CSA Pick-up 11/14 & 11/15
Good morning! I know it’s later than usual, but the newsletter is here nonetheless.
This coming week’s harvest will be:
- Turnips / Rutabaga / Daikon or Watermelon Radish : 3 lbs total
- Onions / Garlic / Leeks : Choose 1
- Spinach or Arugula : Choose 1
- Kohlrabi : 1 lb
- Celeriac : 1 lb
In anticipation of the coming holiday, we’ve put together the Thanksgiving Share harvest list. This week is slated to be a double share to accommodate the big dinner, but if you are not hosting Thanksgiving, you are welcome to get a regular-sized share. If you chose a regular share for Thanksgiving, you will receive a double share at the last pick-up.
We’ll be asking you at pick-up this week what size share you’d like. And, because most of the crops you’ll receive can be stored for weeks, I’ve posted storage tips below.
Potatoes : 2 lbs
Winter squash : 1 butternut or 2 delicata
Apples : 3 lbs
Pumpkin puree : 16 oz
Alliums: 1 leek, 2 garlic, 2 lbs onion
Carrots : 1 bunch
Beets : 1 bunch
Potatoes : 1 lb
Winter squash OR Pumpkin puree
Carrots OR Beets : 1 bunch
Leeks / Garlic / Onions : choose 1
Chicken Stew with Turnips & Mushrooms (also calls for kale, garlic, onions)
Sautéed Turnips and Greens (plus 3 more easy turnip recipes):
Cook peeled and cut-up turnips and sliced garlic in olive oil [or butter] in a large skillet until tender. Add the turnip greens [can substitute kale/collards/chard] and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.
Celeriac (also called celery root) ideas from Epicurious
I also LOVE making a celeriac, kohlrabi and apple cole-slaw. Peel and shred celeriac, kohlrabi, apples, carrots, and mix together. Throw in some golden raisins, and dress with your favorite coleslaw dressing (works with sour cream/mayo or oil-based dressings).
Carrots/Beets/Turnips/Radishes: store in a plastic bag in your refrigerator
Potatoes: Store in a dry, cool, dark place, like a pantry or closet. Keep in a cardboard box or paper bag to limit light.
Onions/Shallots: store in a dry, cool-cold (onions can be stored as cold as 33º) A non-freezing garage with low-humidity is good; alternatively, a dry dark pantry will also work.
Garlic: can be stored in your pantry or kitchen counter
Leeks: store in the refrigerator
Herbs: hang upside-down out of direct-sunlight to dry; when dry, store in a jar or plastic bag
In Good Heart,
Kate and Edge