This weeks' contents:
1 head of cabbage, 1 bunch of collards or kale, 1 bunch of carrots, 1 bunch of hakurei turnips, 2 pounds red onions, 1/2 pound garlic, 3 pounds potato mix, 1 bunch of fresh fennel seed, 1 head of romaine lettuce, 1 head of mini red bibb.
Store everything but the garlic in the refrigerator. You can dry the fennel seed for later use. It makes a great little treat just to chew on fresh. Also makes great tea.
Mashed potatoes with garlic.
Kale or collard and garlic pesto to dip carrots and hakurei turnips in.
Sauteed cabbage and red onions with a little cider vinegar.
Mashed potatoes rolled up in fresh romaine leaves and dipped in vinaigrette.
Caramelized garlic tossed with pasta.
Fresh fennel seed tea.
Cabbage, carrot, and turnip slaw.
Wednesday, October 25, 2017
Wednesday, October 18, 2017
October 18 or 21 extended share
Contents: 3 large golden beets, 1 head of napa cabbage, 1 daikon radish, 1 bunch of carrots, 1 pound of spinach, 2 pounds of purple sweet potatoes, 2 pounds of japanese sweet potatoes, 2 celeriac, 1/2 pound of shallots, 1 small head of romanesco and cauliflower.
Storage: Sweet potatoes will keep best on your counter or in a cabinet. All else will store best in refrigerator.
You have the ingredients in this weeks' share to make kimchi if you desire. Daikon, napa, carrots, and shallots. There are recipes on line or in Sandor Katz' book "Wild Fermentation".
Celery Root Puree
from Root to Leaf by Steven Satterfield
1 medium (or 2 small) celery root
About 4 cups whole milk
Peel the celery root until it is smooth. Cut into 1 inch pieces and place in a medium saucepan. Pour the milk into the pan, just up to the level of the celery root pieces. Cook on low heat for 40 to 50 minutes or until tender. Transfer the solids to a blender and blend in batches. Add just enough of the cooking liquid to allow the solids to move around freely and puree until smooth.
This creamy puree can be used as a pasta filling or as a sauce underneath roasted winter vegetables, or served with fish, meat, or fowl. Because this root has a savory quality, I usually do not add salt.
Storage: Sweet potatoes will keep best on your counter or in a cabinet. All else will store best in refrigerator.
You have the ingredients in this weeks' share to make kimchi if you desire. Daikon, napa, carrots, and shallots. There are recipes on line or in Sandor Katz' book "Wild Fermentation".
Celery Root Puree
from Root to Leaf by Steven Satterfield
1 medium (or 2 small) celery root
About 4 cups whole milk
Peel the celery root until it is smooth. Cut into 1 inch pieces and place in a medium saucepan. Pour the milk into the pan, just up to the level of the celery root pieces. Cook on low heat for 40 to 50 minutes or until tender. Transfer the solids to a blender and blend in batches. Add just enough of the cooking liquid to allow the solids to move around freely and puree until smooth.
This creamy puree can be used as a pasta filling or as a sauce underneath roasted winter vegetables, or served with fish, meat, or fowl. Because this root has a savory quality, I usually do not add salt.
Wednesday, October 11, 2017
October 11 or 14 first extended share
Contents: 1 1/2 pounds green snap beans, 1 1/2 pounds of broccoli florets, 1 pint of sugar snap peas, 1 bunch of carrots, 1 bunch of mixed radish, 2 kohlrabi, 1 head of green bibb lettuce, 1 head of radicchio, 2 pounds of russet potatoes.
Storage: all things in refrigerator. remove tops from carrots and radishes if you're keeping them more than a few days.
These beans in your share this week are quite possibly the prettiest beans we have ever grown. Certainly the prettiest of 2017. They taste good too!
Radicchio is the small red head in your share. It is in the chicory family and so is bitter. It is good grilled with olive oil, salt and pepper drizzled on it. It is also great raw in a salad with apple or pear, toasted walnuts, blue cheese, and balsamic vinegar dressing.
Peeled and shredded kohlrabi, thinly sliced radishes and radish greens, and sugar snap peas cut on the diagonal or julienned are all great combined and dressed with a vinaigrette or mayonnaise slaw dressing.
Storage: all things in refrigerator. remove tops from carrots and radishes if you're keeping them more than a few days.
