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Online Market is OPEN for Business (Week 44)
This post expired on October 27, 2023.
Spaceship? Nope, sweet, purple kohlrabi!
Life on the Farm (Week 44)
Whew! It’s getting cold. We were just out tucking in the roots and things for the night. Hands are frozen. While out there (in the dark), there was a crashing noise moving down the hill on to the growing field. I waited. Then stomped on over and surprised (and I hope disappointed) the deer crowd that was coming down for dinner. I suspect they are back (now 15min later) since we are inside. Carrot tops, cabbage heads, cauliflower, radish greens, you name it and they love it. They have moved from nibbling to mowing!
Sorry for the delay in opening this week; just got off the plane from Texas. I was on a bit of a reconnaissance down in the warm-weather states. Seeing how they get it done down there (where it is easy to grow stuff!) I think I like it better up here in the Great White North, honestly. So if you agree, jump on into The Market and see what’s up this week.
To purchase this week’s Market Box, just click here to go to The Market, then find the CSA Subscription & Market Boxes section on the left and select your box; then check out. We will handle the rest and you just need to remember to come-and-get-it on Wednesday. Market box items are listed at the end of the blog.
The Market is now open for a cornucopia of fall offerings.
Ordering will be open from Sunday morning until Monday 8pm. Get your orders in now so harvesting can begin specific to your requests.
Deliveries will be made Wednesday per usual to your chosen Dropsite Location .
Recipes for your consideration
I am a sucker for olives and anything olive. So here is a quick and easy sidedish for Thanksgiving or just paired up with a protein maindish for a hearty winter meal.
2 – 3 peeled turnips
1 cup pitted green olives
1/4 red onion
2 tbsp walnuts
1/4 cup olive oil
2 cloves garlic
1/4 cup fresh chopped parsley
salt and pepper to taste
Start off by peeling your turnips, just like you would a carrot, and chopping off the ends where the stem comes out. Bring a pot of lightly salted water to boil (really lightly salted, like, a teaspoon). While the water is coming to a boil, cut your turnips into cubes. You can do whatever size feels the best for you.
When the water is boiling, drop the turnips in and let them cook for about 5 – 8 minutes, depending on how big you’ve cut them. You want them to be soft, but not mushy. Try poking them with a fork to make sure they’re the right consistency. Once they’re done, drain them and rinse them off under cool water.
To make the green olive pesto, you’ll need green olives, garlic, a red onion, some walnuts, and olive oil. If your olives are pitted, take out the pits, and drop the flesh into a food processor or blender. Roughly chop a quarter of a red onion, and add those, as well as two cloves of garlic and two tablespoons of walnuts to the processor.
Pulse gently until a thick paste is formed, and then start to drizzle in the olive oil, pulsing continuously, until a nice smooth pesto is formed. Taste, and season with salt and pepper if necessary.
Add the pesto and the turnips to a bowl together and add in a quarter cup of fresh chopped parsley and a lot of freshly grated pepper. Then, stir to combine. Taste and check the seasonings, and then feel free to serve warm, or let cool and serve cooled.
From: herbielikespagetti.com
2 kohlrabi roots (stems and leaves removed)
2 Tbs. melted coconut oil or olive oil
salt
chili powder and ground cumin
Preheat your oven to 425F. Wash the kohlrabi, then use a sharp paring knife or good vegetable peeler to peel them. Cut them into matchsticks.
On a large rimmed baking sheet, toss the kohlrabi sticks with the oil and sprinkle very generously with salt and chili powder, and sprinkle on a smaller amount of cumin. Spread the kohlrabi in a single layer.
Bake in the oven, flipping once, until they are soft and getting blistered and dark on the outside, about 30 minutes.
Remove and eat warm with ketchup, creamy horseradish-dill dip, hummus, etc.
From: fiveandspice.com
Rutabagas or turnips, peeled
olive oil to drizzle
salt grinder
pepper grinder
chili powder
Preheat the oven to 375 degrees.
Slice rutabaga or turnips paperthin using knife, a mandoline, a Spiralizer or vegetable peeler.
In a bowl, toss the chips with olive oil and mix to coat thoroughly.
Spread the chips out on the pan and season generously with salt and pepper. Evenly season with the chili powder.
Bake for 35 minutes, turning over once halfway through.
Serve with hummus!
From: inspiralized.com
Did You Know…
Pinterest.com has recipes? Holy cow! I was introduced to it/them by a cooking friend in San Antonio this past week. Holy cow, there is a whole nother world out there! Have a look; you’ll be amazed.
Fall Market Box Highlights
Anticipated this week for the Fall Market Boxes: (Buy yours online now!)
Turnips
Kohlrabi
Cabbage
Winter radish
Boc choi
Celeriac
Carrots
Potatoes
Beets
Kale
Sweet pepper
Leeks
Sage
Thyme
Start your meal planning now!
We hope to feed you soon!
Roger and Lara
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