Field Notes Farm CSA Newsletter
Week 17: October 6 , 2015
Ground Cherries: Peel the husk and enjoy the golden fruit inside. Will store on the counter for weeks.
Red Wing Onions: These onions have been cured and will store on your counter for months.
Valencia Sweet Onions: These spanish sweet onions have great flavor but will not store as long.
Bell Peppers: Juicy, crunchy green peppers just barely saved from the frost!
Arugula: Mildly sweet and peppery salad green.
Hotshot Mix or Tatsoi: Make a salad or cook like you would spinach.
Shallots: Mild onion flavor great raw or cooked. Excellent storage potential
Sage: Small herb, big flavor! Also dries easily if you are not able to use it up in the next week or two.
Sweet REBA: These acorn squash will last for months in a cool, dry, spot on your counter or pantry.
Sugar Dumpling: This orange fleshed dumpling squash is known for its exceptionally high sugar content. Bonus, the skin is also edible! These have been cured as well.
Parsley: Flat leaf italian parsley.
Broccoli: Crisp, crunchy florets (you are actually eating the plants’ flowerhead). Don’t toss the stalks — these are fresh-cut and the stalks will cook up nice.
Winter Leeks: It takes all season, here they are.
Daikon Radishes: A mild radish flavor, use as you would a bulbed radish. Fantastic grated or sliced raw.
Celeriac: This knobby white root has a sweet celery flavor. Peel down to white flesh. Great raw, roasted, slawed, etc.
Dragon Carrots: Red on the outside, orange flesh, yellow core, with a sweet and spicy flavor.
News from Field Notes Farm:
We are completing our final harvests. Broccoli, kale, red cabbage, carrots, beets, parsnips, and lettuce are all that remain in the field. Most of the storage crops are put away and curing. We are working to take down trellising and prepare the hoophouses for winter. A few winter greens and beets are doing well inside the high tunnels and the ground cherries continue to produce!
With our workload easing we have decided to start up our winter project: Saturday Pizza at Central Waters Brewery Taproom! We will be making pizza to order for Taproom patrons and for pick-up at the Village Hive in Amherst (where we are baking) on Saturdays 3:00pm-9:00pm starting October 17th and going through December 19th. Our pizzas will feature our produce, meats from Nami Moon Farms and Primitive Pastures, and organic cheese from Pasture Pride.
If you are interested in extra vegetables in November, we will continue to have produce available at the Village Hive in Amherst, select items at the Stevens Point Area Co-op, and we will be at the Appleton Indoor Winter Farmers’ Market on Saturday November 21st.
2 heads celeriac
2 large carrots
2 tart apples
small handful parsley
4 tablespoons apple cider vinegar
2 tablespoons maple syrup
2 teaspoons Dijon mustard
2 pinches salt
few grinds of black pepper
1/3 cup extra-virgin olive oil
Combine dressing ingredients in a small jar with a tight-fitting lid. Shake until emulsified.
Slice the top and bottom off of the celeriac. With one cut side on the cutting board, run a sharp knife from the top to the bottom to remove the outer layer. Trim the carrots and core the apples. Using a food processor or box grater, grate the celeriac, carrots, and apples. Toss vegetables with half of the dressing and taste. Add more dressing to taste. Garnish with minced parsley.
Roasted Daikon, Carrots, and Shallots
1 bunch daikon radishes (3 daikons), scrubbed and sliced into ¼-inch rounds
4 carrots, peeled and cut into ¼-inch rounds
2 shallots, sliced ¼ – inch thick
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
salt and pepper to taste
Preheat oven to 400F. Toss vegetable pieces with olive oil and spread in an even layer on a sheet pan. Season lightly with salt and pepper. Roast in oven for 25-30 minutes, stirring once. When tender, remove from oven and drizzle with balsamic vinegar. Roast for 5 more minutes and serve.
“It’s hard to imagine a civilization without onions.”