Alright I know it’s the dead of winter and not much is growing out in the garden right now but let me just say I think I found my new favorite vegetable…. Just to back track a little so we are all on the same page. This fall I was getting all my fall crop in and I had a spare bed left over not wanting to have empty space I figured I would throw in a random seed packet from my seed stash. One I have never tried before but figured what the hay, why not, worse that will happen is I compost it in the spring. The seeds I ended up planting were parsnips. Those weird bleached out carrot looking things. Well let me just tell you those are some of the best tasting “things” I’ve ever had from a fall/ winter garden! 

The recipe I choose to try them with was a breeze to make too, basically 4 ingredients; parsnips, carrots, dried thyme and garlic infused olive oil. Plus salt and pepper to taste. So I guess 6 if you want to get techincal, but who’s counting.

Wash and lightly peel the parsnips and carrots, in a bowl put in enough olive oil to coat everything and spread out in a single layer on a foil lined baking sheet salt and fresh ground pepper to taste. Bake at 425 for about 20 min or until tender but not mushy. Shaking the pan every so often to keep things from burning. Lightly sprinkle dried thyme over them and serve. 

I promise this will be one of your favorite dishes to eat

Preheat oven to 400 degrees.  Wash and scrub potatoes, put them in a saucepan, cover with plenty of salted water. Bring to a boil and simmer for 20 minutes until half cooked.  Drain cool slightly, quarter and  place on a large baking sheet.

Wash Jerusalem artichokes, slice into 1/4 inch slices and place on sheet with potatoes.  Add 4 crushed garlic cloves, 3-4 tablespoons olive oil, 2 tablespoons chopped sage and salt and pepper to your liking.  Mix well with hands and place in preheated oven.  

Meanwhile slice a lemon thinly and toss with vegetables after they have roasted for 20 minutes and roast another 10 minutes.  Slice a big handful of cherry tomatoes in half.  Add tomatoes and 1/2 cup pitted kalamata olives to roasting vegetables.  Cook another 10-15 minutes longer, remove from oven and stir 2 tablespoons roughly chopped parsley.  Serve and enjoy!

November 5th, 2015

Here it is…The end of our fall shares.  Last night brought a touch of frost layering leaves in the garden and orchard.  The gardens are looking a little naked today after much of our summer crops have been pulled.  We haven’t seen bare ground in many months.  In a way, the smell of fresh, cool, fall barren earth brings a restful feeling, but in another, it’s empty and almost sad saying goodbye to many of our favorite crops.

Over the next several months we are still growing root crops, greens, broccoli, cabbage, garlic and Brussels sprouts.  Our gardens will become clothed in white frost blanket to extend the growing season.  I guess our gardens soil never gets a rest,….as the gardeners really don’t either, but work slows down outside to a low roar.

In our last basket you’ll find sweet meat winter squash, golden potatoes, Napa cabbage, cherry tomatoes, persimmons, quince and peppers.  Something new and maybe a little strange to you are Jerusalem artichokes.  Rinse these off well and put back into their bag and keep in the refrigerator crisper.  These should keep for several weeks.  We will post a recipe for them later.  Also, from Kira’s garden she’s added some terrific beets and turnips (these are in the large cooler), with fabulous greens.  Juice or saute these greens.  Plus a special thank you gift!

We want to sincerely thank everyone for picking up with no hassles, returning boxes (which we don’t need to for last pick up), and your support!  Everyone has been so great.  Thanks from us all!

See ya for Thanksgiving Baskets or in the spring!

Do you wonder what to do with the little red chile peppers in your shares?  They add a wonderful flavour to many dishes. We like them best dried. Just lay them out or string them up and they dry within a week to ten days. Once dried they crumble easy.  Red chile peppers are great to have on hand.  

Add them to chili, sautéed greens, egg dishes, soups and soufflés. 

Try this~

Sauté garlic and a chile in 2 tablespoons oil in oven proof skillet until garlic turns golden. Add 2 bunches of chard, escarole, turnip greens or bok choy, tossing until hot.  Add a dash of salt. Sprinkle mixture with 1/2 cup of Parmesan cheese and 1/4 cup panko bread crumbs and place in a preheated 350 degree oven for 5-7 minutes. Serve immediately. 

Cooler weather, crisp mornings and hardy veggies!  This week enjoy ~ acorn winter squash, persimmons, tart pomegranate, golden apples, peanuts, cherry tomatoes, slicing tomatoes, garlic, basil, tomatillos, red potatoes, small cabbage and micro-greens.

Stir up a hardy brew!

 Shares are done early today if you would like to pick up early. 

