Sweet & Sour Beef Cabbage Soup

A sweet and sour soup? I'm on board. Doesn't a hot soup in fuzzy socks sound heavenly?

Ingredients:
1 tablespoon canola oil
1 pound lean (90% or leaner) ground beef
1 1/2 teaspoons caraway seeds
1 teaspoon dried thyme
2 medium bell peppers chopped

1medium onion chopped
1 medium sweet-tart cooking apple, unpeeled, diced
6 cups reduced-sodium beef broth
1 15-ounce can crushed or diced tomatoes
1 1/2 tablespoons honey
1 tablespoon paprika, preferably Hungarian sweet
3 cups coarsely chopped Savoy, or green cabbage
1-2 tablespoons cider vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

To view the rest of this recipe, please visit: http://www.eatingwell.com/recipes/sweet_sour_beef_cabbage_soup.html

Cranberry Sauce

Once you make your own fresh cranberry sauce, you'll never go back to canned! 

Ingredients:

1 cup sugar

1 cup water

4 cups (1 12-oz package) fresh cranberries

METHOD

1 Wash and pick over cranberries. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst.

2 At this point you can add all number of optional ingredients. We typically mix in a half a cup of roughly chopped pecans with or without a few strips of orange zest. You can add a cup of raisins or currants. You can add up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.

3 Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.

Cranberry sauce base makes 2 1/4 cups.

2 Hour Turkey

2 Hour Turkey

This is a game changer, folks.

Ingredients

o    1 (10 lb) whole turkey (if frozen, fully thawed)

o    1 -2 tablespoon extra virgin olive oil

o    kosher salt

o    pepper

Directions

1.     Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.

2.    Rinse turkey inside and out with warm water. Pat dry with paper towels.

3.    Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).

4.    Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.

5.    Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.

6.    Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.

7.    Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast according to time chart:.

10-13 lb. 50min to 1 1/4 hrs.

13-16 lb., 1 1/4 hrs to 1 hr 50 mins.

16-19 lb., 1 1/4 hrs to 2 hrs.

19-22 lb., 1 1/2 hrs to 2 hrs.

22-24 lb., 1 1/2 hrs to 2 1/2 hrs.

8. Continue to check as directed during cooking, until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning (Tip C). If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.

9. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.

10. Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.

11. Cut off turkey legs at thigh joint . If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes.

12. Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.

13. Time Saving Tip. If you have a frozen turkey, place it in the refrigerator to thaw 4-6 days before Thanksgiving. Take it out an hour before cooking to bring it to room temperature.

14. Helpful Hints.If there is any smoke, check pan and wings for drips into oven; adjust foil under wings, or slide roasting pan onto a larger shallow rimmed pan. Wipe drips from oven bottom.

Thanksgiving Survival Kit

Thanksgiving is only a week away! Can you believe it? I can't wait to to slip into a food-induced coma after all the festivities. We know that you have a lot of running around to do before the holidays. You have relatives to pick up, a mile-long shopping list and dietary restrictions to consider when making dinner. Well, we want to make things just a little bit easier for you. Our Thanksgiving Survival Kit puts everything together for you. We gather quality produce for you along with other great items like butter and dinner rolls and just have you pick up a couple days before Thanksgiving. All you have to do is find the turkey or ham. You can simply print out the form here and bring it in. The deadline is Thursday, November 15th.

Any questions? send us an e-mail at info@nallsproduce.com or call us at 703-971-4068. You can always stop by, we are located on 7310 Beulah St Alexandria, VA 22315 and our hours are 9:00 to 6:00 Monday - Sunday.

Guest Post From Crop Share Member Tara Johnston

Big shocker, the Irish gal who already brought you one potato recipe is back with yet another.  But when I saw those lovely leeks in last week’s crop share I couldn’t resist the call of one of my favourite soups -- potato leek.  Plus, I’m a total sucker for pureed soups, and with as chilly as the weather had been, I was craving something warm and comforting.  For those of you needing to avoid dairy, this is the perfect creamy soup as all the creaminess comes from the pureed potato.  So this is one recipe you don’t even need to tweak!  This time I finished each bowl with a drizzle of garlic truffle oil, but you could also top it with some crispy bacon, garlic croutons or even flash fry some thin slices of leeks.  When the temps start to dip again and you’re feeling the chill, tuck into a hearty bowl of this soup and chase the cold away!

 Potato Leek Soup

Serves 6-8

Ingredients:

2-3 Tbsp olive oil

4 leeks, washed & sliced (green & white parts)

Dash of Kosher salt

¼ tsp chile powder

6 cups water

1 ¼ lbs Yukon Gold potatoes, peeled & cubed

2 bay leaves

½ tsp fresh ground pepper

If you prep all your ingredients first, this soup goes incredibly quick, so it’s perfect for a weeknight meal.  And remember -- wash your leeks thoroughly, and when I say thoroughly, think akin to showering after a day at the beach.  You’re going to find grit where you never thought grit could get! 

