What's On The Menu from

What's On The Menu from This Week s Produce Share Includes: CSA Winter Newsletter Week of December 13, 2011 Carrots from Primrose Farm Potatoes from Happy Valley Farm Leeks from Happy Valley Farm Yellow Onions from Spring Valley Produce Apples from Schaefer s Orchard Run Sweet Potatoes from Pine View Farm Cranberries from Ruesch Cranberry Farm This Week s Basic Four Share includes: Carrots from primrose Apples from Schaefer s Orchard Run Sweet Potatoes from Pine View Farm Cranberries from Ruesch Cranberry farm The cheese selection this week is: Provolone from Farmer John Due to last minute confirmations, we are still working on the meat share and pantry share for the upcoming week. Follow us on Follow us on Twitter: Join us on Facebook: @simplywisconsin Simply Wisconsin, LLC First, a reminder: There are two more weeks of the Winter CSA season remaining the week of December 13 and the week of December 27. We have no deliveries the week of December 20 due to the upcoming Christmas weekend. One last hurrah... As most of you probably know, Kris and I have decided that the regular 2012 CSA season will be the last season for Simply Wisconsin. Much as we love our work and enjoy the feedback and input from our members, farmers, and producers, we found that many forces including the economy nudged us into reexamining our priorities. With a twelve year-old still at home (our last child) and a still robust but aging mother-in-law, we found a driving need to spend more time at home with our family as we enter our early 50 s. Kris and I have always been best friends, and we are able to spend so little quality time together in the last three years, that we feel it s time to move on to an endeavor which allows us to enjoy more of our time together with our daughter and our pets... Enjoy our garden... Enjoy outdoor Wisconsin all of which we have had precious little time for. We thank you for your commitment to the local food movement. We applaud all of you for your support of local farms, and hope you will join us for our 2012 regular season. If you haven t already signed up, you can go to our website and click on the CSA link to download a brochure, or go right to our online sign-up and join us for either/or our 2012 Deep Winter Share (January through May) or our 2012 Regular CSA season. Simply Wisconsin online sign-up (Note: You may need to hold down your CTRL key while clicking the link, depending on your operating system) Thank you! And if you re so inclined Merry Christmas! Items to keep on hand this season: Pine nuts or walnuts Dried or fresh herbs Salt and Pepper Veggie or seed oil Wine or sherry vinegar White vinegar Chicken or veggie stock Lemons and limes Olive oil Balsamic vinegar Baking supplies flour, sugar, corn starch, baking soda, baking powder, salt, vanilla, oats Butter or your favorite substitute Spices Additional ingredients needed for recipes this week: Black beans, tortillas, cheese, cumin powder, or cumin seeds, fresh herbs parsley,thyme, sage, goat cheese, puff pastry dough, celery, mushrooms, bread crumbs, Indian chili powder, cayenne pepper powder, mustard, apple cider, bourbon, bacon, pork tenderloin, scallions, cilantro

STORAGE TIPS Cranberries store on a shelf in your refrigerator and use within 7 days. Apples store in your crisper drawer in your fridge and use within 5 days. NOTE: Some apples may require some cutting. Potatoes and Onions store in a cool dark place for up to month. Leeks store in crisper drawer in refrigerator for up to a week Sweet Potatoes Store in crisper drawer of refrigerator for up to a week. Mashed sweet potatoes are excellent frozen for a couple of months. Carrots store in crisper drawer of refrigerator. They stay crisper for longer if stores in a plastic bag. You can get recycled, BPA free plastic bags. Sweet potato and Black Bean Burritos (Makes 12 burritos) Ingredients 1 tablespoon olive oil 1 onion, chopped 4 cloves garlic, minced 6 cups cooked black beans 2 cups veggie or chicken broth 3 tablespoons chili powder 2 teaspoons ground cumin 4 teaspoons prepared mustard 1 pinch cayenne pepper, or to taste 4 cups cooked and mashed sweet potatoes 12 (10 inch) flour tortillas, warmed 8 ounces shredded Cheddar cheese (optional) Sour cream (optional) Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in beans, and mash. Gradually stir in broth, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper. 3. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven 4. Serve with sour cream, chopped scallions, salsa, tomatoes, black olives, lettuce, sprouts.. The possibilities are endless!

