Wednesday, November 8, 2017

Last Extended Share of 2017

This is the last installment of the extended share for 2017.  We hope you liked it!  This has been a good fall in terms of crops and rainfall.  Good eatin'!
Share contents:  2 butternut squash, 2 stalks of brussel sprouts, 1 1/2 pounds of broccoli, 1 head of red bibb lettuce, 1 head of red radicchio, 1 bunch of carrots, 2 rutabagas and 1 scarlet turnip, 3 heads of garlic, 1 pound of spinach.

The brussel sprouts can be removed from the stalk using a paring knife.  To prepare them, peel off outer leaves that have little spots on them and give them a rinse.  You can cook them whole or cut them in half.  We like them tossed in olive oil and salt and roasted in a 425 degree oven until tender (15-25 minutes).  Or steamed and then sauteed in a little butter and salt n pepper.  There are loads of more complicated recipes but they taste so good that simple preparation lets their true flavor shine.

The rutabagas and turnip are great combined with potatoes in a mash or scalloped.  If you want to save them for a few weeks, remove the leaves and store them in a bag with the air squeezed out. 

The spinach is getting sweeter with cooler temperatures.  It is great raw in salad.  It is also great lightly sauteed with some garlic and lemon juice.

Thank you for being a part of our CSA this year!  The extended share is our favorite part of the season, perhaps because we are nearing a quieter time on the farm where we can relax a little.  We hope you have a good end to your year and we see you again next year,
Anne, Aaron, Addiebelle and Cyril Grier

Wednesday, November 1, 2017

November 1 or 4 Extended Share 4 out of 5

Share contents:  1 bunch of parsnips, 1 red cabbage, 1 head of sugarloaf radicchio, 1 large kohlrabi, 1 bunch of carrots, 1 bunch of lacinato kale, 4 pounds of carolina ruby sweet potatoes, 1 head of redventure celery, 3 yellow onions, 1 1/2 pounds of masquerade potatoes.

The parsnips are the crazy looking white roots.  We transplant them because we have poor results from direct seeding them but the end product is this crazy multi-root thing instead of the typical, more carrot-like roots you see in the store.  You can use all parts of the roots and do not need to peel them if you use them in the next week or 2.  They just need to be broken apart so you can clean all the soil out from the crevices.

Sugarloaf Radicchio is the light green, oblong head.  It is milder than red radicchio but still in the bitter family.  We love it as a substitute for romaine lettuce in a Caesar salad.

The kohlrabi is tasting really sweet since the frosty nights have happened.  We like to peel it and slice into thin "chips" and eat with hummus, pesto, or quacamole.

Parsnip Soup
Make a broth using all parts of the head of celery.  (You can reserve a few stalks to cook with the onions later.)  To make the broth, roughly chop the celery and put in a large pot.  Cover with water, add a bay leaf and some salt and black pepper.  Bring to a boil and then let simmer for an hour or so.  Strain, reserving all the liquid for your soup.

Boil 1 1/2 pounds of potatoes and 1 pound of parsnips until soft enough to puree.

Saute 2-3 yellow onions in coconut oil.  Add a pinch of nutmeg.

Puree potatoes, parsnips, and onions.  Add enough celery broth to make it possible to puree.

Return puree to pot, add stock to desired consistency.  Salt and pepper to taste.