Fall CSA Box #4 11-16-10
In this weeks box:
Cabbage Delicata squash Parsnips
Carrots Pie Pumpkin Onions
Potatoes Chard Celeriac
Whew! It’s a windy night, and as I write this, the power just went out. Thank goodness for laptops with batteries! Its hard to believe it’s already the 4th and final week of our fall season! I truly hope you have enjoyed all the robust fall vegetables this year as much as we have enjoyed growing them for you.
This weeks’ box should provide you with some great stuff for your Thanksgiving meal plans. Even though it’s two weeks away, most all these crops but the greens will be quite happy until then if stored properly. The squash will keep best out on your kitchen counter, the onions in a cool dry place, and the root vegetables and cabbage will keep best in a plastic bag in the veggie drawer of your fridge. Parsley also keeps well if you cut the stem ends freshly and insert them into a clean jar-full of water. Put a plastic bag cloche over it and place them into the fridge.
I would like to make a note of some of the veggies you may not be familiar with yet. Celeriac is a relative of celery, it is also known as Celery Root. It grows great for us, in contrast to celery which is much more finicky about conditions. The bulbous part is delicious when peeled and roasted, pureed into soups, it even shredded some and used it in place of celery in a stuffing recipe. I have to say it was way better and more tender than the celery would have been! You can also use the stalks to flavor a soup stock, but they are not too great raw. Arugula is a tender green in the mustard family. It can have a little kick to it, so you may want to mix it with other greens in a salad. It’s also delicious on robust sandwiches. Turnips are the cool globe shaped white root with purple shoulders. They have been a staple food of Europeans for centuries. They are well known as a fine accompaniment for wild game. They can be eaten raw, but are best roasted or mashed like potatoes. The greens can be cooked like kale or other greens if they are tender enough. Also watch out for overcooking the roots as they can acquire a strong “cabbagey” flavor. Parsnips are the long white carrot-like roots.
It’s a bittersweet feeling knowing that the year is already drawing to a close, though I’m already excited about planning for next year. Thank you to everyone for joining us and making the 2010 fall CSA a success! We truly enjoyed serving you as your local farm and hope you we’re fully satisfied by the experience. Feedback is welcome, though we don’t have a formal survey prepared, please feel free to email or call us with any comments, suggestions or feedback. We value your opinion and use your suggestions to help us do a better job!
We hope you have a wonderful winter and look forward to your sign-ups next season!
Asha and Joseph
Fall CSA Recipe Page #4 11-19-10
Homemade Pumpkin Pie:
For the crust: sift together 1 1/4 cups of all-purpose flour and ¾ tsp salt. Add 1/3cup lard or vegetable shortening and 1 1/2 tbsp cold unsalted butter. Cut half the shortening in to the flour with a fork until it has the consistency of cornmeal. Cut in the rest of the fat until the dough has peas sized lumps. Sprinkle it with 3 tbsp ice water. Blend gently until the dough just holds together.
For the Filling: Half your pie pumpkin and scoop out the seeds. Bake it face down in a dish with a little water at 350 degrees until tender. Scoop out the flesh and let cool. Whisk in a large bowl 3 large eggs, 2 cups of pumpkin puree, 1 1/2 cups heavy cream, ½ cup sugar, 1/3 cup brown sugar, 1 tsp cinnamon, 1 tsp ground ginger, ½ tsp ground nutmeg, ¼ tsp cloves or allspice. ½ tsp salt. Pour filling into crust and bake at 425 degrees for 35 to 45 minutes, until firm. Cool completely and serve with whipped cream.
Creamy Mashed Potatoes:
Boil 2 lbs potatoes, peeled and cut into large chunks. Drain thoroughly. Return to the pan, and shake over medium heat until mealy and dry. Cover to keep hot. Heat in a small saucepan over low heat 1/3 cup heavy cream and 3 tbsp butter. Be careful not to boil, meanwhile quickly mash the potatoes in the pot with a potato masher, working out the lumps. Whip with a fork while pouring in the hot cream mixture, then whip for 30 seconds more until fluffy. Stir in sea salt and black pepper to taste. Serve at once. For variation, you can also add in boiled, peeled celeriac, parsnip, turnip, or carrot!
Delicata Squash Rings:
Cut 2 Delicata squash crosswise into rings. Scoop out seeds from the rings. Heat oven to 400 degrees. Oil a large baking pan with several tbsp of olive oil. Spread out the squash rings in a single layer and sprinkle with sea salt. I like Celtic Sea Salt for a crunchy texture. Bake until tender and lightly browned. (My kids go crazy for these!).
Cook in boiling water, uncovered over high heat, for about 6 minutes, 1 1/2 lbs of turnips, peeled and quartered. Drain. Melt 3 tbsp butter in a large heavy skillet over high heat. Add the turnips and cook, stirring, until coated with butter, about 5 minutes. Add 1cup chicken stock, ½ tsp salt, and black pepper to taste. Reduce heat and cover the skillet, and simmer until tender 10 to 20 minutes. Remove the turnips to a serving dish and reduce the stock in the pan to a glaze. Pour it over the turnips and serve immediately.
Melt 4 tbsp in a soup pot over medium heat. Add 1 cup chopped onion, stir in 2 lbs of celery root that has been peeled, and cut into ½ inch dice. Cover and cook for 5 minutes, stir in ¼ cup flour. Turn the heat to high and stir in 4 cups chicken or veggie broth, and bring to a boil. Reduce the heat to medium low and simmer for 25 minutes, or until Celeriac is tender. Using a food processer or immersion blender puree until smooth. Return to the pot and stir in 1cup heavy cream. Heat through but do not boil. Add a pinch of nutmeg, salt and pepper to taste. Serve garnished with grated cheese and chopped parsley.
Slice 1 lb of parsnips into matchsticks. Toss in olive oil to coat. Preheat your oven to 450 degrees. Place the parsnips in a large cast iron skillet and sprinkle with sea salt. Oven-fry, until the parsnips are browned and crispy on the outside and tender inside, about 20 to 25 minutes depending on the thickness of your cuts.