Friday, November 19, 2010

Week 4: Last Fall CSA Share

Giving Thanks

It's that time of year when we reflect and think about the things we're thankful for. The wonderful family and friends that surround us and supports our decision to farm. Mother Nature who is our guide through the rhythms of the season, challenges us continuously and allow us to grow. Our CSA members who give us ideas, support and your ongoing trust to provide healthy food.

As we close out our vegetable farming season with your last box, we now hope to move to a season of rest and family time. We'll spend December & January ordering seeds, planning our fields, educating new farmers, reading, learning and of course, tending to our animals at the farm. We hope to post a note or two to our blog to keep you posted on what we're thinking ;)

In the meantime, thank you for joining our inaugural fall share! Since this was our first go at a fall share, we'll be curious to hear your feedback (we'll send you a quick survey). We hope that you'll enjoy some of your storage veggies at your Thanksgiving table!

Have a wonderful winter & we look forward to seeing you again this spring!

The Miller Family

This week in your box:

  • Baby Salad Mix
  • Spinach
  • Turnips - These are still young so they shouldn't need to be peeled. Also don't forget to use the greens, they are delicious cooked!
  • Rutabaga - Peel and cook like a potato, we love them mixed in with mashed potatoes.
  • Parsnips
  • Baby Beets
  • Red and Green Bok Choy
  • Kohlrabi
  • Onions
  • Garlic

Top 5 Ways to Prepare Kohlrabi
oot Vegetable Gratin with Blue Cheese (you could use the turnips in this too!)

Soba Noodles with Wilted Bok Choy

Baby Beet & Turnip Salad

1/2 tablespoon Herbes de Provence
1 tablespoon whole peppercorns
1 tablespoon fennel seed
1 tablespoon cumin seed

2 pounds baby beets
1 teaspoon kosher salt
4 tablespoons extra virgin olive oil
4 cloves garlic, smashed with skin on
2 cups mixed baby greens
1 small sweet onion, sliced thin
1 pound baby turnips, sliced thin
1/4 pound blue cheese

Mix: In a clean coffee grinder, blend ingredients to desired texture.

Salad: Preheat oven to 375 degrees. To prepare the beets, cut leaves and stems off, leaving an inch of stem. Clean beets well with a vegetable scrubber and cut off the root tip. Layer a sheet of foil, then a sheet of parchment paper. Place beets on the parchment paper and sprinkle with 1 teaspoon kosher salt, olive oil, garlic and Z mix. Seal beets by closing parchment and foil like an envelope. Bake for 45 minutes to 1 hour.

Let the beets cool to room temperature. Toss greens with 2 tablespoons of olive oil and add them to a large serving platter. Slice the beets thinly and lay them slightly overlapping each other on top of mixed greens. Lay sliced onions and turnips on top of the beets and greens. Drizzle the remaining olive oil over the entire plate and sprinkle with crumbled blue cheese.

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