Fall Harvest Share Week 2

CSA Pick-up October 12 & 13


“The more people pay attention to what and how they eat, the more attuned they become to their own senses and the world around them.” ~Ruth Reichl, food writer and former food critic for the New York Timesand LA Times

From the field to the plate, I think about food everyday, and not just the growing and then eating of it, but of it’s beauty.  The deep red wine-colored leaves of lettuce, alive in the center with a shot of vibrant green; the way carrot tops rise from the soil like a small forest, their summer green juxtaposed against the red-orange-yellow trees that line the field.  Paying attention to food has surely tuned my senses, and more than that, the relationship I’ve cultivated with food and the land has taught me how to take care of myself, how to take care of the ones I love, and how to give the beauty and nourishment of food to others.

Edge, too, pays attention to food, so much so that as we were talking about the greens we harvested for a friend’s wedding this weekend, he said to me, “I created this salad mix to pair perfectly with a maple-balsamic vinaigrette.”  Luckily, there was a maple-mustard vinaigrette at the reception, and it was perfect.  You’ll all get a chance to test out dressings on the salad mix this week, too.  Let us know what your favorite combination is.

The harvest list and some recipe links are below.  We’ll see you all this week!

In Good Heart,
Katie and Edge

Salanova lettuce in the field

This Week’s Harvest:
Winter Squash: choice of delicata, butternut, spaghetti
Cauliflower or Brussels Sprouts

Pasture-raised chicken for sale @ the pick-up.  $5.50/lb

My first bite of rutabaga came three years ago when we grew it our first season.  The sweet, deep flavor of rutabaga immediately had me changing allegiances from mashed potatoes (one of my all-time favorite comfort foods) to this butter-whipped root.  If you don’t believe me, check out this article from the KITCHN, with recipes: Why You Should Give Rutabagas a Chance.

While reading Garlic and Sapphires, the third of Ruth Reichl’s books, I found this roast chicken recipe that I’m eager to try.  It’s pretty close to what I usually do, though the lemon is a new touch for me.  If you don’t have potatoes, rutabaga can stand in its place.

Ruth Reichl’s Roast Chicken:
1 farm-raised chicken, about 3 1/2 pounds
1 lemon
Olive Oil
3 or 4 smallish russet potatoes, peeled and cut into 8 pieces
1 large onion, cut into 6 pieces
3-4 clover garlic, unpeeled
Salt and Pepper

Preparation instructions here: Ruth Reichl’s Roast Chicken 
note: the instructions say to use a seasoning salt all over the chicken, though this is not necessary with a good, pasture-raised chicken.  It’s okay to keep it simple with salt and pepper.

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