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CSA Pick Up Week 2 Fall Shares | Market Select Members

Posted 10/15/2015 9:50am by Jessica and Dominic Green.


Last of the summer eggplant
Thanksgiving is just around the corner - 6 weeks around the corner, to be exact. It has firmly established itself as my official Favorite American Holiday, and I'm looking forward to it. Everyone loves Thanksgiving... everyone, that is... except the nations turkeys.

Unfortunately, 99% of turkeys raised in the US are factory farmed, spending their short, sad lives cramped together in giant warehouse-like sheds, never seeing the light of day. That is why this season we are offering our customers pasture-raised turkeys from Natures Choice farm in Grant Park IL. These turkeys are raised outside on pasture, with plenty of space to roam, and fed a non-GMO diet free of hormones and medications.

We have a limited number of birds available, from 18 - 22 lbs. The price is $5.25. per lb, and they will be available for collection from the farm on Tuesday November 24th, fresh, not frozen. To reserve your bird, please email Nicole and mail a $50. deposit to the farm.


I <3 potatoes!
Donut, bagel or eggplant..?                                 
Vegetables are beautiful things. Even when growing according to plan, they come in an incredible variety of amazing shapes, sizes, colors... But occasionally, we come across some weird and wonderful specimens! Always fun...
- The Gentleman Farmer


Pick up Info: 

FARM FRIDAY October 16th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 17th 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

Logan Square Farmer's Market Sunday October 18th 10am-3pm (market closes at 3pm)

Logan Blvd and Milwaukee Ave 

773-450-8898 Dom's cell 



Market Select Members 

Instructions: At the market, please introduce yourself as a Market Select member and give your name.  At that point choose what you like off the market table! We will keep track of your balance from your first purchase onwards. Market Select members are welcome to use their credit at either the Barrington Farmer's Market or the Logan Square Farmer's Market in Chicago. Please see below for details.

Barrington Farmer's Market 

Thursdays from 2pm-7pm

Located at the intersection of Cook and Main Street, in the parking lot directly across the street from McGonigals Pub. Street parking is abundant and there is a parking lot with walking distance at the corner of Grove & Station Street.

Logan Square Farmer's Market 

Sundays 10am to 3pm in Chicago at the corner of Milwaukee Ave and Logan BLVD

Any questions? Or forgot what your credit is?

Please contact


In this week's box:
Pie Pumpkins! - Learn How To Roast a Whole Pumpkin (Homemade Pumpkin Puree) in Last Week's recipe section.  It's surprisingly easy! You'll also find a recipe for Cheese Fondue in a Roasted Pumpkin
Delicata Squash 
Brussels Sprouts with tops - Try making Roasted Brussels Sprouts with Bacon, Pecans, and Maple Syrup!
Tokyo Bekana (Asian Green) - Asian Greens and Chicken Stir-fry recipe below.
Beets (Tempel Farms Organics) - Click Here to read some ideas on How To Cook Beets (or use the raw).
Herb - To Be Determined

*denotes CSA produce item
  • 1/2 cup pecans
  • slices bacon
  • 2 pounds brussels sprouts, halved (stem and ragged outer leaves removed)*
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-1/2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  1. Preheat oven to 350 degrees. Line a baking sheet with heavy duty aluminum foil.
  2. Place pecans on the prepared baking sheet and bake until lightly toasted and fragrant, about 5 minutes. Keep a close eye on them, as they can burn fast. Transfer the pecans to a cutting board and chop coarsely. Set aside.
  3. Turn the oven heat up to 400 degrees. Lay the bacon strips out flat on the same foil-lined baking sheet, leaving space in between so they don't overlap. Roast for 12-20 minutes, rotating the pan from front to back midway through, until the bacon is crisp (cooking time will depend on thickness of bacon). Transfer bacon to a plate lined with paper towels; pour rendered bacon fat into a small dish and then discard aluminum foil. When bacon is cool, finely chop.
  4. Turn the oven heat up to 425 degrees, and line the baking sheet with fresh aluminum foil. Using a rubber spatula, toss the brussels sprouts with the rendered bacon fat, olive oil, salt and pepper directly on the baking sheet. Roast, stirring midway through with rubber spatula to promote even browning, until brussels sprouts are tender and caramelized, about 20 minutes. Add balsamic vinegar and maple syrup and toss to coat evenly. Taste and adjust seasoning, then transfer to a serving dish. Right before serving, top with chopped pecans and bacon. Serve hot 

