- 2 turnips
- 2 tsps olive oil
- 2 tsps white vinegar
- 2 tsp mustard powder
- ½ each salt and pepper
Wash turnips and cut tops off. Leaving the skins on, cut into fry-sized pieces. Make your glaze in a small bowl with the oil, vinegar and spices. Put the turnips into a zipper bag with glaze and shake to coat. Lay into a small baking dish and bake, uncovered at 375F for 30 minutes, then turn on the broiler and broil for 5 minutes to get crispy edges.
Curried Parsnip Soup
- 2 Tbs butter or olive oil
- 1 medium onion, chopped
- 1 pound parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 tsps curry powder
- 3-1/4 cups boiling vegetable broth
- ½ c unsweetened milk of your choice
- salt and pepper to taste
- 1 pinch of red pepper flakes or paprika for garnish
Heat butter or oil in a pan, fry the onion until soft, about 5 minutes. Add parsnip cubes, garlic and curry powder to the pan, fry for a couple of minutes until aromatic. Add vegetable broth to the pan, stir to mix and simmer for 15 minutes until parsnips are soft and easy to break. Remove from heat, blend with a blender or immersion blender. Return soup to pan, add milk and heat, but do not bring to a boil. Season with salt and pepper, and garnish with red pepper or paprika. Serve hot.
Stir Fried Burdock and Parsnip over Wilted Asian Greens
- 1 medium burdock root
- 1 small parsnip or carrot
- 1 Tbs vegetable oil for frying
- 1 Tbs sesame oil
- 1 Tbs roasted sesame seeds
- 1 tsp red chili flakes
- ¾ c dashi or vegetable stock
- 2 Tbs sake
- 1 Tbs sugar or honey
- 1 Tbs mirin (rice cooking wine)
- 1 ½ Tbs soy sauce or tamari
- Asian greens of your choice, chopped
Peel burdock, and cut into matchstick sized pieces. Soak burdock in water until you are ready to stir fry. Cut parsnip or carrot into matchstick sized pieces as well.
In a frying pan, heat vegetable oil over medium high heat and stir fry burdock for a few minutes, then add carrots and stir fry for a few minutes. Add stock, sake, sugar, mirin and soy sauce and cook until most of the liquid evaporates. When the liquid is almost gone, add sesame oil, sesame seeds and chili flakes.
Remove burdock mixture and using oil and liquid that is left in the pan, add Asian greens and stir fry until just wilted but still bright green. (If using a green like bok choy, stir fry the white parts a couple minutes longer than green parts) Serve alongside white rice and your favorite protein or sushi!
We have officially harvested all of our storage vegetables, and have cover cropped all of our fields. We still have some chard in the field, and we still have greens and a few other things in the greenhouse, but otherwise the fields are going to sleep for the winter. We’ve noticed the sheep getting extra friendly in the fields, so hopefully we will have lambs in the spring! We also planted tulips, so we will have some beautiful spring bouquets next year! We’re putting the farm to sleep for the winter, but we are already thinking ahead to next year! What were some of your favorite crops this year? What would you like to see more of next year in your CSA? What would you like to have less of? Remember, as your farmers, we want to grow what you want to eat! Next week will be the last CSA box, and we would love to know what treats you made through the course of the season! We will save up recipes and share them next year. We can also post them on our website and on our blog!
Coconut Curry Any Squash Soup
- about 2 lb any winter squash
- 1 large onion, chopped
- 1 ripe tomato, chopped
- 1 small clove garlic, minced
- 2 cups vegetable stock or broth
- 1 can coconut milk
- 2 teaspoons curry powder
- 1/4 teaspoon cayenne pepper (optional, or more, to taste)
- salt and pepper to taste
- 2-3 teaspoons fresh lemon juice
- 2-3 tablespoons vegetable oil
Preheat oven to 400 degrees. Slice the squash in half and scoop out the seeds and pulp with a spoon. Save for another use or discard. Spread about 1 tablespoon vegetable oil on the bottom of a roasting tray and place the squash halves cut side-down on the tray. Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit. Flip over and let cool. Once cool, scoop out all the flesh and reserve in a bowl.
