Week #1. The June Share begins.

Hello everyone!

We are back, with an action-packed box.  There are unexpected strawberries in this box, the result of a mild winter and early spring.  These members receive a box on June 6 (unless they rescheduled):
– Weekly Shares
– BiWeekly/ A group.

If you don’t remember your share type, log in online and look at your scheduled dates under Orders.

Strawberry u-picks.

Keep your fingers crossed – it looks like a good strawberry year.  We doubled our berry field and expect to have lots of u-pick opportunities.  Reservations required, as usual.  I will offer reservation links to these groups, in this order below.  There will probably be just a few hours separating the groups, so watch your emails.
1. 2024 Tipi CSA members – You folks get the first chance to reserve a picking time.  Watch for emails with instructions to place a reservation.
2. 2022 and 2023 Tipi CSA members and our u-pick email list – This is the second group to receive offers to reserve a picking time.  Watch for emails from me.
3. When there are still open reservation slots, I’ll offer them on our U-Pick berry page and on Facebook.

Spinach (left) and komatsuna greens (right).  Both are bundled with a rubber band but you can tell them apart by the stems.  The komatsuna stems are thicker and resemble bok choy stems, which they are related to.  

There will be grit in your produce this week, a side effect of recent rain. We appreciate the rain, but those were intense downpours! 

Thoughts:
– Cut your lettuce one and a half inches above the base and you’ll leave a lot of dirt behind.
– Expect to spend extra time cleaning this week’s greens.  Let’s talk about how to do that efficiently.

Cut your lettuce heads at one and a half inches above the base and you’ll leave a lot of dirt behind.

How to wash greens efficiently and to maximize storage life

Washing and drying your lettuce, spinach, and other greens prolongs their storage life.  And they will be ready to use on busy weeknights!  Here’s our approach.  It works.
1.  Fill your sink or a basin halfway with cold tap water.  If you have two sinks, fill one sink partway with cold water.
2.  Chop your lettuce, spinach, escarole or other green to the size you wish.
3.  Dump it into the water and swish around gently but thoroughly.
4.  Working in two batches (for average lettuce head) or more batches (big spinach bunches, Romaine), pull handfuls out of the water and drain in the basket of a salad spinner.
5.  After all the greens have been rinsed one time, dump the water.  Rinse the sink/basin and refill with cold tap water.
6.  Repeat the process.
7.  Spin your greens dry and store in a dry container.  They store much longer when spun dry.

This works because …
– pre-chopping the greens frees soil trapped in the head.
– the large amount of water washes and dilutes away the grit.
– By pulling the greens out of the water, you take advantage of the draining action to pull the grit with it.
– Drying (spinning) the greens before storage reduces spoilage.

Veggie List & Veggie Notes
Week #1, June 6, 2024

– Weekly shares
– BiWeekly/ A group

Strawberries, 1 pint
Asparagus, 1 lb
Shiitake mushrooms, 8 oz
Red leaf lettuce
Spinach, 1 bunch
Komatsuna greens, 1 bunch
Salad radishes, 1 bunch
Cilantro, 1 bunch
Green garlic, 1 bunch
Rhubarb, ~1.5 lb

Next week’s box will probably contain strawberries, mushrooms, spinach, lettuce, green garlic, tender cooking greens and more.

Strawberries – Eat soon. This week’s berries look a little rough but are tasty.  They survived many recent storms. We are lucky to get those storms out of the way early in the berry season. We have good weather ahead and the younger berries will be in good shape for the u-picks.
Storage: Refrigerate.

Asparagus – This is my favorite spring treat!  
Prep: Wash your asparagus thoroughly to remove hidden grit.  Submerge in water with the tips pointing down, soak briefly, then swish vigorously and pull out of the water.  The draining action helps pull the grit out of the asparagus tips.  Repeat several times.
Storage: Asparagus is perishable, so eat it as soon as possible.  Store in a paper towel, cloth or paper bag, then wrap loosely in a plastic bag.  The paper bag protects the asparagus tips from direct contact with the plastic bag.  The plastic bag keeps the asparagus from wilting.
Preparation: We snap our asparagus at harvest, rather than cutting.  Therefore, there is no need to snap the stalks to remove fibrous ends.  For the same reason, it is not necessary to peel the asparagus stalks.  It’s OK to trim the cut end a bit.
Cooking:  If your asparagus stalks vary greatly in size, you will want to cook the thicker ones longer.  Put an empty steamer pot over water, and bring the water to a boil.  Add the asparagus.  Cover and steam over medium heat until just tender.  Use two forks or a spatula to turn the asparagus during cooking, rotating the bottom spears to the top.  Drain and serve.  Alternatively, you can lay spears flat in the bottom of a broad pan, with ½ inch of water.  Also excellent broiled or grilled.  Good dressed with vinaigrette, or with lime juice, salt and pepper.