• 1 loaf whole wheat walnut levain, regular levain, or other crusty loaf of bread
• One pie pumpkin*
• 1 1/2 cups low fat milk
• 1/2 cup reduced-sodium chicken or vegetable broth
• 1/2 teaspoon grated nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 cups coarsely grated Gruyère (7 ounces)
• 1 tablespoon extra-virgin olive oil

Preheat oven to 450°F with rack in lower third.

Cut six 1/2-inch thick slices of bread from the thickest part of the loaf, lay on a baking sheet and set in the oven. Bake until lightly toasted on one side, about 7 minutes. Remove from oven, stack the bread slices, and cut into quarters. Set aside.

Remove the top of the pumpkin by cutting a 3-inch circle around the stem with a small sharp knife. Use a spoon to scrape out the seeds and any stringy bits. Save those seeds for toasting if you like.

Whisk together the milk, broth, nutmeg, salt, and pepper in a bowl.

Put a snug layer of toasted bread in the bottom of the pumpkin (about 5 pieces should fit). Then cover with about about 1/2 cup cheese and about 1/2 cup milk mixture. Continue layering the bread, cheese, and milk mixture until the pumpkin is filled to about 1/2 inch from top, using all of the milk mixture. 

Cover the pumpkin with the top and put in a small roasting pan. Rub the olive oil over the outside of the pumpkin. Bake until the pumpkin is tender, 1 1/4 to 1 1/2 hours. To check for doneness, lift the top of the pumpkin and pierce the flesh on the body of the pumpkin with a knife. It should ease right in.

Remove from the oven and serve immediately using a large spoon to scoop out the soft pumpkin and cheesy filling into shallow bowls.

Note: Pumpkin can be prepared up to two hours before cooking.

Makes 6 servings as a main dish or 10 as a side.

Asian-Style Greens and Chicken with Sesame, Ginger and Soy Sauce
Makes 2 -3 servings

2 tablespoons light sesame oil or olive oil
1 tablespoons white hulled sesame seeds
2 teaspoons peeled, minced ginger root
1 garlic cloves, minced
1 pounds tender Asian greens (Tokyo Bekana)*
2 tablespoons soy sauce
2 teaspoons rice vinegar
1/2 lb chicken cut into cubes

1. In a wide heavy saute pan or wok over medium heat, warm the oil. Add the sesame seeds and stir until they pop and become fragrant. Add the ginger and garlic and saute for 1 more minute.
2. Add chicken and saute until cooked through
3. Add the greens and 1 tablespoon soy sauce, raise the heat and cook, covered, for 1 minute. Uncover and saute for 1 or 2 minutes more, until the greens are tender but still bright green.
4. Stir in more soy sauce and vinegar to taste, and serve over brown rice!

Last Week's Recipes!!
*denotes CSA produce item
  1. Preheat your oven to 350F.
  2. Rinse off your pumpkin, then use a knife to stab the hard outer shell a few times, to allow for ventilation.
  3. Place the whole pumpkin in a glass baking dish, and transfer to the oven to roast for 45-60 minutes, depending on the size of your pumpkin. The pumpkin is ready when the flesh is darker, and the skin can be easily pierced with a fork.
  4. Cut the pumpkin in half, and allow to cool for 20-30 minutes, until cool enough to handle.
  5. Use a large spoon to scrape out the seeds, and reserve them for another use.
  6. The skin should peel off very easily at this point, so remove the skin and transfer chunks of the cooked pumpkin into a food processor. Blend until a smooth puree is formed. You may have to do this in batches, depending on the size of your pumpkin.
  7. Store the pumpkin puree in a sealed container in the fridge for up to a week, and use it in your favorite pumpkin recipes! You could also freeze it to extend it's shelf life indefinitely.


