Farm Newsletter

Storage Share, Nov 18/19, 2021

Good bye for now!

Thank you so much for joining our farm this season.  We hope you stay safe and warm this winter, and that this big delivery brightens your winter meals.
Beth and Steve

We’ve packed both cauliflower and Romanesco in the Storage shares.  These crops were late this year because of the warm weather in September and October but the heads sized up eventually!  The outer leaves were nipped by frost but the heads were not.

A beautiful November sunset

Storage Share this week

Your produce is in one box labelled “A” and one box labelled “B”.  Bring lots of bags and containers.

Things you need to know about your winter share

* Your delivery will consist of two different boxes, labeled “A” and “B”.  Take produce from one “A” box and one “B” box.  The boxes contain different vegetables.
* Please pick up your boxes on the day of delivery, during the normal hours for your site.
* Bring extra bags or containers this time.  Leave the Tipi boxes at your site, take the produce home in your own bags/containers.
* If you send someone to pick up your produce, make sure they know what to do.


We hope you enjoy this shipment of veggies.  Strategize to use them well, as some will last longer than others. 
* These are the most perishable vegetables:  Brussels sprouts, cauliflower.
* These are the next-most perishable: Leeks, Romanesco.  Keep an eye on your butternut, potatoes and sweet potatoes.  The last two are susceptible to drying out.  Expect the largest butternuts to last the longest.
* These will last the longest: beets, cabbage, carrots, celeriac, garlic, red & yellow onions, parsnips and shallots.

Veggie List (Nov. 18/19, 2021)

Box “A”
Everything in this box can be stored cool or at room temperature.  See notes below for more detail.

(Combined squash & sweet potatoes weigh 20 to 22 lb.)
Butternut squash, several
Special winter squash (‘Autumn Frost’ OR ‘Winter Sweet’)
Sweet potatoes, mixed ‘Beauregard’, ‘Covington’ & ‘Orleans’
Russet potatoes, 5 lb
Shallots, ~1 lb
Garlic, 3 – 4 bulbs (in shallot bag)

Box “B”
Refrigerate everything in this box, except the onions.

Beets, 3 lb
Brussels sprouts, 1 lb
Carrots, 5 lb
Cauliflower, 1 medium head
Celeriac, 1
Green cabbage, 1 head
Leeks, ~2.25 lb
Onions, 5 lb total
….. a mix of red ‘Blush’ and yellow onions
Parsnips, ~2 lb
Romanesco cauliflower, 1 medium head 

Everyone gets Winter Sweet (left) OR Autumn Frost squash (right) plus several butternuts.

Shallots.  Yours are packed in a paper bag with the garlic.

Top, ‘Blush’ red onion
Bottom, yellow onions

The ‘Blush’ onions are more pink than red, and excellent for long storage.

Beets – Refrigerate in a bag or container.  Beets will store for two months or longer.

Brussels sprouts – Eat within 2 to 3 weeks.

Cabbage – Refrigerate.

Carrots, orange.  Refrigerate in a plastic bag.  Will keep for several weeks.

Cauliflower – Refrigerate.  These should store for two weeks.  Don’t be alarmed by the frost damage on the wrapper leaves.  The heads are fine.

Celeriac – Will store for months in your fridge.  Cut off chunks as needed.  Peel before using.  I find it easiest to cut the celeriac into flat slices, then peel.

Garlic –  Store at room temperature.  Some of your bulbs might be in halves.  We continue opening the bulbs to check for any internal problems.

Green cabbage – Refrigerate.  These are big.  It’s OK to cut off chunks as needed.

Leeks.  Refrigerate. In general, leeks are not a long-storage crop.  You may need to strip off one or two outer leaves to freshen the leeks before you cook them.

Onions: Refrigerate or store in a cool, dark spot and protect from light.  Exposure to light stimulates sprouting.  

Parsnips (These look like large white carrots.) – Refrigerate in a plastic bag.  Parsnips will store for several months but will darken in color.  That is a harmless change.

Potatoes; russets – Can be stored at room temperature or in a cool spot, but must be kept in the dark so they do not turn green.  A cloth or loose plastic bag draped over the paper bag will slow moisture loss, but do not close the plastic bag.  Potatoes store longer if kept cool.  Around 40 – 50 F is ideal.  These potatoes were grown by the Igl family near Antigo.
Russets– We got the big ‘baking’ grade so you have nice bakers for Thanksgiving.  Excellent for baked or mashed potatoes.

Romanesco cauliflower (beautiful chartreuse green, spiraled head) – Refrigerate.  These should store well, eg for a few weeks.

Shallots (look like small red onions) – Good for salad dressing.  We’re still learning how to grow shallots and are thrilled to have a small bag for everyone!

Sweet potatoes – We’re sending a mix of two indistinguishable varieties, Beauregard and Covington.  Both have excellent flavor and sweetness.  Store at room temperature, no lower than 55 F, but 60+ F is better.  Keep them on your kitchen counter where it’s easy to keep an eye on them.  I like to keep ours in a paper bag so they don’t dehydrate.  Cook promptly if they start to soften.  The roots come in a wide ranges of sizes and all are good.

WINTER SQUASH – Store all winter squash cool and dry.  60 F is ideal.  Do not put in a plastic bag.  Check your squash regularly and eat promptly if flaws develop.
Autumn Frost (For some sites, frosted pumpkin) – These beautiful frosted squash have both pumpkin and butternut squash breeding in them.  They cook and taste like an unusually good butternut, with rich, smooth texture.  They are quite nice.  The skin is elible.
Winter Sweet (For some sites; dark grey) – These storage squash will be ready to eat in December or January.  The metal-gray exterior hides deep orange, flaky flesh.  Simple preparation is best for this flavorful squash.  Cut into slices or chunks, rub with oil and roast in 400 degree oven.  We like to eat the squash with a garlic-yogurt dipping sauce.  The skin is edible.
Butternut winter squash (All sites; tan, oblong) – We’ve sent several varieties, some of which store better than others. Expect the largest butternuts to store the longest.  If your butternuts show signs of drying or wrinkling, use them promptly.  They will still taste great, but it’s a sign that they are nearing the end of their storage life.  Remember, you can cook, mash and freeze the squash for future use.  I find that you can refrigerate cut raw squash for up to one week.  This runs counter to the accepted way to store squash, but is useful if you want to cook just half a squash.  Some of them are big!  Try microwaving your squash for one to two minutes before cutting or peeling.  This softens the squash and makes a large butternut easier to handle.

