Winter Share Week 2; October 18, 2012

What’s in the box?

Winter Share week 2

pie pumpkin

sweet dumpling or delicata squash

potatoes

celeriac

bagged broccoli

bagged spinach

curly kale

sage

garlic

onions (red and yellow)

brussel sprouts

Notes on the box…

Please see last weeks post for storage tips.

This is CELERIAC.

Celeriac is a root.  The flavor is similar to celery, but the texture is similar to other root vegetables.  Store it in the crisper drawer of your fridge.  When you are ready to prepare it, it’s best to peel it (a pairing knife works well) because the small gnarled roots tend to hold on to a lot of dirt.  Celeriac is great cubed and roasted, cubed and sautéed, added to soups where celery is called for, you can cut it up and boil it with potatoes and mash to add a little new flavor to your mashed potatoes…  it’s a great vegetable!

Sage pairs well with potatoes and also winter squash.  If you would like to dry it, just hang it upside down in a dark spot.  Use less sage when it is dried because the flavor concentrates.

Recipes…

Creamy Celeriac Soup with Bacon Bits

Raw Celeriac and Apple Salad   This recipe calls for watercress, but I think it would be great served on top of the spinach in this weeks box.

Spaghetti With Broccoli Cream Pesto  From Smitten Kitchen

Dijon Braised Brussel Sprouts from Smitten Kitchen

Maple Glazed Acorn Squash with Apples, Sage, and Parsnips (substitute celeriac for parsnips and if you don’t have acorn squash, try it with the sweet dumpling)

On the farm….

Garlic was planted last Friday.  It was a lovely fall day.  We seem to consistently get the garlic in on a lovely fall day.  Planting garlic is usually the last big thing that we get done every season.  Once it’s done we breathe a sigh of relief.  We celebrated Otto’s second birthday with lots of family.  We ate a huge feast (everyone really loved the brussel sprouts roasted and the delicata and sweet dumpling squash cooked as suggested in last weeks post).  It’s been nice to have more space in our days than we did when weeds kept growing and there was always something that needed to get planted or to get trellised or to get harvested….  We’ve been able to visit some of our farmer friends again.  We check in with them to see how their seasons went.  Sounds like things went well (though it was too dry) for everyone that we’ve check in with so far.  This winding down on the farm also allows Rama to get back to taking cheesemaking classes and getting apprentice hours towards getting her cheese makers license.   We look forward to eventually being able to sell our members the delicious cheese we’ve been making!  We hope you enjoy the box this week.

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