CSA Newsletter – Week 17 – October 7, 2015

by jennifer on October 7, 2015

Large CSA share, Week 17

What an abrupt change in weather! Yesterday we were soaking up perfect rays of sunshine, while today we soak up rain. Thankfully there are a handful of post-harvest, undercover jobs for the crew. End of season burn-out is starting to show and the sudden appearance of rain can really damped our spirits. (groan…bad pun). There are still lots of onions to clean and more carrots to wash. The weather folks promise sun for tomorrow. I hope they are right, as we need to get the rest of the garlic planted. Fingers crossed!

Next week is the last CSA delivery for the regular season.

We recommend you bring bags with you to transport your produce home so you won’t have to deal with returning boxes. On that note, if you have a stockpile of our wax boxes at your house, please bring them back next week. You can also return boxes to our booth at the Olympia Farmers Market Thurs-Sun.

For those of you who signed up, Storage Shares will be delivered next week with your regular CSA box. It will be packed into 2 additional boxes, so come prepared!  (Don’t ride your bike or volunteer for carpool next week!) We will label the boxes with your name so you will know which ones to take. If you haven’t signed up for a storage share, but want one, please do so by Sunday. Sign Up.

What’s In the Box Today:
beets or chard
yellow and red onions
butternut squash
delicata squash
lettuce-large shares only




butternut squash

Butternut Squash

There are several new items in your box today (see photos).
Celeriac is a very understated vegetable. It is related to celery much in the way that beets and chard are related. One is bred for lush tops and the other for hearty roots. Celeriac has a mild celery flavor and a texture like potatoes. To prepare, peel away the outer gnarly bits to reveal the smooth, white flesh underneath. You can add it to mashed potatoes by cutting it into chunks the same size as the potato, or chunk it up and add it to soups and stews. Check out this link to WTF Is This Vegetable Blog for a handful of awesome recipes.
Butternut Squash. Next to acorn, this is probably the next most popular squash. Several of us have eaten one already and they are sweet, creamy, and delicious. This one is commonly used in pureed squash soups. The skin on this is also thin enough that you can eat it.
Shallots are like fancy little onions, with a richer, more refined flavor. Minced shallots are often added to vinaigrette dressings. Shallots sauteed in butter make a great base for just about any soup. One of our favorite marinades for steak is to puree 1/2 cup shallot, 1/2 cup olive oil, 1/2 cup balsamic vinegar, and a few tablespoons of fresh rosemary.
More “ugly” carrots: We dug the last 2 beds of rust fly damaged carrots. It really breaks our hearts when we get an infestation like this. We spend a lot of time on each carrot bed from soil prep, to seeding, to weeding (at least 4 times), to harvest, to washing and bagging. That is a lot of people hours. Hopefully we could make up in flavor and quantity for the less than stellar appearance. A few quick swipes with the carrot peeler and they will look lovely.
Leeks: They are in the onion family and can be used in place of onion, though they have a very prominent flavor that really sticks out (but in a good way.) Potato leek soup is always an easy go-to recipe. Leek frittatas is another. Simple sauteed leeks over rice is yet another.

That’s it for today. Try to stay dry. It’s time you get your soup on!


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