Thanksgiving Menus

It’s time for our annual Thanksgiving menu round-up!  Right now, websites are loaded with great recipes suited to your Storage Share vegetables.  Peruse and bookmark soon.  The Thanksgiving collections are usually taken down quickly after the holiday but individual recipes are not.  I’ve gathered a long list of recipes to try this winter.

Smitten Kitchen
I love Deb Perelman!  She has an extensive list of Thanksgiving recipes collected over the years.  I really trust her recipes.
Once again, the lively site has outdone itself with an extensive Thanksgiving recipe collection.  They’ve named it “AutoMagic Holiday Menu Maker“.  It’s organized by type of dish.  Scroll down to these sections for lots of veggie-centric dishes.  There are soooo many appealing dishes.
3. Soups & Salads
4. Main Attractions/ Not meat subsection
5. Starchy Things
6. Vegetables

Thanksgiving meals by recent immigrants 
In this 2017 post, Rachel Ray asked first- and second-generation American chefs to tell us how they mix cultures and cuisines to create Thanksgiving dinners.  The recipes include:
Persian-Style Roast Turkey with Pomegranate-Walnut Gravy
Beet & Tahini Dip (Khlat)
Jerk Sweet Potatoes

Cheesy Root Vegetable Gratin

From Spoon Fork Bacon
Look at that gorgeous casserole.  The recipe has well-thought-out instructions.  I have a difficult history with these kinds of dishes (4 hours in the oven, too much butter, etc) but this one worked great.  See my version below.

Beth’s Gratin

I made the recipe above with these adaptions and it was still delicious! And pretty!
– I substituted oat milk for the heavy cream but didn’t change the amounts of cheese.  Honestly, skipping the cream did not matter.
– I used potatoes, sweet potatoes and parsnips, skipping beets to avoid the bleeding issues described in the original recipe.
– I added sliced shallots between every few slices.
– I baked it covered with foil for 45 minutes, then added gruyere cheese as directed and baked an additional 15 minutes.

It worked well to lay the raw vegetables in my baking dish to judge how much to slice.  I used all shown in the top photo except one potato, including the shallots visible at the edge of the dish.  We liked all three vegetables but the parsnips were the star so I’m making a sweet potato and parsnip version for Thanksgiving.

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Extension Share

Just three more weeks.  Please don’t let it snow!

Bins of freshly harvested carrots

With our crew, we surge toward our finish line, harvesting and packing crops into storage.  We’re like squirrels, stashing away cabbage and root crops.  By Thanksgiving, we’ll be done.  This spell of cold weather has forced us to prioritize the more frost-vulnerable crops first.  All the celeriac, beets, daikon, rutabaga, napa cabbage are in.  We’re still working on carrots, parsnips, cabbage and leeks.  They can handle some very cold nights without damage.

Steve and I harvest carrots together most weekends.  He steers the harvester from the tractor.  I ride the back and keep the carrots flowing into bins.  We can harvest a lot, with just the two of us.

We picked lots of broccoli, cauliflower and some Romanesco for you this week, just before the nights got too cold.  Steve, Maggie, Ben and I cut in the field.  The conveyor carries the heads to the wagon.

Karen grades and counts the cauliflower from the conveyor belt.  So much counting!  Mike drives the tractor.

The farm is beautiful in the afternoon light.

Our house is filled with flowers that I cut before the freeze.  I bet you all did the same!  These are my favorite dahlias.

Veggie List & Veggie Notes
Extension Share
November 4/5, 2021

Winter squash (‘Autumn Frost’  or ‘Heart of Gold’)
‘Orleans’ sweet potatoes, 2 lb
White cauliflower, 1
Purple cauliflower, 1 small
Broccoli, 1 small
Carrots, 2 lb
‘Suntan’ bell peppers, 2
Poblano chiles, 2 (in bag with carrots)
Red onion
Yellow onion

By site, you’ll get an additional portion of Romanesco cauliflower OR cauliflower (white or green or purple) OR broccoli.

‘Autumn Frost’ squash – Store cool and dry.  60 F is ideal.
This beautiful frosted squash has both pumpkin and butternut squash breeding.  They cook and taste like an unusually good butternut, with rich, smooth texture.  They are quite nice.  The skin is edible.  They store very well but you have to keep an eye on them.  If  you see flaws developing, eat promptly.

‘Heart of Gold’ acorn squash – A few sites get these speckled acorn squash.  We’ve trialled this variety a few years and are very happy with its flavor and sturdiness.  Eat these soon – acorn squash do not store for long.

Orleans sweet potatoes – Store at room temperature, no colder than 60 F.
We couldn’t wash the sweet potatoes because of the cold weather.  We had to drain all the pipes in our pack shed.  Therefore, we packed the unwashed sweet potatoes into paper bags, to keep everything else from getting dirty.

Garlic – This is the German Extra Hardy strain.

Medley of cauliflowers, broccoli, Romanesco – Refrigerate.
We have a medley of these crops to share this week.  Most people will get a white cauliflower + a small purple cauliflower + something else (unless your cauliflower is unusually large).  The warm fall weather delayed these crops.  Cauliflower and Romanesco don’t set their heads without cold weather.  We’re glad they made it but then we had to pick them small before the freeze.


