Oct
26
    
Posted (Lori) in News
Week #21
Dear CSA Member
It has been really cold with temperatures in the 20’s the other night but the sun is shining today and the leaves on the trees are magnificent.   This week there are a number of different vegetables in you CSA share.  Brussels Sprouts on the stalk, Celeriac, Fall Turnips along with Potatoes, Beets, Lettuces which not only survived but thrived in the frost, Boc Choi, Onions and Butternut.  Your bags will be heavy as we move into the end of the CSA season.  The fall vegetables after being touched with frost have an even sweeter flavor.
The Brussels Sprouts need to be cut from the stalk, any damaged outer leaves removed, rinsed.   The men move through the field with heavy knives cutting the top leaves from the plant and then cutting through the stem.  The stalk is sturdy and very hard to cut. The sprouts will keep for a long time in a plastic bag or other storage container in the refrigerator.
Celeriac or Celery Root has the flavor of celery and can be used in any soup or stew or in a variety of salads or cooked.  There are recipes on the farm website, Recipe section.
Please visit the farm website Farm News to see the students of PS 11 visiting the farm and helping pick up potatoes.  There is also more information about Daikon Radish included with last weeks news.
We are nearing the end of the season so please place your orders for honey, maple, coffee and chocolate if you are interested.  The products are all from small family farms, farmers that we know and help support with the Marketplace.  They make great holiday gifts and you might want to stock up for the long cold days ahead as well.  There are many bulk amounts of vegetables and fruit available as well.
Enjoy the bounty of the harvest.
Deborah for everyone at Stoneledge Farm
White Turnips-2 these are sweet and crispy.  Good roasted, in stew or fresh
Tropicana Lettuce-1 heads (dark green leaf lettuce)
Encino Oak leaf Lettuce-1 head (lighter green, oak leaf)
Brussels Sprouts-1 stalk
Red Ace Beets-1 pound
Celeriac-1 head
Boc Choi-1 bunch
Onions-2
Butternut-1
Potatoes-2 pounds
Cauliflower- 1head
Fruit Share
Rome and Empire Apples, Bosc Pears  Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard
Mushroom Share
Shiitake grown by Bulich Mushroom Company We had Oyster Mushrooms planned for this week but it seems that the oyster mushroom season is over for this year.  We look forward to offering them again next season.

