CSA Newsletter 10.14.11

The leaves are at peak in our area this week and the range of colors are gorgeous this year. Maceo and I have been decorating winter squash and carving pumpkins in anticipation of Halloween. This is the last week for the Bounty Share members and we hope that you all enjoyed our CSA this year. There are two more weeks left for Season share members and we included next seasons sign up forms in your box. Please spread the word to friends and family!

In your box this week:

Full Share:
Sunshine Kabocha Winter Squash
Leeks
Brussels Sprouts
Bosc Pears
Hikurai Turnips
Gilfeather Turnip
Orange Fall Carrots

Half Shares:
Sunshine Kabocha Winter Squash
Bosc Pears
Leeks
Brussels Sprouts
Hikurai Turnips

Chicken and Leek Pie
Recipe by Curtis Stone

Ingredients
3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
Salt and freshly ground black pepper
1 teaspoon olive oil
2 tablespoons butter
1 onion, finely diced
1 leek, cut in half lengthwise, then cut into 1/2-inch strips
1 tablespoon coarse-grained (Pommery) mustard
1/4 cup all-purpose flour
1 cup chicken stock
3/4 cup plus 1 tablespoon whole milk
1/4 cup heavy cream
2 tablespoons finely chopped fresh tarragon
1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
1 large egg
Sesame seeds, for garnish

Directions
To roast the chicken: Preheat the oven to 400° F.
Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.
Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.
Reserve the pan drippings on the baking sheet.
Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.
Discard the sinew, bones and skin.
To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.
Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.
Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.
Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.
Stir in the shredded chicken and tarragon and season to taste with salt and pepper.
Chill until cool.
To assemble pie: Preheat the oven to 375° F.
Spoon the chicken mixture into a 1 1/2-quart baking dish.
Roll out the sheet of puff pastry into an 11-inch square.
Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.
Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.
Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.
Set aside for 30 minutes to cool slightly.

-Matt and Heather and the Sparrow Arc crew