Thanks to everyone who came out for the member party, we had a great time! There was excellent food, good conversation and apple cider pressing.
Fall is really setting in this week, going straight from hot and sunny to cool and wet. The cooler weather is welcome, a lot of our fall crops depend on it not being too hot this time of year. That being said, things are looking really good in the fields. We should have some fantastic boxes coming up. There’s only three weeks of regular boxes left, the last shares will be delivered the week of October 10th.
What’s in the box:
- Celeriac (2.5 lbs)
- Cauliflower (1.25 lbs)
- Romano Beans: Dragon tongue or Dulcina
- Beets (smalls & full only)
- Winter Squash: Delicata (2 each mediums & fulls only)
- Spring Greens (5 oz medium, 8 oz full)
- Garlic (full only)
- Peppers (full only)
- Tomatoes (1 lb full only)
Recipes & Notes:
Romanesco (green) and Graffiti (purple) Cauliflowers
Purple of Sicily Cauliflower
Cauliflower-It looks like we’ll have some cool weather ahead so I’m going to steer you towards comfort food recipes that use cauliflower. If you haven’t made soup, please do! It’s pretty simple, as Ree writes on her blog. Or, try some version of roasted cauliflower-this will best preserve the color. Of course, to keep the most vibrant colors alive, you’ll have to eat it raw, dipping the florets in hummus or dukkah.
Celeriac-This one often throws people for a loop! This knobby, alien-looking root vegetable is also known as celery root-which is what it is! This is a variety grown specifically for it’s large, flavorful roots which grow underground. Many people, myself included equate the flavor of cooked celeriac with that of parsnip, celery, and parsley. It can be eaten raw, as in the uber-classical French slaw, Remoulade. If you’re making mashed potatoes, boil some celeriac and add that in-definitely a case of the sum is greater than the parts! If you’ve got a little time to make dinner, maybe this weekend, try one of these great recipes: Spiced Pork with Celery Root Puree and Lentils, Braised Chicken with Celery and Garlic, or this Slow Roast of Roots.
However you prepare it, trim all the rootlets off, peel the skin with a vegetable peeler, and if you’re eating it raw, keep it submerged in acidulated water (water plus a squeeze of lemon juice) to keep the flesh from discoloring. If you’re roasting it right away, or boiling it for mash, don’t worry about this step.
Sneak Peek at Next Week:
- Winter Greens
- Winter Squash