CSA Members 2005: Newsletter Archive

Dear Members,

This week is our last delivery for the summer/fall CSA program. Yes, it has come to an end. The last delivery is always bittersweet: while we miss our customers, we rarely miss the mud covered clothing, the four layers of shirts and rain gear, the 5 pound muddy boots. It's unbelievably wonderful to be inside the house, looking out, as the rain blows sideways. We will be delivering the winter boxes, however, so we should be able to keep your vegetable withdrawals to a minimum.

Speaking of which, We are still accepting members for the Winter deliveries. Deliveries will be on Tuesday November 22nd and Tuesday December 20th. If you are interested in one or both deliveries please let us know. Payment is due by the 15th of November, and total cost for both deliveries is $100, or $50 each. Call or email us with further questions. Please return any boxes in good shape to your pick up site prior to November 22nd so that we may pick them up when we deliver our first winter boxes.

In the next week or so, we will send out a survey about this season's CSA program. This is one of the most important things that you can do for us as a CSA member, as it gives us a better idea of what you want from our program. Please take a few minutes to fill it out and return it to us. Your feedback helps us shape our CSA for the coming seasons.

Note that the veggies in this week's box will store for weeks in your fridge, with the exception of the garlic, which should be stored in a dry and dark place (in a cabinet in the kitchen, where it's accessible). The garlic will keep for months. All the winter vegetables may be used in any number of ways, including gratins, stews and soups, roasts…you get the idea. Most of them are mild and may be substituted, so try your favorite recipes with a new twist.

Thank you for being a part of our farm this season! Please look for a brochure around the first of the year to sign up for next season.

SAUTEED CELERY ROOT WITH SWISS CHARD

"Because I love to cook, I'll use any excuse to make dinner for my family or friends. Most of the recipes I concoct are partly based on how the ingredients look-presentation is very important to me," says Dave Purdy of Hopewell, New Jersey. "Here, I combined celery root with Swiss chard because the colors and textures contrast so nicely."

This tangy side dish would be good with roasted poultry or meat.

ingredients

• 3 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 2 garlic cloves, finely chopped
• 12 ounces celery root (celeriac), peeled, cut into matchstick-size strips
• 1 pound Swiss chard, stems trimmed, leaves cut into 1/2-inch-wide strips
• 2 teaspoons fresh lemon juice

procedure

Heat oil in heavy large pot over medium heat. Add onion and garlic; sauté 3 minutes. Add celery root and sauté until crisp-tender, about 8 minutes. Add chard; cover and cook until wilted and tender, about 5 minutes. Stir in lemon juice. Season with salt and pepper.

Bon Appétit, December 1999, Dave Purdy, Hopewell, NJ

CIDER-GLAZED ROASTED ROOT VEGETABLES

ingredients

• 3 tablespoons butter
• 12 ounces carrots (about 2 large), peeled, cut into 2x1/3-inch sticks
• 12 ounces parsnips (about 3 large), peeled, cut into 2x1/3-inch sticks
• 12 ounces rutabagas (about 2 medium), peeled, cut into 2x1/3-inch sticks
• 1 cup sparkling apple cider
• 2 tablespoons Calvados (apple brandy) or other brandy
• 1 tablespoon minced fresh parsley

procedure

Preheat oven to 425°F. Using 1/2 tablespoon butter, generously coat 17x12x1-inch heavy rimmed baking sheet. Arrange carrots, parsnips, and rutabagas in single layer on baking sheet. Drizzle cider over vegetables. Dot with remaining 2 1/2 tablespoons butter.

Sprinkle with salt and pepper. Cover tightly with foil and bake until vegetables are almost crisp-tender, about 25 minutes. Stir vegetables to coat with juices. Bake uncovered until vegetables are tender and juices are almost evaporated, about 20 minutes.

Drizzle Calvados over vegetables and toss to coat.

Transfer mixture to serving bowl. Toss with parsley. Season to taste with salt and pepper and serve immediately.

Bon Appétit, January 2003