CSA Winter Newsletter Week of December 13, 2011 Page 3 Spicy Sweet potato biscuits (dozen biscuits depending on size) Ingredients 2 tablespoons of sugar 1 1/4 cups all-purpose flour 4 teaspoons baking powder 1/4 cup (1/2 stick) of butter 2-4 tablespoons milk (depending on the moisture of the potatoes) 3/4 cup mashed cooked sweet potatoes 1/2 1 teaspoon chili powder (depending on how spicy you want them) 1/2 teaspoon salt Directions Preheat the oven to 450 degrees. Sift together flour, sugar, baking powder, chili powder, and salt. In a separate, large bowl, mix the sweet potatoes and butter Add the flour mixture to the potato mixture and mix to make a soft dough. Add milk a tablespoon at a time to mixture and continue to cut in Turn the dough out onto a floured board and toss lightly until the outside of the dough looks smooth Roll the dough out to 1/2-inch thick and cut with a biscuit cutter Place the biscuits on a greased pan and coat tops with melted butter Bake for about 15 minutes. Watch carefully, if biscuits brown too quickly, turn your oven down

Pork Tenderloin with Apple-Cranberry Bourbon Sauce From Eat What You Love, Love What You Eat: How to Break Your Eat-Repent-Repeat Cycle Serves 6 Ingredients: 2 pork tenderloins (approximately 1 1/2 pounds) 1 tablespoon dried chives 1 tablespoon dried parsley 1 tablespoon dried thyme 1 tablespoon vegetable oil Directions: 1. Pre-heat oven to 400 degrees F. 2. Remove silver skin from pork if necessary (see Chef's Notes). 3. Mix the herbs (chives, parsley, and thyme) in a large plastic bag. 4. Rub pork with the oil then place into the plastic bag to coat evenly with herbs. 5. Heat heavy skillet on the stove on high until smoking. 6. Place pork in the skillet and sear it, turning until all sides are browned (see Chef's Notes). 7. Once pork is seared, place it in a pan in a 400 degree oven (if your skillet is oven safe, you may place it directly into the oven from the stove). 8. Bake pork for 9-13 minutes or until desired tenderness. Do not overcook; it should still be moist inside. 9. After baking, let the pork rest for 10 minutes. 10. Slice into 1/2 inch thick slices and serve with Apple-Cranberry Bourbon sauce. Apple-Cranberry Bourbon Sauce Ingredients: 2 Apples, peeled and diced 1/2 cup cranberries 2 tablespoons brown sugar 3/4 cup apple cider 1/2 cup bourbon Directions Cook cranberries and apples in a saucepan over medium heat. Remove from heat then add bourbon and cook off alcohol, about 5 minutes, then add cider and sugar then simmer until the volume of liquid has been reduced by half. Add salt & pepper to taste. Spoon warm sauce over sliced Pork Tenderloin. Chef's Notes: Pork tenderloin can be found in the meat department of most grocery stores. They are usually sold in packs of two. This recipe calls for a total weight of 1 1/2 pounds. "Silver skin" is the shiny silvery membrane sometimes left on the pork tenderloin after the fat has been removed. It is very tough and will cause the meat to curl if left on. To remove the silver skin, slip the tip of a sharp knife between the skin and the meat and lift slightly as you slice it off. To keep the tenderloin moist, "sear" the pork to cook the outside quickly while sealing in the juices. To sear, place the pork in an extremely hot pan, then turn to brown all sides. Pork is a good source of protein, iron, B-vitamins (B12, B6, thiamin, niacin and riboflavin), zinc, phosphorous, potassium, and magnesium.

