Well friends and neighbors, it’s been a good season! We hope you have all enjoyed your boxes as the season progressed. You’ll be getting an extra sugar pumpkin with your box this week and we’ll leave an attached recipe on how to use it. It will last until Thanksgiving so you could make some homemade pumpkin pie! We will not be at market this next week (nov. 7) but will be there a few more times before the season ends (which is the last weekend in november). There will also be an indoor winter market at Britton Academy for the month of Dec. We will post the dates and times soon here. For the week:
SMALL SHARE
salad mix
purple kale
fresh dill
garlic
potatoes
half of a “candy roaster” winter squash
parsnips
celeriac
sugar pumpkin
LARGE SHARE
cherry tomatoes
head lettuce
carrots
onions
RECIPES and HOW TO’S:
Parsnips: These are in the carrot family and can be used in soups, baked or mashed. We personally like to chop them and roast them on a cookie sheet in the oven at 350 degrees until soft (with olive oil and garlic). Lately we have been adding potatoes, celeriac, garlic, carrots, and beets drizzling with olive oil and salt and pepper to taste. Roasted roots…delicious fall treat! Or just add them to soups.
Celeriac: This is a close cousin to celery except that it is not fibrous with that delicious celery flavor! This unique vegetable is defiantly our new favorite. It looks a little rough..kind of mangled little ball in your box, but don’t be scared. Just peel it until you get to the white flesh inside and chop up for you soups, and to your roasted roots and I have even heard you can poke a few holes in it and bake it like a baked potato!
Candy roaster winter squash: This is actually one of our seed crops we grew this year for Fedco. This is why they are cut in half. The seeds have been removed and the flesh is yours to eat. We had some the other night and it was sooo delicious that we decided to share. You can put it upside down on a cookie sheet or pirex pan with about a half inch of water and bake for 45 mins. or so at 350 degrees ( or until you can poke it with a fork) We just mashed it with butter or olive oil and salt and it was so yummy. Last night I roasted garlic in the oven as well and mashed those in with the squash..served with cilantro black beans, collards, and salsa. YUM!
Sugar pumpkin pie recipe: I will be posting this soon!
