in the

refrigerator vegetable drawer or on the counter in a vase of water (like flowers).

Bushel & Peckʼs, Earth and Skye Farm, Growing Home, Growing Power, Iron CreekOrganics, Marigold Hill Organics, Nichols Farm & Orchard, Wholesome Harvest

GRAPES $6 / quartbuying and storing: Look for grapes with bright, tight skin, a firm connection between fruit and

stem, and ideally still some dusting. Store on the counter and eat quickly. If you mustrefrigerate, remove and bring to room temperature before eating.

Ellis Family Farms, Mick Klug Farm

PEARS $4-6 / poundbuying and storing: Look for pears with firm skin. Store at room temperature. To hasten

ripening, place in a paper bag. To slow ripening, store in a plastic bag in the refrigerator.

Ellis Farms, Hillside Orchards, Mick Klug Farm, Nichols Farm & Orchard, Orianaʼs Orchard

Recipes FALL 2016

BEETS WITH ORANGE AND FETA

3 medium yellow beets1 medium red beet2 blood oranges3 sprigs mint2 oz feta

for the vinaigrette:2 T Triple Sec or any orange liquor2 T red wine vinegar3/4 tsp Chinese 5 spice1/4 tsp salt1/4 C plus 1 T olive oil

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Combine the vinaigrette ingredients and shake, stir, or whisk until well combined.Roast the beets until tender when pierced with a knife.Rub their skins off and allow to cool.Tip and tail the blood oranges and then cut the skin from the sides of the orange.Cut the orange into rounds or half moons.Slice the beets into wedges.Lay the beets on a serving platter.Scatter the oranges over the beets.Sprinkle the whole lot with a pinch of salt.Top with crumbles of feta and torn mint leaves.Drizzle with vinaigrette.

BEETS AND SQUASH WITH DUKKAH

1 medium delicata squash1 small beet1/2 C yogurt1 bunch flat-leaf parsley or mint, leavespicked1/2 C hazelnuts

1/2 C almonds1/2 C pistachios2 T sesame seed1 tsp cumin seed1 tsp coriander seed1 T each dried mint, oregano, and thyme

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In a 350˚F oven, toast nuts and seeds* until toasty and fragrant (about 10 minutes). Cool.In a food processor blend the nuts, seeds, and herbs with a large pinch of salt until crumbly.Peel the beet with a vegetable peeler and grate on the largest hole of a box grater.Cut the squash in half lengthwise, scoop out the guts, and cut into half moons about 1/4” thick.In a large, heavy bottomed frying pan, heat a glug of neutral oil until just smoking.Add the squash and season with salt.Resist the urge to stir the squash—let it brown and bubble on one side and then flip to brownthe other side.Taste or prick a piece to see if it is tender all the way through. If not, finish in the oven until it is.Toss squash with the raw grated beet, parsley, some olive oil, and a pinch of salt.Transfer to a serving dish, drizzle with yogurt, and sprinkle the dukkah over the whole lot.

*note: I do this in separate batches because different nuts will toast at different rates. Sounds finicky butjust use the same pan over and over again. It takes some time but not many dishes and is worth it.

Recipes FALL 2016

CARROT CHICKPEA SALAD

3 C chickpeas, well-drained (1 1/2 C driedchickpeas, soaked overnight or substitute 2cans cooked chickpeas)1/4 C apple cider vinegar2 T salt2 lbs carrots, peeled3/4 C yogurt1 lemon, zest and juice

1/2 tsp ground corianderpinch ground gingerpinch sugarpinch salt1/4 C chopped herbs, (parsley, tarragon, chervil,chives, cilantro, any or all)salt and pepper

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Rinse chickpeas of their soaking liquid, transfer to a large stock pot, and cover by 4” with fresh,cold water.Bring to a boil and turn down to simmer and cook until tender, about 30-45min.*When chickpeas are tender, transfer to a Tupperware, keeping enough water to cover by 1/2”.Add vinegar and salt. Let cool, then refrigerate.Cut carrots in 1” pieces. Toss in olive oil, salt, and pepper and roast at 400˚F until brown on theoutside and fully tender.Whisk the yogurt, lemon juice, zest, coriander, ginger, salt, and sugar to make the dressingCombine chickpeas, carrots, dressing, and herbs and toss. Taste and adjust salt and pepper.

