CSA Members 2005: Newsletter Archive

Dear Members,

We are already at delivery #17 of twenty, and Fall has made its move. 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 Olympia area is November is the week of November 1st. Because the Olympia market is closed on Thursdays and Fridays in November, we will make our last delivery on Saturday, November 5th. Over the next few weeks, you will receive 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.

Parsnips are wonderfully rich, and may be sautéed with the fennel and a little olive oil, or roasted, or cut into sticks and fried, then salted to make incredible sweet French fries.

The chard is mild, and if you elect not to try the recipe below, you can just steam or sauté it with a few cloves of sliced garlic and onions. 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 cauliflower recipe last night and really enjoyed it.

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

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

PARSNIPS AND CELERY ROOT WITH NUTMEG

This simple but satisfying dish -- full of slightly sweet parsnip and celery root chunks -- can be made ahead and just reheated before serving.

ingredients

• 4 tablespoons (1/2 stick) butter
• 1 cup chopped onion
• 2 pounds parsnips, peeled, cut into 1/2-inch cubes
• 1 1/4 pounds celery root (celeriac), trimmed, peeled, cut into 1/2-inch cubes (about 2 cups)
• 1 1/4 cups low-salt chicken broth
• 1/2 cup whipping cream
• 1/2 teaspoon ground nutmeg
• 1/2 cup (or less) minced fresh parsley leaves

procedure

Melt butter in heavy large skillet over medium-high heat. Add onion and sauté until almost tender, about 4 minutes (do not brown). Add parsnips and celery root and toss to coat. Add broth, whipping cream, and nutmeg and bring to boil. Reduce heat to medium. Cover tightly and simmer until parsnips and celery root are tender and liquid is almost absorbed, stirring occasionally and adding water by tablespoonfuls if mixture gets dry, about 10 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm vegetables over low heat, stirring often, until heated through before continuing.) Stir in parsley. Transfer to bowl and serve.

Bon Appétit, November 2002