Veggie Times Week 15
On the farm
Storage (extra week) share
The week after the CSA ends we will be offering a storage share. It will be similar to what we have offered in previous years. It will be about 1 3/4 bushel of whatever veggies we have left on the farm. This may include: carrots, potatoes, beets, onions/shallots, garlic, parsnips, kale, Brussels sprouts, winter squash, and possibly some tomatoes, and/or baby greens. The amounts are larger than what you would get in a typical share, however they are not so huge that it won't fit in your fridge nor freezer.. You do not need a root cellar to store any of these veggies. Most can be stored in a cool garage or basement or fridge. I have not set a price yet, but I will next week. It will likely be between $40-50, depending on amounts. If you'd like to reserve a share please email me with your name and pickup location. Supplies are limited, but we generally have enough for everyone who wants one.
Greetings! The rain continues. We've gotten pretty good at working in the rain this year. In the past it's just been a rainy day here and there and now it's a few times a week. I feel like we are in the pacific northwest! Crops are holding up pretty well, we are going to try the carrots for full shares this week and will hopefully be able to give them to half shares next week. It's amazing that we haven't had a frost yet and do not see one in the near future. This has been great news for our veggies, but a frost would be nice about now to make the root crops taste sweeter. We are hoping to dig the rest of our potatoes later this week when it’s a little drier. We had hoped to give them to you this week, but we can’t dig them when it’s this wet. We have two more weeks of the CSA. The season always flies by and it always ends with mixed emotions for everyone on the farm. We are all tired and ready for the a break, but we miss the veggies and seeing a lot of our CSA members every week. Now is the time to start returning any accumulated CSA boxes you may have. Getting all of our boxes back every year means we can avoid charging extra for them each year. Thank you!
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!
Recipes
Roasted Brussels Sprouts with Garlic
1 pint brussels sprouts
4-6 Tbsp extra virgin olive oil, to coat the bottom of the pan
5 cloves garlic, peeled
Salt and pepper to taste
1 Tbsp balsamic vinegar
Heat oven to 400F. Trim bottom of brussels sprouts, and slice each in half top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Put in garlic and sprinkle with salt and pepper. Cook, undisturbed, until sprouts begin to brown on bottom, and transfer to oven. Roast, shaking pan every 5 minutes, until sprouts are quite brown and tender about 10-20 minutes. Taste, and add more salt and pepper if necessary. Stir in balsamic vinegar, and serve hot or warm.
Apple and Root Vegetable Hash
Coarse salt and freshly ground pepper
3/4 pound celery root, peeled and cut in 1/2” pieces (2 cups)
3/4 pound yukon gold potatoes, peeled and cut into 1/2-inch pieces (2 cups)
3/4 pound sweet potatoes, peeled and cut into 1/2-inch pieces (2 cups
1/4 cup extra-virgin olive oil
1 onion, diced
2 small firm, sweet apples, peeled and cut into 1/2-inch pieces (2 1/2 cups)
1/4 cup roughly chopped fresh sage leaves
Bring a medium pot of water to boil, and generously season with salt. Add celery root, and simmer 3 minutes. Add potatoes and sweet potatoes, and simmer vegetables 2 minutes more. Drain well, and spread vegetables on a rimmed baking sheet. Let cool 15 minutes. Heat 2 Tbsp oil in a large (preferably cast-iron) skillet over medium-high heat, and cook onions until translucent and just beginning to color, about 2 minutes. Add remaining 2 Tbsp oil, the apples, and vegetables; season with salt and pepper. Stir to combine, then press into a single layer using a spatula. Cook, undisturbed, 2 minutes. Stir and repeat process until vegetables are very tender and beginning to caramelize, 8-10 minutes more. Remove from heat. Stir in sage, and season with salt and pepper.
Other ideas for Celeriac
Use instead of celery in chicken soup, or any soup calling for celery. It is great pureed in a creamy potato soup, or a butternut squash soup. Or simply roast it along with your other veggies. Also try it raw grated into a salad, or along with a cabbage or carrot slaw. And for the large tops. It looks like celery (and tastes like it too) but it’s pretty tough. I freeze the tops and save it to flavor my chicken stock.
Spinach Salad with Roasted Fall Vegetables
3 Tbsp olive oil
1 Tbsp white-wine vinegar
1 tsp Dijon mustard
coarse salt and ground pepper
1 bag baby spinach
6 cups (about 1/2 the recipe) Roasted Fall Vegetables, warm or cooled, cut into bite-size pieces
2 ounces feta cheese, sliced or crumbled
Place oil, vinegar, and mustard in a large bowl. Season with salt and pepper; whisk to combine. Add spinach, and toss to coat. Dividing evenly, place spinach on four serving plates, and top with Roasted Fall Vegetables and feta.
Stir-Fried Sesame Baby Bok Choy
1 1/2 Tbsp soy sauce
1 Tbsp Chinese rice wine or dry sherry
1/2 tsp sugar
1 Tbsp peanut or vegetable oil
1 garlic clove, minced
1 1-inch piece fresh ginger, peeled and minced
2 tsp sesame oil
Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pay dry. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to coat the bottom and sides. Add garlic and ginger and stir fry until aromatic, 20-30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a string plate and serve hot.
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