If you want to leave your wax boxes with us, bring a bag and unload. If not, you can bring the box back next week or to the party Saturday.
Small boxes: 3 # Carolina Ruby sweet potatoes, 1 head escarole, 1 head bok choi, 1 bunch pink beauty radishes, 1 mix root bunch, 1 celeriac, 1 garlic, 1 bunch carrots.
Regular boxes: All the above plus 1 more garlic and celeriac, 1 bunch baby beets, 1 # broccoli, 2 fennel bulbs.
Storage: everything except the sweet potatoes and garlic need to be refrigerated.
The mix root bunch in small boxes is 1 watermelon radish, 1 scarlet turnip, 2 hakurei turnips. In the regular boxes, it is 1 watermelon radish, 1 scarlet turnip, 1 rutabaga, 4 hakurei turnips. These roots are good used together with the celeriac and some potatoes in a root roast or a soup. Use the greens too! If roasting, toss with some oil and salt and just roast for the last 5 minutes or so. If making a soup, add them in the last 20 minutes or so.
The Carolina Ruby has deep orange flesh and is sweet. These are ready to eat but will also keep for months under proper storage (60 degrees, dry, darkish). They are great for savory dishes and mashed. Taste is similar to pumpkin.
Escarole is a mild flavored relative of the chicory family. Eaten raw in a salad it has a slight bitter flavor. Cooked, the bitterness fades to barely noticeable. I like it in soup, raw, braised with white beans. I'll give you a recipe to which I add 1 can of cannellini beans and top with grated parmesan.
WILTED ESCAROLE
1T olive oil
1 small onion, diced
1 garlic clove, minced
salt
crushed red pepper flakes
1 head of escarole, washed and cut into 1 inch square pieces
1/4 cup vegetable or chicken stock
juice of 1/2 lemon
In a large skillet over medium heat, warm the olive oil. Add the onion, garlic, pepper flakes to taste, salt. Saute until the onion is translucent (5 minutes). (If you're adding cannellini beans, do it now and let them get warmed thru before moving on with the recipe.) Add the escarole and saute briefly (2 minutes). Add the stock and stir until the escarole is wilted slightly (1 to 2 minutes). Squeeze the lemon over the greens, taste for seasoning and serve immediately.
Following are pictures of everyone's hands that have been bringing the food to you for 22 weeks. There are a few pairs missing because they've already left. I got this idea from John Fleer at Rhubarb and thought it a cool idea to show you.
THANK YOU for being in our CSA this year and giving something to do! We really appreciate your support and the challenge to keep it all going. We hope to see you at the party and in the future! If you have credit to spend, come see us at North Asheville market Saturday mornings or the RAD market Wednesday afternoons. If you got the extended share, we'll see you again next week at the same place.
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| Catherine with radish mud |
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| Maddy with turnip mud |
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| Hayley with clean Carolina Rubies |
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| Anne with mixed root mud |
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| Paul with tractor grease (he's been grading all the roads after the rain). |
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| Aaron! He does most of the washing, hence the cleanliness... |
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