2019 CSA – Week 16: Autumnal Equinox Explosion

CSA Newsletter – Week 16

Autumnal Equinox Explosion

We made it to our first week of fall, woo hoo! You’ve got so many autumn gems in your box this week, including the first winter squash of the season, crisp purple kohlrabi, harvest moon potatoes, and the one and only amazing, savory celeriac.

Although the waning of summer can seem like the end of all of our fun, the end of watermelon, tomatoes, and sweet corn, it is the beginning of so many new flavors to enjoy! Many people only think of the farming season as the summer, but in the Pacific Northwest, we can grow different crops year-round. Take this fall and winter to get to know some of the amazing goodies that are only available to us right here and now! There’s so much to explore.

Celeriac, otherwise known as celery root, is a cousin of the celery plant. Plants only have so much energy to allocate, so with celery, the energy is allocated to the shoot to create crisp, juicy, sweet stems, and the root is quite small, woody, and not sweet. With celeriac, the energy is allocated to the huge, sweet, savory root, and the shoots are not very sweet and are somewhat woody, but good for making stock. I’m so excited for all of you who’ve never had celeriac to try it this week! Tag us on social media or send us an email to let us know what you did with your celeriac. Enjoy!

As always—

Table of Box Contents

  • Celeriac is back—If you’re looking in your box this week and see a weird gnarly root thing, do not be alarmed. I never knew celeriac, or celery root, existed before I started working at the farm, but now it is hands down my favorite root of fall and winter. It has an amazing savory, chicken-soup-like flavor. Excellent sautéed, roasted, or in a soup. See attached recipe to see how I prepared my first celeriac this season!
  • Purple Kohlrabi—If you’ve never had a kohlrabi, you’re in for a treat! Best eaten raw, kohlrabi has a sweet fresh taste and a crazy crispy crunch reminiscent of jicama. Peel or don’t peel, slice up thinly, and sprinkle with salt and lemon juice for a light snack, or cut into spears to dip into hummus or a romesco sauce.
  • Buttercup Squash—And the first winter squash of the season goes to our lovely CSA customers! We haven’t even had these at market yet. Buttercup have the savory, nutty flavor of a kabocha squash with the sweet, moist texture of a Hubbard or sweet meat type squash.
  • Lacinato Kale—A kale crossed long ago with a savory cabbage became this black kale, which is why it has such lovely, rumply nooks and crannies, perfect to catch oil and seasonings in any salad or sauté.
  • Purple-top Turnips—It’s an excellent time of year to roast up a bunch of roots with salt & pepper to dip into an aioli or romesco. This week you could roast up turnips, carrots, & those beautiful harvest moon potatoes.
  • Bunched Carrots
  • Harvest Moon Potatoes
  • Sweet Colored Peppers
  • Willamette Sweet Onions
  • Lettuce Surprise
  • Tomatoes


Savory Celeriac & Mushroom Scramble

Adapted from LB’s home kitchen


  • 1 Celeriac, chopped into small cubes
  • 1 handful mushrooms (maitake, shitake, etc.), ripped or sliced into small pieces
  • 1/2 Sweet Onion, sliced
  • 3-5 cloves Garlic
  • 4-5 Eggs, beaten with salt & pepper
  • your regular Cooking Oil
  • Salt & Pepper, to taste


  1. On cutting celeriac—I don’t bother peeling the skin on the mid-area of the root, and just slice off the top and shave off the hairy gnarls on the bottom with my knife. Next, turn the root flat-side down and make about 1cm slices. Take those wonky discs and slice them into 1cm spears, and then into little 1cm cubes.

  2. Heat up some oil in your pan and then put your cubed celeriac in so that it starts sizzling.

  3. While that’s sizzling, chop up your shallots and add them in, giving the pan a shake to toss it all in oil. Mince up your garlic.

  4. Go ahead and add in your mushrooms and garlic at this time and toss the pan again, keeping the temperature hot so that water cooks off and your pan doesn’t mush out. Toss around until everything has a good little char to it but is soft and cooked inside.

  5. Turn the pan off, salt everything (don’t salt while cooking, it’ll turn everything to mush) and toss around to distribute, then pour in your raw egg, scrambling everything together with the remaining heat in the pan. Eggs want to be cooked slow and low so that they stay nice and creamy rather than dried out.

  6. Grate some cheese and sprinkle over top to melt. Serve with fresh tomato slices and/or fresh herbs to cut through the savory goodness. Enjoy! ☺


Lacinato Kale & Roasted Butternut Squash Salad

Adapted from http://paleoinpdx.com/2018/12/05/kale-and-butternut-squash-saladwith-orange-vinaigrette/


  • 4 cups Butternut Squash, peeled and cubed (carefully)
  • 1 tbsp high heat Oil (avocado, coconut, safflower, etc.)
  • 1 bunch Lacinato Black Kale, roughly chopped
  • Salt & Pepper, to taste
  • Drizzle of Olive Oil
  • 1/2 cup Nuts, roughly chopped (dry toast for extra flavor)
  • 1 Apple, chopped into small chunks
  • 3/4 cup Pomegranate Seeds
  • shaved Cheese of your choice (parmesan, sharp cheddar)
  • Dressing of your choice, homemade or bought


  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. To the pan, add butternut squash cubes, high heat oil, and sea salt and black pepper to taste. Roast in oven for 45 minutes, stirring halfway through. Once done, set aside to cool.

  2. Add chopped kale to a large bowl. Sprinkle salt and a drizzle of olive oil. Then, massage with hands for 2-3 minutes to soften and flavor the kale.

  3. Next, add the apple, roasted butternut squash and nuts.

  4. Either prepare a dressing or add in one you bought. Pour the dressing on top and toss to coat. Then gently mix in the pomegranate seeds and serve.