Late Fall Share Week #4 (EOW Group #2)

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This Week's Harvest:

Sweet Potatoes--This week's sweet potatoes are a mix of our traditional orange and a purple-skinned, white fleshed Japanese variety.  These ones are milder and nuttier, and are wonderful roasted!

Celeriac--Celeriac, or celery root, can be used in place of celery in many soups, stews, roasts, or braises.  Just cut back the gnarly outer skin to reveal the white root inside.

Kale--Frost-sweetened green kale is excellent in soups, or steamed as a side dish with garlic and onion.

Beauty Heart Radishes--brilliant pink interior makes these my favorite winter salad ingredient.  Slice thinly or grate.  They have some heat, but actually mellow in storage!

Garlic--Fully cured, can be stored on the counter.  We love our garlic!  Giant cloves and robust flavor make it a favorite with members too.

Brussels Sprouts or Spinach--Choice this week of frost sweetened spinach or Brussels sprouts--the season is ending for both, a bit more abruptly than we'd like!

Assorted Winter Squash--Another round of choices among our winter squash varieties.

Onions--red and yellow storage varieties

Potatoes--Gold potatoes from Driftless Organics in Viroqua WI.  They are awesome!

Leeks--Beautiful late-season leeks can be used anywhere you might use an onion.   They will keep in the fridge for up to a month.

Carrots--A colorful batch!  This week's SWEET carrots are a mix of orange and purple varieties.

Beets--a mix of traditional red and chioggia (sweet Italian) beets.

Red or Green Cabbage--these large heads store well in the fridge--even after being cut!

Rutabaga--A mild, somewhat sweet cousin to turnips.  I love to mash them with potatoes, carrots, or on their own.  They are also great in a gratin, along with or instead of potatoes.

Fresh Herb Packet--A little Simon and Garfunkel collection (parsley, sage, rosemary, and thyme) 

 

EOW Members ONLY:  

Celery--The texture has diminished a bit but the flavor is still excellent for holiday cooking

 

Storage:

Root vegetables (except potatoes and sweet potatoes--not technically roots) should be stored in the fridge in plastic unless you have a root cellar setup.  Sweet potatoes, squash, onions, garlic, and shallots can be stored short-term on your counter and longer term in a cool dark place with medium humidity.  Greens, celery, and Brussels sprouts can be stored 1-2 weeks in the fridge.  Cabbage will store 1-2 months (even if it's cut!) in the fridge.

 

Recipes:

Sicilian-style Potato Gratin (we used gold potatoes--delicious!)

Holiday Mashed Potatoes

Butternut Squash and Sage Lasagne

Classic Pumpkin Pie

51 Ways to Cook Root Veggies (a fantastic list!)

Portuguese Kale and Potato Soup

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