Visit our 2020 Recipe Log or our 2019 Recipe Log.

Broccoli and Cauliflower Rice Salad with Honey Mustard Dressing

Tossed in a sweet and tangy honey mustard dressing, this salad is a fresh, fun side dish. You can make it a day or two ahead of time, but wait to add the toasted almonds until right before you eat.

Serves: 4-6
Prep time: 20 minutes, plus 30 minutes marinating
Cook time: 5 minutes


1 small head broccoli (about 1/2 pound)
1 small cauliflower (about 1 pound), chopped
3 1/2 tablespoons extra-virgin olive oil, divided
2 tablespoons Dijon mustard
2 tablespoons apple cider vinegar
1 tablespoon honey
1 garlic clove, grated
1/2 teaspoon sea salt, more for sprinkling
1/4 cup diced red onion
1/2 cup sliced almonds
Big pinch smoked paprika
Heaping 1/4 cup dried cranberries

  1. Break the broccoli into small florets. Set them aside and roughly chop the stalk. Place the chopped broccoli stalk in a food processor with half the cauliflower and lightly pulse until the vegetable pieces are well-chopped, but not pureed, about the size of grains of rice. Transfer to a large bowl and repeat with the remaining cauliflower.
  2. Make the dressing: In a small bowl, whisk together 3 tablespoons of the olive oil, the mustard, vinegar, honey, garlic, and 1/2 teaspoon salt.
  3. Add the second batch of cauliflower, the broccoli florets, and the red onion to the large bowl, and toss to combine. Pour in the dressing, and mix well to coat. Set aside for at least 30 minutes so that the vegetables have a chance to marinate in the dressing.
  4. Meanwhile, toast the almonds. Line a large plate with paper towels. Heat the remaining 1/2 tablespoon olive oil in a medium skillet over medium-low heat. Add the almonds and cook, stirring constantly, until golden brown and fragrant, 4-5 minutes, turning down the heat as necessary. Remove from the heat and scrape onto the lined plate. Spread in an even layer, sprinkle with salt and smoked paprika, and set aside to crisp and cool for 10 minutes.
  5. Before serving, fold the dried cranberries into the salad and sprinkle with the almonds. Season to taste and serve.


Roasted Cauliflower Flatbreads

Thanks to toppings like dried apricots, olives, roasted onions, and cauliflower, these flatbreads boast a delicious, unexpected mix of sweet, tangy, and briny flavors. Slice them up and serve them as an appetizer, or enjoy them as a meal on their own. I like to make them with store-bought naan, though if there’s another type of flatbread you like, go ahead and use it instead!

Serves: 4-8
Prep time: 15 minutes
Cook time: 30 minutes


5 cups small cauliflower and/or Romanesco florets (1 pound)
1/2 cup cooked chickpeas, drained and rinsed
1/2 onion, peeled and sliced into thin wedges
1 cup crumbled feta cheese (4 ounces)
3 tablespoons extra-virgin olive oil, more for drizzling
1 tablespoon fresh lemon juice
1 tablespoon water
4 large or 8 small naan or other flatbreads
3 dried apricots, diced
1/4 cup pitted green olives, torn
Zest of 1/2 lemon
Sea salt and freshly ground black pepper

  1. Preheat the oven to 425°F and line two large baking sheets with parchment paper. Place the cauliflower and/or Romanesco florets on one sheet and the chickpeas and onion wedges on the other. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer and roast for 25-30 minutes, or until the chickpeas are crisp, the onion is soft and browned, and the cauliflower is tender and browned around the edges.
  2. Remove the baking sheets from the oven and measure 1/2 cup of the cauliflower florets. Place them in a food processor with the feta, 3 tablespoons olive oil, lemon juice, and water. Process until smooth.
  3. Meanwhile, warm the flatbreads in the oven. I like to place them directly on the oven racks for 5 minutes, or until slightly browned and beginning to crisp up on the bottom.
  4. Assemble the flatbreads with a slather of the feta mixture, the remaining cauliflower florets, the chickpeas, onions, dried apricots, and olives. Sprinkle with the lemon zest, season with a few grinds of black pepper, and serve.

Butternut squash risotto

Butternut Squash Risotto

From Love & Lemons
Dice up your Autumn Frost squash, and use it in this creamy, comforting fall risotto. If you don’t have rosemary or sage on hand, feel free to skip it. Even without the herbs, this recipe is fantastic.
Poblano Chicken Fajitas in a skillet with tongs

Poblano Chicken Fajitas

From What’s Gaby Cooking
Served with tortillas and whatever fixings you like, this fajita recipe is an easy, 1-skillet meal. Toss in the poblanos and bell peppers from your box – any color will be fine!
Broccoli sweet potato chickpeas salad on a plate

Roasted Broccoli Sweet Potato Chickpea Salad

From Minimalist Baker
This hearty salad would be a great lunch or light dinner. Cauliflower or Romanesco cauliflower would be a fine sub for the broccoli here, or you could use a mix of cauliflower and broccoli.
Sweet Potato Turkey Chili

5-Ingredient Sweet Potato Turkey Chili

From Pinch of Yum
Ok, in reality, this recipe is more like 10 ingredients, but it’s super simple nonetheless. Perfect for using this week’s sweet potatoes!
Roasted carrots with honey butter on a serving platter

Roasted Carrots with Honey Butter

From Cookie + Kate
A drizzle of honey butter highlights the natural sweetness of these simple roasted carrots.
Spicy sesame carrot soup in a bowl with crusty bread

Spicy Sesame Carrot Soup with Red Lentils

From The First Mess
Tahini and red lentils give this pureed soup a rich, creamy texture. Serve with crusty bread for a delicious fall meal!

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Week #24; Final week of the regular season

My ‘garlic office’ upstairs in the barn is a warm and peaceful place to sort garlic.

