Week 17 - October 10, 2018
Finally we make it to our last week of the 2018 CSA season! Though the farm beds are still shockingly green for the most part, it is dark and howling out there and it definitely feels like time to come indoors for the season. We have run through most of the crops planned and planted earlier this year, and a lot of today’s share was harvested earlier in the week and sits in the cooler waiting to be processed. A surprise this year is that we still have some nice greens growing, so your share won’t just be root vegetables and hardy fall crops.
We had a bumper crop of Brussels sprouts to share this year, and the good news is that the little cabbages will keep for a long time in your refrigerator. Saute them, shred them, sneak them into baked dishes and stews, and if in doubt just roast them! Whole or split in half, with tamari or herbs or just a little olive oil, roasting brings out their nutty sweetness and should convert even those of you who still think of soggy spouts from the grocery store freezer aisle. If in doubt, roast any of the roots. Just chop everything to a similar size and season as you want. The full shares are getting a mixed bag of roots that includes beets, turnips and rutabaga. I think of rutabaga as the winter turnip’s yellower, sweeter and more obscure cousin. Make stews!
I hope you enjoyed this adventure in local, seasonal organic eating! Stay warm and enjoy all the wonders that an Alaskan winter brings.
Full Shares Small Shares Potatoes Potatoes Carrots Carrots Spaghetti Squash Spaghetti Squash Brussels Sprouts Brussels Sprouts Red Cabbage Red Cabbage Kale Kale Salad Mix Salad Mix Bok Choi Bok Choi Roots Mix Leeks Spinach Herb – Parsley
Savory Roasted Root Vegetables 1 cup diced, raw beet 4 carrots, diced 1 onion, diced 2 cups diced potatoes (you can use pretty much any root here, or brussels sprouts!) 4 cloves garlic, minced 1/4 cup canned garbanzo beans (chickpeas), drained 2 tablespoons olive oil 1 tablespoon dried thyme leaves salt and pepper to taste 1/3 cup dry white wine 1 cup torn beet greens (or kale) Preheat an oven to 400 degrees F (200 degrees C). Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well. Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Sausage Smothered in Red Cabbage 1 small head red cabbage, shredded 1 apple, cored and diced 3 teaspoons salt, divided 1 tablespoon lemon juice 1/2 cup water 1 tablespoon butter 1 small onion, chopped 1/8 teaspoon ground black pepper 1 tablespoon wine vinegar 1 pound kielbasa sausage, cut into 1 inch pieces Place the cabbage in a large kettle, and add the diced apple, 2 teaspoons of the salt, lemon juice, and 1/2 cup water. Bring to a boil then simmer, covered, about 15 minutes stirring occasionally. In hot butter, saute the onion until golden. Add the onion to the cabbage along with 1 teaspoon salt, pepper, vinegar and sausage. Cook, covered, 20 to 30 minutes until sausage is heated through. To serve, spoon the cabbage onto a heated platter, topping it with the sausage.