In a large stock pot or Dutch oven, heat olive oil over medium heat.  Add in your sliced leeks, throw in a dash of salt, and sauté for 5-7 minutes, stirring frequently, until leeks are soft and wilted.  If you can avail yourself of some Black Truffle Salt from Spice & Tea Exchange in Old Town, you should absolutely use this in place of any other salt!  A little goes a long way and you’ll get that lovely earthy aroma from the black truffle.

Once leeks are soft, add in chile powder and stir for about 30 more seconds.  For those weary of heat, fear not, I didn’t notice that this imparted any extra heat to the soup, and while it seems like an odd ingredient, just go with it, somehow it completely works.

Pour in your water and stir to deglaze anything that might be sticking to the bottom.  Add in potatoes and bay leaves, cover pot and bring to a rolling simmer for about 15-30 minutes, or until your potatoes can be easily speared with a knife.

Remove your bay leaves and turn off the heat.  Now it’s time to puree!  If you’re lucky enough to own an immersion blender, now is the time to bust that bad boy out and go all Top Chef on your soup.  If you don’t have one, first write a letter to Santa asking for one this Christmas, then you’ll want to puree the soup in batches in a blender.  Don’t use a food processor, as I hear that will make the soup gummy.  If you’re using a blender, don’t fill it more than half-full, and be sure to cover over a lid with a kitchen towel to prevent steaming or burning yourself from renegade soup bits.  With either method, puree until smooth and if you feel the soup is too thick, you can always add more water.

Stir in black pepper, and taste to see if additional salt may be needed.  Now if you want to get fancy, and you’ve availed yourself of the aforementioned Black Truffle Salt, you can whip up some garlic truffle oil in advance to drizzle on top of your soup for an added luscious kick.  Just heat 1 Tbsp of minced garlic in oh about 1 cup of olive oil, throw in some Black Truffle Salt and let that simmer away on low heat for about 30 minutes.  Strain out your garlic, and bottle up the oil for future use.  I added a sprig of dried rosemary to my bottle, because the essence of garlic and black truffle was just not decadent enough.

(Adapted from David Lebovitz’s recipe, http://www.davidlebovitz.com/2010/01/potato-leek-soup/)

Traditional Pumpkin Pie

Thanksgiving is only in a couple of weeks, isn't that crazy? If you're in charge of making the pumpkin pie this year, here is a great traditional pie recipe. Don't forget to top off with some cool whip :)

If you're making soups or sauces with your pumpkin, check out this great guide for how to make homemade puree out of the pumpkins and easily store it.

Ingredients:
Pie Crust
1-1/3 cups all-purpose flour
1/2 tsp. salt
1/2 cup all-purpose shortening
3 Tbsp. ice water

Macadamia Streusel Toppping
1/4 cup chopped Macadamia nuts
1/4 cup brown sugar
1 Tbsp. melted butter

Pie Filling
2 cups pie pumpkin — baked and puréed
2/3 to 3/4 cup sugar
1/2 tsp. salt
1-1/4 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. ground ginger
2 large eggs — lightly beaten
12 oz. can evaporated milk

To view the rest of this recipe, please visit: http://www.marketdistrict.com/Create/Recipes/Detail.aspx?RecipeID=45&RecipeCategoryID=6&Page=2

Eggplant Parmesan Cups

I tried going vegetarian for a few months and I have to say, eggplant parmesan was the one thing that kept me going. It filled the void and is just oh-so tasty! Now imagine the deliciousness of eggplant parmesan with puff pastry... yeah, can't resist.

Ingredients:

1 tablespoon olive oil
1 medium eggplant, diced (about 3 1/2 cups)
1 cup Italian Sauce (McCutcheon's Marinara is great for this!)
1/3 cup grated Parmesan cheese
All-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1/4 cup shredded mozzarella cheese
2 tablespoons shredded fresh basil leaves

Click through to view the rest of this recipe: http://www.campbellskitchen.com/recipes/recipedetails?recipeid=61098&fm=internal_search

Apple Chips

This quick and healthy fall snack is ideal for lunch boxes and any other time that you would normally reach for potato chips. 


Ingredients:
2 large apples
2 tbsp sugar
1 tsp cinnamon

makes 2 cups

To view the rest of this recipe, please visit: http://trainingwithnate.blogspot.com/2012/03/apple-chip-recipe.html

Winter Crop Share Registration Now Open!