Frost on rutabaga leaves

Kale harvest on a blue-sky day.  Photo credit Matt Salbego

Season’s end

This is the final delivery of our May – October season.  Thank you so much for joining our farm this year.  We deeply appreciate the trust you have placed in us.  Thank you for letting us feed you.  We hope you discovered new favorite dishes, and that we helped you and your friends and family stay healthy and well-fed.

You can expect to hear from us again this fall.  We are busy hauling in storage crops and will finish that work by Thanksgiving.  Soon, we’ll analyze the season and will get in touch to share our thoughts on the year and will send a survey to gather your thoughts as well.  

Have a happy and healthy Thanksgiving.
Beth & Steve

Veggie List & Veggie Notes
Week #24, October 28/29, 2021
– Weekly shares
– EOW/ green

Brussels sprouts, ~1 lb
‘Orleans’ sweet potatoes, ~3 lb
Butternut squash
Beets, ~2 lb
Celeriac, 1 root
Kale or collards, 1 bunch
A few peppers, mostly ‘suntan’ bells
Poblano chiles (medium heat; in bag with Brussels sprouts), 2
Yellow onion, 1
Red onion, 1
Garlic, 1/2 bulb
– Some sites get broccoli.
– Some sites get cauliflower.
– One site gets Romanesco cauliflower.

Brussels sprouts – Now the sprouts have experienced a few frosty nights, which helps them sweeten a bit.  These sprouts have flaws and need a close look.  Peel off any bad outer leaves.

Celeriac (knobby, round, bizarre-looking vegetable which smells like celery) – Refrigerate. Celeriac will store in your refrigerator for months.  Cut off chunks as you need them.  Peel before using.  Flavorful celeriac is good raw or cooked.  It is excellent in mixed roasted veggies or in soup.  It’s especially good in cream soups, alone or mixed with potatoes.  Grated raw celeriac is a great starting point for winter salads.

Peppers – Everyone gets a few peppers this week.  Most will be ‘suntan’ bell peppers.  These are partly ripe; half red and half green.  The season is ending so we cannot wait for them to ripen fully!  

Garlic – Everyone gets a half bulb of garlic this week.  These bulbs dried slowly or had bug issues, so we wanted to open and examine each one.  Some of them are a little odd but all are useable.


Visit our 2020 Recipe Log or our 2019 Recipe Log.

Fall Farro Salad with Cinnamon-Sage Dressing

Filled with sweet, nutty, and savory fall flavors, this hearty salad is a delicious lunch or side dish. It keeps well if you make it ahead of time, but wait to add the hazelnuts until right before you eat.

Serves: 4-6
Prep time: 15 minutes
Cook time: 50 minutes


1/3 cup raw hazelnuts
4 cups peeled and cubed butternut squash (1/2-inch cubes)
4 cups peeled and cubed celeriac (1/2-inch cubes)
1/4 cup extra-virgin olive oil, more for drizzling
3 tablespoons apple cider vinegar
1 garlic clove, grated
1 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 teaspoon ground sage
1/4 teaspoon cinnamon
1/4 teaspoon sea salt, more for sprinkling
Freshly ground black pepper
3 cups cooked farro
1/3 cup dried cranberries
1/3 cup diced red onion
1 kale leaf, finely chopped

  1. Preheat the oven to 350°F and line 2 large baking sheets with parchment paper. Spread the hazelnuts on one of the baking sheets and toast in the oven for 7-10 minutes, or until fragrant. Remove from the oven and transfer to a small bowl. Set aside to cool.
  2. Raise the oven temperature to 425°F. Place the butternut squash on one baking sheet and the celeriac on the other. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat, then spread in an even layer on the baking sheets. Transfer to the oven and roast for 30-40 minutes, or until fork-tender and lightly browned around the edges, tossing halfway.
  3. Meanwhile, make the dressing. In a small bowl, place the olive oil, vinegar, garlic, maple syrup, mustard, sage, cinnamon, and 1/4 teaspoon sea salt. Add a few grinds of fresh black pepper and whisk to thoroughly combine. Set aside.
  4. When the hazelnuts are cool to the touch, use your hands to rub off any loose skins. Roughly chop the nuts, then place in a large bowl with the farro, dried cranberries, onion, kale, and roasted vegetables. Toss to combine, then pour in the dressing and toss again. Season to taste and serve.


Roasted Beets with Cumin, Coriander, and Whipped Feta Yogurt

In this recipe, I serve sweet, earthy roasted beets over a creamy, tangy whipped feta yogurt. Toasted pepitas add crunch, and aromatic cumin and coriander seeds take it all over the top! If you want to get ahead here, you can roast the beets and prepare the yogurt up to 2 days in advance. Store them separately until you’re ready to serve.

Serves: 3-4
Prep time: 30 minutes
Cook time: 1 hour


3 medium beets
1 tablespoon pepitas
1 teaspoon coriander seeds
Heaping 1/4 teaspoon cumin seeds
1 garlic clove
1 cup whole milk Greek yogurt
1/2 cup crumbled feta cheese
1 1/2 tablespoons extra-virgin olive oil, divided, more for drizzling
1 1/2 tablespoons fresh lemon juice, divided
1/4 teaspoon sea salt, more for sprinkling

  1. Preheat the oven to 425°F. Wash the beets well and wrap each one in a sheet of aluminum foil with a drizzle of olive oil and a sprinkle of salt. Place on a baking sheet and roast for 45-60 minutes, or until easily pierced with a fork. Unwrap the foil and set the beets aside to cool.
  2. Meanwhile, place a small, dry skillet over medium-low heat and add the pepitas. Toast, stirring often, until fragrant and golden brown, 2-3 minutes. Transfer the pepitas to a small bowl and add the coriander and cumin seeds to the skillet. Toast, stirring often, until fragrant, 30 seconds-1 minute. Remove from the heat and transfer to a mortar and pestle. Lightly crush the seeds and set aside.
  3. Make the whipped feta yogurt: Place the garlic in a food processor and process until minced. Add the Greek yogurt, feta, 1 tablespoon of the olive oil, and 1 tablespoon of the lemon juice and process until smooth. Season to taste and set aside.
  4. When the beets are cool enough to handle, slip off their skins. Chop the beets into large chunks and transfer them to a medium bowl. Add the remaining 1/2 tablespoon olive oil, the remaining 1/2 tablespoon lemon juice, and 1/4 teaspoon sea salt and toss to combine.
  5. Spread the whipped feta yogurt on the bottom of a large plate or serving platter. Arrange the beets on top, leaving any juices behind in the bowl. Sprinkle with the pepitas and the crushed spices and serve.

