Winter Season 2017-2018 CSA – Week # 2 – Distribution for 01/09/18

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WINTER CSA – WEEK #2

January 8, 2018

This past month has been such a gift.  Quiet time to reconnect with our family and friends and holiday celebrations centered around a table of beautiful, nourishing food.  I hope your holidays were equally restful and joyful.  It’s a new year and we’re excited to get back to work planning for the upcoming season and bringing you a wonderful selection of root veggies to enlighten your winter kitchens.  These are foods we are meant to eat in the winter- grounding, nourishing, warming and delicious.  Roasts, stews, soups and hearty salads are yours to enjoy!

A note on storage — Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Sweet potatoes don’t like to be cold, so a cool spot is best.  The other root vegetables should be stored separately from the cabbage, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don’t turn soft and limp.  Some members prefer glass containers to plastic bags – which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!

WHAT’S IN THE SHARE?

Carrots –  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you’re used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don’t want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Green Cabbage  – This variety holds up well through the winter months.  Cabbage salads are a winter staple at our farmhouse table.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga – This root vegetable is particularly delicious made into “fries”.  It also makes a great mash.  Super nutritious and delicious alongside any main course!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes – The varieties are mixed on these potatoes.  Just remember this good rule of thumb…Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They’ll do fine!
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Red Beets – I eat a lot of beets. Pickled, juiced, roasted, sliced in salads.  They bring wonderful color and flavor to our winter kitchen!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Sweet Potatoes – I wash the skin and stick these in a baking dish  in a 350F oven until soft.  The easiest veg to prepare EVER!
Storage: In a cool, but not cold spot. Uses: Cooked. When to use: Within 2 weeks.

Celery Root – Quite possibly the ugliest veg on earth.  Just peel off the skin with a sharp paring knife and you’ll be left with a white-fleshed veg that has the earthy flavor of celery with great texture for pureed soups or added chopped in soups or roasts.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash – Slice in half, scoop out the seeds and roast cut-side down on a baking sheet until the flesh is tender.  Then scoop out the flesh and puree with your choice of seasonings and butter or olive oil.
Storage: In a cool spot. Uses: Cooked. When to use: Within 2 weeks.

BRIERMERE FARM APPLE SHARE – Golden Delicious, Granny Smith & Cameo

RECIPES!

Celery Root Soup
Sesame-Lime Cabbage Salad
Warm Cabbage Salad with (or without) Bacon dressing
Smashed Celeriac
How to: Roast Beets
Simple Carrot Soup