Shiitake mushrooms – These are from Hidden Valley Mushrooms, the same people who grow button mushrooms for us.  I love shiitakes cooked with spinach or other greens.  Shiitakes must be cooked.  A small subset of people can have a toxic reaction to raw or undercooked shiitakes.  Once cooked, they are harmless.  And tasty!  Lightly sauté in butter and add to any dish.  We use ours in frittatas, as well as sautéed and mixed into pasta salad or any dish.  Sautéed shiitakes and spinach are a great topping for pizza or rice bowls, e.g. bibimbap.
Storage, general: Refrigerate in a dry paper bag, but not in your crisper drawer with other vegetables, especially brassicas.  It’s OK to put a loose plastic bag over the paper bag but don’t close.  Mushrooms are perishable so use soon.

Lettuce – The lettuce very tender so handle gently.  
Storage:  Refrigerate in a bag or other container.

Spinach – This spinach is OK for salads but probably better cooked.
Storage: Refrigerate in a bag or other container.

Komatsuna greens (bundle of dark green leafy heads.  See photo) – This is our favorite spring cooking green.  They are similar to mustard greens but with great flavor and are more mild than mustard greens.  We’ve enjoyed learning to grow them over the past few seasons.  
Preparation: Use in any recipe that calls for mustard greens or bok choy.  Use both leaves and stems.
Storage:  Cover and refrigerate.

Salad radishes – These are so good right now; tender, crisp and not too spicy.  They are great in salads or thinly sliced on sandwiches.  A few years ago, I was served open-faced radish and butter sandwiches on toast and was impressed with how tasty they were.  Use good quality butter.
Storage: Cover and refrigerate.

Cilantro (small bunch, fragrant leaves) – Used in both Mexican and some Asian cuisines.  Good to season stir-fries, salad dressing, salsa, etc.
Storage: Cover and refrigerate.

Green garlic (looks like scallions, tastes like garlic) – Last fall, we planted garlic cloves that grew into the stalks we harvested this week.  If left to grow until mid-summer, the slim white bulb on this week’s garlic will divide and form the usual cluster of cloves in a garlic bulb.
Preparation: Green garlic is more pungent than scallions, so slice thinly and use sparingly when raw.  It mellows when cooked.  Chop and add to any cooked dish that would benefit from garlic.  Use the white bulbs and pale green stems.  Avoid the dark green stems and leaves, as these are fibrous.

Rhubarb – Storage: Refrigerate in a plastic bag. FYI, 1.75 lb of rhubarb yields 5 – 5.5 cups when chopped.
Stewed rhubarb: This is the simplest way to prepare rhubarb. Chop rhubarb into one inch chunks. Stir over medium heat with a small amount of water in the bottom of the pan. The rhubarb will release moisture as it cooks. Stew until it softens and falls apart. Sweeten to taste with honey or sugar. Eat warm on its own, over vanilla ice cream, on pancakes, etc.
Storage:  Refrigerate.
Preserve: Rhubarb is extremely easy to freeze. Wash, chop and pop it in a freezer bag. That’s it; no need for blanching. When baking muffins or cakes, add the frozen rhubarb directly to the batter.

RECIPES by DEB

Spanakopita Spirals with Flaky Phyllo Dough

From Well Seasoned Studio
Rolling the phyllo and filling into cigars and then spiraling them is a fun alternative to the more traditional layered spinach cheese pie. You can bake the rolls in a heat-proof skillet as shown here, or I recommend a 9 x 13 metal pan, lined with parchment. If there’s not quite enough spinach in the box, sub in a few leaves of the Komatsuna. And a little green garlic to season in place of the fresh oregano would also be nice.
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Radish Salsa

From The Live-In Kitchen
Here’s a quick, fresh salsa using the radishes and cilantro in this week’s box. You can sub some green garlic for the clove of garlic called for, and if you don’t have a fresh jalapeño, try using jarred pickled jalapeños or canned chipotle chile to add some heat to your salsa.