These beans in your share this week are quite possibly the prettiest beans we have ever grown. Certainly the prettiest of 2017. They taste good too!
Radicchio is the small red head in your share. It is in the chicory family and so is bitter. It is good grilled with olive oil, salt and pepper drizzled on it. It is also great raw in a salad with apple or pear, toasted walnuts, blue cheese, and balsamic vinegar dressing.
Peeled and shredded kohlrabi, thinly sliced radishes and radish greens, and sugar snap peas cut on the diagonal or julienned are all great combined and dressed with a vinaigrette or mayonnaise slaw dressing.
Wednesday, October 4, 2017
October 4 or 7 Last Box of the Season
This weeks' share includes: 3 pounds of Carolina Ruby sweet potatoes, 1 Long Island Cheese pumpkin, 1 bunch of carrots, 1 bunch of purple radishes, 1 pound of broccoli, 1 bunch of collard greens, 1 head of garlic, 2 red onions.
Storage: The sweet potatoes need another week to "cure" until they taste sweet so leave them in a dry, not so cool spot (a corner of your counter or the cabinet beside your fridge or dish washer) to finish converting their starches to sugars. The pumpkin can be eaten now or allowed to continue its "curing" process. If kept in a dry, coolish spot it will continue to sweeten over the next month. It can be eaten now though if you want. Garlic can be kept out. All else in the refrigerator.
The pumpkin makes great soup or pie. The texture seems a bit stringy when you scoop it from the baked skin but when pureed it becomes smooth.
The garlic in your share this week is a different variety than you've been getting. It is German White and should be easier to peel.
The purple radishes are mild and the greens are nice. Try making a salad using both. If you cut the greens into thin ribbons and let them sit a few minutes with a sprinkling of salt and then massage them a little, the spines on the leaves will go away.
The lemon vinaigrette from last weeks' blog entry makes a fine dressing on lightly steamed broccoli. Our kids gobbled it up.
Recipe for Sweet Potato and Black Bean Stew with Collards
This recipe is a good guideline. You can omit and add on some of the ingredients they call for. I add collard greens that are cut into thin ribbons and let cook in the simmering stew for the last 20 minutes or so.
So, we've made it thru another year with you as our weekly anchor. There have been some real challenges as usual and some real losses as usual. But we managed to bring you and you to pick up from us 22 weeks of vegetables. Thank you! It has been a pleasure to grow food for you. Your participation in our CSA gives meaning to our work. If you have credit left, you can spend it up until December 16 at the NATM on UNCA's campus. After this week, Gaining Ground will be only at that market for the rest of 2017. Again, Thank You! We hope you have a beautiful Autumn!
Storage: The sweet potatoes need another week to "cure" until they taste sweet so leave them in a dry, not so cool spot (a corner of your counter or the cabinet beside your fridge or dish washer) to finish converting their starches to sugars. The pumpkin can be eaten now or allowed to continue its "curing" process. If kept in a dry, coolish spot it will continue to sweeten over the next month. It can be eaten now though if you want. Garlic can be kept out. All else in the refrigerator.
The pumpkin makes great soup or pie. The texture seems a bit stringy when you scoop it from the baked skin but when pureed it becomes smooth.
The garlic in your share this week is a different variety than you've been getting. It is German White and should be easier to peel.
The purple radishes are mild and the greens are nice. Try making a salad using both. If you cut the greens into thin ribbons and let them sit a few minutes with a sprinkling of salt and then massage them a little, the spines on the leaves will go away.
The lemon vinaigrette from last weeks' blog entry makes a fine dressing on lightly steamed broccoli. Our kids gobbled it up.
Recipe for Sweet Potato and Black Bean Stew with Collards
This recipe is a good guideline. You can omit and add on some of the ingredients they call for. I add collard greens that are cut into thin ribbons and let cook in the simmering stew for the last 20 minutes or so.
So, we've made it thru another year with you as our weekly anchor. There have been some real challenges as usual and some real losses as usual. But we managed to bring you and you to pick up from us 22 weeks of vegetables. Thank you! It has been a pleasure to grow food for you. Your participation in our CSA gives meaning to our work. If you have credit left, you can spend it up until December 16 at the NATM on UNCA's campus. After this week, Gaining Ground will be only at that market for the rest of 2017. Again, Thank You! We hope you have a beautiful Autumn!
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