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Fall CSA: Box 2

Posted 11/3/2016 1:49pm by Minnesota Food Association.

Greetings from the farm!

The sun is absolutely glorious today. Absolutely. And the light is different this time of year. I have been trying to notice and pay attention to it more, especially in the context of the changing season. Despite the unseasonable weather, the earth is still turning and we are headed for some long dark days. I hope that you all lean into hibernation through winter projects, cooking and eating with friends, and some really good movie marathons!

Not must to report from the farm. We will have our final Holiday Farmers Market on Nov. 13th at Bachmans. Even if you don't need produce, it is a great time to find winter flowers, local cheese, jams, mushrooms etc. Drop by our table if you happen to go!

Whats in the Box?

This week we have a lot of good roasters and mashers.

Carrots, Brussel Sprouts, Squash, Rootabaga, Parsnip and Beets from Mhonpaj's Garden.

Onions and Cabbage from Bhutanese Farm

Garlic from Sebra Farm

Potatoes from Karen Family Farm

Acorn Squash from 1st Karen Farm

Note: Some of you received cabbage, others got acorn squash.

In the kitchen

My mother hates the smell of rutabaga. Yet, being the dutiful librarian she is, my childhood was full of animated readings from Carl Sandburg's Rutabaga Stories. If you haven't ever read it, I recommend venturing into this gnarly, unruly nonsense collection. And then make yourself some roasted rutabaga...

Gimme the Ax lived in a house where everything is the same as it always was. “The chimney sits on top of the house and lets the smoke out,” said Gimme the Ax. “The doorknobs open the doors. The windows are always either open or shut. We are always either upstairs or downstairs in this house. Everything is the same as it always was.” So he decided to let his children name themselves. -Rutabag Stories, by Carl Sandburg

Roasted Rutabaga

Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html?oc=linkback

Rutabaga Chipotle Soup

 

Ingredients
3 tablespoons butter
1 medium yellow onion, diced
2 celery stalks, diced
2 large rutabagas, peeled and diced (this yields about 5 cups)
4 cups broth of choice (chicken or vegetable)
2 cups heavy cream
1/4 to 1 teaspoon dried ground chipotle* (see note below!)
1/4 teaspoon paprika
1 teaspoon ground white pepper
Salt to taste

 

Preparation
Melt butter in a large pot and add onion and celery, cooking until browned. Season with salt. Add the rutabaga and the broth and bring to a boil. Reduce heat, cover, and simmer until the rutabaga is fork-tender, about 30 minutes. Add the chipotle and the white pepper. Stir well.

 

Process in a blender or food processor until smooth, and pass through a fine mesh sieve to remove any chunks. Stir in the cream and taste. Gently simmer for 15 minutes. Add more salt, white pepper, chipotle, or paprika if you think it needs it.

 

*Note about the chipotle: this pepper is spicy! I could handle a full teaspoon of it, but it's always best to start small and work your way up where chiles are concerned. Start off with 1/4 of a teaspoon, stir, taste, and keep adding 1/4 teaspoon more until you reach your desired heat level. If you overdo it, you can cool it down with sour cream or plain yogurt.

As for parsnips, well you can make parsnip hash, roast them, mash them, eat them in a salad or a pilaf or even a cake!

Check out these recipes from the BBC Good Food.

 

Happy eating and I hope you all get outside to feel the light!

Lebo Moore

Food Hub Manager

Minnesota Food Association/Big River Farms

651-433-3676 ext.21