The following two rhubarb recipes, one savory and one sweet, each only use a small amount of rhubarb – so you can easily make both with what’s in the box!
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Rhubarb Dressing (part of Rhubarb Salad with Little Gems, Hazelnuts & Parmesan recipe)

From Justine Snacks
The rhubarb dressing pictured is one component of Justine Doiron’s salad, but possibly the most versatile. Doiron’s full salad recipe calls for hazelnuts, Parmesan cheese, little gem lettuce, and strawberries. I used the blender method to make the dressing and poured it over a salad of leaf lettuce, Parmesan, and a few almonds, and I’m sure it was just as tasty.
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Swirled Rhubarb Bars Recipe

From King Arthur Baking
These bars are like a butterscotch brownie with tart rhubarb jam swirled in – that is, delicious. The recipe says to melt the butter in the same pot you made the rhubarb jam in, but I don’t think doing this imparts an additional essence of rhubarb into the bars, and you still end up with the same number of pots to wash!
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Asparagus with Sauce Gribiche

From Girl on the Range
Sauce gribiche is a traditional French sauce that compliments asparagus and just about any other green vegetable. The recipe provides instructions for grilling the asparagus but you could also roast it in the oven or even steam it before adding the sauce.
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Chicken Shiitake Mushrooms Stir Fry

From Oh Snap! Let’s Eat!
This quick chicken and mushroom stir fry can be made with boneless chicken breast or thighs, or you could omit the meat and use tofu.
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Indian Spiced Chickpeas and Greens

From The Curious Chickpea
This vegan curry can be made with any greens including the Komatsuna in the box, and you could add some of the spinach as well. The recipe allows you to adjust the heat level to your taste, too.

Storage Share, 2023

Even the strawberry plants are showing fall colors.

We are using the mild weather to bring in fall bumper crops.  Here, Ken picks up stray parsnips.  The harvester picks up most roots but some are skipped.  The parsnips go into cold storage.  We’ll wash and ship to food coops through the winter, plus carrots, cabbage, radishes, celeriac, turnips, etc etc.

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.  The stacks may be covered with blankets.  Look around.
* 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.

Strategy

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:  Fennel, Romanesco.
* These are the next-most perishable: Brussels sprouts, leeks.
* Onions are next in line.  We sent you our best long-storing onions but you should still store them cool if possible (but don’t let freeze).  If you don’t have room in your fridge, find a cool spot in your house.
*Keep an eye on your butternut, potatoes and sweet potatoes.  These last well but 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, daikon, garlic, parsnips and shallots.

Veggie List
Storage Share, Nov. 16/17, 2023 (Th/Fri sites)

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

Garlic, 3 – 4 bulbs, some bulbs might be split in half
Shallots, 1 or 2
(Garlic and shallots are in same bag.)
‘Autumn Frost’ winter squash
Butternut squash, several
(Combined, squash are ~10 lb total)
Sweet potatoes, ~10 lb
Onions, red & yellow, 5 lb total
Russet potatoes, 5 lb
Yellow potatoes, 5 lb

Box “B”
Refrigerate everything in this box.

Beets, 3 lb, mixed red and golden
Brussels sprouts, 1.5 lb
Cabbage, 1 head
Carrots, 6 lb mixed orange, red, yellow & purple
Celeriac, 1
Daikon radishes, white & purple & red
Fennel, 1 bulb
Leeks, ~2 lb
Parsnips, 2 lb
Romanesco cauliflower, 1 head

Beets – Your bag will have mostly red beets, with a few golden beets mixed in.  Refrigerate in a bag or container.  Beets will store for two months or longer.  

Brussels sprouts – Eat within 2 to 3 weeks.

Cabbage – Refrigerate.  You can cut off sections as needed. 

Carrots –  Refrigerate in a plastic bag.  Will keep for weeks.

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.

Daikon radishes (white, purple, red) – Cover and refrigerate.  They are susceptible to drying out in your fridge so put them in a container or bag.  If the skins look dry, a quick peel freshens them up.

Fennel – Cover and refrigerate. 

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.

Garlic –  Store at room temperature.  We’re sending a mix of large and small bulbs, German Extra Hardy (white wrapper leaves, large cloves) and Korean Red (purple wrapper leaves, smaller cloves).  Some bulbs might be in halves, leftover from when we cracked nice bulbs for planting. 

