Welcome to the 22nd week of the Pitchfork & Crow Summer CSA! Here’s what’s in the share:
- Salad Mix – we’ve got a mix of mizuna, arugula, tatsoi, and a little spinach and cilantro this week.
- Haricot Vert Green Beans
- Celeriac (aka Celery Root) – A celery relative, this root will add a touch of celery flavor to any dish. Great mashed with potatoes, roasted with other roots, shaved onto salads, or creamed into soups. Check out the celeriac & green bean salad recipe down below.
- Mixed Sweet Peppers
- Butternut Winter Squash
- Strawberries – Lebanon folks might get strawberries or cherry tomatoes depending on the harvest tomorrow.
Many thanks to everyone who braved the possibility of rain and made the trek out to the farm on Saturday. We love sharing the farm with the folks who make it possible and think it’s an important aspect of the CSA concept. This food you’re getting from us each week is grown on this farm, and you can visit it and see it with your own eyes. Also, you can meet other members who have chosen to join up with this farm too. Whoa. Plus, it’s just fun! We hope you had a good time. If you weren’t able to make it this time, there’s always next year.
Somehow we always manage to forget to take photos during the big day, so most of the photos above were shared by members in the P&C CSA Members Facebook group. Cider was pressed, potluck goodness was eaten, tractor rides taken, pumpkins picked, t-shirts screenprinted, and we even convinced a couple of people to make scarecrows! Thanks to those folks that shared photos and thanks to everyone who came out and made the day a success.
Now we’re getting back to the work of farming. This week we’ll be working towards finishing up planting for the season, including getting our garlic in the ground! The warm days we’ve been having may feel like summer, but it’s nearly November and this growing season is wrapping up quickly. Just five more weeks of the Summer CSA, can you believe it?
Enjoy the vegetables and we’ll see you next week!
Jeff Bramlett and Carri Heisler
Here are a few recipes to get you inspired:
Creamy Celery-Root and Haricot Vert Salad
- 1/2 cup mayonnaise
- 2 1/2 teaspoons fresh lemon juice
- 1 pound celery root (celeriac), peeled and quartered
- 1/2 pound haricots verts, trimmed and halved crosswise
- 2 tablespoons finely chopped parsley, divided
- Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
- Stir together mayonnaise, lemon juice, and 1/4 teaspoon each of salt and pepper in a large bowl.
- Cut celery root with slicer into 1/8-inch-thick matchsticks and add to mayonnaise dressing.
- Cook beans in boiling salted water (1 tablespoon salt for 2 quarts water), uncovered, until just tender, about 4 minutes. Drain, then rinse under cold water to stop cooking. Drain well and pat dry.
- Toss beans and 1 tablespoon parsley with celery root. Serve sprinkled with remaining tablespoon parsley.
From Epicurious via Gourmet
Roasted Butternut Squash with Lime Juice
- 1 3 1/2-pound butternut squash, peeled, cut crosswise into 1/2-inch-thick slices
- 3 tablespoons olive oil
- 2 tablespoons (1/4 stick) butter, melted
- 4 teaspoons fresh lime juice plus 1 lime cut into wedges for garnish
- 2 teaspoons chopped fresh rosemary
Preheat oven to 400°F. Divide squash between 2 rimmed baking sheets, arranging in single layer; toss with oil, butter, and lime juice. Sprinkle with salt and pepper. Roast 20 minutes. Turn squash over; roast until soft and golden brown, about 20 minutes longer. Cut into wedges. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until hot, about 10 minutes.
Season squash to taste with salt and pepper; sprinkle with rosemary. Serve warm with lime wedges.
From Epicurious via Bon Appétit by http://www.epicurious.com/recipes/food/views/roasted-butternut-squash-with-lime-juice-240368,
Brazilian Collard Greens
- 1 1/4 pound collard greens, stems and center ribs discarded and leaves halved lengthwise
- 3 garlic cloves
- 1 tablespoon olive oil
Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stirring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until just tender and bright green, 3 to 4 minutes.
From Epicurious via Gourmet by http://www.epicurious.com/recipes/food/views/brazilian-collard-greens-239950,