Fall CSA 2013-Box 1

by jennifer on October 26, 2013


Yellow carrots


Onions-red and yellow

Cipollini onions-red and yellow





Pie pumpkins

Yukon gem potatoes


Thank you for joining us for an additional 4 weeks of yummy veggies. Each fall we have a little more variety out in the fields. It involves lots of trial and error and dealing with unpredictable weather. Farming requires quite a bit of patience. It could be months or a year before we can trial something and then another several months before we see the results. I have always been in awe of fruit tree breeders. They have to wait upward of 5 years to see if the fruit they so painstakingly bred is as good as they thought.

I hope you have been able to get out and enjoy this absolutely gorgeous fall. I feel fortunate to have an excuse to be outside everyday and witness the spectacle of fall color. It is rare that the PNW experiences such a long fall showing. This unexpected dry weather is simply a joy to work in. A few weeks ago, I was resigned to endless months of rain. The extended forecast of sun has made the fall much more relaxed.  We are pretty much caught up on fall chores. The cover crop is growing strong. (Even the field that was underwater for a day or so has a nice stand.) There is just a little flood and freeze proofing to do before we head into the winter.

A reminder for Olympia Farmers Market shoppers: The market is now open on Saturdays and Sundays only through December 22nd. No more Thursdays and Fridays.

 Today’s box has a few new crops that may need explaining.

Pretty much everything in your box will last for weeks or months. Root crops and leeks will keep a long time in a vented bag in your crisper drawer. The onions and squash can just hang out in the kitchen on a counter or in that pretty pottery bowl that you never quite know what to do with(we all have one of those, don’t we?) Potatoes can either go in the fridge or be kept in a paper bag in a cool, dark place.

Yellow carrots: These are the same variety we grew earlier in the year, but they taste much better now. I think they are a variety that needs to get bigger and experience some colder weather to sweeten up. They are still not as delicate as the orange ones, but they flavor is good. All in all, they may be a better cooking carrot. They are especially tasty in a root roast.

Celeriac: It is the gnarly white bulb with greens reminiscent of celery. Actually the two are very close cousins, one being bred for nice tops and the other for huge roots. Celeriac has a more subtle celery flavor with a texture similar to a potato or turnip. You’ll want to peel this guy as the exterior is a bit tough. Cube it up and add it to stews for a hint of celery flavor and added texture. Add it to mashed potatoes. Grate it raw into a salad. Slice it paper thin, brush with olive oil, and bake in the oven for celeriac chips.

Parsnips: They look like very large, kinda rough carrots. They are in the same family, actually. Parnsips have a sweet earthy flavor. They are delicious in a root roast, tossed with olive oil and salt and pepper. They make a good addition to soups, though the flavor can be over powering if you add too much. You can make French fries out of them or add them to mashed potatoes.

Yukon Gem potatoes: They are an off-shoot of Yukon Gold and many have a red blush to them. Maybe that is the gem….

Everything else should be pretty easily identifiable. Remember to search the tag cloud at the bottom of this page for recipe ideas, esp. for the more obscure items.

                                                                                   Enjoy! Jen

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