There is quite a bit of changeover in the CSA list this week. We welcome back a few things that have not been in the shares for months and a few more completely new items make their CSA share debut. Back this week are heads of lettuce, scallions, and the little salad turnips called hakurei that we had in week 2. New items include Sweet Potatoes, Autumn Frost Squash, Fennel and Celeriac so time to dig out those favorite celeriac recipes or google it just find out what the heck celeriac even is! We’ll help a little by including a celeriac recipe in the newsletter. And with this nice shot of cooler weather, the leafy greens are really growing so we’ll include a choice of kale, chard, or collards as well as either a substitute or choice table. This depends on how many other items we can round up around the farm. We may even have some tomatoes to pick this week. We had started to take down the tomato cages but put that project on hold to concentrate more on digging the sweet potatoes out. Since then, the tomatoes started coming back! They don’t have that sweetest taste of Summer anymore, but they’re still way better then those rock hard tasteless ones.
Back to the items in the CSA that might trip you up a little. First, the Autumn Frost Squash is a specialty butternut type that has decorative gourd-level beauty. The delicious flesh is sweet and earthy and perfect for roasting, pies, and breads. It is an excellent storage crop as well if you decide to decorate your counter top with it for awhile! Fennel might also be a vegetable that is unfamiliar to some. It has a very mild anise or licorice flavor. Though the stalks and leaves are edible, fennel recipes most often call for the bulb. This past week we sliced up some fennel and caramelized it along with some onions to toss into a risotto. Judges gave it a 10 out of 10 and we have some tough judges around our table! The celeriac which is also known as celery root, can be used in a multitude of ways. It has a flavor similar to regular celery but unlike celery, it has a firm, nonfibrous texture more similar to a turnip. It’s look can be a little intimidating but to prep it trim the top and bottom off, scrub it well, then use a peeler to remove the brown peel. Use a sharp paring knife to remove bits of roots and hard-to-reach areas as needed. Celeriac will discolor if the peeled flesh is left exposed to air. Either use right away or submerge in cool lemon water to use later. Celeriac is frequently grated when served raw in salads. It can also be chopped or sliced and boiled, steamed, roasted, fried, grilled, or sautéed. Celeriac can also step in for potatoes in some recipes to make a low-carb version. Try replacing half of the potatoes in mashed potatoes or blended potato soup.
Quick glance at the CSA list:
Autumn Frost Squash
Kale, Swiss Chard, or Collard Greens
Choice or Substitution Section