Hi Everyone! We had such a beautiful time harvesting this month’s full moon. We put a few more fall beds to sleep through pulling the ends of the beet and carrot row for your CSA box. The carrots are mulched by their tops and the beets we’ll soon put leaves when more have fallen. I love to rake the leaves, hearing the crunch on some dry days or even more familiar to me, raking the gushy saturated leaves. Yesterday’s gorgeous weather brought people outside. Shane and Crista moved the sheep to new ground. Diego, a teenage black kitten/cat pounced and played outside, engaging with the outdoors on his first week outside. I have a feeling he will be a good rodent hunter! He’s a real joy. And Ryan was busy mulching young trees. It was refreshing to have some children volunteers helping with the harvest. They did a great job picking roots with their Dad. The ducks snoozed all nestled in the remaining basil plants as we walked back and forth carrying harvests. After the harvest I planted a bit more garlic in the most delicious soil. The section we planted a few weeks ago has really taken root too!
The greens have slowed down as the days shorten and the temperatures drop. Unfortunately, looks as if the brussel sprouts and broccolli will not be ready until after the CSA ends. I was hoping they’d be ready for your final boxes. They were slow to go even though I got them in on time in late July. Hopefully in the last week the mini purple cabbages will be ready.
We’ve really loved growing this produce for you and I hope you’ve enjoyed being part of the CSA. We will send out a survey in a few weeks and would really appreciate the feedback. Thanks for your support! 2 more weeks left after this one.
I forgot to take a picture of the box again, oops!
Daikon – It’s the large white asian radish. Again, like other brassicas, you can eat the greens. Daikon is delicious in soups, pickled, or grated into salads. I like to chop the greens small and throw them into a brothy miso soup for just a few minutes.
Beets – w/greens. Golden, chioggia, red and yellow cylindrical. They didn’t want to get very big this year so we have smallish beets. Great for cutting in quarters and preparing your favorite way.
Cipollini – These are the candy of the onions. They smaller, flatter and sweeter. They are great roasted. If cutting it’s best to half or quarter as their shape makes other cutting difficult.
***Some great cookbooks I recommend: Farmer John Cookbook, How to Cook Everything, From Asparagus to Zucchini, and Simply in Season
Potato or Sunchoke Gratin
adapted from Chez Panisse Vegetables
Rub an earthenware (or pyrex) gratin dish with smashed peeled garlic and butter. Layer overlapping slices of potato cut 1/8 inch thick. Season with salt, pepper, and thyme leaves (if on hand). Moisten with cream, cream and chicken stock, or milk to the level of the top layer of potatoes. According to taste, sprinkle the top with grated Parmesan cheese or Gruyere cheese, and distribute thin shavings of butter on top. Bake 45 minutes to 1 hour in a preheated oven at 375°, until nicely browned.
Many variations are possible: potato and rutabaga, potato and celery root, potato and butternut squash, potato and leek, or potato and sweet potato. Try adding a layer of some other delicious thing between the potato layers: sorrel, roasted garlic, sautéed wild mushrooms, caramelized onions, kale or chard, black olives, artichoke hearts.
Ponzu Sauce over Grated Daikon Salad
Adapted from MyRecipes.com
Ponzu is a citrus Japanese sauce with soy. . .
- 1/2 cup low-sodium soy sauce $
- 1/4 cup fresh orange juice $
- 2 tablespoons fresh lemon juice $
- 1 tablespoon water
- 1 tablespoon mirin (sweet rice wine)
- 1/8 teaspoon crushed red pepper
- Combine all ingredients in a bowl. Cover and chill.
Grate 1 medium daikon and mix in sauce.
Beet and Fennel Souffle
How to make your own homemade souffle with beets, fennel, garlic, whipping cream, mozzarella cheese, egg yolks and whites, flour, and milk. This baked dish is great for parties or family dinners. This recipe serves 4.
2 big beets, stalks cut off
1 small fennel, diced
5 large cloves elephant garlic, skins on
1 tsp. salt
1 tsp. black pepper
2 tbsp. whipping cream
4 large egg yolks, beaten
4 large egg whites, beaten until stiff
1/2 oz. margarine, melted
1 tbsp. all-purpose flour, sifted
1/2 cup whole milk
Preheat oven to 350 F (180 C). Put beets and fennel on a cookie sheet and bake for 45 minutes until cooked. Add garlic cloves at about 10 minutes before cooking time is complete.
Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.
Peel beets and dice. Using a food processor, combine beets, fennel and garlic. Add salt, black pepper and egg yolks. Beat until smooth.
Fold in the egg whites until smooth. Pour beet and fennel mixture into a greased soufflé dish. Bake for 20 minutes until golden on top. Serve hot with a selection of choice vegetables for a family reunion or party with friends.
Pasta with Arugula and Goat Cheese Sauce
from A Complete Menu Cookbook for All Occasions by Brother Victor-Antoine d’Avila-Latourrette
This sauce can be used over vegetables, polenta, or fish as well as pasta!
a bunch of fresh arugula 4 springs fresh parsley 1 8 ounce container low-fat yogurt or sour cream 1/3 cup goat cheese, crumbled S and P to taste 1 pound fusilli noodles Grated parmesan cheese, as garnish