CSA Box # 18 October 18th 2011
In this week’s box:
Rainbow Lacinato Kale Radish Rosemary
Carrots Celeriac (Celery root) Czech Black Hot Pepper
Yellow Onion Delicata Squash Bell pepper
Garlic Beets Yukina Savoy Asian Green
Leeks Red Potato
Today is the final delivery for Summer CSA pick-ups!
It’s amazing but true, the Summer CSA has come to an end! I hope you have all enjoyed our CSA this summer as much as we have enjoyed being your farmers. We truly hope you have enjoyed your produce and will be joining us for the Fall Season as well as for 2012.
There are still shares available for our Fall CSA Season! All you have to do is call us, email us or sign-up online on our website! The cost is only $100 for four more weeks of awesome produce!!!! Most of the fall greens and root crops are at their crispiest and sweetest in the weeks to come. For those of you who have already signed up thank you!
We have a very tasty box for this final week of the summer season. Much of it is familiar at this point though you may notice seasonal flavor changes in some of the crops. We had a low of 34 the other night, cool enough to sweeten the kale, radish, beets and carrots a bit! The hoophouses are bringing us a few more bell peppers to enjoy despite the cold. You’ll get a few new things this week too. You may have noticed the blocky red and black hot peppers in your box last week. As a last minute addition I wasn’t able to add them to the newsletter but these beauties are called “Czech Black”. They are considered to be a tad less hot than a jalapeno, but a whole lot prettier! They’re great to use wherever things need a little spicing up. The f tender greens that are not Kale are called Yukina Savoy. This is an asian green that looks a bit like spinach, but tastes like a mild mustard. It is pretty, and easy to grow, cold-tolerant, nutritious, and great steamed or in stir-fries. Now you may be wondering what that unusual knobby root with celery tops coming out of it is. This is a Celeriac aka celery root. This root vegetable is grown for is mild celery flavored root that is tough to peel, but delicious in soups, stews, roasted, mashed, or eaten raw. I’ve even heard of people using the hollow stems as a flavored straw for bloody marys. Wrapped in plastic Celeriac can keep several months in the crisper drawer of your fridge. Last but not least is the famous Delicata Squash. Many people (myself included) consider this to be their favorite winter squash. The outside is cream colored with green stripes and the inside is golden, finely textured flesh that is both sweet and nutty. These squash will keep for several months on your countertop and may actually improve in flavor if you wait a week or two before you eat it! To bake, simply slice lengthwise and scoop out the seeds and strings. Place skin side down in a baking dish with a little water in it. Bake at 375 for 30 to 40 minutes or until tender. Serve with butter and herbs. Yum!
That’s going to be it for this week. Thank you again for joining our CSA. We hope to see you in the Fall season!
Please return your used boxes back to the drop sites by next Tuesday so we may continue to use them.
Asha, Joe and the Crew at Wobbly Cart
Delicata Squash with Rosemary, Sage, and Cider Glaze: Peel 2 medium Delicata squash with a vegetable peeler, cut it in half lengthwise and scrape out the seeds with a spoon. Cut each piece in half lengthwise again, then crosswise into ½ inch thick slices. Melt 3 Tbsp unsalted butter in a large skillet over low heat. Add ¼ cup coarsely chopped sage and 1 Tbsp coarsely chopped rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture. Add the squash to the skillet, then 1 ½ cups unfiltered apple cider or juice, 1 cup water, 2 tsp sherry vinegar, 1 tsp salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed. ( from The Herbfarm Cookbook by Jerry Traunfeld).
Celeriac Mash: Peel and dice 3 ½ cups of celeriac. Cook celeriac in a large saucepan of boiling slated water for 15 minutes. Add 1 12 oz potato that has been peeled, and cut into 1 ½ inch chunks, and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add ¼ cup heavy cream and 2 Tbsp butter; mash until mixture is almost smooth. Season to taste with salt and pepper.
Lentil and Vegetable Stew with Kale: Heat 2 Tbsp olive oil in a large pot over high heat. Add 1 large chopped onion, and 2 large carrots, peeled and chopped, 1 medium celery root, peeled and chopped, and 1 medium rutabaga, peeled and chopped; sprinkle with salt and pepper and sauté until beginning to soften and brown, 10 to 11 minutes. Stir in 1 lb brown lentils, rinsed and 1 Tbsp herbes de Provence. Add 8 cups vegetable broth and 1 large bunch kale, ribs removed and leaves coarsely chopped. Bring to a boil, stirring to incorporate Kale. Reduce heat to med-low, cover with lid slightly ajar, and simmer until lentils are tender, sbout 20 minutes. Add more broth to thin, if desired. Season with salt and pepper. (From the March 2011 issue of Bon Appetit magazine).
Leek and Potato Gratin: Preheat oven to 375. In a large pot of salted boiling water, parboil 3 lbs red potatoes, sliced 1/8 inch thick, for 5 minutes. Drain potatoes well and set aside. In a large skillet, heat 2 Tbsp unsalted butter over medium heat. Saute 10 medium leeks, white and light green parts only, halved lengthwise and cut crosswise into 1 inch pieces (washed thoroughly), and 4 chopped garlic cloves until leeks are tender about 7 minutes. Set aside. In a buttered 9 x 13 inch baking dish, arrange half of reserved potatoes in an overlapping pattern. Pour 1 cup cream and ½ cup milk over the top and sprinkle with 1 tsp salt. Top with reserved leeks and arrange remaining potatoes. Pour another cup of heavy cream and ½ cup milk and sprinkle with ½ tsp salt. Bake until potatoes are tender, top of gratin is golden brown, and most of the cream and milk have been absorbed, about 45 minutes. Garnish with parsely. Serves 12. From November 2011 issue of Country Living magazine).
Yukina Savoy Saute: Heat 2 Tbsp sesame oil in a large skillet. Add 1 thinly sliced leek, white and light green part only, thoroughly washed, or 4 cloves chopped garlic, sauté for 2 to 3 minutes. Add in I bunch Yukina Savoy, de-stemmed and coarsely chopped. Saute until just wilted. Remove from heat and add ½ Tbsp rice vinegar and 1 Tbsp Tamari. Season with black pepper and serve over rice.
Yukina Savoy with Sesame Ginger Dressing: Bring a large pot of salted water to a rolling boil. Add 2 heads of yukina savoy that have stems removed and leaves torn into pieces. Cook 1 minute. Remove immediately and plunge into ice water to stop cooking. Drain. Whisk together 4 tsp soy sauce 1 ½ tsp sesame oil, ¾ tsp minced fresh ginger, 1 Tbsp rice vinegar. Toss greens with the dressing and garnish with 1 Tbsp toasted sesame seeds. (both recipes from http://www.twoonionfarm.com).
Fatima’s Salad: Boil 2 medium potatoes and cut them into thick slices. Boil 2 beets until tender, then slip off their skins and slice. In a pot of boiling water, cook or steam 4 carrots, cut into ½ inch rounds, until tender. Then steam 1 green bell pepper, seeded and sliced until tender. On a platter, arrange all of the vegetables on a bed of lettuce. In a blender, whirl 1/3 cup olive oil, 2 ½ tbsp vinegar, salt and freshly ground black pepper to taste, and 2 Tbsp chopped fresh parsely. Pour the dressing over the salad. Decorate the salad plate with 4 hard boiled eggs, peeled and quartered and a few black olives. Sprinkle freshly ground black pepper over the eggs. ( from Sundays at Moosewood Restaurant).