We’re giving out a few new items this week, and skipping a few that we’ve given out a lot (like beets and onions). I’m especially excited about the celeriac from Jericho Settler’s Farm; celeriac is ugly, but it tastes like sweet celery hearts and parsley. We’re also giving out sweet Carmen peppers that we froze this fall.
Everyone who wants one can also get a jumbo hubbard squash again this week. Hubbard squash it wonderful roasted, mashed, and in soups (you can use it just as you would butternut). If you want to pass, though, due to the size of the squash, just let me know when you pick up and I’ll have something there to give you instead.
This Week’s Produce:
3 lb. bag Sunrise Orchard empire apples ($4.50)
1+ lb. celeriac from Jericho Settler’s Farm ($3)
1 large blue hubbard squash ($7)
1 12 oz. bag of frozen, chopped sweet carmen peppers ($3)
5 lbs. red potatoes ($3.50)
3 lbs. sweet potatoes ($4)
2 lbs. carrots ($3)
Total retail value: $27.50
I’m really sorry that we were not able to get greens for the share this week! Pete’s Greens hasn’t been able to sell us any for the past few weeks. I’m thinking that next year we should look into growing our own!
Celeriac (also called celery root) is a root vegetable that’s related to celery and parsley. It’s sweet and flavorful and very good peeled and mashed (like a mashed potato – you and even cook it and mash it with potatoes). It can also be eaten raw, although it’s a little bit tough and chewy. For this reason most Celeriac salad recipes call for you to cut the root into thin matchstick-sized pieces, or to use a vegetable peeler to get nice thin strips. This can be a bit time consuming, but it’s worth it; celeriac salad is sweet and crunchy and full of summer-y flavor.
Here’s a recipe for a celeriac and apple salad from the blog “The Well Seasoned Cook”:
Celeriac and Apple Salad with Walnut Shallot Vinaigrette
1 celeriac, the size of a large fist, about 5 ounces
1 large or 2 medium apples
Bowl of water with 1/4 cup white vinegar added
Slice off gnarled and leafy ends of celeriac and discard. Peel celeriac, then cut into matchsticks. Add to water to prevent browning. Peel and core apple, then cut into dice, adding it to the water with the celeriac. Set aside.
Walnut Shallot Vinaigrette
3 tablespoons walnut oil
2-3 tablespoons apple cider, red wine or white vinegar (start with 2 tablespoons)
¼ cup apple juice
1 tablespoon brown sugar
1 large shallot, peeled and finely chopped
1/4 – 1/2 teaspoon celery salt (start with 1/2 teaspoon)
A few cranks of black pepper
In a medium bowl whisk all ingredients together. Adjust vinegar, celery salt and/or pepper if necessary to your preferences.
Drain and blot dry the apple and celeriac. Divide into two bowls. Whisk vinaigrette one more time, then drizzle over each salad. Serve immediately. Serves 2.
If you’re a butternut squash soup fan, you’re in luck; hubbard makes a great creamy squash soup. The color is not as bright orange, but other than that, the taste is similar. You can even peel and cube your squash raw, as you would with butternut, if you want. I’ve found that it’s easier to roast your squash pieces (or halves, if you’re brave enough to try to use a knife on your squash!) in the oven, and then to scoop out the cooked flesh and add it to your soup. You can then just freeze the rest of the cooked squash in zip-lock bags and use it later. Remember: the squash can take 2 hours or more to cook. It also works well to cover it with foil for most of the cooking, if you can manage it! You probably want to take the foil off for the last half an hour or so.
I wanted to give out red potatoes this week since these are the best potatoes for stews and potato salad. A nice creamy potato salad in mid-winter can be a fun change of pace. Here’s a link to a potato salad recipe from the summer CSA:
As I mentioned in the Sunday e-mail, if you’ve lost any sweet potatoes over the past few weeks, please feel free to take extra to make up for it!
A CSA member sent me a link to this delicious Sweet Potato soup from marthastewart.com. I linked to it on facebook, but figured I would share it here too. After 6 weeks of sweet potatoes, I figure folks might enjoy a tasty new way to use them!
Sweet Potato and Chipotle Soup
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- Coarse salt and ground pepper
- 2 teaspoons ground cumin
- 2 garlic cloves, minced
- 4 medium sweet potatoes (2 pounds total), peeled and cut
- 1/2 to 1 chipotle chile in adobo, chopped
- 7 cups low-sodium chicken broth
- Sour cream, for serving
- Toasted flour tortilla wedges, for serving (optional)
- In a large Dutch oven or heavy pot, heat 1 tablespoon oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until sweet potatoes can be mashed easily with a spoon, 20 to 25 minutes.
- Let soup cool slightly. Working in
batches, transfer soup to a blender
and puree until smooth (use caution when blending hot liquids). Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream and serve with tortilla wedges, if desired.