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 – 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 organic 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.
Yellows – These are good all-purpose potatoes.

Romanesco cauliflower – Refrigerate.  These should store for two weeks.  

Shallot (look like a small red onion) – Good for salad dressing or to caramelize.

Sweet potatoes – We’re sending a mix of two indistinguishable varieties, Beauregard and Orleans.  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 (frosted pumpkin) – This beautiful frosted squash has both pumpkin and butternut squash breeding.  It cooks and tastes like an unusually good butternut, with rich, smooth texture.  The skin is edible.
Butternut winter squash (tan, oblong) – All are our favorite ‘Metro’ variety.  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!
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes a squash easier and safer to cut.

Thanksgiving Menus

Right now, websites are loaded with great recipes suited to your Storage Share vegetables.  Peruse and bookmark soon.  The Thanksgiving collections are taken down quickly after the holiday but individual recipes are not. This is a good chance to gather recipes to try this winter.  

Smitten Kitchen
You could begin and end your Thanksgiving planning with Deb Perelman.  She’s an amazing cook who publishes workable recipes.  She has an extensive list of Thanksgiving dishes collected over the years.  I really trust her recipes.

Food52.com
Check out their Automatic Holiday Menu Maker.  They have collected soooo many vegetable and salad recipes, especially under the Soups & Salads and the Vegetables sections but also Hors D’Oeuvres and Main Attractions.  I am relieved to see that they stripped out the ads this year.  This section was overrun last year and disappointing.

Love & Lemons 
They have a beautiful collection of “50 Thanksgiving Side Dishes”.

Squash & Sweets Share

Golden asparagus ferns at dusk.

Squash & Sweets Share

– November 2 / 3, 2023 (Thurs/Friday sites)
– These pre-ordered boxes will be available during the usual hours for each CSA sites.
– If you chose a new site for this week, please make sure you have updated site info from me.  If you don’t have that info, just ask me.

Veggie List & Veggie Notes

Sweet potatoes, about 10 lbs
Winter squash, about 16 lbs.
The sweet potatoes are washed but the winter squash is only brushed and has some soil.  Thanks for washing your squash this year!

Sweet potatoes (about 10 lb) – These are either Beauregard or Orleans variety, which are virtually indistinguishable.  
Storage:  Store covered at room temperature.  60 F is ideal.  I store mine in a paper bag or cardboard box to slow moisture loss a bit.  Sunlight does not harm them.

Winter squash (about 16 lb total) – We packed two Autumn Frost and the balance is butternuts.
Storage: All should be stored uncovered at room temperature.  60 F is ideal.  Your kitchen counter or shelves are perfect.  Keep an eye on the squash.  If you see a flaw developing, cook that squash first.
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes it easier and safer to cut.

‘Autumn Frost’ squash – This beautiful frosted squash has both pumpkin and butternut squash breeding.  They cook and taste like an unusually good butternut, with rich, smooth texture.  This is a fairly new variety.  The breeders really knocked it out of the park with this one.  The skin is edible.  
Butternut squash – The workhorse of squash!  We are sending the flavorful ‘Metro’ variety, good for roasting or soups or casseroles or baked goods.

Week #24, Final box for May-October CSA season!

Thank you and good bye for now.

This is the final delivery of our May – October CSA season.  Thank you so much for joining our farm this year.  We deeply appreciate your commitment and support.  And we hope that you enjoyed all the produce!  Watch for an email from us in the next few weeks with an end-of-season survey.

Those of you who ordered a fall Squash & Sweets share or a Storage Share, you know who you are.  If you are not certain, please check your online account, or send me an email.

What a season!  From our perspective, it was a challenging year because of drought but very rewarding and productive.  I’ll write in more detail when I send the survey.  Right now we need to get ready for tomorrow’s delivery.

Thanks again,
Beth & Steve

A few last photos

We got to harvest both your fennel (above) and Brussels sprouts during the burst of warm weather.  It was appreciated and a big contrast to the years we’ve harvested Brussels in sleet.  

Charlotte LOVES Romanesco cauliflower.  After the harvest was done, she got to keep the biggest one I could find.  

The cover crops are soaking up the late warmth and growing steadily.  The farm absolutely glows on sunny days.