Page 5 ingredients 2 cups minced onion 1 TB butter 1 lb mushrooms, chopped 1 1/2 tsp salt 1 tsp basil (can use dry or fresh) 1 tsp thyme (can use dry or fresh) 1 tsp dill (can use dry or fresh) 3-4 medium cloves garlic 1 1/2 lbs carrots, grated (about 6 cups) 2 cups superb bread crumbs 1 cup (packed) grated cheddar 2 eggs, beaten black pepper, to taste Carrot mushroom loaf A Moosewood classic OPTIONAL TOPPINGS: extra dill, cheese, bread crumbs Lightly oil a 9x13-inch baking pan. Preheat the oven to 350F. In a large skillet sauté onions in butter over medium heat for about 5 minutes. Add mushrooms, salt, herbs and garlic, and continue to sauté for about 10 more minutes. In a large bowl combine carrots, bread crumbs, cheese, eggs, and pepper. Add the sautéed mixture and mix well. Spread into the prepared pan and sprinkle with your choice of toppings. Cover the pan with foil. Bake for 30 minutes covered, then uncover and bake 15 minutes more

Page 6 Parmesan and herb scalloped potatoes (serves 4) Ingredients: 4 cups very thinly sliced potatoes 1 medium onion, thinly sliced 2 tablespoons flour 1/2 cup to 1 cup grated Parmesan cheese 2 tablespoons freshly chopped herbs, such as parsley, thyme, sage (mix herbs and cheese together) Salt and pepper 2 tablespoons butter 1 1/4 to 1 3/4 cups hot milk Preparation: Place a layer of potato slices and onion slices in the bottom of a 1 1/2-quart lightly buttered casserole. Sprinkle with some of the flour, Parmesan cheese, salt, and pepper. Dot with small pieces of butter. Repeat, ending with a layer of potato. Dot with butter. Add enough hot milk to almost cover potatoes. Cover and bake at 375 for 45 minutes. Uncover and bake for 15 minutes longer, until potatoes are tender and golden brown. Breakfast Hash INGREDIENTS: 2 4 potatoes, peeled (use a combination of sweet and regular for a unique flavor) 1 apple, peeled, cored and cut into 1/4" dice 3 slices smoked bacon, diced 1/2 cup diced onion 2 tablespoons butter 2 teaspoons chopped fresh thyme 1/2 teaspoon dried or fresh sage salt and pepper 1/2 cup chicken or veggie broth PREPARATION: Cut the peeled potatoes in half. Bring a large pot of water to the boil and add the potatoes. Reduce the heat to a simmer. Cook until the potatoes just become tender but not mushy, about 20 minutes. Drain the potatoes, cover and refrigerate until cold. Cut the potatoes into 1/4" dice. In a large non-stick skillet over medium heat, add the diced bacon and sauté until brown and crispy. Drain the bacon on a paper towel. Reserve the bacon fat. In the same skillet over medium heat, add the butter. Add the potatoes and sauté until crisp and golden, about 15 minutes. Add the diced apple, onion and bacon. Continue to cook and add the thyme, sage, salt, and pepper to taste. Add the chicken broth and stir, scraping up any browned bits on the bottom of the pan. Serve hot with a slice of whole grain toast, and eggs any way you like them!

CSA Winter Newsletter Week of December 13, 2011 Page 7 Apple Cranberry Oven Pancakes from New England recipes.com Ingredients 3 eggs at room temperature 1/2 cup flour 1/2 cup milk 2 Tablespoons butter Filling: 2 Tablespoons butter 2 apples, coarsely sliced 1/2 cup cranberries, chopped 1 Tablespoon sugar 2 teaspoons cinnamon powdered sugar Directions Preheat oven to 450 degrees. In a medium bowl, thoroughly whisk eggs. Slowly add the flour, whisking all the while to prevent lumps. Gradually add the milk and whisk to form a smooth batter. Set aside. In a medium skillet, melt 2 Tablespoons of butter, then add the sliced apples, cranberries, cinnamon and sugar. Cook over medium heat until fork tender, about 15 minutes. In a 9-inch oven-safe pie plate, melt 2 Tablespoons of butter, taking care to not burn it or spraying with a non-stick cooking spray. Fill the plate with the cooked apple mixture and top with the prepared batter. Bake for 15 to 20 minutes or until puffed and golden. Top the pancake with a liberal dusting of powdered sugar. Slice into portions and serve immediately.

