EverGood Farm CSA Weekly Newsletter
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Veggie Times Week 14

On the farm 
We will be taking orders for bulk tomatoes until they slow down.  They are $25/half bushel of mixed varieties.  We have 2-3 1/2 bushels available each week and will be available on a first come basis while we have tomatoes.  So, if you’d like to reserve a box please let me know your name and pickup location and I will email you to confirm your order and then again when I will be bringing your tomatoes to your pickup location.  Thank you!

Greetings!  We hope you enjoyed the beautiful weather this weekend!  With a lot of our summer crops starting to wind down, we were able to enjoy the first annual Octoberfest in Three Lakes with Black Forest, and get in some park time with the kids.  We are very surprised that we haven’t gotten a frost yet.  Usually it occurs around the 15th.  This is good news though!  The cucumbers are still producing, the tomatoes are still at their peak, and we are just starting to harvest the crops that like cold weather like brussels sprouts, parsnips and celeriac.  Our zucchini has pretty much stopped producing, but I’m ready for them to be done.  We’ve been craving soups and anything winter squash!  We are still unsure how our last carrot crop is going to turn out.  They are pretty short and may stay that way.  Let’s just hope they don’t rot.  They still taste great though!  Hopefully next week we will start digging them.  On the farm we are still harvesting a lot, however Brendan has started to plow in old crops and get open beds ready for winter.  We are also cleaning up onions and shallots in spare time, as well as trying to get some grapes planted.  Stay tuned for more information next week about our storage boxes which will be delivered the week after the CSA ends.  

Some of the apples this week you may notice have some green/brown spots on them.  This is totally harmless (it just means they were never sprayed!).  Some of it can be washed or peeled off if it bothers you.  The apples are mostly Red Baron (which is a cross of golden delicious and red duchess).  They are sweet/tart and crisp.  The apples come from our trees and our longtime volunteer Debbie’s trees too!

Finally, my social media plug...If you are into facebook, and want to hear more regularly about farm happenings, please join our private CSA members group.  We post pictures almost daily of farm happenings and recipes, and we are loving some of the pictures other folks are posting too.  Keep it coming!


Paprika Parsnip Fries
3 jumbo parsnips, peeled and ends cut off
2 Tbsp coconut oil
1 Tbsp paprika
2 hefty pinches of sea salt
maldon salt and parsley to garnish
Dipping sauce: (this makes plenty so halve if you don't want extra)
1 cup soaked cashews
2 Tbsp preserved lemons (recipe here)
1/2 cup or more almond milk (to reach desired consistency)
1/8 tsp sea salt
Preheat oven to 375F.  Slice the peeled parsnips into "fries"  Mix parsnips, coconut oil, and paprika and place in a large roasting pan (us a silpat if you have one).  Roast for 25 minutes, toss parsnips and turn up oven to 500F.  Wait for temperature to rise and cook for another 5-10 minutes until crispy.  Keep a close watch on them so they don't burn.  While parsnips are roasting, combine cashews, preserved lemons, salt and almond milk in a blender.  Blend until creamy, adding more almond milk if needed to achieve a consistency you like.  Add salt to taste.  To serve, spread fries over plate or serving platter, drizzle cashew cream sauce over top, sprinkle with maldon salt and garnish with a small handful of fresh chopped parsley. 

Wilted Spinach Salad with Caramelized Shallots
2 tsp olive oil
2 shallots minced (or 1 of our very large ones)
Coarse Salt and ground pepper
1/2 Tbsp water
1/2 tsp whole-grain mustard
1 tsp red wine vinegar
1 bag spinach
1/2 tsp vinegar
In a large skillet, heat olive oil over medium-high.  Add minced shallots, and cook, stirring often, until softened, about 3 minutes.  Season with coarse salt and pepper.  Reduce heat to medium-low and cook, stirring until shallots are sticky and browned, about 8 minutes.  Add water and cook, stirring and scraping up browned bits from skillet, until shallots are dark brown, 3-5 minutes.  Remove skillet from heat; add whole-grain mustard and red wine vinegar and stir to combine.  In a large bowl, place spinach and pour warm dressing over top.  Ad 1/2 tsp vinegar, toss, and season with salt and pepper. 

Celery Root and Beet Salad
6 medium beets (2 1/4 lbs), trimmed, leaving 1 inch of stems attached
1 (1-lb) celery root
2 Tbsp plus 2 tsp fresh lemon juice, plus more to taste
2 Tbsp minced shallot
1/4 cup olive oil
3/4 tsp salt
1/2 chopped walnuts, toasted and cooled
Put oven rack in middle position and preheat oven to 425F.  Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours.  While beets roast, peel celery root with a sharp knife and cut into 1/8-inch thick matchsticks.  Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated.  Keep at room temperature, covered, until ready to add beets.  Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems.  Cut beets into 1/8-inch thick matchsticks and toss with celery root.  Let stand, covered, at room temperature 1 hour.  Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.

How to peel Celery Root: click here
Getting sick of cucumbers?  Try this greek cucumber salad ( I would add olives to mine!)

This Weeks Box Includes
Full Shares:
Parsnips, winter squash, cucumber, onion/shallot, broccoli, celeriac, pepper, tomato, apples, parsley, spinach OR chard, garlic
Half Shares: beets, cucumbers, onion/leek, garlic, tomato, thyme, spinach, apples
Focus on Parsnips:  Parsnips are in the same family as carrots, and have many of the same health benefits and antioxidants as them.  They are also very high in potassium.  The roots are somewhat softer than a carrot, but with huge tops (that we have to cut off to fit in boxes).  They are generally sweeter than carrots, especially after a few frosts.  The parsnips is native to Eurasia.  It has been used as a vegetable for a very long time and was cultivated by the Romans, although it is unclear whether the carrot or parsnip was cultivated first.  It used to be used as a sweetener before the arrival of cane sugar.  It came to the U.S. around the 19th century.  Most people cook the parsnip but it can be eaten raw.  It can also cause pretty bad burns if you get any of parsnip residue on your skin and expose it to the sun.  We learned this the hard way last year!  Parsnips will store for a long time in the vegetable drawer of your fridge, just make sure the tops are removed and they are in a plastic bag.  They are also a very common storage crop for root cellars.
Next Weeks Best Guess
Full Shares:
tomato, cucumber, onion, kale, carrots?, dill, baby bok choy, lettuce, brussels sprouts, and more
Half Shares: winter squash, beets, celeriac?, parsley, tomato, baby bok choy, brussels sprouts
EverGood Farm

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EverGood Farm · 3673 County A · Rhinelander, WI 54501 · USA

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