But we'll get into those details later.In terms of farm news, we accomplished something pretty major yesterday when we began and completed the garlic planting.   We had some help from our friend Jen, a totally awesome Community Share-turned-faithful-volunteer, and cranked it all out before the day was done.   Garlic is, in my opinion, a somewhat magical crop and much revered by most vegetable growers even though it's nearly impossible to get a price for all of the effort that reflects what it's worth.  It's medicinal, it can be quite beautiful, there are hundreds of strains and it's one of the easiest crops to save seed from.  Because, of course, the clove we eat is the seed itself. 

As of yesterday afternoon, all of the thousands of cloves from all of the hundreds of bulbs that we split apart with our now-sore fingers, are stuck in their new homes in the ground.  We'll mulch them soon, and there they will sit until early spring when, with any luck, they will sprout up through the mulch - their little green tips a sure sign to this farmer that spring is here and a new season is starting!  But let's not get ahead of ourselves - the time of farmer rest is nearly upon us.  

And just a couple more details for your eyes to consume...next week's anticipated box contents include the following items: red and yellow onions, celeriac, garlic, butternut squash, carrots, leeks, beets, brussels sprouts, parsnips, shallots, fennel, potatoes and golden turnips (not the salad variety).  

And lastly, and this is important: We are now officially selling shares for the 2012 CSA season.  As many of you know, part of the CSA concept revolves around the idea that customers pay up front for a season of food as a way for farmers to receive operating money during the "leaner" times of the year.  As you can imagine, these late fall and winter months we are heading into constitute a large part of our "lean" months, because our farmer's markets are finished and our production first slows down then grinds to a frozen halt.  In addition, it will soon be time to order seeds for the 2012 season, as well as materials for starting seeds, soil fertility and other tools and equipment.  The best way for us to have the financial resources to purchase the materials and supplies needed for the upcoming season is to sell those 2012 CSA shares.  So, if you have enjoyed your 2011 Wellspring CSA share please consider signing up for 2012.  I am making a farmer promise to continue growing the things you want to eat, to continue bringing new and tasty items to your box for your exploration and to continue learning to create an even better experience next season!  So please see the section below for 2012 details and sign-up info. 

To be held at Wellspring, Wednesday October 19th from 6 to 8 pm. Don't even know what celeriac is??? It's like celery without the strings!

Come join us as KC Thorson of KC's Kafe shows us how tasty celeriac can be. $20 will give you an evening of good company, great recipes, and a glass of wine (or two), $25 day of event.   

Visit our education page for complete class series info.

* Celeriac and Sweet Potato Puree 
* Celeriac Salad Piquant 
* Simply Celeriac Remoulade 
* Celeriac Au Gratin

Call or email to register and at this late date...feel free to show up: 262 675 6755 or wellspringeducation@gmail.com.  Directions are at our directions.

Broccoli Raab with Feta and Fennel

This Broccoli Raab with Feta and Fennel recipe makes four servings. This recipe appeared in the Seattle Times, via Newsday.

Ingredients

1 bunch broccoli raab, stems removed

1 tablespoon extra-virgin olive oil

2 cloves garlic, minced

1 fennel bulb, thinly sliced

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/2 cup (2 oz.) crumbled feta

Instructions

Cook the broccoli raab in a large pot of water that has been lightly salted. Cook until the broccoli raab is brightly colored and crisp-tender, which should take about 3-4 minutes. Drain.

Dry the pot and add oil, heating over medium-high heat. Add garlic and fennel and cook, stirring frequently, until the fennel is soft (approximately 5 minutes).

Stir in the broccoli raab, oregano and salt, and cook until the greens are just heated through (approximately 2-3 minutes).

Transfer to your serving bowl or platter and toss with the feta cheese.

I am feeling all warm, toasty and fall-esque just READING this recipe: 

Butternut Squash Bisque

Ingredients

1 tablespoon canola oil

1 tablespoon unsalted butter

1/2 cup diced onion

3/4 cup diced carrots

4 cups peeled and cubed butternut squash

3 cups vegetable stock

salt and ground black pepper to taste

ground nutmeg to taste

1/2 cup heavy cream (optional)

Directions

Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender.

Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender.

In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.

And lastly, what the heck should you do with that crazy celeriac bulb???? Here are just a few ideas...

http://www.seasonalchef.com/recipe0407a.htm

"Summer in Winter" Celeriac Carrot Slaw from the A to Z Cookbook

1 large or 2 small celeriac bulbs

2 large carrots

2 cloves garlic or 1 medium shallot, minced

2 tbs sherry vinegar (or red wine vinegar or lemon juice) 

1/4 tsp salt

2 tsp Dijon mustard

1/3 cup olive oil 

1 tbs sour cream 

freshly ground black pepper 

Peel celeriac with a sharp knife.  Grate on large holes of a box grater (or in your food processor.)  Peel carrots and grate the same way.  You'll have about 4 generous cups.  Mix minced garlic or shallot, vinegar, salt, and mustard in small bowl.  Whisk in olive oil until smooth and thickened.  Stir in sour cream and fresh ground pepper to taste.  Add more salt if necessary.  Pour over grated vegetables and toss gently.  Allow to marinate for 20 minutes.  Makes 4 generous servings. 

Brussels Sprouts Celeriac Soup from the A to Z Cookbook 

2 tbs olive oil 

2 cups chopped onions

1/2 pound Brussels sprouts, trimmed 

1/2 pound celeriac, peeled and chopped 

2 cups water 

1/2 cup heavy cream 

salt and pepper 1-3 tbs apple cider (optional) 

6-8 oz grated cheddar

4-6 slices french bread, toasted 

Heat oil in soup pot over medium flame.  Add onions and saute until wilted.  Stir in Brussels sprouts and celeriac.  Add water, bring to a boil, reduce to simmer, cover, and cook until vegetables are tender, about 15 minutes. Puree soup in batches in food processor or blender, then return soup to pot.  Stir in cream and season to taste with salt and pepper.  If soup tastes too bitter, stir in some apple cider until flavors are balanced.  Heat broiler.  Sprinkle with cheese over toast slices and broil them until cheese is melted, 2-4 minutes.  Serve each bowl of soup w/a cheddar crouton on top.