Sample Squash & Sweets Share

Last chance, Squash & Sweets Share

Registration closes on Saturday for this upcoming delivery.  It’s a ‘Squash & Sweets’ box, filled with winter squash and sweet potatoes.  We have great and abundant crops of both.  The photo shows 9 lb sweet potatoes and 16 lb total winter squash but don’t get attached to the exact proportions; we’ll settle the ratios once we get everything out of storage.
– $42
– Check today’s email for a link to register.  
– Delivery next week.

Veggie List & Veggie Notes
Week #24, October 26/27, 2023 (Thurs/Fri sites)

– Weekly shares
– BiWeekly/ green
– Sampler/ D group

Brussels sprouts, ~3/4 lb
Carrots, 2 lb
Butternut squash
Sweet potatoes, ~3 lb
Fennel, 1 or 2 bulbs, with some fronds
Poblano chile, 1
Yellow onion
Shallots, 1 bulb
Everyone gets at least one thing from this list:
Romanesco cauliflower
&/or white cauliflower
&/or purple cauliflower
&/or purple broccoli

Fennel (bulbs with a tuft of lacy fronds) – Fennel is a ‘swing vegetable’; it can be used raw or cooked.  Clean well and slice as thinly as possible for use in raw salads.  It is good simply prepared with olive oil, lime or lemon juice, salt and shaved parmesan cheese.  Cooking softens and sweetens fennel, and mellows its anise flavor.  Both the bulb and leaves are edible.  Here are ideas from Alice Water of Chez Panisse about how to use fennel:  ‘It’s strong anise characteristic seems to suit fish particularly well.  … We use fennel all the time.  We add the feathery leaves to marinades for fish and to numerous salads, sauces and soups and we use them as a garnish, too. … The bulbs are sliced and served raw in salads in various combinations with other vegetables, parboiled for pastas; caramelized and served as a side dish; braised whole; or cooked in vegetable broths & fish stocks.”
Storage: Cover and refrigerate.

Poblano chile (green or red.  The only pepper in this box) – Eat soon!  These were exposed to cold temperatures in the field, then harvested and held in our cooler.  We’ve examined them carefully so they are in good shape now but will not store for long.  It’s a last gasp of summer and I am having trouble letting go.

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.  

For some sites: Romanesco cauliflower (beautiful chartreuse green, spiraled head) – Refrigerate.  These should store well, eg for a few weeks.
For some sites: White or purple cauliflower – Refrigerate.  These store for up to two weeks.
For some sites: Purple broccoli – Refrigerate.  Will store for one week.

Shallots, prepared by Raul!

Clockwise from top left; white cauliflower, Romanesco cauliflower, purple broccoli, purple cauliflower

RECIPES by PHOEBE

Carrot Orzotto

This one-pan orzo has a similar rich flavor and creamy texture to risotto, but it comes together in a fraction of the time…and with a fraction of the stirring. Carrots, often a supporting player in the kitchen, star in this dish, adding sweet, earthy flavor and satisfying bite.

Serves 4
Prep time: 10 minutes
Cook time: 30 minutes

¼ cup extra-virgin olive oil
2 cups diced carrots (about 4 medium)
½ medium onion, diced
½ teaspoon sea salt
3 garlic cloves, minced
1 teaspoon dried rosemary
Red pepper flakes
Freshly ground black pepper
1½ cups dry orzo pasta
½ cup dry white wine
3 cups vegetable broth
½ cup grated Parmesan cheese, plus more for serving

Heat the olive oil in a large lidded skillet over medium heat. Add the carrots, onion, and salt and cook, stirring occasionally, until the carrots are tender, 10 to 15 minutes.

Add the garlic, rosemary, a pinch of red pepper flakes, and several grinds of black pepper and cook, stirring, for another minute, until fragrant. Add the orzo and stir to coat in the oil. Cook for 1 minute to lightly toast.

Add the wine and let it cook down for 30 seconds, then pour in the broth. Bring to a gentle boil, then cover, reduce the heat, and simmer for 15 minutes, stirring every few minutes, until the orzo is al dente.

Uncover and cook, stirring, for another minute, until the orzo has a saucy, risotto-like consistency. Remove from the heat and stir in the cheese. Season to taste and serve with more cheese, if desired.

