CSA Share #18, Tuesday, October 7th, 2014

 What You’re Getting: 
 

Standard Share:

1 bunch kale

1 lb onions

2 lbs potatoes

¼ lb salad mix

1 bunch beets

2 lbs carrots

½ lb leeks

 

Family Share:

1 bunch kale

1 bunch chard

2 lb onions

3 lbs potatoes

1/2  lb salad mix

1 bunch beets

2 lbs carrots

½ lb leeks

Farm News:

This is the last week for this year’s CSA! The Winter CSA starts in 2 weeks, on October 21^st. We have 10 Winter CSA Shares left, so grab ‘em while you still can! You can sign up at http://www.formstack.com/forms/?1361296-RjgvORr9oy.

Every day is a little cooler, and winter doesn’t seem so far away! We are glad for our cozy little house and have been wearing long underwear under our workpants in the mornings. Nothing says “Winter is coming!” like the piles and piles of 50 lb bags full of storage produce – potatoes, onions, shallots. All the hardy greens and the remaining root vegetables are still slowly growing, and won’t be harvested for storage until the end of this month. We want the cabbages, kohlrabi, carrots, beets and turnips to be as big as possible!

Enjoy, and many thanks!

Christa, Mike, Lizzy and Nicky

Recipes:

Julia Child’s Potato Leek Soup

3-4 cups of diced peeled potatoes

3 cups thinly sliced leeks, including the tender greens

2 quarts water

1 Tablespoon salt

6 tablespoons heavy cream or 3 tablespoons softened butter

3 tablespoons minced chives or parsley

Simmer vegetables, salt, and water together, partially covered for 40-50 minutes in a 3-4 quart saucepan. Mash the vegetables into the soup with a fork or pass through a food mill. Julia does not like the texture of soup pureed in a blender, your call. Adjust salt and pepper. You can stop at this point. When ready to serve, bring soup back to simmering. Then off the heat, stir in the cream or butter and top with chopped chives or parsley. It does not get much better than that! Makes 2 quarts of soup for 6-8 servings.

Roasted Beet Salad with Feta

2 lbs beets

3 T olive oil Sea salt

1/2 C crumbled feta cheese

 2 t lemon zest

1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.

Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

Adapted from http://www.wearenotmartha.com/2010/07/roasted-beet-salad-with-feta-and-mint/

Ridiculously Good Roasted Carrots

1 ½ pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces

2 tablespoons unsalted butter, melted

Table salt and ground black pepper

Heat oven to 425° F. In a bowl, toss together carrots, butter, 1/2 teaspoon salt and 1/4 teaspoon pepper.

Line a rimmed baking sheet with parchment paper. Arrange carrots in an even layer on top of parchment, then tightly cover the whole pan with aluminum foil.

Bake for 15 minutes. Take pan out of oven, remove foil, and return pan to oven for another 30-35 minutes, or until the carrots are lightly browned. Stir twice during cooking time.

Season with more salt and pepper if desired, and then serve.