Peaches waining is a sure sign that the fall is on its way.......but you can still get some of the finest local peaches around while they last!
For some great ideas on how to freeze your peaches for a true winter treat visit www.hgtv.com and search "freezing peaches." You can also find information on freezing nectarines, plums, and figs.
When Fall comes to mind we think of cooler breezy nights and all the great decorating we love to do during this season. This week you will find the first signs of colorful decorations coming to SIW.
On a special note, on behalf of HG and myself, I would like to take this opportunity to recognize staff that has been with us this year and have either gone back to school or pursuing other ventures:
Barbara, Matt, Maggie, Kate, Perry, Bobby, Thomas, Everit, and Rachael.
And for those whom are still making everything happen:
Joe, Vanessa, Lauren, Maria, Lety, Brandon, Sydney, Pat, Hughie, Zach, and Tim.
And to our great team on the farm!
We would like to "Thank you," for your support to help make SIW the best little hot spot in the Brandywine Valley.
CSA for the Week of September 3rd:
1 Eggplant
2 HG's Tomatoes
2 #2 Tomatoes
1/2 lb. Green Beans
1 1/2 lbs. Potatoes
1 Candy Onion
2 lbs. Squash
1 Red Pepper
1 bulb of Garlic
6 Ears of Corn
And once again another great recipe from Vanessa Lauria, Thank you.
Corn and mushroom risotto
Serves at least 6-8
This is a crowd pleaser of a recipe. And I do mean a crowd- one batch made full course meals for several days. The sweet and crispy corn is a perfect complement to the creamy rice with a tang from the cheese and savory bits of mushroom. I do find that corn risotto is a little less starchy than my typical risotto recipes, but that might have to do with the corn ratio I used- lots of veggies and less rice. I used to be intimidated by risotto before I'd ever tried to make it. Don't be- I never stir constantly as recipes often require. Keep the burner at an even med/med-low heat and stir every few minutes.
Ingredients:
6-8 corn, kernels removed and cobs saved (for broth) (CSA)
2 cups arborio rice
2 Tbsp olive oil
2 Tbsp butter
1 large candy onion, chopped (about 2 cups) (CSA)
8 oz of button mushrooms, sliced
splash of balsamic vinegar (available at SIW)
1 cup white wine
6 cups of vegetable broth
salt and pepper to taste
1-2 Tbsp fresh chopped basil (available at SIW)
1 cup of grated pecorino romano or parmesan (available at SIW)
1. Prepare your broth. Heat 6 cups of veggie broth in a stock pot. I use bouillon cubes if I don't have time to make broth and usually use a little less to reduce the salt content. Add cobs that have been stripped of kernels to the broth. Let it boil for a bit, giving the cobs time to add lovely corn flavor to the broth. Then remove the cobs and keep the broth hot.
2. In a large dutch oven or risotto pan over medium heat, saute the onions and mushrooms in the olive oil and butter for about 10 minutes, until the onions are soft and translucent. Season with a little salt and pepper. Add a splash of balsamic vinegar to punch up the mushroom flavor while they cook.
3. Add the rice, stirring well for a minute or so to heat the grains and coat every grain in fat. Then add the cup of white wine (pour yourself a glass if you haven't already!). It should sizzle a little as you stir it all together. Once that has absorbed you can begin adding the hot broth. I add a ladle or two at a time, stirring to incorporate and then keeping an eye on it as I do something else in the kitchen- like prep a garden salad. When I stir and hear a little sizzle, revealing the bottom of the pan- enough broth has been absorbed to add some more. Keep this up until you've added all but a little broth. Here is where I add the corn so that it retains it's crispy sweetness. Add the last of the broth, stir and taste. To check that the rice is perfectly cooked, take a grain out and smear/wipe it on something (I use my black cooktop). If the rice still needs time, there will be a little flecks of hard white in the center of the grain. You want the rice smear to be starchy and translucent. Add a little extra broth (water is fine) if needed. It should be al dente with a little chew. Stir in the grated cheese, add your fresh basil and serve immediately.
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