Midsummer Farm CSA Weekly Newsletter: Share Pick Up #16 The chilly mornings mean that we're now thoroughly into the late harvest period of the season - all those veggies that take a long time are ripening and readying themselves. These long-term veggies are always a bit stressful for farmers - they take so long to mature and it seems all of nature is ready to pounce on them at any moment throughout that time! So much time and effort has gone into them, that it is such a tragedy if lose them in the home stretch!
However our giant fortress-like fence has helped, and we're harvesting various winter squash, cabbages, celeriac (the big bulb-like root last week), more leeks, more onions, shallots, more melons, brussel sprouts, burdock roots, horseradish roots, and others throughout the next couple weeks.
A note - there are only two more shares to go this year! The last week of CSA pick ups is October 1st through 5th! I can't believe how fast this season has flown by! It seems faster every year!
We'll have a variety of organic apples this week in the baskets!
And a word on the roots!
The big round bulb-like root you received last week with the celery flavored greens is a celeriac or sometimes it is simply called a celery root.
And some of you got dark stick-like roots last week - those are burdock roots. If you didn't get them last week, you will be getting them this week!
And everyone will be getting a chunky, lighter-in-color horseradish root this week.
All these roots will keep a long time in a plastic bag in the fridge. I leave the bag open but folded over to prevent too much moisture from building up and creating mold.
The horseradish root chunk can be frozen. It is strong! So you will only want to use a little at a time. I freeze them and then when I need some horseradish flavor, I simply take the frozen root out and grate it. It is easier to grate frozen too.
See below for more info and some recipes for celeriac and burdock root...
Most of the items being harvested now will store well. The winter squash store best in a cool dark room. Apples store best in the fridge (although note that the small Lady apples usually don't last as long as the others, so I'd eat them first. Plus they're my favorites!). The red cabbage will store in the fridge almost all winter. Eat fennel now! Scallions won't last, but the onions can be stored at room temperature covered with a towel for weeks.
And some info on Turnips -
Try raw turnips cut into sticks for a vegetable platter with dip.
Grate into salads or slaws.
Boil whole turnips 15 to 20 minutes; 1 1/2-inch cubes or slices, 8 to 10 minutes.
Steamed turnips takes 5 minutes longer to cook than boiled.
Bake turnips for 30 to 45 minutes at 350 degrees F., basted with butter or oil, or bake along with other seasonal roots.
RECIPE: Herbed Turnips and Potatoes
Equal amounts of cubed or sliced potatoes and turnips
Butter or oil
Rosemary or dill or both
Salt and pepper to taste Heat butter or oil in a skillet to medium heat. Add turnips and potatoes, season wih rosemary, salt and pepper. Cover and saute for 15 minutes, stirring occasionally. Incorporate the dill a few minutes before serving. Serve with a green salad!  Celeriac is a large root with a flavor very like that of celery. It can be used in the same way for flavoring soups, stews, and casseroles. It can also be used raw, shredded, in salads. For a more delicate flavor it can be blanched in acidulated water for 2 minutes before shredding. Celeriac, like other root vegetables, will keep well for several weeks in the fridge.
Celeriac can be cooked either whole or cut into slices. Unfortunately, celeriac is not easy to peel because it is rather knobbly. Wash it first in cold water to remove all the mud and earth. If it is to be cooked in slices, slice and then peel it; if it is to be cooked whole, peel thickly with a small sharp knife. As soon as the celeriac has been peeled, it should be put into acidulated water to preserve the color.
RECIPE: Celeriac Puree - our favorite way to enjoy it!
Boil or steam the celeriac, drain, and then sieve, mash or process in an electric blender. Because it has a very strong flavour, celeriac puree is best mixed with an equal quantity of potato puree. Season with salt and pepper, maybe a bit of chopped fresh dill or parsley, and add a good knob of butter and a little cream or milk.
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RECIPE: Potato and Celeriac Gratin
This recipe actually works with turnips and other roots vegetables as well ...
Ingredients:
1 lb + 5 oz potatoes, yellow firm flesh
14 oz celeriac
3 garlic cloves
7 fluid oz whole milk (7/8 cup)
7 fluid oz heavy cream (7/8 cup)
3 thyme twigs
Nutmeg
1 Tbsp parsley, chopped finely
Butter
Directions:
Pour the milk and cream in a pot and bring to a boil. Add two peeled garlic cloves (crushed) and the thyme twigs. Stop the heat and cover to let infuse for 30 mins. Filter the milk/cream preparation. In the meantime, peel the potatoes and celeriac and slice them thinly (use a mandoline if you have one).
Place the vegetables in two different plates and season with salt and pepper. Take a large oven dish or individual gratin dishes. Rub them with a garlic clove and grease them largely with butter. Arrange the slices of vegetables alternating layers. Add the chopped parsley to the milk/cream preparation and pour over the vegetables. Add a dash of nutmeg and place in the preheated oven, temperature 400 F, for 45 to 50 minutes. They are done once all the liquid is absorbed; if you are using smaller gratin dishes, starting checking after 30 minutes.
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Burdock Roots and Carrots
Scrub and peel burdock roots and carrots. Slice into thin uniform slices. Saute in a dash of hot sesame oil. Once lightly browned, add a dash of soy sauce and a slash of water and cover and steam until tender.
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Enjoy and thanks, Barbara and Mark Midsummer Farm
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Midsummer Farm Contact Info:
Barbara and Mark Laino
Midsummer Farm
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@midsummerfarm.com
Holistic Health Counseling Contact Info:
Barbara Taylor-Laino
Barbara Taylor Health
156 East Ridge Road
Warwick, NY 10990
845-986-9699
info@barbarataylorhealth.com
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