Shaved Brussels Sprout Salad

Shaved Brussels Sprouts Salad

From Love & Lemons
This simple fall salad is a bright, refreshing side dish! If you don’t have chives on hand, feel free to skip them. The salad is still great without.
smoky sweet potato kale salad with hot ginger dressing

Smoky Sweet Potato Kale Salad with Hot Ginger Dressing

From How Sweet Eats
A perfect lunch salad! It’s made with massaged kale, smoky roasted sweet potatoes, and pepitas for crunch. A tangy, nutty ginger dressing ties it all together.
Fettuccine alfredo

Fettuccine Alfredo

From Love & Lemons
This creamy, comforting pasta has a secret ingredient: cauliflower! For a vegan version, check out this post.
garden keeper's pie w/ beets, lentils + creamy celery root mash

Garden Keeper’s Pie with Beets, Lentils, and Creamy Celery Root Mash

From The First Mess
This recipe is a perfect match for this week’s box. The filling is a saucy mix of beets, squash, and lentils, and it’s topped with a creamy, savory celery root mash. If you don’t have fresh thyme and rosemary on hand, dried will work just fine.
Vegan Double Chocolate Muffins made with beets

Fudgy Vegan Double Chocolate Beet Muffins

From Minimalist Baker
Blended roasted beets make these muffins wonderfully fudgy and moist. Don’t worry, you won’t taste them!
Cheesy Sweet Potato Fritters with a ramekin of sour cream for dipping.

Cheesy Sweet Potato Fritters

From Spoon Fork Bacon
What a fun way to cook sweet potatoes! If you have extras, the recipe’s author, Jenny Park, recommends freezing them and reheating them later in the oven. Feel free to omit the chives if you don’t have any on hand.

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Week #23; Season is almost over. Nature surges on.

It is hard to believe that our regular CSA season is almost over!

Wow, it’s been an excellent growing season. Let’s review our final deliveries:
– This week (Oct 21) is the final delivery for our EOW/purple and Sampler/sun members.
– Deliveries ended two weeks ago for our Sampler/moon group.
– Next week (Oct 28) is the final delivery for Weekly and EOW/green.

Scallion harvest on a beautiful afternoon.

Nature surges on.

By October 21 in most years, many of our crops are shut down by cold weather and frost.  We hurry about to harvest the last peppers or protect them from frost.  Not this year!  Our fall crops continue to absorb the late warmth, and continue to grow.  The upsides of a warm fall are extra growth and pleasant working conditions.  Our fall work is much easier and less stressful in mild weather.  

The downside is that some crops need cold nights to trigger maturation.  Some cauliflower and Romanesco broccoli varieties behave that way, and have not formed their heads yet.  Other crops like Brussels sprouts and parsnips improve in quality after repeated frosts.  We couldn’t wait any longer, so we’re sending both of those vegetables this week.  They’re still good, just less sweet.

Obviously, the biggest downside is concern that we’re experiencing the effects of global warming.

Veggie List & Veggie Notes
Week #23
– Weekly shares
– EOW/ purple
– Sampler/ sun

Brussels sprouts, 1 lb
Parsnips, ~1.5 lb
Satina potatoes, 3.5 lb
Leeks, ~2 count
Koji greens
Poblano chiles (in Brussels sprouts bag), 2
Frying or bell peppers, 3 – 4
Scallions, 1 bunch
Shallots, 1 or 2
– Most sites get broccoli.  
– A few sites get cauliflower.
– A few sites get Jester winter squash OR sweet potatoes.

Next week’s box will probably contain Brussels sprouts, butternut squash, sweet potatoes, celeriac, beets and more.

Brussels sprouts – If you are a new CSA member, please approach Brussels sprouts with an open mind.  Many of us grew up eating awful, overcooked Brussels sprouts.  These Brussels sprouts are completely different. 
This week’s sprouts – These have flaws and need a close look.  Peel off any bad outer leaves.
Here is our method to cook Brussels sprouts: Wash the sprouts and trim the cut ends. Cut an X in the stem end of large sprouts.  Cut a single slit in small or medium sprouts.  This does two things. It helps the Brussels sprouts cook evenly, plus it allows them to soak up any marinade or dressing.  Place sprouts in a pot with one inch of water in the bottom and steam until tender, 7 to 10 minutes.  If the sprouts are uneven in size, then set aside the smallest ones and add to the pot after the larger ones have cooked for a few minutes.  Don’t overcook them!  You can also oven-roast Brussels sprouts.  
Here are a few dressing ideas for cooked sprouts:  
– Sherry vinegar/olive oil/Dijon mustard/garlic/white wine/salt and pepper.  This is our favorite, especially when you combine the Brussels sprouts with slivered peppers and thinly sliced onions.  Delicious warm, cold, or at room temperature.
– Balsamic vinegar/olive oil/garlic/salt and pepper
– Lemon juice and zest/melted brown butter/poppy seeds/white wine/garlic/salt

Parsnips (These look like large white carrots) – Those long, white roots are not carrots, they are parsnips. The two vegetables are related.  When cooked, parsnips are sweet and starchy.  For the best flavor, brown them to caramelize the sugars.  Here are a few ideas for parsnip preparation:
– Caramelize the parsnips by roasting them in a vegetable medley.
– Parsnip fries are delicious: cut like French fries, oil lightly, place on a cookie sheet and roast in a hot oven until brown and cooked through.
– Try substituting grated parsnips in a potato pancake recipe. They brown beautifully and are very tasty.
– Steve loves pan-fried parsnips with onions and garlic.

