HAWTHORNE VALLEY FARM CSA NEWSLETTEROctober 21, 2009
This week’s “Letter from the apprentice” is from Farmer Josh, who writes:
It's getting cold in here- so put on all your clothes...
It's autumn- mornings are starting later, we're holding back the cows in the barn to keep them off of the frosted grass, and vegetable beds are rapidly being replaced by covercrop. The season is perfect to bring out the sugars in the most robust fall crops- kale is never sweeter, and brussel sprouts are just around corner. Now is the perfect time to think about preparing creamy potato leek soup, winter squash pies and bread, and hearty greens sauteed in garlic. The adventurous foodie might want to try preserving veggies through lacto fermention- making kraut is delicious, satisfying, and easier then you might think. Try adding apple slices and raisins to a standard sauerkraut for something different, and a little added sweetness!
Two calves, and half a dozen tiny piglets braved frosty weather to be born this week. They're full of high spirits despite the cold, and if you come by the farm, make sure to stop by and say hello. This is Mary's first baby, and we're happy to welcome her into the herd. After some initial trepidation, she is adjusting very well.
We'll all be missing farmer Katy this week- she'll be down at folk school in North Carolina picking up some blacksmithing skills- but don't worry, for all of you who come by the farm to pick up your share, she'll be back for the next pickup!
This week’s Harvest: Carrots, Spinach, Celeriac, Beets, Onions, Arugula, Chard or Kale
Celeriac and Apple Mash
1 lg Apple; peeled and quartered
1 lg Celeriac; peeled and quartered
1 lg Potato; peeled and quartered
3 tb Double cream
1 oz Unsalted butter
Salt and ground black pepper
Boil the celeriac and potatoes in salted water until tender. In a separate saucepan, reduce the apple with a little water to a lumpy consistency.
Drain the celeriac and potatoes and mix with the apple. Add the cream, butter, seasoning and mash.
Celeriac Slaw
2 Celeriac; grated thin
2 Carrots; grated thin
2 Heads Savoy cabbage; chopped fine
2 Red onions; sliced thin
1/3 c Red wine vinegar
1/4 c Sugar
Saffron Mayonnaise
6 Egg yolks
2 tb Dijon mustard
2 ts Salt
1 pn Saffron; crumbled
2 tb Lemon juice
3 c Canola oil
To make dressing: Whisk yolks with mustard in bowl. Stir in salt, pepper, saffron, and lemon juice.
Slowly drizzle in canola oil until thick and creamy consistency.
To make slaw: Toss celeriac, carrot, cabbage, and red onion with red vinegar, sugar, salt and pepper.
Mix slaw with saffron mayonnaise to taste. (optional: regular mayonnaise)
Serves a crowd.
Cream of Celeriac Celery Soup
2 leeks (white and pale green part) thinly sliced
3 tablespoons butter
2 tablespoons flour
salt to taste
1 lb celery sliced, with leaves reserved
1 lb celeriac peeled and finely diced
1/2 teaspoon celery seeds
1 teaspoon coarse salt
2 cups milk
4 cups canned reduced-salt chicken broth
6 wheat rolls
In large saucepan or Dutch oven, cook leeks in butter and salt over medium heat for 8 minutes, or until tender, stirring occasionally. Sprinkle flour over cooked leeks, mix well, then slowly stir in milk, stirring regularly as the milk heats and thickens.
Stir in celery, celery root, celery seed, salt and broth, and bring back to a boil. Reduce heat. Simmer for 15 to 20 minutes, or until vegetables are tender.
Carefully puree soup in food processor or blender until smooth, working in batches if necessary. Return soup to pan and reheat. Ladle into individual bowls. Garnish with celery leaves. Serve soup with rolls on the side.
Celeriac is a vegetable that is a member of the celery family whose root is used for cooking and can be used in many dishes where its celery-like flavor is desired. Also known as celery root, knob celery, & turnip rooted celery. It has a taste that is similar to a blend of celery and parsley. Celeriac was originally grown in Northern Europe and the Mediterranean. Today, the vegetable is still popular for use among the peoples who inhabit these areas. Enjoy!