Just like all great tomato sauces, this one is fantastic on spaghetti and in just about any pasta dish really. Also very good with chicken, fish and other meats. This is a tasty example of how tomato sauce, which is already a healthy choice, can be packed with even more nutrients, the sauce will be on the thick side when you first make it, this way if you make a big batch you can freeze it. To use immediately, thin down with chicken broth or tomato juice until it is the desired consistency. Makes about 10 cups

What you will need

• 1 or 2 rimmed baking sheets, lightly oiled
• Preheat oven to 375*
• 2  medium eggplants, halved lengthwise
• 1/3-1/2 cup olive oil, divided
• 3 cups chopped onions
• 1 cup chopped turnips
• 1 cup chopped carrots
• 1/2 cup chopped parsnip
• 4 cloves garlic, chopped
• 8 cups chopped seeded paste tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp molasses
• 1/2 tsp salt
• 1/2 cup chopped fresh basil
• 1/4 cup chopped fresh oregano
• 2 tbsp chopped fresh parsley

Arrange eggplant halves on rimmed baking sheet cut side down (use 2 sheets if needed) drizzle each half with 1 tbsp of olive oil. Bake in preheated oven for 35 minutes, or until flesh is soft. Let cool then scoop out flesh and discard skins.

Meanwhile, in a large skillet, heat 3 tbsp of olive oil over medium heat. Add onions, turnip, carrot, and parsnip and cook, stirring constantly for 2 to 3 minutes. Reduce heat to low, cover and gently cook the vegetables for about 10 minutes, stirring occasionally. Add more olive oil as needed to keep from scorching. Vegetables should be almost tender and slightly browned. Add garlic and cook, stirring frequently, for 5-6 minutes or until early vegetables are cooked.

Add eggplant flesh, tomatoes, vinegar, molasses, and salt. Bring to a light simmer. Cover and simmer gently, stirring occasionally, for 10 minutes. Stir in basil, oregano and parsley. Bring to a simmer and cook for 1 minute, stirring constantly. Thin with tomato juice or chicken broth u tile desired consistency. Or remove from heat and let cool, pack into freezer containers of 2-4 cups servings leaving 1 inch of head space, remove air and freeze for up to 6 months.

For this week we have an awesome surprise for you in your basket. I will tell you what it is towards the end so not to ruin the surprise. In your baskets you will see eggplant, tomatoes, colored bell peppers, A onion, bag of mixed lettuce, banana squash, turnip and turnip greens, and the surprise of a jack-O-lantern! Halloween is next Saturday, that means it almost time to start carving your pumpkins and dishin out the candy to all the little ghosts and goblins.

what you will need

• 2 orange fleshed sweet potatoes or about 1 pound, peeled
• 1 tablespoon canola or grape seed oil
• 1 teaspoon ground cumin
• Sea salt and fresh ground pepper
• 2 tablespoons finely chopped fresh cilantro

Preheat the oven to 400

Cut the sweet potatoes crosswise into rounds 1/2 inch thick. Rinse the slices under cold running water and spread on a clean kitchen towel; blot dry with a second kitchen towel.

Put the sweet potatoes in a bowl. Drizzle with oil, sprinkle with the cumin and toss to coat evenly.

Preheat a nonstick baking sheet in the oven for 5 minutes. Remove from the oven and carefully arrange the sweet potatoes in a single layer on the hot baking sheet. Roast the sweet potatoes, turning every 10 minutes, until evenly browned and tender when pierced with a knife, 30-35 minutes.

Transfer the sweet potatoes to a warmed serving dish and sprinkle with 1/2 teaspoon salt, a grinding or two of pepper, and the cilantro. Toss gently to coat.

Serve right away.

Pick up October 15th.

Wow, how time is flying by this fall.  Many of our summer crops are being pulled out this week making room for garlic, garlic, garlic!

Sweet potatoes were lifted out of the soil and are ready for you to consume!  Use these quickly (within two weeks) as our sweet potatoes never last as long as the ones in the supermarket.  These are truly a treat!

Also this week we have delicata winter squash, tomatoes, cilantro, mixed bag of greens, cherry tomatoes, tomatillos, carrots, sweet bell peppers, swiss chard, green onions, wonderful tart pomegranate and cucumbers.

Looking for a simple dressing for your greens?  We mix a small batch up in a shaker every night.  It’s fast, easy and ingredients are not complicated.  Measuring is almost a sin!  Olive oil, balsamic vinegar, small amount honey or agave and any fresh or dried herb.  I sometimes add a small amount of dry mustard just to switch it up.  Shake vigorously.  That’s it!  Olive oil can be substituted for sunflower, sesame, walnut, grapeseed or Hazelnut oil, as well as balsamic vinegar can be substituted for other vinegar, such as red wine, rice or coconut vinegar’s.

Upcoming!  Persimmons are starting to get their color!  Be looking up ways to use them.  We slice them thin and dry them for a winter snack.  They make a great healthy chip!  Persimmons are wonder for eating like an apple, slivered and put into salads, and on cubed mixed in with cooked and chilled quinoa.  Peanuts are only a few week out as well.  These are fresh, so you are in for a real treat.  We never roast them, just eat them raw.  But you can certainly boil them in salt water and dry in a warm oven.

I thought you all might be interested in joining us Tuesday Evening, October 13th at 6:00 pm for a Health and Wellness Class taught by John Tjenos from the Nutritional Therapy Association and Foundational Health Solutions. You’ll want to open up your calendar for this one!  All we ask is for you to RSVP via our website alisorganics.com.  For more information and to sign up go to this link: Health and Wellness Workshop