Satina yellow potatoes – These are from our friends Brad and Brian Igl’s farm near Antigo.  Store dry at room temperature, in the paper bag to protect from light.  These are good all-purpose potatoes.  They roast very nicely.

Leeks (look like big scallions) – These alliums have a milder flavor than onions.  Nonetheless, they can be used in recipes that call for onions.  To wash, split the leek lengthwise, from the green tops about halfway to the base, leaving the base intact.  Rinse well under running water, separating the layers to flush.  If necessary, split the leek further if soil has penetrated more than halfway down the leek.  Shake dry.  Leeks are generally eaten cooked.  They can be sauteed, steamed or roasted.  Intact leeks will store 2 to 3 weeks if covered loosely and refrigerated.  The outer leaves will yellow.  Just peel them off and discard.  The inner leek layers will be fine.

Koji greens (head of dark green leaves) – Refrigerate.
 Koji greens are a lot like Yukina if you know that one; dark green with a nice balance of bitter flavor but not too strong.  Like tat soi but with larger, lusher leaves and not so many leaf stalks.  Recipes that use mustard greens or bok choy will work with Koji.  In a contest for my favorite fall green, Koji runs neck and neck with bok choy.

Poblano chiles (in bag with Brussels sprouts) – Dark green or red, triangular.  These have medium heat and terrific flavor.  We’ve included them with the potatoes and leeks because they are such a great combination.  Roast your poblanos, then use to top any soup or casserole you prepare with your potatoes.

Shallots (look like small red onions) –  Store at room temperature.   Shallots store for a long time.  Excellent minced for salad dressing.  They will sweeten considerably when fried and can be used in Thai or Vietnamese dishes, to top burgers, etc.  
Fried shallots – Thinly slice shallots.  Heat 2 Tbsp peanut oil in a small skillet over medium-low heat.  Add shallots and fry gently, mixing occasionally, until golden brown.


Visit our 2020 Recipe Log or our 2019 Recipe Log.

head of Cauliflower

Cauliflower and garbanzo bean curry

Based on a recipe by Hugh Fearnley-Whittingstall of River Cottage, I, like everyone else in the comments, do not make it exactly as written. This recipe is vegan, as long as you don’t serve it with yogurt!
Serves 4-6
Takes 30 minutes, plus about 15 minutes extra cooking time if you use brown rice

1 1/2 cups raw white or brown rice
pinch of salt

2 tablespoons vegetable oil
2 cups chopped onions
1-2 poblano chiles, chopped
2-3 garlic cloves, minced or put through a press
1 1-inch piece of fresh ginger, grated
2 teaspoons ground coriander
2 teaspoons ground cumin
2-3 teaspoons garam masala or yoru favorite curry powder (I like Penzey’s sweet curry)
Salt and freshly ground black pepper to taste
1 head of cauliflower (1 1/2-1 3/4 lbs.), cut into bite-size florets
1 cup chopped tomatoes, canned or fresh
About a cup (half a can)of coconut milk, or veggie broth
1 (14-ounce) can garbanzo beans, drained and rinsed
3-4 scallions, thinly sliced

Start cooking the rice – in a saucepan with a lid, combine the rice with 2 3/4 to 3 cups cold water (the smaller amount is for white rice). Bring to a boil uncovered, then add salt, cover, and turn the heat to the lowest setting. Cook about 15 minutes for white rice, and 45 minutes for brown.

Heat the oil in a deep wide skillet with a lid, over medium heat. Add the onions, garlic, and ginger and sauté for about 10 minutes, stirring often. Add the coriander, cumin, chile flakes, garam masala or curry powder, and some salt and pepper and cook for a few more minutes. Add the cauliflower, the tomatoes with their juice, and the chickpeas, and stir well. Pour in enough coconut milk or veggie broth to cover everything, and bring to a simmer. Cover and cook for 10-15 minutes, stirring once or twice, until the cauliflower is tender. Check the seasoning, and add the scallions. Serve with plain or Greek yogurt, chutney, and naan.
CSA soup veg

Nearing the end of the CSA potato soup

I developed this soup a few years ago, deep in the winter, to use up almost the last veggies from my Tipi storage share, what my family calls our “Thanksgiving Box”, but it adapts nicely for this week’s box. You can adjust the vegetables depending on what you’ve got – you need 4-5 cups of vegetables, so use more potatoes if you don’t have any carrots; a few of this week’s red peppers would add really nice color; use more leeks!
Serves 4-6
Takes about an hour, about 30 minutes active work, and the rest simmering

1-2 tablespoons olive or vegetable oil
white and pale green parts of 1-2 leeks, split length-wise, well rinsed and sliced – one generous cup
2 parsnips, peeled, woody parts removed, and chopped – 3/4 cup
3 medium potatoes, peeled and chopped into 1 to 1 1/2 inch cubes – a generous cup, maybe a cup & a third
2/3 cup peeled and chopped carrots
3-4 cups veggie or chicken broth, home made if you’ve got it, but you can use soup base and water, or even plain water
2 tablespoons butter, or vegan butter
1/4 cup flour
2 cups milk, half & half, or a mixture (I half half & half and half 2% milk – that’s a lot of halfs) – or more veggie broth to make a non-dairy soup
kosher salt and freshly ground black pepper.

Pour the olive oil into a large pot that holds at least 4 quarts, and heat till fragrant. Add the leeks and some salt and pepper, give them a stir, and let them cook gently over medium heat while you chop up the rest of the vegetables. Add the parsnips, potatoes, and carrots, and continue to cook over medium heat until softened and starting to brown. They might start sticking a little bit, don’t worry about that – they’ll come loose when you add the broth.

