2013 CSA week 24
November 13, 2013
Do not be afraid!
CSA week 24 November 13th, 2013
In The Box:
1 bunch Red Russian Kale
1 bunch Salsify
1 lb Parsnips
2 lbs Yukon Gem Potatoes
2 Corno di Toro Sweet Peppers
1 lb Broccoli OR 1 head Savoy Cabbage
1 bunch Italian Flatleaf Parsley
1 bunch Japanese Salad Turnips (aka Tokyo Turnips)
Waking this morning the reality of our situation finally hit me like a brick. I’ve only been able to spend a couple of days a week (at best) at the new farm, so it is only now that the changing landscape and emptying fields here greet me and we harvest and pack the penultimate box of the CSA season that it has become undeniable. It is perhaps that I never thought it would actually happen, this realization of vision. We’d talked for so many years about moving the farm (so often met with eye rolls and doubt) that it still seems so surreal to be so close to actually accomplishing it. In two weeks it will be done!?! I will admit that looking at all there still is to break down, pack up and haul north working for six months on a real estate and financing deal seems easy!
The strange hairy root in your box today is Salsify! One of the lesser known root vegetables, salsify is also known as oyster plant because it tastes slightly of oysters. Black and White Salsify were grown in gardens in the late sixteenth and early seventeenth centuries in Europe. Particularly popular in Belgium, the Italians, British and French have been known to favor this vegetable as well.
The simplest way to prepare these lovely roots is to peel them, put them in a roasting pan, trickle over a little olive oil, add a few bashed garlic cloves and a bay leaf, and roast at 400F for 20 minutes. Serve with a sprinkling of flaky sea salt, or an excellent suggestion is to sprinkle on some gremolata, that zingy southern Italian condiment made of lemon zest, finely chopped garlic and parsley. Or boil or steam them until just tender, chop small and serve with a mustardy, garlicky vinaigrette and perhaps a few pieces of diced ham, rather as you might with a celeriac remoulade.
Enjoy,
Dave, Lori and the crew.
RECIPES:
Salsify Fritters
½ lb salsify
6 tbsp unsalted butter
1 garlic clove, minced
1 small red chilli, finely diced
3 tbsp finely chopped coriander
1 egg, lightly beaten
1 tbsp flour
Salt and freshly ground black pepper
2 tbsp olive oil
Peel and coarsely grate the salsify. Warm 1/2 of the butter in a frying pan over a medium heat and sauté the salsify until softened. Transfer to a bowl and mix with the garlic, chilli, coriander, egg and flour. Season generously, then form into six fritters. Warm the remaining butter and the olive oil in a frying pan over a medium heat, and cook the fritters until golden, about four minutes a side.
GREMOLATA
The sprightly flavors in gremolata, a traditional garnish for osso buco, liven up
meats, soups, salads, grains such as rice, or even mashed potatoes.
2 tablespoons finely chopped fresh flat-leafed parsley leaves (wash and dry before chopping)
1 teaspoon minced garlic (about 1 large clove)
1 teaspoon freshly grated lemon zest
freshly ground pepper to taste
In a small bowl stir together gremolata ingredients and season with salt.
Makes about 3 tablespoons.
Each 2 1/2 teaspoon serving about 2 calories and 0 grams of fat (0% of calories from fat)
Gourmet
March 1997
Potato Parsley Bisque
1 c Raw almonds or cashews
5 c Vegetable stock or bouillon
1 lb Potatoes
— unpeeled,
— cut into 1/2-inch cubes
2 md Leeks; sliced
— (thoroughly washed)
1 c Finely chopped fresh parsley
1 ts Freshly squeezed lemon juice
1 ts Fine sea salt
1/4 ts Freshly ground black pepper
Blanch the almonds in boiling water for 30 seconds. Drain, and plunge almonds into cold water. Drain, and squeeze the almonds between your fingertips to remove the skins. Compost or discard the skins.
Put the blanched almonds and 1 cup of the vegetable stock in a blender, and blend until smooth, about 1 minute.
In a large pot, combine the potatoes, leeks, and the remaining 4 cups vegetable stock and bring to a simmer over medium heat. Cover and boil until the potatoes are tender, about 10 to 15 minutes.
Stir the blanched almond mixture, parsely, lemon juice, salt, and pepper into the soup. Bring to a simmer and cook, stirring often, until thickened, about 2 minutes. Transfer the soup to a food processor and process, in batches if necessary, until smooth.
Serve immediately.
Source: May All Be Fed – by John Robbins
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