this week in your csa share {october 23}

Welcome to week 21 of the P&C CSA!

Here’s what’s in the box:

  • Cabbage
  • 2 Heads of Garlic
  • Cippolini Onion – Large for this variety, but still a tasty mild onion!  Great for roasting and topping a pizza or added to a sauce.
  • Celeriac (aka Celery Root) – We usually roast this root along with some beets, carrots, potatoes, or whatever other roots we have on hand.  Also, check out the mashed celeriac/potato recipe below. And toss the greens into a stock for great celery flavor!
  • Sweet Potatoes
  • Hokkaido Stella Blue Squash – treat like the other winter squashes.  This one will be less sweet and will have a fabulous flaky meat once cooked up.
  • Arugula
  • Lettuce
  • Broccoli

Once again, a big thanks to all the folks who made it out to the CSA farm open house last weekend.  We love sharing the farm with you guys, weeds and all!  The weather was fantastic and many pumpkins found good homes.

As I wrote about over here, this week was a marathon of garlic planting for us.  There wasn’t much time for other endeavors as it was a race against the weather to get our garlic in the ground before the rain began.  But our luck continued and the rain held off until last night, meaning not only did we get our garlic in, but we also had a wonderful harvest day Friday and a fabulous day for market yesterday!  With the chore of garlic planting behind us we can now focus on other items on our to-do list.  Today we’ll spend the morning moving our bees to the truck farm (aka the new place).  We’re also hoping to make it back up to Grand Island in the afternoon to work on digging the rest of the sweet potatoes and perhaps taking out the tomato trellising.  Needless to say we’ve still got enough field work to keep us busy outside, rain or no rain.

The season is winding down though.  We have one more week at the Salem Saturday Market and then we’ll finish up the CSA season three weeks later.  Many of you may be questioning where the pick-up will occur once the Market closes after next week, and well you should question!  We promise that we’re working on securing a site that’s convenient and accessible.  Hopefully we’ll be able to confirm the location within week and divulge exact details by the next pick-up.

Enjoy the veggies this week!

Your farmers,
Jeff Bramlett and Carri Heisler

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CSA Survey Reminder:

We still haven’t received surveys from quite a few of you.  We really would love your feedback to help with our planning for next year.  Thanks in advance!

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Recipe inspiration for this week’s vegetables:

  • Horseradish Mashed Potatoes and Celeriac

    1 lb. celeriac, peeled and cut into chunks
    1 lb. potatoes (peeled or unpeeled, your choice) cut into chunks
    1 bay leaf
    4 cloves garlic, peeled
    ½ cup heavy cream
    4 Tb. Butter
    2 tsp. horseradish
    salt and pepper to taste

    Combine celeriac, potatoes, bay leaf, and garlic with water to cover; boil until just tender (about 20 minutes). Drain, remove bay leaf, and return vegetables to pot. Add cream, butter, and horseradish. Mash and season with salt and pepper. Makes 4-6 servings.

    From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Madison Area Community Supported Agriculture Coalition

    .

    Wild Rice Celeriac Pilaf

    1 tablespoon olive oil
    3/4 cup finely diced celeriac
    1/4 cup finely diced onion
    1 cup wild rice, rinsed and drained
    2 teaspoons dried thyme
    1 cup chicken stock
    1 cup beef stock
    Salt and pepper to taste
    2 tablespoons dried cranberries

    Heat olive oil in a skillet. Add the celeriac and onion; sauté until tender, about 5 to 7 minutes. Stir in wild rice, thyme and stocks. Season with salt and pepper to taste. Bring to a boil, cover, and lower to a simmer. Cook until rice is nearly tender, 30 to 60 minutes (depending on the age of the rice). Stir in dried cranberries; cook until rice is tender, 5 to 15 minutes longer.

    Serves 4.

    From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Madison Area Community Supported Agriculture Coalition

    .

    Apple-Roasted Sweet Potatoes and Winter Squash

    1 1/2-2 pounds winter squash (butternut, buttercup, etc.)
    2 tsp chopped fresh rosemary or 1 teaspoon dried
    2 medium sweet potatoes
    about 1 1/2 cups apple cider
    2 tbsp olive oil
    salt and pepper

    Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40-50 minutes. Makes 4-6 servings.

    From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce, Madison Area Community Supported Agriculture Coalition

    .

    Celery Root and Sweet Potato Fries

    • 2 large sweet potatoes
    • 1 large celery root, peeled
    • 1 teaspoon cayenne pepper
    • 1/2 teaspoon Hungarian paprika
    • 1/2 teaspoon Chinese 5-spice powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon freshly ground black pepper
    • 1 teaspoon salt
    • 3 tablespoons olive oil

    Preheat oven to 450 degrees F. Cut potatoes and celery root into 1/2-inch thick matchsticks. In a small bowl, mix together cayenne, paprika, 5-spice powder, garlic powder, black pepper and salt. Spread matchsticks evenly on 2 sheet trays and toss with oil and spice mixture. Roast until golden brown, about 40 minutes, shaking pan occasionally. Serve immediately

    From Food Network.com via Sunny Anderson, http://www.foodnetwork.com/recipes/sunny-anderson/sweet-potato-and-celery-root-fries-recipe/index.html

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