Add the broth, making sure you have enough to cover all the vegetables – add water if necessary. Raise the heat until the mixture comes to a boil, then reduce the heat and cover and simmer until all the vegetables are soft, probably 15 minutes. In my experience the carrots take the longest, oddly.

Make the roux while the vegetables cook: melt the butter in a small skillet. Add the flour, and cook and stir for a few minutes until there’s no raw flour smell.

When the vegetables are all cooked, stir in the (cooled) roux, and keep stirring while the mixture thickens, to ensure there won’t be any lumps. Mix the half & half and milk in a spouted glass measuring cup, heat it to just slightly warm in the microwave, and add it to the soup. Heat gently, try not to boil it after you’ve added the dairy, add more salt and pepper, and serve.
Martha's sprouts and parsnips

Brussels Sprouts with Parsnips

From Martha Stewart
I made this for Thanksgiving one year, and in all the excitement and people in the house, forgot about the dish, and got a really nice char on all the veggies – it was nevertheless completely eaten. Feel free to omit the pecans.
Takes about 40 minutes
Martha says serves 10, I’d say more like 6, unless it is part of a large meal with lots of other dishes.
potato poblano gratin
Photo by Ditte Isager

Poblano Potato Gratin

From Epicurious.
This spin on potatoes au gratin was created by Lillian Chou for Epicurious, and every time I make it, people gobble it up. We do not have quite enough poblanos to make the rajas (roasted pepper and onion strips) but you can sub in the red frying peppers from this weeks box.
Julia Turshen's fried rice
Photo by Joseph De Leo

Julia Turshen’s Favorite Affordable Dinner: Vegetable Fried Rice

From Epicurious.
Use Julia Turshen’s (author of the cookbooks Small Victories, Now & Again, and Feed the Resistance) formula for fried rice to use up lots of the veggies and scallions in this week’s box – cook some extra rice when you make the cauliflower curry and your set! Another delicious variant is kimchi fried rice, if you made some kimchi earlier in the summer – for 2 cups cups rice, use 1 cup of drained kimchi, 4-6 strips of bacon, and all the scallions.
pepper & egg sandwich

Pepper and Egg Sandwich

From Leite’s Culinaria.
Here’s recipe for a popular Italian-American sandwich, good for breakfast, lunch, or dinner, that you can make with the red and Poblano peppers from this week’s box. You might want to cut back on the hot sauce since the Poblanos will provide some heat, and sturdy brat buns are a good stand-in for Italian bread.
garlicky chicken thighs
Photo by Mark Weinberg

Garlicky Chicken Thighs With Scallion and Lime

From NYT Cooking.
If you’re looking for scallion ideas, here’s a parting thought. To round out the meal, accompany this recipe by Alison Roman with sauteed koji greens and rice.

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Week #22. Gleaning day.

The most common question at the gleaning party this weekend was:
Q: “What happened to the pumpkins?”
A:  They were ripe and ready six weeks ago!  The blossoms set fruit early and then hot weather sped development. They were ready very early, long before we could host a gleaning party.  The winter squash ripened around the same time, but we moved the squash into our dry, safe greenhouse to cure.  The pumpkins were left on the ground and many rotted.  We simply didn’t have a safe place to move them.  Fortunately, we had one pumpkin for each visiting household but everyone had to hunt for the good ones. 

The weather was spectacular and there were many other crops to glean, so no one seemed to mind.

Hunting for a few peppers.

One family’s haul.  Everyone pitched in!

There was plenty of room to spread out.  We created the reservation system to manage parking and to moderate how many people arrived at once.  Space in the fields isn’t an issue.

We made everyone hike this year.  Many gleaning crops were far from the buildings.  It just turned out that way, but meant that members got to see the entire farm this year.  It was a perfect day to wander.

Korean radish

You will receive white and/or purple radish.

This is a favorite vegetable among our farm crew.  These crunchy Korean radishes are sweeter and milder than Japanese daikon radishes and come in a more manageable size.  They contain lots of water, which makes them easy to pickle or ferment.

Here are some of my favorite uses.  You’ll receive about 1.5 lb radish this week (one or two radishes).  

Clockwise from top; Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua, photo credit Hungry Huy); the website has so many recipes for Korean daikon including Radish Kimchi (photo credit Maangchi).

Vietnamese Pickled Carrots & Daikon Radish Recipe (Đồ Chua)

From Hungy Huy.
This is my go-to recipe for mixed daikon-carrot salad.  The recipe calls for a light fermentation but it’s good after an hour in the fridge.  This pickled carrot-daikon salad is used to top bahn mi sandwiches and in other Vietnamese dishes.  Huy offers a nice discussion of how this pickle evolved as his family emigrated to the US.  He lists these other recipes that the pickles can be used with: 

Vietnamese sandwiches (bánh mì), savory crepes (bánh xèo), grilled pork and noodles (bún thịt nướng), egg rolls (chả gìo), and the list goes on. Larger cuts are usually found next to cuts of meat, while finer shreds are put in nước chấm (dipping sauce).

Maangchi rules for radish ideas!

Head to Maangchi for dozens of radish recipes.  She has the best website for Korean recipes.  Her Radish Kimchi recipe is close to foolproof and easy to scale.   If you make kimchi with the radish you receive this week, it should produce about one quart.

The Oriental Food Mart on Park Street in Madison is a Korean grocery that stocks Korean hot pepper flakes called for in many of her recipes.  Ask the owner for help picking out your pepper flakes – he is super helpful.  I keep a bag of medium heat in our freezer and use them in everything for flavor without excessive heat.

