Rushton Farm Wild Carrot!
this week's
HARVEST
Rushton Farm Bag
This list may change, but here's our best guess of what you'll be getting in your share this week. 
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Winter Squash

Potatoes

Turnips

Leeks

Cooking Greens

Celeriac

Salad mix

Hot peppers

Sweet peppers

Lettuce


                                            
Pick up time is 2 - 7 pm!
Tomato Tasting Table
Upcoming Event

Harvest Celebration Tickets
   
Harvest Celebration 
at Rushton Farm is
October 20!  

Advance registration only.  Unfortunately we are SOLD OUT except for those who wish to sponsor the event.



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Keep up with what's happening at our banding station at Rushton Woods Preserve as well as other activities in our Bird Conservation Program.  Inspiring photos and words from our staff and supporters.

WHEREABOUTS
Rushton Farm SignRushton Farm is located within Rushton Woods Preserve on Delchester Road, just south of Goshen Road in Newtown Square, Pennsylvania.  
ARCHIVES
See prior recipes and read past issues of the Wild Carrot.     

Ashley, Lisa, Joanna and Fred  
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Noah
Joanna
Fred  
Week of October 8, 2012 - Issue No. 19
IN THE BAG  tidbits from  Fred
  
Farm Market

The harvest moon is waning and the trees are turning vibrant colors letting us know fall is here in all its glory. With it has come an autumn chill that has put an end to our summer crop of tomatoes but has invigorated the greens and root vegetables.  

 

This week we start into our end of season crops. Many of these crops were planted back in June when the days were at their longest and October seemed a long way off.

 

For this week's share we will harvest our first leeks of the season. Along with the leeks there will be Kennebec potatoes, just in time for some hearty leek and potato soup.  

Celeriac will also be in the share this week. Celeriac is one of our longest maturing crops taking four months to grow from seed to bulb. What celeriac lacks in appearance it makes up for in flavor. When shredded it is tastes like celery but with a stronger flavor. It goes well in salads and coleslaw as well as soups. I usually add a little to the aforementioned potato leek soup to give it some additional flavor.

 

With the cooler temperatures the crops tend to slow down. We are expecting a late surge from our fall brasicas including broccoli, Brussels sprouts and kale especially if we have an Indian summer and temperatures go back into the seventies.

There may be a few crops that do not fully mature by the last pick up day of November 2nd so we expect to continue our tradition of having an extra pick up day right before Thanksgiving. We will let you know when that last pick up will be towards the end of the season. 

 

-Fred

  

Rice Pilaf with Carrots, Leeks and Parsley  

  

 

  Carrot and Leek Pilaf with Parsley

 

 

Carrots and leeks make a sweet combination, but you can also use regular onion in this pilaf. To get 1/2 cup of finely chopped parsley, begin with 2 cups leaves picked from the stems.

 

1 cup basmati rice

2 cups water or stock (chicken or vegetable)

2 tablespoons extra virgin olive oil

1 small onion or 1 medium leek, finely chopped

3/4 pound carrots (2 large), peeled, cut in half lengthwise if large, and thinly sliced on the diagonal

Salt to taste

1/2 cup finely chopped flat-leaf parsley

 

1. Place the rice in a bowl in the sink and rinse several times with water, or soak for 30 minutes, to wash away some of the starch. Drain through a strainer.

 

2. Heat the water or stock to a bare simmer in a saucepan or in a Pyrex measuring cup in the microwave.

 

3. Meanwhile, heat the oil in a wide, heavy skillet or saucepan over medium heat and add the carrots, onion or leek, and salt to taste. Cook, stirring, until the vegetables begin to soften, about 3 minutes, and add the rice. Cook, stirring, until the grains of rice are separate and beginning to crackle. Add the hot water or stock and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, until all of the liquid has been absorbed.

 

4. Uncover the rice and place a clean towel over the top of the pan (it should not be touching the rice). Replace the lid and allow the rice to sit for 10 minutes, undisturbed. Add the parsley and gently fluff the rice, then pile the pilaf onto a platter or into a wide bowl and serve.

 

Yield: 4 to 6 servings.

 

Advance preparation: The pilaf can be cooked ahead and reheated. After the 10-minute rest with the towel over the pan, spread in a lightly oiled 2-quart baking dish and allow to cool completely, uncovered. To reheat, cover with foil and place in a 325-degree oven for 20 minutes.

 

Nutritional information per serving (4 servings): 274 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 49 grams carbohydrates; 4 grams dietary fiber; 67 milligrams sodium (does not include salt to taste); 4 grams protein

Nutritional information per serving (6 servings): 183 calories; 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 33 grams carbohydrates; 3 grams dietary fiber; 45 milligrams sodium (does not include salt to taste); 3 grams protein

 

Martha Rose Shulman is the author of "The Very Best of Recipes for Health."

 

 

  Celery Root

 

Potato and Celery Root Puree 

 

If you plan on preparing this side dish the day before serving, reserve 1/4 cup of the cooking liquid and add it to the puree when reheating it.

Yield: Serves 4
 
1 1 1/4-pound celery root (celeriac), peeled, cut into 1-inch pieces
1 1/4 pounds russet potatoes, peeled, cut into 1-inch pieces
Salt
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Celery salt
 

Place celery root and potatoes in large saucepan. Cover with water; salt lightly. Boil until very tender, about 15 minutes. Drain vegetables, reserving 1/4 cup liquid. Return vegetables to same saucepan. Add cream and butter and mash until almost smooth. Season with celery salt and pepper. (Can be prepared 1 day ahead. Cover puree and cooking liquid separately and refrigerate. Stir puree over medium heat until heated through, adding reserved cooking liquid if mixture is dry.)


- Bon Appetite October 1995


 

 




Willistown Conservation Trust