Just a reminder that next week will be the LAST week of this year’s CSA season. Palmer folks will pick up as usual under the farmstand roof after 4pm next Wednesday, but there will not be a Farm Stand at the same time. We will be around but might not be standing there, so please look for the size share you need and cross your name off the list. I will provide some bags and boxes so that you can transfer your share from the green tote and LEAVE THE TOTE. Please remember to bring back any totes that you have stashed in your garage, kitchen, trunk of your car! They are pricey and a pain to ship, but so nice for packing CSA shares into.
This Saturday is also the last Market, so next week we will probably park in a mall parking lot (to keep the teenagers entertained) from 10-12 so you can come pick up your share. If that window does not work for you, you can come to the farm any day to pick up. If any of you have a big garage or something convenient and would like to offer your home as a pick-up space for Saturday 10/13, just let me know.
This week’s share certainly looks like Fall! We had a hard frost and are in the process of harvesting most of what is left in the fields. It’s time for roast root vegetables and hearty soups.
Full Shares Small Shares
Brussels Sprouts Brussels Sprouts
Bok Choi Bok Choi
Savoy Cabbage Herb – Sage
Herb - Sage
Brussels Sprouts au Gratin
1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces (or more!)
salt and ground black pepper to taste
1/2 cup heavy cream
1/4 cup bread crumbs (optional)
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.
Turnip and Potato Soup
1 pound bacon, cut into 1/2-inch dice
1 tablespoon bacon drippings
2 cups diced onion (1/2-inch dice)
2 cups diced potato (1/2-inch dice)
2 cups diced turnip (1/2-inch dice)
4 sprigs fresh thyme
water, to cover
1 tablespoon butter
1 cup torn kale leaves or turnip leaves
1 cup heavy cream
salt and ground black pepper to taste
Cook the bacon in a large saucepan over medium heat until the fat begins to render, about 4 minutes; remove from heat, and drain most of the rendered bacon drippings, reserving about 1 tablespoon in the skillet.
Return the pan with the bacon and reserved drippings to medium heat; cook and stir the onion in the bacon and fat until translucent, about 4 minutes more. Stir the potato and turnip into the bacon mixture; cook and stir until the potato and turnip pieces are warmed, about 2 minutes.
Add the thyme to the saucepan with enough water to cover the vegetable mixture; bring the water to a boil, reduce heat to medium-low, and cook at a brisk simmer until the potato and turnip are tender, 15 to 20 minutes.
Heat butter in a small skillet. Cook and stir the kale leaves until they wilt, 2 to 3 minutes. Reduce heat to medium-low, and cook another 1 to 2 minutes. Stir the kale and the cream into the simmering soup; allow to simmer together another 2 to 3 minutes. Remove thyme sprigs before serving.