Early Fall Share Week 3

by jennifer on November 10, 2017

Early Fall Share week 3


orange carrots
purple carrots
red potatoes
curly kale
red onion
yellow onion
delicata squash
butternut squash

I have been remiss in keeping up with the weekly newsletters. My apologies.  I needed a break and the weekend would just come and go! I’m back on the wagon now. There are a few items from the last few weeks that you may be scratching your head about, namely celeriac and spaghetti squash. Luckily both store for a long time, so if they are still tucked away in your fridge or taking up counter space, you will now learn what they are and what to do with them.

First is celeriac:celeriac

It is a funky looking vegetable. I can only imagine your confusion and possible disappointment at seeing this bizarre item in your box. Celeriac is a cousin to celery. One is bred for the root and the other for tender stalks. Celeriac has the texture of a potato and possesses a mild celery flavor. Peel the outer skin with a potato peeler and cut into whatever size chunks you want. Add it to soups, pot roasts, chicken, mashed potatoes, or oven roast with all your other roots. It is better cooked than raw.

Spaghetti squash: I forgot to take a picture before I headed inside, so I’ll just have to describe it. It is the round, yellow squash with a ridiculously hard rind. I will attach a few recipes here. They look REALLY good. I will be making them soon. The unique attribute of spaghtti squash is that the flesh is stringy  (in a good way) when cooked. You can scrape it out with a fork and get long strands that can be used in lieu of pasta. Great for folks trying to reduce carbs or avoid gluten.
spaghetti squash pad Thai
Primavera spaghetti squash

Jim stumbled upon this idea in late summer and has been recently using it for winter veggies. So far we have grilled potatoes, carrots, all the winter squashes, rutabaga, and beets. All are amazing. Cut the veggies into 1/4 inch thick planks or rounds- it’s up to you. Next created a marinade that is equal parts olive oil and balsamic vinegar. 1/3 cup of each is a good place to start. Add one minced shallot and a tablespoon or more of rosemary. Add a dash of salt and a little sugar or honey if you’d like and blend together. (We throw it all in a quart mason jar and use a stick blender.) Add the veggies and marinade in a large bowl and toss to coat. Let sit and soak for about 1/2 hour, stirring occasionally. Then pop those babies on a hot grill and cook about 5 minutes per side. It might take a little longer depending on your grill. You will be hooked. These are sooooo good. Top with a little Gorgonzola if you wish.

What’s it like on the farm these days you wonder? Well…it’s cold. We have shifted into winter mode and start the day at 9:00. We try to tackle tasks that get the blood flowing first off, then we start in on harvest. Right now the crew is considerably smaller and we spend the bulk of our time harvesting for CSA, Farmers Markets, and a few wholesale accounts. There is still some flood prep and general clean up to do at which we are slowly pecking away. There is not much else that is new to report. We are all plugging along, grateful for the beautiful scenery and good company to keep our minds off cold fingers. All in all life is good.

Until next week-Jen

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