Veggie List & Veggie Notes
Week #22, October 14/15, 2021
– Weekly shares
– EOW/ green

Bok choy
Butternut squash
Romano beans, 1 lb
Carrots, 2 lb
Daikon radish, white OR purple, 1 – 2
Red frying peppers, 5 small
Yellow or red bell pepper, 1
Scallions, 1 bunch
Jalapeno (HOT)
‘Korean Red’ garlic
– Most sites get broccoli.
– One site gets cauliflower.

Next week’s box will probably contain Koji dark greens, butternut squash, parsnips, leeks, scallions and more.

Butternut squashStorage:  Winter squash store best at room temperature with good air circulation.  No cooler than 50 degrees.  On your kitchen counter works well.  Keep an eye on your squash and cook promptly if any flaws develop.  This batch of butternuts should be good for at least one month.
Hint:  To make squash easier to cut, microwave on high for 30 to 60 seconds, depending on size of the squash.  This will soften the rind and flesh, making it much easier to cut.

Romano beansThese need washing.  We got a lot of rain this week.  These are pretty mature but might surprise you with their tenderness.  They ripened under ideal conditions.  I usually recommend braising for beans this mature but we think they are tender enough to use in any fashion.

Frying peppers (red or yellow) – Some are very ripe and have begun to wrinkle.  This is not cause for alarm.  We call these ‘pepper raisins’.  They will be sweet and flavorful.


Visit our 2020 Recipe Log or our 2019 Recipe Log.

Curried Butternut Squash and Chickpea Quesadillas

Instead of filling these quesadillas with cheese, I stuff them with a yummy mix of roasted butternut squash, chickpeas, and curry spices. A bright scallion yogurt sauce takes them over the top.

Serves: 4-6
Prep time: 20 minutes
Cook time: 1 hour, including roasting the squash


For the scallion yogurt

1/2 cup whole milk Greek yogurt
3 tablespoons thinly sliced scallions
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
Freshly ground black pepper

For the quesadillas

1 cup roasted butternut squash*
1 1/2 cups cooked chickpeas, drained and rinsed (1 14-ounce can)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons curry powder
1 teaspoon fresh lemon juice
1/2 teaspoon sea salt
3 tablespoons thinly sliced scallions
2 tablespoons diced jalapeño
Freshly ground black pepper
6 medium flour tortillas

  1. Make the yogurt sauce: In a small bowl, stir together the yogurt, scallions, lemon juice, salt, and pepper. Season to taste and set aside.
  2. Prepare the quesadilla filling: In a medium bowl, mash together the squash, chickpeas, olive oil, curry powder, lemon juice, salt, and a few grinds of pepper using a potato masher or the back of a fork. Leave a few whole/larger chickpea pieces for texture. Fold in the scallions and jalapeño and season to taste.
  3. Assemble the quesadillas: Lay each tortilla flat, and spread the right half with a scant 1/3 cup of the squash filling. Fold each tortilla closed over the filling. Heat a dry nonstick or cast-iron pan over medium heat, and cook each quesadilla for 1-2 minutes per side, or until lightly crisp and golden brown. Remove from the heat, slice, and serve with the scallion yogurt.


*To roast the squash: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Slice a butternut squash in half vertically, scoop out the seeds, and rub the cut sides with olive oil and sea salt. Place cut-side-down on the baking sheet and roast until the squash is very tender, 35-45 minutes. Measure 1 cup of the soft flesh for this recipe (about 1/2 a medium-large squash). Blend the remaining squash into soup or a dip, or use it in baking recipes, like the scones in the newsletter from Week 19.

Sesame Bok Choy and Bell Pepper Slaw

This quick slaw is such a fresh, easy side dish. A tangy sesame dressing coats crisp veggies and crunchy toasted nuts.

Serves: 4-6
Prep time: 20 minutes
Cook time: 10 minutes


1/2 cup raw unsalted cashews
2 tablespoons sesame seeds
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons tamari or soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons maple syrup
1 teaspoon grated fresh ginger
1 large bok choy, stems and leaves thinly sliced
1 colored bell pepper, thinly sliced into 1-inch strips
4 scallions, thinly sliced on the bias

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Spread the cashews and sesame seeds on the baking sheet in a single layer and transfer to the oven. Toast for 8-12 minutes, until the cashews are golden brown and the nuts and seeds are fragrant. Set aside to cool.
  2. In a small bowl, whisk together the olive oil, tamari, sesame oil, rice vinegar, maple syrup, and ginger.
  3. In a large bowl, toss together the bok choy, bell pepper, and scallions. Pour on the dressing and toss to coat. Add the toasted cashews and sesame seeds and toss again. Season to taste and serve.

3 bowls of Carrot Ginger Soup

Carrot Ginger Soup

From Love & Lemons
Made with under 10 ingredients, this lightly creamy carrot soup is ridiculously simple and delicious.
Healthy carrot muffin halves on a plate

Healthy Carrot Muffins

From Cookie & Kate
These veggie-packed muffins would be a yummy breakfast or afternoon snack.
Big plate of Crispy Tofu over cauliflower rice with bok choy

Crispy Peanut Tofu and Cauliflower Rice Stir-Fry

From Minimalist Baker
This stir-fry would be a great way to use your bok choy, green onions, bell pepper, and/or broccoli this week! If you have cauliflower in your box, you could also make the cauliflower rice. If not, the stir-fry would be just as good served over regular rice. A mix of regular rice and cauliflower rice would work well too.
green beans with creamy chili sauce on a plate

Spicy Braised Green Beans

From Went Here 8 This
This method would be a great way to cook your romano beans this week. Because romano beans are thicker and tougher than regular green beans, you may need to increase the simmering time to 45 minutes or more. If the pan starts to dry out, just add a bit more coconut milk or water.
Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

From What’s Gaby Cooking
This creamy squash pasta is such an easy, comforting vegetarian dinner. If you don’t have shallots on hand, you can substitute the onion from this week’s box. Instead of halving it, chop it into large chunks to roast with the squash and garlic.

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