Meanwhile, heat a heavy-bottomed pot with another tablespoon or so of vegetable oil and sautee the onions over medium-low heat. Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally. Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes. Add the roasted squash, coconut milk and vegetable stock. Stir to combine thoroughly and bring just to a boil. Reduce heat to a simmer and cook, covered, for about 20 minutes or so. Using a hand blender, puree the soup to a smooth consistency. Taste for seasoning. Add additional stock or coconut milk if it’s too thick to your liking. Once the soup is to preferred taste and consistency, stir in the lemon juice to taste and serve.
Any Squash Pie
- 2 & 1/4 cup roasted, pureed squash
- 1/2 cup natural cane sugar or brown sugar
- 1/4 cup full-fat coconut cream (or almond milk)*, softened
- 1 Tbs butter, softened
- 1/4 cup pure maple syrup (other sweeteners may work, but the flavour will change slightly)
- 3 tbsp cornstarch
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp nutmeg
- pinch of ground cloves
- Your favorite pie crust
In a small bowl or mug, whisk together the maple syrup and cornstarch. In a large bowl, whisk together all the other ingredients (except the pie crust), and add the cornstarch- syrup mixture. Beat until well blended.
Scoop the filling into the crust and smooth. Bake for 45 mins at 350 degrees F. Remove from oven and cover the crust edges with a shield or tin foil, then bake for 15 more minutes. Place on cooling rack for 1 hour. Transfer to refrigerator to set for a minimum of 3 hours, or preferably overnight. Serve chilled, topped with your favorite ice cream, or whip some cream with a bit of vanilla and a couple teaspoons of maple syrup for maple whipped cream!
Creamy Rutabaga Carrot Soup
- 1 rutabaga
- 4 winter carrots
- ¼ medium sized onion
- 3-4 c. vegetable broth
- 1 Tbs olive oil
- 2 bay leaves
- salt and pepper to taste
- ½ c heavy cream (optional, coconut milk would also work well here)
Peel and cube the rutabaga and carrots. Heat olive oil in a soup pot. Add onions and sautee for 3-4 minutes. Add carrots and rutabaga and sautee for 10 minutes. Add enough veggie broth to cover the vegetables, add the bay leaf. Cover the pot and allow to simmer for about 20-30 minutes until the rutabagas are soft. Once the rutabagas and carrots are soft, remove from heat and puree soup in a blender or with an immersion blender. Add cream (if using). Season with salt and pepper, and sprinkle the top with paprika.
Buttery Nero Tondo Radishes
- Radishes, sliced
- Butter or olive oil
- Salt and pepper to taste
Heat the butter or oil in a pan. Add the radishes and sautee for just a few minutes, until the radish slices begin to turn a bit translucent. Season with salt and pepper. Enjoy as a sweet and salty snack or as a side dish.
Moroccan Spiced Spaghetti Squash
- 1 spaghetti squash
- 5 Tbs olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1/8 tsp cayenne
- 1 tsp sea salt
- 3 Tbs golden raisins
- 1 c cooked or canned chickpeas
- 2 Tbs fresh chopped cilantro or parsley
Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.
While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.
When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous or sautéed winter greens (like swiss chard) if you like.
Since most of the fresh eating vegetables are done for the season, you’ll be seeing a lot of storage vegetables these last few weeks. The great thing about storage veggies is exactly that, they store well! These varieties have been bred to last longer in storage, but that does mean they have to be treated a bit differently. For example, the cooking carrots this week definitely need to be cooked. They aren’t as crispy as summer carrots, but they will still lend a fabulous sweetness to your soups and broths. Many of the winter squashes will last several weeks outside of the refrigerator, and several months if kept cold. What is even better, is that many of the dishes you can make with these veggies will also store well. Cook up a batch of potato leek soup, and freeze the extras for a cold night warm-up in the middle of the winter. We’ve gone ahead and preserved one of your items for you! We have been processing strawberries, and we made syrup with the extras after making jam, so we’ve included a jar of syrup this week! Enjoy!