2012 CSA week 23
November 14, 20122012 CSA week 23 November 7th
In The Box
2 Celeriac
1 head Savoy Cabbage
1 bunch Leeks
1 bunch Baby Bok Choi
1 bunch Rainbow Swiss Chard
2 Delicata Squash
2 Corno di Toro Peppers
1 Onion
1 bunch Broccoli
Feeling a little under the weather so I’ll limit the box note to a few recipes and to tell you to not be afraid of the weird looking roots in your box today. Celeriac or celery root is as versitile as it is ugly. One of my favorite vegetable it can be used almost any way you can use a potato and can also be eaten raw. My favorite preperation of late is to make a slaw using savoy cabbage and celeriac, olive oil, red wine vinegar and salt and pepper…simple. Add a little dijon mustard for an extra kick. Back to bed for me.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Potato-Celery Root Cakes from Deborah Madison
1 pound potatoes, peeled
1 pound celery root, peeled
3-4 Tablespoons oil
Salt & Pepper
Grate the potatoes and celeriac, mix together. In a heavy skillet heat half the oil over med. heat. Add half the potatoes-celery root mixture, making a layer about 1/2 inch thick. Season, then cover with the other half of the mixture. Press down on the cake and neaten the edges. Reduce heat to low and cook until the bottom is golden, about 10-15 minutes. Turn the cake out onto a plate, add the remaining oil, slide the cake back into the pan and cook the other side until golden.
Celery Root and Apple Salad with Toasted Walnuts serves 4 to 6
2 medium celery roots, peeled and cut into matchsticks
2 medium red delicious apples, cored and cut into matchsticks
2 tablespoons fresh lemon juice
3 green onions, thinly sliced
1 bunch watercress leaves
dressing:
2 tablespoons red wine vinegar
1 tablespoon mustard seed
1 tablespoon mustard
1 tablespoon honey
1/2 cup vegetable oil
salt and pepper
1 cup walnut halves, toasted
Combine the celery root and apple in a bowl and sprinkle with lemon juice. Toss with the green onion and watercress. Whisk the vinegar, mustard seed, mustard, honey and oil until well combined. Toss with the celery root mixture. Taste for salt and pepper and garnish with walnuts.
2012 CSA week 22
2012 CSA week 22 October 31st
In The Box
1 1/4 lb Broccoli OR Cauliflower
1 bunch Winter Radish
2 Delicata Squash
2 Corno di Toro Sweet Peppers
1 1/2 lbs Potato
1 bunch Russian Kale
2 Onions
1 lb Parsnips
Hello,
Happy Halloween! The only trick we could muster with the treat is that for some of you your bread coupon will be on the clipboard and not in the box. The dwindling resource that is my brain right now forgot to get more in from Grand Central in time to put them in the boxes. Some of you will also find your vegetables in a wax box this week. Please break the box down carefully and either leave it at the pick up site or return it next week. We’ve been really lucky with the weather on harvest days this fall, with most of the rain waiting until everything is picked and we are in the packing shed. There is nothing like the dread as you wait for the inevitable penetration of the rain gear. Knowing that sooner or later, the rain will find its way in and you’ll spend the rest of the day moving in an uncomfortable zombie lurch.
As the delivery truck headed up the hill and off the farm this morning and the black clouds unleashed their load it seemed like a good day to offer the crew a mid-week respite and a much earned day off. All gladly accepted and the list of current ailments surprised me. Knowing that some of the crew had been working through aches, pains and general end of season exhaustion was yet another illustration of the dedication these guys and gals show to the work. Heaven knows it’s not the fame and fortune that we all do this for. Underpaid and overworked is the lot we all signed up for, but with that the intangible rewards are many and lasting. With only three weeks remaining in the CSA season and probably not much after that for our wholesale accounts it feels like a good season and the tireless energy and positive attitudes of those working alongside me have made it even more rewarding. I see my younger self in some of the crew. Working, learning carrying dreams of their own farms some day. I only hope that I can serve as inspiration, we managed to build this farm to what it is today with little more than desire and a tireless work ethic. No trust fund, no off farm income. A sweat equity deal for the land and a belief that providing the best quality the seasons would allow would carry us along. We hope that you have been enjoying the journey with us this season as we look forward to many more to come.
Enjoy,
Dave, Lori and the crew
CROP NOTES AND RECIPES
Here’s a link to Smitten Kitchen’s kale chips recipe http://smittenkitchen.com/blog/2010/03/baked-kale-chips/ Be careful not to over cook and burn them, because they’ll taste nasty! While you’re there, she has a great searchable recipe index with lots of great ideas for winter fare.
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