CSA Members 2005: Newsletter Archive

Dear Members,

We officially welcome Fall with a CSA box that requires a back brace to lift. This time of year, leafy, frilly vegetables are out, and the new style is all about the roots. That being said, we will try to get you a little something green every week, up until the very end.

Speaking of the end, we have had many questions about how many deliveries remain. Our last delivery day for the Seattle and Tacoma areas is Tuesday, November 8th. Over the next few weeks, we will provide you with storage quantities of the best winter goodies to help get you into the winter without extreme withdrawals. We also anticipate offering Winter deliveries again this year; one toward the end of November, and one in mid-December. These will offer even more storage items, as well as some fresh winter veggies.

As for this week's box:

Our first corn did ripen, despite the frost, and you will have a few ears to enjoy this week. Steam them for three to five minutes and roll them in butter. The celery root, or celeriac, has quickly become a new favorite. Despite its strong scent, it has a delightfully nutty, not-so-celery flavor. It is tasty in winter soups or roasted with other vegetables.

The chard is mild, and if you elect not to try the recipe below, you can just steam or sauté it with a sliced leek and a few cloves of sliced garlic. You may want to trim stems off and steam them a bit longer than the leaves to ensure tenderness. Some recipe ideas follow; I tried the cream of celery soup just last night and really enjoyed it.

That's it! Please call or email us with any questions!

Cream of Celery Soup

ingredients

• 2 tablespoons (1/4 stick) butter
• 5 cups chopped celery
• 2 medium leeks, sliced (use the stem nearly up to the first leaf)
• 1 1-pound celery root, peeled, cut into 1-inch pieces
• 1 10-ounce russet potato, peeled, cut into 1 1/2-inch pieces
• 2 garlic cloves, peeled
• 1 teaspoon celery salt
• 28 ounces (or more) low-salt chicken or vegetable broth
• 1 cup whipping cream

procedure

Melt butter in heavy large saucepan over medium heat. Add celery and leeks. Cover and cook until very tender, stirring occasionally, about 20 minutes. Stir in celery root, potato, garlic and celery salt. Add broth; cover and simmer until all vegetables are very tender, about 30 minutes. Pureé in blender in batches. (Can be made 1 day ahead. Cover and chill.)

Pour soup into large saucepan. Add cream; bring to simmer, stirring often. Thin with more broth if necessary. Season with salt and pepper. Ladle into bowls.

Farmer's note: I did not pureé this soup at all, and it was wonderful. You may want to try blending half of it to maintain texture but add creaminess.

Bon Appétit, December 1995

Balti-Style Cauliflower with Tomatoes

ingredients

• 1/2 tsp chili powder
• 4 small tomatoes, peeled, seeded and chopped coarsely
• 6 oz water
• 6 oz (half bunch) chard, stems trimmed and discarded, leaves roughly chopped
• 1-2 TBSP lemon juice
• Salt and pepper to taste
• 2 Tbsp oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 1 cauliflower, broken into florets
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground fennel seed
• 1/2 tsp garam masala
• Pinch of ground ginger

procedure

Heat oil in a wok or large skillet. Stir fry garlic and onion 2-3 minutes until onion begins to brown (medium high to high heat). Add cauliflower and stir fry another 2-3 minutes, until cauliflower is flecked with brown.

Add coriander, cumin, fennel seed, garam masala, ginger, and chili powder and cook over high heat for one minute, stirring all the time; then add tomatoes, water, salt and pepper. Bring to a boil then reduce heat, cover and simmer for 5-6 minutes until cauliflower is just tender. Stir in chopped chard leaves. Cook for a few minutes until leaves are tender. Add lemon juice, salt and pepper to taste. Serve immediately.

From Vegetarian and Vegetable Cooking by Christine Ingram