Page 8 Good Old Fashioned Apple Crisp From my recipe box Katrina Pine (pair with Simply Wisconsin s crumb topping mix available through the self select option) Ingredients 5-8 medium to large apples Grated zest of 1 lemon 2 tablespoons freshly squeezed lemon juice 1/2 3/4 cup granulated sugar (depending on the sweetness of the apples) 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg For the topping: 1 1/2 cups flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 teaspoon kosher salt 1 cup oatmeal 1/2 pound cold unsalted butter, diced Directions Preheat the oven to 350 degrees F. Butter a 9 by 14 by 2-inch oval baking dish. Peel, core, and cut the apples into large wedges. Combine the apples with the lemon zest and juice, sugar, and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for 1 hour until the top is brown and the apples are bubbly. Serve warm.

CSA Winter Newsletter Week of December 13, 2011 Leek Tarts Page 9 www.leekrecipes.org Makes 8 appetizer-size servings Ingredients: All-purpose flour, for work surface 1 sheet store-bought puff pastry (from a 17.3-ounce package), thawed 2 tablespoons unsalted butter 6 leeks (white and light-green parts), halved lengthwise and thinly sliced crosswise, rinsed well 1 teaspoon fresh thyme leaves Sea salt and ground pepper, to taste ½ cup soft goat cheese Preparation Instructions: 1. Preheat oven to 375 degrees. 2. Prepare crust: On a lightly floured work surface, roll pastry to a 10-by-14-inch rectangle. Halve lengthwise into two 5-by-14-inch rectangles. Transfer to a baking sheet lined with parchment paper. With a paring knife, lightly score each rectangle 1/2 inch from edges, creating a border; prick pastry inside border all over with a fork. Refrigerate for 15 minutes, then bake until golden brown, 18 to 20 minutes. 3. Meanwhile, prepare leeks: In a large skillet, heat butter over medium. Add leeks and thyme; season with salt and pepper and stir. Cook until lightly browned and softened, 5 minutes. Uncover and cook until tender, 5 to 7 minutes. 4. Spread goat cheese evenly over prepared crust; spoon leeks over goat cheese. Cut tarts into wedges, and serve.

Spiced Vegan Potato Salad (serves 4) Ingredients: 6 medium sized potatoes 5-6 tablespoons of fresh lemon or lime juice 2 teaspoons cumin powder PO Box 6171 Madison, WI 53716-0171 Phone: 608-630-7097 Fax: 608-237-2082 E-mail: simplywisconsin@yahoo.com We re On The Web: www.simplywi.com Just a reminder, there are no deliveries the week of December20 with the upcoming Christmas weekend. Our final delivery for the winter share season is the week of December 27. The Deep Winter share season begins the week of January 10, 2012. salt to taste 1/2 teaspoon red chili powder (from Indian grocery - not chili powder for chili) 2 tablespoons chopped cilantro leaves 2 tablespoons chopped scallions 2 stalks chopped celery Optional (roasted, crushed peanuts on top) Preparation: 1. Boil the potatoes in their skins until tender but firm. Drain and peel (if desired). Cut them into 1/4 inch cubes. 2. Add the rest of the ingredients to the potatoes and mix well. 3. Let rest, uncovered, at room temperature for 15 minutes so the spices can blend. Toss and serve. 4. Can also make ahead and refrigerate, remove it from the refrigerator 15 minutes before serving. For the best flavor, buy whole cumin seeds. Gently roast them in a non-stick pan until they brown slightly, then grind in a mortar or a clean coffee grinder you save for spices. The flavor is much more intense and satisfying than the cumin powder you buy in the store. Simply Wisconsin has several baking mixes available to use with the apples, and cranberries you are receiving this week. These are available through our self select option Simply Wisconsin muffin mix Simply Wisconsin pancake mix Simply Wisconsin pumpkin loaf Simply Wisconsin crumb topping mix