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Photo by Jeanine Donofrio and Phoebe Moore

Cauliflower Pasta

From Love & Lemons
This is a roast and toss pasta recipe—roast the cauliflower until it’s deeply caramelized, crisp up some homemade breadcrumbs, and then toss it all together with campanelle (or another short pasta), lemon zest, capers, and cheese. It would work nicely with white, purple, and/or romanesco cauliflower.
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Photo by Smitten Kitchen

Roasted Cauliflower with Pumpkin Seeds, Brown Butter, and Lime

From Smitten Kitchen
This fun roasted cauliflower preparation is a delicious, unexpected side dish. Deb douses the tender florets in a bright, nutty brown butter and lime dressing and tops them with pepitas for crunch. Skip the cilantro if you don’t have any on hand.
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Photo by The Modern Proper

Shaved Fennel Salad

From The Modern Proper
This quick and easy salad is a refreshing side dish for a comforting fall meal. Slice the fennel as thinly as you can so that it softens in the dressing. I recommend using a mandoline slicer if you have one. If you don’t have any fresh mint on hand, replace it with a tablespoon of chopped fennel fronds.
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Photo by Cookie+Kate

Creamy Thai Carrot and Sweet Potato Soup

From Cookie+Kate
This red curry soup comes from Angela Liddon’s cookbook Oh She Glows Every Day. It’s totally vegan—a scoop of almond or peanut butter creates its creamy texture. Top your bowl with tamari almonds for crunch!
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Photo by Minimalist Baker

Butternut Squash & Miso Brussels Sprouts Nourish Bowl

From Minimalist Baker
This veggie and grain bowl is flexible. You could make it as written, omitting the greens from the grain mixture, or add other vegetables from this week’s share. Roasted carrots, sweet potatoes, and cauliflower would be fantastic instead of or alongside the roasted squash.
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Photo by Eva Kolenko

Pasta e Fagioli

From Love & Lemons
Fennel adds rich, savory flavor to soups and stews, as this simple pasta e fagioli recipe demonstrates. Feel free to omit the kale here, or, if you like, add a few extra carrots in its place. This hearty noodle soup will be delicious either way.

Week #23, Final purple and C delivery

We’ve had some gorgeous fall days.  Your head of red cabbage is somewhere in this photo.

This is the final CSA delivery for these groups:

– BiWeekly/ purple, and
– Sampler/ C group.
Next week will the final delivery of the entire May – October CSA season.   

“Squash & Sweets” box

Check your emails from me.  I sent a link to sign up for one additional box, with delivery in early November.  It’s a ‘Squash & Sweets’ box, filled with winter squash and sweet potatoes.  We have great and abundant crops of both.  The photo shows 9 lb sweet potatoes and 16 lb total winter squash but don’t get attached to the exact proportions; we’ll settle the ratios once we grade everything.

Fun things to do in our area (Q & A from the Gleaning Party)

I enjoyed conversations with many of you during the Gleaning Party.  You asked many great questions.  Let me answer one of them.

Question:  What are other fun things to do in this area?

A: Take a cheese tour!  Here is my recommended sequence:
– Flora’s Butterfield Bakery in Albany (Thurs, Fri, Sat, Sun; 8am – noon).  Stop for cheesecake, cinnamon rolls, cinnamon doughnuts and hand pies.  Arrive early if you want a slice of cheesecake as she sells out fast.  The cinnamon doughnuts are my favorite.  Steve’s is the hand pies.  Disclaimer, Flora worked for us briefly as a teenager, many years ago.  She started her baking business while young and her family built her commercial kitchen in their garage.

– Maple Leaf Cheese Store in Juda (Open every day).  Stock up on local cheese including award winners from Maple Leaf, Roth Cheese, etc.  The prices are very reasonable.  Don’t be intimidated by the setting.  It looks like a truck stop but the cheese store is located in the front of the building.

– Ten Eyck Orchard in Brodhead (Open seasonally, Mon – Sun).  While you are in the area, stop for apples of course.  They grow an impressive range of varieties.  Ask someone for help and they will explain the varieties and offer samples to taste.  We’ve gotten to know sixth-generation orchardist Drew and his wife Meg.  Also, they sell Flora’s doughnuts and hand pies, an option if Flora’s shop is sold out.

– Decatur Dairy in Brodhead (Mon – Sat).  Have a grilled cheese sandwich and eat outside at their picnic tables.  They are perched atop a hill with terrific views.  Yes, the sandwiches are made with white bread.  Yes, it’s more cheese than you should eat at one time.  Yes, you have to be really hungry to finish that entire sandwich.  Yes, my favorite is the dill havarti with dill pickles.  I stop there after volunteering at prairie burns, when I am ravenous.  Be prepared to wait on the weekends.  Decatur Dairy recently completed a big expansion, the result of collaboration between the Decatur creamery and the 70-farm co-op that supplies their milk.  I love stories like this.