*note: The chickpeas are going to kick off a ton of foam at the start of their cooking. Have a ladle andbowl ready to skim off foam. Keep skimming as long as foam is kicking off.

SPICED CARROT SPREAD

1 bunch carrots, washed and cut into1” pieces1 onion, sliced thinly1/4 C olive oil1/4 tsp ground ginger1/4 tsp chili flakes1/4 tsp ground coriander

1/4 tsp cumin seed, ground or whole1 C water1/4 C honeysalt and pepper1 bunch parsley or cilantro1/4 C yogurt

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Have carrots and onion cut and ready to go.Heat the oil in medium stock pot until it shivers.Add the spices and toast until fragrant.Just before they darken, add the onions and carrots, and toss to coat.Add salt, pepper, water, and honey.Cover and cook until carrots are soft.Remove lid and allow extra water to evaporate. The liquid should be thick and syrupy.Allow to cool slightly and then blend in a food processor until fairly smooth—a fewchunks are nice for texture.Add the roughly chopped herbs and pulse to combine.Serve with baguette, crackers, or crudité and a drizzle of yogurt.

Recipes FALL 2016

KALE SALAD WITH PARMESAN AND LEMON

1 bunch Red Russian kale2 T olive oil1 lemon, zested and 1/2 juiced4 oz parmesansalt and pepper

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Strip the kale from the stem, wash and dry completely.Cut the kale into ribbons, sprinkle with salt, and rub until it is dark green and tender.Drizzle with olive oil, lemon zest and juiceTaste and add more salt as desired.Cover the kale with grated parmesan and several good turns of black pepper.

KALE WALDORF SALAD

1 bunch kale or chard2 apples1 pint grapes1 head celery root (or 6 stalks celery)

1/2 C pecans1/2 C buttermilk1/4 C mayonnaise1 lemon, zest and juice

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Strip the kale greens from the stems, wash and dry.Cut the greens into thin ribbons.Dice the apples.Halve the grapes.Slice the celery into thin strips. If using celery root, cut into matchsticks.Toast the pecans and crumble.Whisk the buttermilk, mayonnaise, lemon juice and zest.Combine all together and dress as heavily or as lightly as desired.

Recipes FALL 2016

GRAPE WALNUT RELISH

1/2 lb good table grapes, removed fromthe stems1 tart apple1/2 lb walnuts

1 bunch parsley4 sprigs tarragon (optional)1/4 C olive oilsalt and coarse black pepper

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Preheat the oven to 350˚F.Toast the walnuts until golden and fragrant (about 7-10 minutes).Remove from the oven and let cool 2-3 minutes.Transfer the walnuts to a bag or bowl and smash with a rolling pin until well bashed.Cut the apple into a small dice.Roughly chop the herbs.Combine all and stir to combine.Taste and add more salt and pepper as needed.If it tastes flat to you, add a splash of vinegar or a squeeze of lemon juice.

RED WINE POACHED PEARS

3 C average red cooking wine1 C water1 tsp salt1/4 C honey

4 pears4 oz fresh goat cheese1 loaf bread

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Combine the wine, water, salt, and honey and bring to a simmer.Peel and cut the pears in half and scoop out the seeds and strings.When the poaching liquid comes to a simmer, add the pears and gently cook untiltender.Lift from the liquid and allow to cool slightly.Cut the bread into thick slices and toast.Cut the pears into fans to show the red exterior and the white interior.Schmear the toast with the goat cheese and top with the pears.