In This Week's Share
Kale (two bunches)
Celeriac/Celery Root
Kohlrabi
Salad Turnips
Brussels Sprouts
Lettuce
Potatoes
Leeks
Delicata Squash
Garlic
What Is That?!
Celery Root! Or celeriac, is delicious peeled and sauteed, roasted, in soups, in stuffing, grated raw in salad, or in the gratin recipe below.
2015 CSA
Sign Up Today!
It's never too early to sign up for next season's CSA. Sign up by January 15th and get a $50 discount! That's two free weeks of the CSA! Also, we're trying to grow our CSA by almost double next year. That's a LOT! And we need your help. Tell your friends, colleagues, relatives, make an announcement at church, at your knitting group, or at a PTA meeting. Basically tell anyone who eats food about our CSA. For every friend you recommend who joins the CSA, you'll get $25 back at the first pick up. That's a free week of food for every friend!
30 Weeks of Food
After the success and fun of the fall CSA, we're excited to offer a three-season CSA next year with the following options:
We love growing food for our CSA members and we're happy to be able to do it for even longer next year. We hope you'll join us again.
Thanksgiving Recipes
Brussels Sprouts are a Thanksgiving staple but if you need some inspiration tomorrow, the trusty Martha Stewart has loads of idea.
Celery Root and Leek Stuffing
I defer to Ms. Stewart, yet again. Find the recipe here.
Celeriac and Potato Gratin (or Scalloped Celeriac and Potatoes)
We've had this the last few years for Thanksgiving and hope to make it a permanent tradition. Swiss cheese can be substituted for gruyere.
Ingredients:
Unsalted butter for baking dish
1 Tbs. olive oil
1/2 cup finely chopped shallots
1 tsp. chopped fresh thyme
2 cups heavy cream
1 tsp. Dijon mustard
2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 1/2 lb. potatoes, peeled and sliced 1/16 inch thick
1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
4 oz. Gruyère cheese, shredded
1 oz. Parmigiano-Reggiano cheese, grated
2 tsp. chopped fresh chives or flat-leaf parsley (optional)
Directions
1. Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.
2. In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly. In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.
3. Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.
4. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.
Satued Kohlrabi With Shallots and Cream
Ingredients
3 Kohlrabi, bulb peeled and cubed, leaved finely shredded
1 Shallot, thinly sliced
1 Tbsp Unsalted butter
Heavy cream
Salt and pepper to taste
Grated nutmeg to taste
Directions
1. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
Kohlrabi Turnip Slaw
Ingredients
1 pound kohlrabi (about 2 small heads, leaves included)
1 bunch turnips (about 8 ounces)
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
1 medium leek, thinly sliced
Directions
1.Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnips.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
Wishing you good food, good fun, and good family, from ours to yours.
Happy Thanksgiving!
~Eleanor, Patrick, & Ernest
Kale (two bunches)
Celeriac/Celery Root
Kohlrabi
Salad Turnips
Brussels Sprouts
Lettuce
Potatoes
Leeks
Delicata Squash
Garlic
What Is That?!
Celery Root! Or celeriac, is delicious peeled and sauteed, roasted, in soups, in stuffing, grated raw in salad, or in the gratin recipe below.
2015 CSA
Sign Up Today!
It's never too early to sign up for next season's CSA. Sign up by January 15th and get a $50 discount! That's two free weeks of the CSA! Also, we're trying to grow our CSA by almost double next year. That's a LOT! And we need your help. Tell your friends, colleagues, relatives, make an announcement at church, at your knitting group, or at a PTA meeting. Basically tell anyone who eats food about our CSA. For every friend you recommend who joins the CSA, you'll get $25 back at the first pick up. That's a free week of food for every friend!
30 Weeks of Food
After the success and fun of the fall CSA, we're excited to offer a three-season CSA next year with the following options:
- 4-week Spring CSA (May 5-26) $80
- 20-week Summer CSA (June 2 - Oct 13) $500
- 6-week Fall CSA (Oct 20 - Nov 24) $150
We love growing food for our CSA members and we're happy to be able to do it for even longer next year. We hope you'll join us again.
Thanksgiving Recipes
Brussels Sprouts are a Thanksgiving staple but if you need some inspiration tomorrow, the trusty Martha Stewart has loads of idea.
Celery Root and Leek Stuffing
I defer to Ms. Stewart, yet again. Find the recipe here.
Celeriac and Potato Gratin (or Scalloped Celeriac and Potatoes)
We've had this the last few years for Thanksgiving and hope to make it a permanent tradition. Swiss cheese can be substituted for gruyere.
Ingredients:
Unsalted butter for baking dish
1 Tbs. olive oil
1/2 cup finely chopped shallots
1 tsp. chopped fresh thyme
2 cups heavy cream
1 tsp. Dijon mustard
2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1 1/2 lb. potatoes, peeled and sliced 1/16 inch thick
1 1/2 lb. celery root, peeled and sliced 1/16 inch thick
4 oz. Gruyère cheese, shredded
1 oz. Parmigiano-Reggiano cheese, grated
2 tsp. chopped fresh chives or flat-leaf parsley (optional)
Directions
1. Preheat an oven to 375°F. Butter a 13-by-9-inch baking dish. In a saucepan over medium heat, warm the olive oil. Add the shallots and thyme and cook, stirring occasionally, for 3 minutes. Add the cream, mustard, salt and pepper and whisk until just blended. Remove from the heat and let cool slightly.
2. In a large bowl, toss together the potato and celery root slices. Pour the cream mixture over the potato mixture and toss to coat evenly. In a small bowl, stir together the Gruyère and Parmigiano-Reggiano.
3. Arrange a layer of potato and celery root slices, slightly overlapping, in the prepared baking dish. Sprinkle with one-third of the cheese mixture. Repeat the layering 2 more times, ending with the cheese. Pour any remaining cream from the bowl over the gratin.
4. Cover the dish loosely with foil and bake for 45 minutes. Remove the foil and continue baking until the top is golden and the vegetables are tender when pierced, 30 to 45 minutes more. Let stand for 10 minutes, then sprinkle with the chives and serve. Serves 8 to 10.
Satued Kohlrabi With Shallots and Cream
Ingredients
3 Kohlrabi, bulb peeled and cubed, leaved finely shredded
1 Shallot, thinly sliced
1 Tbsp Unsalted butter
Heavy cream
Salt and pepper to taste
Grated nutmeg to taste
Directions
1. Cook kohlrabi and onion in butter over medium-high heat until almost tender. Stir in kohlrabi leaves, and cook until wilted. Add a generous splash of heavy cream, and cook for a few seconds to reduce. Season with salt, pepper, and nutmeg. Serve with chicken, pork chops, or steak.
Kohlrabi Turnip Slaw
Ingredients
1 pound kohlrabi (about 2 small heads, leaves included)
1 bunch turnips (about 8 ounces)
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
Coarse salt and ground pepper
1 medium leek, thinly sliced
Directions
1.Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred kohlrabi bulb and turnips.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.
Wishing you good food, good fun, and good family, from ours to yours.
Happy Thanksgiving!
~Eleanor, Patrick, & Ernest
Ernie likes the view from up there! (Patrick is tall.)
Still green, still growin'!
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Sleeping snow baby. And Kale!
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