CSA Newsletter – Week 16
Well this is certainly the most autumnal box yet! What a treat to have the sweet and buttery delicata squash, creamy and savory celeriac (otherwise known as celery root), crazy crisp kohlrabi, napa cabbage, kale, and a good grip of summer goodies still hanging on. This box might require you to think outside the box and try things that you’ve never had before, I hope that you have fun in the process!
We’ve been harvesting acres of winter squash by hand for the past couple of weeks. First, you wade out into the sea of withering sqush vines with your squad of fellow farmers and clip the sqush at their stems with loppers. We do this for hours and hours. Next, often the next day, we get ready to to pick them up. Some people pick up squash off the ground and toss it to others who are standing beside a large wooden bin as it moves slowly forward with the help of the tractor, and like this we keep going for more hours. It’s like tossing melons in the summer, only they’re not round and they have stabby stems to avoid catching. 😉
We let different varieties of winter squash cure after harvest for varying amounts of time, during which their flavors become fuller, both sweeter and more savory. We then have to wash the squash and hand dry each one with towels to get the soil off from when they were sitting on the ground. A big thanks to all the hands that made this squash possible—it’s the best crop we’ve had in a while!
Best, Laura Bennett
Table of Box Contents
- Delicata!!!—This is what we’ve all been waiting for. Delicata is the most loved winter squash that we grow. It is particularly versatile, being incredibly sweet and easy to cut into various shapes. You can bake them as boats or roast them in stuffed halves. Slice them into half-moon shapes and sauté them with garlic and serve salted. No recipe needed!
- Celeriac!!!—What is this strange looking knotty root you say? Celeriac (sell-airy-ack) is a cousin of celery that allocates its sugars and nutrients to the root rather than the shoot. It has a savory, celery-like, potato-like, chicken-soup-like flavor. It is amazing cooked and pureed with cream into a creamed celeriac soup. It is amazing diced sautéed with shallots and garlic in the morning and topped with fried eggs and chili oil, or cheese, or herbs or all of the above! It is amazing cut into 1” round steaks and seared like steaks. It’s my FAVORITE.
- Kohlrabi!!—Broccoli is an enlarged flower, radish is an enlarged root, and kohlrabi is an enlarged stem crop. They sit on top of the soil in a way that no other vegetable grows. The flavor of this gem is like a sweet, turnip-like, broccoli-stem-like brassica flavor. Peel the skin, slice it up, and dip into hummus or grate into a slaw.
- Napa Cabbage—Sweet & crisp with a kale-romaine flavor and texture; makes great slaw or kimchi.
- Green Kale—first fall leaves are delicate and mild
- Bunched Carrots—Getting sweeter as it gets colder!
- Roma Tomatoes—the penultimate tomatoes
- Sweet Bell Pepper
- Red Italian Pepper
- Nicola Potatoes
- Yellow Storage Onions
- Lettuce Surprise
Napa Cabbage Wedge Salad with Apples & Buttermilk Dressing
A fresh take on the classic wedge salad, with Napa cabbage, crisp apples, red onion, and a robust, creamy buttermilk Parmesan dressing.—Elizabeth Stark, adapted from https://food52.com/recipes/31357-napa-cabbage-wedge-salad-with-apples-and-buttermilk-dressing
Buttermilk Parmesan Dreessing (or buy a dressing!)
- 1 clove Garlic, smashed and minced
- 1 tbsp Sherry Vinegar
- 1 tsp Dijon Mustard
- 1 pinch Salt
- 2 tbsp Olive Oil
- 2 tbsp Sour Cream
- 2 tbsp Buttermilk
- 2 tbsp Parmesan, finely crumbled or shredded
Napa Wedge Salad
- 1 small head Napa cabbage
- 1 small Red Onion (use sweet onion, no prob)
- 2 Crisp Apples
- Kohlrabi (slice thinly or grate)
- 2 tbsp Parmesan, crumbled (plus extra)
- 1 tbsp Chives, minced
- 1 pinch Sea Salt, to taste
- 1/4 tsp Fresh Ground Black Pepper
In a small mixing bowl, combine the garlic, sherry vinegar, Dijon, and sea salt with a fork. Whisking vigorously with the fork, drizzle in olive oil and then whisk in sour cream. When mixture is thick and creamy, slowly whisk in buttermilk. Finally, add the crumbled Parmesan, and whisk vigorously to combine.
Chill dressing in the fridge while you prepare the salad.
Keeping the core intact, slice Napa cabbage lengthwise into four equal quarters. Arrange on a large platter.
Either with a mandolin or a sharp knife, carefully cut the red onion into paper thin slices. Core and cut apples into 1/8-inch thick slices. In a medium-sized bowl, toss apples and onions with a pinch of sea salt and a tablespoon of the prepared dressing.
Tuck dressed onion and apple slices all around and between the leaves of the cabbage wedges. Drizzle the Napa wedges with most of the remaining dressing. Finish with chives, a pinch of sea salt, plenty of fresh ground black pepper, and scattered Parmesan.
Roasted Celery Root & Carrots
From the Food Network: https://www.foodnetwork.com/recipes/food-network-kitchen/roasted-celery-root-and-carrots-recipe-1973889
- 3 lbs Celery Root, peeled & ct into 1" chunks
- 6 tbsp Extra-Virgin Olive Oil
- 2 tbsp Fresh Thyme, chopped
- 1 tsp Hot Paprika
- Kosher Salt
- 3 lbs Carrots, peeled and cut into 1" chunks
- 2 tbsp Fresh Parsley, chopped
- Serve with aioli or mayonnaise to dip into! You can add garlic and fresh herbs to mayonnaise to make it a little more interesting, but there's no shame in mayo.
Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.