Early Fall - Week 1 - October 19, 2019

WHAT’S IN THE BOX:
carrots
parsnips
butternut squash
spaghetti
celeriac
kohlrabi
potatoes-Ozette
yellow onions
garlic
kale-lacinato
Italian parsley

Welcome to the Early Fall CSA! This share runs for 3 consecutive weeks. There are a few potentially unknown items in the box, so let’s dive right in.
Celeriac: It is the gnarly looking bulbous thing with celery-like tops. Much like beets are to chard, celeriac is to celery. It’s glory lies in the “root.” Underneath that rough, knobby surface lies a bulb with subtle celery flavor and potato-like texture. It is best cooked. Add it to soups, roasts, gratins, mashed potatoes…anywhere you want a mild undertone of celery. The tops are a little tough, but they would be good for soup stock.
Ozette Potatoes: I can’t remember if we handed these out during the summer session. They are a firm, waxy potato perfect for oven roasting and stews. They stay very firm.
Parsnips: They look like white carrots. The flavor is sweet, earthy, and a touch perfumey. Better cooked than raw, enjoy them in stews, pot roasts, root roasts, in a veggie hash, or made into French fries.
Lacinato Kale: The most prized, but hardest to grow (for us, at least). This kale is ideal for kale chips or a kale Caesar salad. It holds up well in soups and is fantastic in the sesame kale and cabbage salad. (search for recipes on our website.)
Everything else should be familiar by now.

Enjoy!