Glass Noodles & Mini Meat or Sweet Potato Loaves

• The Food Nanny
  November 17 & 18

Meal 1: Glass Noodles with Bok Choi and Egg, Tofu-Wakame Miso Soup, Fresh Kimchi Salad
Heat the soup on the stove top but do not allow it to boil.

Serve the kimchi cold.

Serve the noodles at room temperature or warm them gently in a saute pan with a splash of water, or try the microwave. Only just to warm them.

Meal 2: Mini Meat or Sweet Potato Loaves, Roasted Fall Vegetable Melange, Pumkin Custard
Heat loaves and veggies in the oven at 350 until hot and just sizzling- about 15 minutes or use a microwave.

Serve the custard chilled or warm very gently in the oven for 5-10 minutes. Spoil yourself with a dollop of whipped cream on top.

Local Notes:

Bok Choi is just a gorgeous, supple, sexy, food. All curves and succulence. Hunnerwasser said that the straight line is death and the choi certainly epitomized nature's propensity to avoid the straight line. I apologise for not using more of it this autumn. Bok choi and other brassicas can be grown in the spring, but they really come into their own during the fall months. They are best cooked quickly as they were cultured to fit into the fuel deficient wok cuisines of their native lands.

The pumpkin custard was made from a variety call Jarredale and I think it is a new favorite. It is wider at the top than bottom, has a blue smooth skin, and thick, bright yellow/orange flesh that roasts down sweet and very fine in texture. It purees into silk making it ideal for pie use. Their yield is good in relation to their size unlike blue hubbards which are hazardous to butcher ( yes I would describe cutting and cleaning squash as butchering) because otheir density size and shape, ungainly in the roasting dish, and relatively thin walled with a large seed cavity.

To make your own own pumpkin pie this holiday season just split, seed, and roast a pie type pumpkin or even a butternut squash. Roast it by placing it cut face down on a sheet tray with a little water in it and placing in a +400 degree oven until the squash meat is tender ( poke the skin with your finger, its Ok to get burned a little as this will make you a tougher cook.) The skin and flesh undeneath should yield easily to the touch. This takes 1-2 hours.

Cool the squash a little and then scrape the meat out and puree it. 1.5 c squash puree + 1c half and half + 3 eggs & 1 yolk =one 9"pumpkin pie. Season the pumpkin puree as you like before adding the custard ingredients. I use just enough sugar to bring the pumpkin flavor out, plus a little nutmeg, cinnamon, white pepper, and some booze like vanilla bean infused bourbon. Do this all to taste but be sparing. Taste the pumpkin, not the addatives. Taste often and adjust as you make this. Yur pie will taste just like your final version of the custard mix.

The Food Nanny
November 10&11, 2009

Meal 1: Split Pea Soup, Pumpkin and Sunflower Seed Whole Wheat Roll, Spinach-Potato Quiche

Heat the soup on the stove top and add a little water to thin it.
Warm the quiches gently in the oven at 350° for 10-15 minutes.
Or enjoy at room temperature.
Warm the roll along with the quiche.

Meal 2: Cauliflower in Yoghurt Curry, Dal Makhani, Vegetable Biryani

• Heat the curry and the dal on the stove top or in a microwave.
• Heat the rice by quickly sauteeing it in a little bit of oil, add a splash of water to steam through.
• Serve the two main dishes atop the rice.

How thankful we all should be for this foodshed that supports us.
For example, I began a recipe for salt and air curing of a whole ham. In the recipe it reads:" If you have access to unique or organically raised hogs, we highly recommend you try this." Well Hell's Bells! How fortunate I am to be able to readily tke them up on their recommendation. Or you for that matter. Anyone started a guanciale yet?
More interesting however, the authors of Charcuterie note that provided with a little care, the quality of this product rests entirely in the initial quality of the meat and fat. Moreover, that quality is directly derived from the care affored the animal by way of its environment, diet, and age.
How fortunte we all are here.
I have grown accustomed to the availability of the extraordinary produce that we all so enjoy in our community. And, shame on me. It doesn't happen by fortune, or entitlement, or even providence, thought that has its role. It happens through damn hard work and sacrifice. It happens though support. And it happens though dilligence. That these factors are at play, and that we can actively participate in them is something for which to be thankful too because it allows us access to something we desperetly need in America: a healthy and viable food culture.
I am grateful for the work I have and for the support of our members. I feel privledged to spend my efforts procuring and preparing meals from the very best of each season for you. It is a position of trust and care. It is a relationship. I feel proud to know that this community supported kitchen is the first and only one of its kind in the country, so far. I believe we are doing something good. And you, members and supporters, are part of it and should be proud of that too. Our little CSK spends a good bit each week within our local economy, and we all know what positivity that has. Right, Dr. Enshayan ?
So, thank you growers. Thank you members. Thank you Urbana-Champaign, our place.

Sweet Potato & Plantain Soup, Adobo Black Beans, Cuban Pork or Vegetable Fried Rice

• Heat the soup up stovetop and add a little water to thin it.
• Heat the beans on the stove top too, or in the microwave.
• Heat the rice by quickly sauteing it in a little oil. Add a slpash of water to steam it through.

Tri-Color Spirals With Spinach, Roasted Reds & Roasted Garlic Cloves, Whole Wheat Baguette, & Blue Moon Mixed Greens.

• Warm the bread in the oven.
• Heat several T of olive oil gently in a pan. Don't be stingy! When medium hot but not smoking add the noodlesand stir to coat and warm them.Next add the vegetables and stir all to combine and heat through. Do all this on no more than medium high heat.
• Dress the salad and serve.