Steve and I did a mini cheese tour last weekend, which is how we ended up with a lunch like this.  Clockwise from top left, Maple Leaf cheese curds, Ten Eyck apples, Flora’s cinnamon doughnuts.

A: Destination Dining

Register for a Monticello Social Club dinner for a spectacular multi-course meal prepared with local foods.  We are signed up for October 28, to celebrate our last big CSA delivery.  If you attend please be sure to introduce yourself!  I wrote about the Social Club in a recent newsletter.

A: Visit a Prairie

The Driftless area west of us has many pockets of remnant prairie, a legacy of its untillable steep hills.  I volunteer with the local Prairie Bluff chapter of the Prairie Enthusiasts, doing seed collecting, burning, etc.  My favorite prairie is Muralt Bluff which is spectacular in spring and fall.  The decades of volunteer effort really show.  Conservation of Muralt Bluff had a dramatic beginning:

During the early 1970s Albany natives Gary Eldred and John Ochsner independently discovered this patch of unusual tall grasses and flowers. The next spring in April of 1975, together with Jonathan Wilde, Tim Hammerli and others, they dropped a match in the southeast corner and watched the fire follow the wind across the field to the north. Their suppression tools – snow shovels and burlap bags — proved inadequate to slow or stop the fire. The Albany Fire Department responded to reports of a wild fire, but they were unable to get their trucks up the bluff, so everyone stood and watched as the fire eventually ran out of fuel. Many cedar trees were scorched, the ground was blackened. But that summer the bloom of flowers – long suppressed by lack of fire – was impressive enough that the Green County Board of Supervisors was persuaded to buy the acreage.

I volunteer with John Ochsner – he is still working out there!  And people still tease him about starting that out-of-control fire.

A: Eat your cheese and apples at the Sugar River

There’s a nice park between the Sugar River and mill race in Brodhead called Pearl Island with map here.  Or you can wander short prairie trails to the river at Three Waters Reserve.

Veggie List & Veggie Notes
Week #23, October 19/20, 2023

– Weekly shares
– BiWeekly/ purple
– Sampler/ C group

Red cabbage
Brussels sprouts, 3/4 lb
‘Metro’ butternut squash
Parsnips, 1.5 lb
Leeks, ~1 lb
Colored peppers, ~2
Scallions, 1 bunch
Korean Red garlic, 1 bulb
Everyone gets two of these:
White cauliflower &/or purple cauliflower &/or purple broccoli

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

Butternut squash – The workhorse of squash!  We are sending the flavorful ‘Metro’ variety, good for roasting or soups or casseroles or baked goods.
Storage:  Store uncovered at room temperature.
Safety tip:  Microwave your squash for one to two minutes before cutting or peeling.  This softens the squash and makes it easier and safer to cut.

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.

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.

Pepper – This is probably the last pepper of the season.  It is from a field that escaped frost damage.  Eat soon – peppers that have been chilled like this are good now but might not store for long.

RECIPES by DEB

Butternut squash, sausage, and pasta bake

This pasta bake is like many others: homey and cheesy and comforting. What sets it apart is the butternut squash in the sauce, that makes the dish taste as rich as similar bakes with a lot more cheese. I’ve used ground or link pork sausage here, but try chicken or turkey sausage if you prefer, and you can make this vegetarian by subbing in some greens instead of the sausage.

Prep time: 30 mins.
Baking time: 30 mins.
Serves: 8

12 ounces pasta of your choice, I used penne
1 tablespoon olive oil
8 ounces ground Italian sausage or 3-4 links with casings removed or sliced, if it’s the type of sausage where you can’t remove the casing
1 large bell pepper, seeded and chopped

Sauce:
2 tablespoons butter
2-3 leeks, white and light green parts only, split longways and thinly sliced
2 pounds butternut squash, peeled and cut into cubes
2 to 2 1/2 cups chicken or vegetable broth, OR 2 cups reserved pasta cooking water and 1 bouillon cube
1/2 teaspoon ground or freshly grated nutmeg
1/2 cup grated Parmesan
1 1/2 cups grated cheese – sharp cheddar or a combination of cheddar and Swiss is good
kosher salt and freshly ground black pepper

