Friday, September 9, 2011

CSA Newsletter 09.9.11

Fall has crept into the forecast and we’re ready for the cooler temps. You’ll start seeing some fall crops this month like kales, Brussels sprouts, rutabagas, and winter squash; such rich flavors to work with. This is our favorite time of year on the farm. The fall in Maine is lovely. The orchard is loaded with pears and apples, ready for pressing and saucing, yum!

In your box this week:

Full Shares:

Yukon Gold Potato
Rainbow Chard
Petite Orange Carrot
French Breakfast Radish
Ailsa Craig Sweet Onion
Yuri Asian Pear
Fairy Tale Eggplant

Half Shares:
Yukon Gold Potato
Petite Orange Carrot
French Breakfast Radish
Cherry Tomatoes
Ailsa Craig Sweet Onions
Yuri Asian Pear

Pear Tart Tatin
All-purpose flour, for rolling
1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup sugar
1 1/2 teaspoons cider vinegar
2 tablespoons unsalted butter
4-5 firm, ripe Yuri pears, each peeled, halved, cored, and cut into 6 wedges

Preheat oven to 375 degrees. On a lightly floured work surface, roll puff pastry to an 11 1/2-inch square; using a plate as a guide, cut out an 11-inch round. Refrigerate until ready to use. In a medium cast-iron or ovenproof nonstick skillet, combine sugar, vinegar, and 2 tablespoons water. Cook over medium heat, without stirring, until golden, 12 to 15 minutes. Stir in butter. Arrange pear wedges in a circle along the edge of skillet. Reduce heat to medium-low, and cook until pears are crisp-tender, 10 to 15 minutes. Remove skillet from heat. Drape chilled pastry round over pears, tucking edge under. Place a small oven-safe plate or pot lid on top of pastry; bake 15 minutes. Remove plate; continue to bake until pastry is golden brown, about 15 minutes more. Let tart cool in skillet, 15 minutes. Run a knife around edge of skillet, and carefully invert tart onto a serving plate. Serve warm.

~Matt and Heather and the Sparrow Arc Crew

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