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.
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.