Thanksgiving Preparations

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.

Thanksgiving Shares
Double:
Potatoes : 2 lbs
Winter squash : 1 butternut or 2 delicata
Spinach/arugula
Apples : 3 lbs
Pumpkin puree : 16 oz
Alliums: 1 leek, 2 garlic, 2 lbs onion
Carrots : 1 bunch
Beets : 1 bunch
Brussels Sprouts

Regular:
Potatoes : 1 lb
Winter squash OR Pumpkin puree
Carrots OR Beets : 1 bunch
Spinach/Arugula
Leeks / Garlic / Onions : choose 1
Brussels Sprouts

Recipes:
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).

Storage tips:
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

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