Topping:
1 cup breadcrumbs (can be fresh or dried)
2 tablespoons olive oil
1 small garlic clove, minced or put through a press
1/4 cup grated Parmesan

1. Cook the pasta in a large pot of well-salted boiling water until it’s a bit underdone, since it will be baked. Drain, reserving 2 cups of the cooking water if you are not using broth. Drop the bouillon cube into the reserved pasta water to melt while you prepare the other parts of the dish.
2. Heat the olive oil in a large skillet, and brown the sausage. If using ground sausage, break it into smaller clumps with a wooden spoon as it browns. If you have any other type of link sausage, slice it and brown in the oil. Add the chopped bell pepper and continue to cook until the pepper is soft. Remove from the heat and set aside.
3. Melt the butter in a large pot or Dutch oven with a lid. Add the leeks and a generous pinch of kosher salt, stir, and cover. Reduce the heat to low, and cook until the leeks are soft but not brown, about 10 minutes. Add the squash cubes and the broth (or pasta water/bouillon mixture), cover, and simmer until the squash is tender, about 10 minutes. The squash cubes should be submerged; add a little more water if necessary. Remove from the heat and puree until smooth using an immersion blender. You can also use a food processor or blender but cool the mixture for about 10 minutes before proceeding. Add the nutmeg and the Parmesan and grated cheese(s) and stir until the cheese melts. Taste and season with salt if needed and freshly ground pepper.
4. Heat the oven to 400°. Stir the sausage mixture and the pasta into the sauce and spread into a 9 x 13 x 2 baking dish. Bake for 20 minutes until bubbly.
5. For the topping, heat the olive oil in a pan and add the minced garlic. Add the bread crumbs, stir to coat with oil, and cook a few minutes until the crumbs are slightly toasted and the garlic is fragrant. Set aside to cool. After the pasta has baked for 20 minutes combine the 1/4 cup Parmesan and the crumbs, which should be cool by now, and top the pasta with this mixture. Bake for 10 more minutes and serve.

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Lemony Roasted Parsnip Hummus | power hungry

From power hungry
I think most of us are familiar with roasting parsnips to bring out their natural sweetness. Here roasting is taken one step further, and the roasted parsnips are pureed with lemon and garlic and almond butter to make hummus. You could sub in the more traditional tahini for the almond butter if you like.
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Roasted Cabbage Salad with Sesame Honey Red Onions | Justine Doiron

From Justine Snacks
This roasted cabbage salad is made with green cabbage, but red cabbage will work just as well. At the website, it’s shown served on toast spread with labneh or strained yogurt, but could also be served without the toast, or on toast spread with a little goat cheese.
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Photo by Jessica Merchant

Maple Sheet Pan Sausage with Butternut Squash and Brussels Sprouts | How Sweet Eats

From How Sweet Eats
Sheet pan dinners are quick and easy and this one transforms our Brussels sprouts, garlic, and butternut squash into dinner. The recipe suggests serving this with brown rice; buttered noodles or orzo would be a nice alternative.
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Braised red cabbage with apple and bacon | DebsLunch

From DebsLunch
This is a traditional, slightly sweet-sour, red cabbage preparation. If you’d like to make it vegetarian/vegan, omit step one, frying the bacon, and start with step 2, sauteing the onions in 2-3 tablespoons of olive or vegetable oil.
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Leek Tart with Gruyere and Onions | A Baking Journey

From A Baking Journey
There are tons of recipes for leek tart or leek quiche floating around on the Web – I chose this one since it is mostly leeks and cheese and also has good instructions for making your tart dough and fitting it into the pan. The recipe suggests blind-baking the crust and does not provide instructions for that – so here is a set from Sally’s Baking Addiction. The recipe calls for one small brown onion, which is the Australian name for yellow onions (that have a brown skin). If you like you could could double the leeks and omit the brown onion. Personally, I’d sub nutmeg for the optional cumin.
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Tuscan White Bean and Butternut Squash Soup | Fork Knife Swoon

From Fork Knife Swoon
This is a brothy soup featuring butternut squash, perhaps a nice change from soups with pureed squash that are more common. Any greens we get in the box this week, or even chopped broccoli or cauliflower, could be subbed for the kale, and a garnish of thinly sliced scallions and Parmesan cheese would be tasty.