If anyone is interested in a box of tomatoes for canning or freezing, this is the week! We have 20 pound boxes of heirloom paste tomatoes for $30 to the CSA only. Let me know if you'd like to get one and I'll pack it up for you.
This weeks' share: 2 pounds of beets, 1 head of flat dutch cabbage, 2 pounds of desiree potatoes, 1 bunch of leeks, 1 celeriac, 1 quart of cherry tomatoes, 1 bulb of garlic.
Storage: all but cherry tomatoes and garlic in the fridge.
The beets are without tops because the tops look terrible right now and you would to want to eat them. The celeriac tops are great for making a stock or broth with but not great for eating whole because they are difficult to chew.
Following is a recipe for cabbage. You could make borscht thought too with the beets and cabbage...
Cabbage in Vinegar
1head of cabbage
1 tablespoon of olive oil or butter
1 bay leaf
1 to 3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup water
1/2 cup apple cider vinegar
1/2 teaspoon sugar (optional)
Boil cabbage 10 minutes in lightly salted water. Drain and shred. heat oil in skillet, add bay leaf and garlic and brown. Add shredded cabbage, half lemon, salt and pepper and cook 15 minutes. Pour water, vinegar and sugar over the cabbage, cover skillet and cook 10 minutes longer. Serves 4. (adapted from The Talisman Italian Cookbook)
Those of you who have been in our CSA for years have seen this recipe before...it is a favorite from "Farmer John's Cookbook".
Creamy Celeriac Soup
3 Tablespoons butter
1 bunch of leeks, quartered and sliced
1 celeriac, peeled, roughly chopped
3 to 5 potatoes, roughly chopped
4 cups of vegetable or chicken broth/ stock
1/4 teaspoon nutmeg or mace
1/2 cup cream or coconut milk or almond milk
salt and pepper to taste
1.Melt the butter in a large soup pot over medium-high heat. Add the leeks; cook until soft, 5 to 7 minutes. Add the celeriac, potatoes, stock and bring to a boil. Reduce heat, cover, and simmer 25 minutes.
2. Let the soup cool slightly and then puree in a food processor or blender. Return to the soup pot; stir in the cream, salt, and pepper to taste and heat on low until heated through.
This soup is good cold too.
The other day I cooked made a good beet salad of steamed beets cut into quarter sized chunks with a dressing of sour cream, red wine vinegar, salt and pepper, fresh mint leaves and nasturtium flowers. We liked it...