Extension share; Nov 2, 2017

Carrot Team

We are hurrying our storage crops from the fields to the coolers.  This week, we brought in the final parsnips and daikon, plus carrots and cabbage. We hope to finish the carrot and cabbage harvests next week but the work could continue into the following week.

It takes a team to bring in the carrot harvests.


Steve drives the root harvester.  We imported this implement from Sweden two years ago.  Steve appreciates what this machine can do, and continues to tinker and improve it.


Maggie controls the harvester from the back platform.  With the controls at her left hand, she distributes the carrots into a bin.  Once the bin is full, she’ll send it down a ramp to the ground.


Charlotte and Kristen pick up carrots dropped by the harvester.  They are too valuable to leave behind.


Matt picks up filled bins with the front end loader and places them on a wagon for transport back to the farmstead.


A wagon o’ carrots, plus parsnips at the front.


We cover the bins and tuck them in our cooler.  We’ll wash the carrots and other roots all winter long, providing food for our customers and work for our longterm employees.  

VEGGIE LIST and VEGGIE NOTES
Extension Share, 1 delivery, Nov 2/3, 2017)

Beth’s box logic:  
(i) You can roast almost everything in this box.  See Lauren’s recipe for roasting and sauce ideas.  We routinely roast carrots, parsnips, and onions together.  They cook at the same rate.  Sweet potatoes get sliced, oiled, and roasted on their own sheet, because they cook more quickly.  Even Brussels sprouts and Romanesco can be pan-roasted in the oven.  We bought a convection oven a few years ago, and find the convection speeds roasting and evens the results.
(ii) We send the Beauty Heart radishes in combination with carrots because they make lovely, mixed salads, like Lauren’s Beauty Heart Radish, Carrot & Avocado Salad from last year.

Sweet potatoes, ~2 lb
Butternut squash
Brussels sprouts, ~1 lb
Romanesco, 1 head
Broccoli, 1 head
Carrots, 2 lb
Parsnips, 1.5 lb
Beauty Heart radish, 1 or 2
Yellow onion
Leek, 1 large
Jalapeno chile

Beauty Heart radishes (round, white with pale green shoulders and bright pink interior) – Refrigerate. The interior color is lovely. Slice thinly and add to salads, cook lightly in mixed vegetable medleys or cut into matchsticks and add to pasta salads. 

RECIPE LOG
Visit our Recipe Log, a list of all our 2017 recipes.  Look for Brussels sprout recipes in the past two weeks (Oct 19, Oct 26)

LOCAL THYME RECIPES

Comforting Classics
Squash Chickpea Curry with Parsnips and Romanesco
Vegan Miso Soup with Winter Squash
Mashed Carrots, Parsnips and Sweet Potatoes
Sweet Potato Posole with Black Beans

Outside the Box Recipes
Steamed Romanesco with Mustard Butter
Roasted Vegetables with Goat Cheese Crostini and Pumpkinseed Oil
Black Pepper Tagliatelle with Parsnips and Pancetta
Elbows with Sweet Potato, Capers and Parsley

Quick and Easy Meal
Hazelnut Butter Sandwich with Beauty Heart Radish

RECIPES FROM LAUREN

ROASTED FALL VEGGIES with TURMERIC TAHINI SAUCE
Adapted from Dishing Up The Dirt
Something about fall abundance just has me cooking in huge batches to prepare for the cold days ahead. I love roasting up tray after tray of veggie on Sundays, sticking them in my fridge and using them as a base all week long. These veggies are great on their own or you can turn them into a meal with some baked fish, grilled steak or a pile of wild rice.  Lauren
Beth’s note:  I love the sound of this tahini sauce.  We roast vegetables every week through the winter. As Lauren points out, they make versatile leftovers. Our go-to sauces are sriracho mixed with mayo, or yogurt seasoned with salt, garlic, smoked paprika, and good olive oil.

Takes 1 hour
Serves 8

4 cups peeled and chopped sweet potato
2 cups peeled and chopped parsnips
2 cups chopped carrots
1 pound Brussels sprouts, ends trimmed and halved
1 head broccoli or romanesco, cut into bite-size florets
6 tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne powder
1 watermelon radish, thinly sliced

Turmeric Tahini Sauce
1 cup tahini
1/4 cup rice wine vinegar
1/4 cup soy sauce (or tamari)
2 tablespoons peeled and freshly grated ginger
2 teaspoons dried turmeric (unless you can get your hands on some fresh stuff– then use 2 tablespoons freshly grated)
1 tablespoon maple syrup
3/4 cup water, plus more if needed

  1. Preheat oven to 400 degrees.
  2. In a huge bowl, combine sweet potatoes, parsnips, carrots, brussels sprouts, and broccoli or romanesco with oil, salt, thyme, pepper and cayenne. Stir until everything is evenly coated with oil and spices. Pour out onto three baking sheets or roasting pans. (If you don’t have a huge bowl, just combine all ingredients on baking sheets as evenly as you can.)
  3. Roast for 40-45 minutes or until veggies are tender and beginning to brown in places. Halfway through roasting, make sure to turn veggies and rotate pans for more even cooking.
  4. While the veggies roast, prepare your sauce by combining all ingredients in a food processor and pulsing to combine. If you don’t have a food processor, you can absolutely just whisk all ingredients together in a medium bowl (it’s just easier to break up the tahini with a food processor). If the mixture looks too thick, add more water. If it’s too thin, add a bit more tahini. Taste and adjust seasonings as desired. More syrup for sweetness. More vinegar to brighten it up. More soy sauce if you think it needs more salt.
  5. Serve veggies warm with a generous amount of sauce drizzled over them. Garnish with radish slices.

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CURRIED BUTTERNUT SQUASH SOUP
Adapted from Minimalist Baker
This soup just feels like fall. I love it on a cold night buried in blankets on the couch. Soup is always warming, but the creamy coconut milk and soothing curry and cinnamon spices really boost the coziness factor. Add the garnishes if you’re feeling fancy but don’t worry if you’d rather skip them. The soup very much stands up well on its own.  Lauren

Serves 4-6
Takes 40 minutes

2 tablespoons butter (or coconut oil if vegan)
1 yellow onion, peeled and diced
1 leek, white and pale green parts only, peeled and diced
1 jalapeno, seeded and diced
6 cups butternut squash, peeled and diced
2 tablespoons favorite curry powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
2 cups water.
2 cups chicken or vegetable broth
1 can coconut milk (I always use full-fat but you can also use low-fat)
2 tablespoons maple syrup
Greek yogurt, optional
Sriracha, optional
Toasted pepitas, optional

  1. In a large stock pot, melt butter over medium heat. Add onion, leek and jalapeno. Saute for about 10 minutes until veggies are very tender and fragrant.
  2. Add squash and spices. Stir to combine well. Cover and cook for 5 minutes, stirring occasionally. If spices begin to stick to the bottom of the pot, just add a cup of water early.
  3. Add remaining water, broth, coconut milk and maple syrup. Bring mixture to a boil, reduce to a simmer and cook for 15 minutes until squash is tender.
  4. Let soup cool for a few minutes then puree with an immersion blender. Taste and adjust seasonings as desired. If it’s too thick, add a bit of water.
  5. Serve warm with optional garnishes of yogurt, sriracha and pepitas.

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