Fall CSA Box # 1 October 25th 2011
In this week’s box:
Fresh Thyme Turnip Watermelon Radish
Pie Pumpkin Onions Spring Raab
Red Chard Garlic Yellow Fingerling Potato
Parsnip Carrots Savoy Cabbage
Hello to all and welcome to the Wobbly Cart Fall CSA!
We’re so glad to have you join us for four weeks of delicious, robust fall vegetables. It was a gorgeous day for harvest here on the farm. Last night marked our first frost of the season, a fitting way to begin our fall CSA. It warmed up quite quickly however, to beautiful blue skies and rich fall color in the fields and on the trees. The frosts and cold killed some crops, but leaves behind the best of what fall in the northwest can offer us. We have a great selection of Asian Greens, Kales, Cabbages, Winter squash, potatoes and much more still in the barns and fields. We hope you enjoy them all!
Many of the crops you will be receiving over the next four weeks will keep for a long time in your refrigerator and pantry. You don’t have to worry so much about using them up within a week! Properly stored many of the root vegetables and squashes could be saved for your Holiday celebrations in a few weeks. I’ll try to give you storage tips and recipes each week to help you along the way.
First off I’d like to describe Parsnips. Parsnips are a winter root vegetable. Like carrots, which they resemble, these cream colored roots are prized for their sweetness. When cooked they have a creamy texture, and they make a velvety puree (try mixing some with mashed potatoes, to accompany roast beef or pork). Small to medium roots are best, and store in a plastic bag in the refrigerator crisper. Peel them with a vegetable peeler and trim the stem ends before using.
Savoy Cabbage is the lovely green cabbage with the soft and crinkly leaves. It can be used in any recipe calling for head cabbage, though it is milder in taste and texture. Savoy cabbage is best stored in the refrigerator where with will last several weeks if not longer.
Turnips are the large white globe shaped roots with green shoulders. They are at their best when freshly harvested during cool weather. Smaller turnips are milder and sweeter than larger specimens. Store them in an open plastic bag in the refrigerator crisper, up to one week. If the greens are attached, remove them and store separately. If tender, they can be cooked like any greens. Turnips can be cooked and served any way potatoes or rutabagas are. However, do not overcook or they will develop an overcooked cabbagey flavor.
Spring Raab is a green that is also known as broccoli raab, rapini or Chinese broccoli. The leaves stems and flower heads are cooked, basically, just like any green and are popular in many Asian cuisines as well as in Mediterranean cooking. Greens like this are also gaining popularity in the U.S. and Europe due to their ease on cooking and high nutritional value. Spring raab is high in vitamins A, C, and K as well as potassium. To maintain crispness, refrigerate, unwashed, and loosely wrapped in plastic for 3 to 4 days. These greens are excellent in stir-fries, broiled, braised, sautéed, or steamed. There are many possibilities!
For those of you who are new to our CSA for the fall season you may not recognize the Watermelon Radish. These look like the turnips, but when you cut them open the inside is a gorgeous shade of watermelon red. These are a mildly pungent radish that has gained quite a following amongst our customers. They are so beautiful, yet also so delicious and nutritious. Store them like turnips and also use the greens if they are tender enough for you.
The Pumpkin is for pies. An extra sweet and non-stringy variety that can also be used for soups or curries.
Hope you all enjoy!
Any questions feel free to call or email us;
Wobbly Cart Farm
Asha, Joe, and the Crew at Wobbly Cart