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THE WSU ORGANIC STANDARD October 3, 2011

WSU Organic Farm • 201 Johnson Hall • Pullman, WA 99164-6420

Project Manager: Brad Jaeckel • jaeckel@wsu.edu • 509-335-5893 • www.css.wsu.edu/organicfarm

It’s the Great Pumpkin…and Peppers…and Beets, too!

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The “Monster Beet” – Over seven pounds! That’s a lot of Borscht.

Fall beauties!—from left, Pie Pumpkin, Spaghetti, Latah Orange, Delicata, Acorn, Speckled Hound, Butternut, Sweet Dumpling

Vegetable Roasts…each of these recipes are written around one or other (or

many) roasted vegetable. Roasting is one of my favorite vegetable cooking techniques, especially when the weather begins to cool and the idea of the oven heating up the kitchen sounds good. An added bonus to roasting is that it can be done ahead of time, (say, if you’re cooking ahead for a busy week), and the vegetables refrigerated for later use. I like to roast cubed winter squash, for example, on a Sunday or Monday, so it’s handy for a last minute addition to pasta, risotto, rice, or a pizza or tart. When vegetables are cooked at high temperatures like this, cut edges caramelize and crisp and are so satisfying!

Pepper and Onion Roast with Soft Indian Spices from Lynn Rosetto Kasper and Sally Swift’s The Splendid Table’s How to Eat Supper (Clarkston/Potter Publishers, 2008) 3 large garlic cloves 2 tight-packed tablespoons fresh cilantro leaves One 1-inch piece fresh ginger, peeled and sliced thin 3 large sweet peppers, cut into !-inch pieces 1 or 2 medium red onions, cut into "-inch wide wedges 1 tight-packed cup arugula, curly endive, or spring mix, torn into bite-sized pieces One 15-ounce can chickpeas, rinsed and drained ! teaspoon each ground coriander and ground cumin

fresh ground black pepper, to taste 1 tablespoon tamarind concentrate (or substitute with 2 teaspoons lime juice and a little grated zest and a generous pinch of sugar) " to ! teaspoon sea salt 3 tablespoons vegetable or olive oil FINISH 1 to 2 tablespoons tamarind concentrate (optional) " cup fresh coriander leaves 1 cup plain whole-milk yogurt (optional)

Heat the oven to 450°F and put a large shallow pan on the middle rack. In a food processor, combine the garlic, cilantro, and ginger. Process until chopped fine—don’t puree. Turn the mix into a large bowl. Add all the other ingredients except the finishing seasonings. Toss to blend. Carefully turn the mixture out into the hot pan, spreading the pieces to cover the entire pan. Roast for 40 minutes, turning often and scraping up the brown glaze from the pan’s bottom. Once the peppers are tender, the greens browned, and the chickpeas crisp, the roast is done. Taste the roast for seasoning, and turn into a serving bowl. If using the tamarind, blend it in. Drop the cilantro leaves over the vegetables, and pass the yogurt separately.

Newsletter by Jamaica Ritcher~jritcher@me.com

Supper Tart of Roast Vegetables, Apple, and Greens from Lynn Rosetto Kasper and Sally Swift’s The Splendid Table’s How to Eat Supper (Clarkston/Potter Publishers, 2008). 2 leaves of Swiss chard 1 cup diced green apple 1 ! cups roasted winter vegetables 1 large garlic clove, fine chopped leaves from 5 fresh thyme sprigs 1 tablespoon olive oil

" teaspoon salt 1/8 teaspoon fresh-ground pepper 2 sheets frozen puff pastry, defrosted (one 17.3-ounce package) " cup heavy cream 1 cup shredded Asiago cheese

Set one oven rack as low as possible. Preheat the oven to 500°F. Toss the chard, apple and roasted vegetables together in a large bowl with olive oil, garlic, thyme, and salt and pepper. On a large ungreased cookie sheet, lay out the pastry sheets side by side so they overlap by " inch. Press the overlapping edges together to seal. Create a rim by folding the pastry edges up and over on themselves and pinching them together. You’ll end up with a rectangle that is about 7 ! x 17 inches. Fill the center of the tart with the vegetable mixture, spreading it out so there is space between the pieces. Slip in onto the bottom rack of the oven, and bake for 15 minutes. As the tart bakes, blend the cream and the cheese in a small bowl. Remove the cookie sheet from the oven. Spoon the cheese mixture over the tart, spreading it out. Slip it back into the oven and bake for another 6 minutes, or until the cheese is melted and barely picking up color. Pull the tart from the oven. Let it stand for a few minutes, and then cut it into 8 squares. Serve hot or at room temperature.

Luscious Beet Salad from Feeding the Whole Family by Cynthia Lair (Sasquatch Books, 2008).

Dressing 3 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar ! teaspoons Dijon mustard " teaspoon freshly ground pepper 1 tablespoon finely chopped fresh

basil

Salad

4 large beets with greens* " cup pumpkin seeds "- # red onion, very thinly sliced " pound feta cheese

Remove greens from beets and set aside. Large beets should be quartered (leave skins on), but smaller ones (plum-sized) can remain whole. Place in a oven-safe dish with a lid; add water to cover the bottom of the pan by 1/8-1/4

inch. Cover and roast in a 350° oven until the beets are fork-tender, 30-45 minutes. Note: be careful of steam when lifting the lid to check! While beets cook, whisk together dressing ingredients, wash beet greens, tear them to bite-sized pieces and place in a large salad bowl. Toast pumpkin seeds until just golden and aromatic. Add greens, seeds and other salad ingredients. When beets are cooked, remove from oven and let cool. Rinse under cool water to slip

off the skins. Cube to bite-sized pieces and toss with the other salad ingredients and dressing. *You want to end up with about 4 cups of cubed beets.