As our Fall Crop Share is wrapping up, we have opened up registration for our Winter and Deep Winter Crop Share. The first round will only go for the 4 weeks in between Thanksgiving and Christmas. The Deep Winter Crop Share will run January through the end of February. That way you all can get right back in the swing of things in between and after the holidays

Our Crop Share program started last Summer and has gained popularity ever since. Our CSA program is different from others because we source from multiple farmers, that means you get variety. We work very hard to ensure both quality and diversity and hope to expose you to new fruits and vegetables that you never thought you would like. Click here to register for Winter Crop Share Online Winter Crop Share November 30 - December 21,       4 pick ups at Nalls  Friday 3:00-6:00 pm, Saturdays 9:00 -6:00 Small Share - $80 feeds 2, appx 1 peck Full Share - $160 feeds 4, appx 1/2 bushel. A LOT of food! Deep Winter Crop Share January 4-February 22, 8 pick ups at Nalls Fridays 3:00 - 7:00 pm, Saturdays 11:00-4:00 pm Small Share $160 feeds 2, appx 1 peck Full Share $320 feeds 4, appx 1/2 bushel. A LOT of food! You may also order "add-on" items by clicking here. These are items that you want that week in addition to your regular share pick up. These might include local grass-fed milk, organic butter, organic eggs, Great Harvest bread, honey and more. Feel free to contact us with any questions regarding our CSA program. We can be reached at 703-971-4068 or e-mail cropshare@nallsproduce.com You can always swing by and pay us at visit! We are located on 7310 Beulah St Alexandria, VA 22315 Our hours are 9:00 am - 6:00 pm Monday through Sunday

Mashed Potatoes and Broccoli

Usually when I think of adding a little something extra to mashed potatoes, it's either extra butter or garlic. Why not add something that's just a little bit healthier?

Ingredients:
1/2 bunch broccoli, finely chopped (3 cups)
1 pound Yukon gold potatoes, peeled and cut into 1⁄2-inch pieces
1/4 cup sour cream
4 tablespoons unsalted butter, softened
kosher salt and black pepper








To view the rest of this recipe, please visit: http://www.realsimple.com/food-recipes/browse-all-recipes/mashed-potatoes-broccoli-00100000064466/index.html

Blackened Salmon Sandwiches

Move over tuna sandwiches. Here's a fresh new sandwich to have for lunch. These sweet potato fries would be the perfect side. 

The spice rub can be stored in an airtight plastic container for up to one month.

Ingredients:
1 teaspoon cumin seed
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried thyme
2 teaspoons paprika
1/2 teaspoon ground cayenne pepper
2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
2 tablespoons prepared horseradish
1/4 cup plain low-fat yogurt
1 tablespoon honey
4 four-ounce salmon fillets, skin removed
4 slices crusty bread
1 head Boston lettuce
1/2 small red onion, thinly sliced crosswise

To view the rest of this recipe, please visit: http://www.yummly.com/recipe/external/Blackened-Salmon-Sandwiches-Martha-Stewart-193564)

Pasta with Bacon, Leeks & Mushrooms

Cleaning leeks is very important. The growing method makes them a dirt magnet. Slice the leeks down the center and put in bowl of cold water. stir around with your fingers, sand and grit will fall to bottom use a slotted spoon to dip out of water.

To prepare leeks, trim off the root and about 1/4 inch of the white base. Remove any ragged, course outer leaves and discard. Trim each of the darkest portion of the leaves down to the lighter green, more tender portion, leaving about 2 inches of green. The dark green trimmed leaves can be reserved for other uses. 

This recipe is great for a quick weeknight dinner.

To view the rest of this recipe, please visit: http://agoodappetite.blogspot.com/2009/04/pasta-with-bacon-leeks-mushrooms.html

Guest Post From Crop Share Member Tara Johnston

It needs to be said…I despise beets. If I see one of those funny red-purplish slices laying on my salad, I will quarantine off that entire section, as it will have infected all the surrounding salad bits with its beetyness. Trust me, I’ve tried beets a number of ways, and each and every time I still think, “Well, if I licked the corner of a musty basement floor, that’s about what it would taste like.” So when I saw not one, but two, TWO, beets peering out of my crop share box, my heart sunk, right down to that musty basement floor of taste. However, I’d recently seen good ol’ Martha Stewart had a recipe for baked beet chips, and while I don’t really trust Martha or beets as far as I can throw them (I throw worse than a girl), I thought, “Why not, if they’re terrible, I’ll feed them to the squirrels.”
Thirty minutes later, I’m standing over the stove eating these beet chips right off the baking sheet. These weren’t beets, they were yummy purple chips, and I was eating them all! So for you fellow beet haters out there, all I am saying is, give beets a chance.

Baked Beet Chips

Ingredients:
2 medium beets
1 tsp extra-virgin olive oil (I used coconut oil)
Kosher salt

Preheat your oven to 350 degrees, with your racks in the upper and lower thirds of the oven. Peel your beets and slice about 1/16” thick with a mandolin slicer (or if you’re like me and have a mandolin, but despise cleaning the thing, you can thinly slice by hand). Toss beets in oil and coat evenly, sprinkle with a dash of Kosher salt.

Evenly space the beet slices onto a rimmed baking sheet, making sure not to overlap. Bake on bottom rack until edges of beets begin to dry out, approximately 20 minutes. Then transfer to top rack to finish for about 10-20 minutes more, depending on thickness. Remove beet chips and transfer to a wire rack to cool. They will continue to crisp up as they cool off.

(Adapted from Martha Stewart: http://www.marthastewart.com/312807/beet-chips?center=136761&gallery=136112&slide=149057)