Roasted Delicata Squash & Onions 


2 pounds delicata squash (about 2 large)*

1 medium red onion, sliced

2 tablespoons extra-virgin olive oil, divided

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary*

1 tablespoon maple syrup

1 tablespoon Dijon mustard


Preheat oven to 425°F. Cut squash in half lengthwise, then crosswise; scoop out the seeds.

Cut lengthwise into 1/2-inch-thick wedges. Toss with onion, 1 tablespoon oil and salt in a large bowl. Spread in an even layer on a baking sheet.

Roast, stirring once or twice, until tender and beginning to brown, about 30 minutes.

Combine the remaining 1 tablespoon oil, rosemary, syrup and mustard in a small bowl. Toss the vegetables with the dressing.


  • 1 large delicata squash (about 1 1/4 pound)*
  • 1 pound brussels sprouts, trimmed of ragged outer leaves and stem*
  • 3 large shallots, peeled, cut lengthwise in half or thirds
  • 2 Tbsp olive oil
  • 1 teaspoon Kosher salt (plus more to taste)
  • 3 Tbsp pure maple syrup (divided 2 tbsp and 1 tbsp)
  • 1 Tbsp apple cider vinegar
  • 1/4 cup fresh pomegranate arils


1 Cut the delicata squash in half crosswise, and then in half again lengthwise. Use a metal spoon to scrape out the seeds and strings. Cut the squash into half rounds, about 1/2-inch thick.
2 Preheat oven to 400°F. Place the squash, brussels sprouts, and shallots into a large bowl and toss with 2 Tbsp olive oil. Sprinkle on 2 Tbsp of maple syrup and one Tbsp of cider vinegar, and toss to coat. Sprinkle with 1 teaspoon of kosher salt.

3 Spread a little olive oil over the bottom of a large baking sheet. Arrange the squash, brussels sprouts and shallots on the baking sheet in a single layer. Roast at 400°F for 30 to 35 minutes, turning the vegetables over after the first 20 minutes. The squash should be lightly browned and the brussels sprouts well browned.

4 Remove from oven to a serving dish. Gently toss with fresh pomegranate seeds and drizzle with the remaining 1 Tbsp maple syrup.


Steak Quesadillas with Roasted Tomatillos and Apple Salsa  


1 (1-pound) skirt steak
Salt and freshly ground black pepper
3 tablespoons vegetable oil
8 (8-inch) flour tortillas
2 cups shredded mozzarella cheese, divided
2 cups Roasted Tomatillo and Apple Salsa, recipe follows

Roasted Tomatillo and Apple Salsa:
1 pound tomatillos, husked and rinsed*
2 green apples, such as Granny Smith, quartered
2 whole cloves garlic, unpeeled
1/2 white onion*
2 jalapeno chile, stemmed
2 tablespoons olive oil
Salt and freshly ground black pepper


Place the steak in a glass dish. Sprinkle the steak on both sides with salt and pepper. Let stand at least 15 minutes and up to 1 hour to tenderize, turning the steak occasionally.

Heat the oil in a large, heavy skillet over high heat. Add the steak and saute to desired doneness, about 3 minutes per side for rare. Transfer the steak to a cutting board. Let rest 5 minutes. Slice thinly across the grain.

Place 4 tortillas in the skillet with the pan juices and heat over medium-high heat, working in batches if necessary. Place 1/2 cup cheese on top of each one and top with 4 ounces sliced meat. Place the remaining 4 tortillas on the top. Cook until the cheese start to melt, about 2 minutes. Flip and cook until golden and the cheese is melted, another 2 minutes on the other side.

Remove the quesadillas from the skillet. Peel open the quesadilla and spoon about 1/2 cup Roasted Tomatillo and Apple Salsa on top. Close the quesadilla and slice into quarters. 

Roasted Tomatillo and Apple Salsa:
Preheat the oven to 350 degrees F.

Place the tomatillos, apples, garlic, onion and jalapenos on a baking sheet. Toss with the olive oil, 2 teaspoons salt and 1 teaspoon pepper and roast until the tomatillos are softened and slightly charred, about 20 minutes. Peel the garlic. Puree all the ingredients in a blender until smooth. Season with salt and pepper. Makes 3 1/2 cups.