Your CSA contents for March 22nd
Happy Spring to you all! May your days be filled with sunshine and a few showers. Our farmer's are so grateful for the rain this season. As our Winter CSA nears it's end, we are getting ready to throw on our boots for the Spring harvest! It is sure to be abundant! Please let us know how your Winter season went, and sign up for Spring! Feedback is welcome, as there are a few changes that are taking place in the coming season.
Your CSA this week includes:
STRAWBERRIES: from Frecker Farms in Carpinteria!
TANGERINES: from Ojai Pixies
RADISH: from Ellwood
ROMAINE: from Roots
BUTTERNUT SQUASH: from Roots
CUCUMBERS: from Miliken
GARLIC: from Miliken
MINT: from Shepherd Farms
EGGS: from Dare 2 Dream Farms
BREAD: from Helena Ave. Bakery
Roasted Butternut Orange Risotto
2 cups cubed butternut squash
3 tablespoons olive oil, divided
sea salt to taste
ground white pepper to taste
4 cups Chicken Stock
2 cups orange juice
1 large sprig fresh rosemary
1 sweet onion, diced
1 1/4 cups Arborio rice
2 tablespoons butter
1/3 cup chopped dried cranberries
1 tablespoon chopped pecans
Preheat oven to 400 degrees F (200 degrees C).
Toss butternut squash chunks lightly with 1 tablespoon olive oil and a pinch of sea salt and white pepper. Spread on a roasting pan and bake in preheated oven until fork tender, 15 to 20 minutes.
Combine Chicken Stock, orange juice, and rosemary in a saucepan. Bring to boil; reduce heat to low or a heat level that allows it to slowly simmer.
Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add onions and saute until the onion is translucent, 3 to 5 minutes. Add Arborio rice and cook and stir until rice is coated and starting to toast, 1 to 2 minutes.
Pour in 1 cup of the Chicken Stock/orange juice mixture and stir until liquid is absorbed into the rice.
Continue to add liquid 1/2 cup at a time, stirring until well absorbed before adding the next 1/2 cup until all the liquid has been added, about 30 minutes. Remove pan from heat; discard rosemary sprig. Stir in roasted butternut squash, butter, and dried cranberries. Season with salt and white pepper. Top with chopped pecans.
Recipe by: Doug Matthews