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Dear Common Thread CSA Members,
We still have Winter CSA shares available but they are going fast! If you would like to participate please send your form in soon. Winter shares start November 11. There are just three more weeks of distribution after this one! The last week of distribution will be the last week of October with the last Saturday being November 1st. We will start the early bird sign ups for 2015 soon - we'll send out an email and have the forms in the distribution room in the next few weeks.
You can find out what the vegetables for the week are by going to our "What's In" page on our website and checking out the PYO page on our website.
We have started harvesting celeriac, or celery root. This gnarly looking root is actually quite mild and vesatile. It can be used in root slaws, soups, stir-fries, roasted roots and more. We have had quite a few college students ask to interview us or involve us in student projects in the past couple weeks. Its great that there is so much interest in local food and farming! Four Syracuse University students, Lynsey Cooper, Alexis Lisser, Rob Swanda, and Megan Bradley have asked to contribute recipes to our newsletter as part of a student project. This week, the recipes are:
Roasted Beet Salad
Winter Root Vegetable Slaw
Crunchy Radish-Cauliflower Salad (Click on the recipes names for the recipes)
Shared by CSA member Carey Hay: "Thanks for being so generous with the seconds yesterday! Peter and I took full advantage and enjoyed a spinach smoothie right away. I really enjoyed mine too!!
http://minimalistbaker.com/my-favorite-green-smoothie/
Shared by CSA member Georgia Frank:
From an NPR Food Blog,
Kale Chips, Microwaved
If you've somehow missed that kale chips are a "thing," with recipes flooding cooking sites and packages of commercially made chips now turning up even in ordinary supermarkets, trust us: Tossing torn leaves of kale with oil and salt and baking them until crispy is a worthwhile endeavor. The slightly browned leaves take on a nutty, sweet taste and a pleasing, brittle texture. But the standard oven approach isn't perfect: It's hard to get the leaves evenly browned; plus, it's difficult to drive off enough moisture so that the chips stay crispy when stored for more than a few hours. So when we noticed a few blogs promoting a microwave method, we were eager to give it a try. We found that the microwave dehydrates the leaves evenly and thoroughly, so they stay crispy longer - and the chips cook a whole lot faster than they do in the oven. (Note: For the best texture, we prefer to use flatter Lacinato kale. We also found that collard greens work well, but we don't recommend curly-leaf kale, Swiss chard, or curly-leaf spinach, all of which turn dusty and crumbly when crisped.) Here's our take on the technique.
5 oz. kale (about 1/2 bunch)
kosher salt to taste
Remove stems from kale. Tear leaves into 2-inch pieces; wash and thoroughly dry, then toss well with 4 teaspoons oil in large bowl. Spread roughly one-third of leaves in single layer on large plate and season lightly with kosher salt. Microwave for 3 minutes. If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy. Repeat with remaining leaves in 2 batches. Store chips in airtight container for up to 1 week.
Yours in the field, Wendy and Asher |