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm


 
Oct
26
    
Posted (Lori) in News
TURNIPS
You can use turnips pretty much like potatoes—boil them, steam them, roast them, mash them. One difference is that turnips can be eaten raw and make great crudités. Cut off the rough tops and greens, peel them and you’re set.
Debbie’s recipe for CREAMY TURNIP SOUP is in Recipes from America’s Small Farm, p. 189. It’s much better when made with vegetable or chicken stock instead of water—but the stock can be the water in which you cooked other root vegetables, such as the ones in multi-root mash, below.
MULTI-ROOT MASH
Mashed turnips are nice; just boil or steam them, add milk, butter, and your favorite herbs and spices and mash like potatoes. But even better: turnips mashed with other root vegetables.
2 tablespoons butter or olive oil
1 leek or onion, sliced thinly
4 cups of roughly chopped root vegetables—turnips, potatoes, beets, carrots, celeriac, parsnips; winter squash and sweet potatoes can also be added.
6 cups water
Salt and pepper to taste
Cheese or sour cream to taste
Chopped chives or other herbs
Melt the butter or oil in a large saucepot. Saute the leek/onion until very soft over medium heat. Then add the chopped vegetables and toss with the butter/oil and softened leek/onion for a minute or two. Add the water and bring to a boil, then reduce heat and simmer for 30-40 minutes until all the vegetables are very soft. Allow to cool slightly, then pour off most of the water—don’t discard, save it to use as stock, leaving about 1 cup with the vegetables. Transfer to a blender/food processor or use a stick blender to puree until smooth. Or, if you prefer, mash the whole thing with a potato masher.
Add salt and pepper to taste. If you like, add cheese or sour cream and sprinkle with chives or other herbs.
SOUP: To turn this into a soup, add milk or cream until you achieve desired consistency; serve with croutons.
The Best Ever Turnips
Recipe Courtesy of Michelle Urvater, The Food Network
2 pounds white turnips, peeled and cut into 1/2 inch pieces
6 tablespoons butter
4 cloves garlic, peeled
Salt and freshly ground black pepper
Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
Melt 4-5 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
OVEN-BAKED TURNIP FRIES
1 pound turnips, (about 2 medium), peeled and cut into 1/2-inch wedges
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1/4 cup grated Parmesan (1/2 ounce)
Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
TURNIPS WITH PANCETTA AND SESAME SEEDS
From Dan Barber (Stone Barn and Blue Hill) and Bon Apetit
2 large turnips (each about 8 ounces); or, if you are using smaller ones, cut into halves or quarters instead of eighths.
1/2 cups white sesame seeds
1 large egg
16 very thin slices pancetta (about 1/4 pound)
Vegetable oil (for deep-frying)
Kosher salt and freshly ground black pepper
Peel the turnips and each cut into 8 wedges. Place the sesame seeds in a medium bowl; whisk the egg in another medium bowl to blend.
Preheat the oven to 350°F. Wrap 1 pancetta slice around each turnip wedge, covering most of turnip. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, coating generously on all sides. Set aside on wax paper.
Heat 2 inches of vegetable oil in a heavy medium saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy).
Transfer turnips to paper towels to drain, then arrange on a rimmed baking sheet and bake just until they are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper and divide among 4 plates.
Week 22: Celeriac and Brussels sprouts
Posted (Lori) in News
I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.
I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade.
NEXT WEEK: I’m going to gather Thanksgiving recipes. If you have any to add, please send them to me.
Celery Remoulade (Céleri Rémoulade)
About six servings
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.
To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.
1 cup (240 g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
2 1/4 pounds (1 kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
SOME NOTES ON CELERIAC REMOULADE FROM NIGEL SLATER
The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.
THE RECIPE
Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.
THE TRICK
Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.
THE TWIST
Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.
CELERY ROOT POTATO MASH
3/4 lb russet potato, peeled, cut into 2-inch pieces
1 1/4 lbs celery root, peeled, cut into 1-inch pieces
1 medium onion, peeled, chopped
1 tablespoon apple cider vinegar
1 tablespoon brandy (optional)
1/4 cup sour cream (use lite if you wish)
1 tablespoon fresh dill, chopped (oruse another fresh herb)
salt & pepper
Directions:
1
Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).
2
Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
3
Stir in the sour cream & dill. Season with salt & Pepper.
Celeriac, chicory and orange salad with toasted cashews
I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.
75g cashew nuts
2 tbsp olive oil
½ tsp English mustard
2 tsp cider vinegar
Sea salt and freshly ground black pepper
250g celeriac
1 head chicory
1 large orange
Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.
Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.
Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.
CELERIAC
I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.
I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade.
CELERY REMOULADE (CÉLERI RÉMOULADE)
About six servings
Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.
To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.
1 cup (240 g) mayonnaise, homemade or store-bought
2 1/2 tablespoons Dijon mustard
1 teaspoon of sea salt, plus more, to taste
2 tablespoons freshly squeezed lemon juice
freshly ground black pepper
2 1/4 pounds (1 kg) celery root
1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.
2. Peel the celery root and grate it coarsely.
3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.
Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.
Storage: The salad will keep for one to two days in the refrigerator.
SOME NOTES ON CELERIAC REMOULADE FROM NIGEL SLATER
The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.
THE RECIPE
Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.
THE TRICK
Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.
THE TWIST
Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.
CELERY ROOT POTATO MASH
3/4 lb russet potato, peeled, cut into 2-inch pieces
1 1/4 lbs celery root, peeled, cut into 1-inch pieces
1 medium onion, peeled, chopped
1 tablespoon apple cider vinegar
1 tablespoon brandy (optional)
1/4 cup sour cream (use lite if you wish)
1 tablespoon fresh dill, chopped (oruse another fresh herb)
salt & pepper
Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).
Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.
Stir in the sour cream & dill. Season with salt & pepper.
CELERIAC, CHICORY AND ORANGE SALAD WITH TOASTED CASHEWS
I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.
3 oz. cashew nuts
2 tbsp olive oil
½ tsp English mustard
2 tsp cider vinegar
Sea salt and freshly ground black pepper
12 oz/ celeriac
1 head chicory
1 large orange
Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.
Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.
Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.
BRUSSELS SPROUTS
Keep Fresh
Store Brussels sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for at least one week, if not a little longer. Sprouts still on the stalk will stay fresh longer than those sold individually. If you don’t plan on using them right away, stick the stalk in water and put it in the fridge—as you would do with fresh herbs on the stem—then break sprouts off the stalk as needed.
Draw Out Flavors
Steaming or microwaving Brussels sprouts ensures you’ll get the most nutrients from the vegetable, but for many people, taste trumps nutrition. Brussels sprouts can be sliced or shaved thinly and eaten raw, while roasting brings out a robust, sweet, almost nutty flavor. If you want to convert a Brussels sprouts hater, simply toss the sprouts with olive oil, salt, and pepper, and stick them in a 425°F oven for approximately 30 minutes. Alternatively, you can pan-fry sliced sprouts for crunch and texture.
Cook to Perfection
Memories of overcooked Brussels sprouts—mainly boiled—are probably to blame for most people’s dislike of the vegetable, so take care when cooking them. Start by removing any discolored outer leaves. You’ll want to discard any sprouts that are soft. If you’re boiling or steaming, cut an X in the stem so the heat can reach the thicker core. The sprouts should be tender in about five to eight minutes. To roast, cut them in half (or at least the same size) to ensure even cooking.
MAPLE-LEMON SPROUTS
Cook sprouts in any of the ways noted above, but stop cooking a minute or two before they’re  done. Drain completely. For about 2 cups of sprouts, whole or sliced, combine  teaspoon oil, 1 tablespoon maple syrup, and 1 teaspoon fresh-squeezed lemon juice; heat the mixture in a frying pan. Add the cook sprouts and toss for about 2 minutes.
KALE AND BRUSSELS SPROUT SALAD
From the Food network—can also be made with bok choy
3 cups Brussels sprouts
1 large bunch Tuscan kale, center stems discarded
1 small clove garlic
1 small shallot
1 cup finely grated pecorino
1/2 cup extra-virgin olive oil
1/2 cup toasted pine nuts
2 tablespoons Dijon mustard
3 lemons, zested and juiced
Salt and freshly ground black pepper
In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Recipe courtesy of Nancy Fuller
ROASTED BRUSSELS SPROUTS WITH GINGER, RAISINS, AND PECANS
(apapted from Real Simple)
preparation 15 minutes cooking 40 minutes
1 pound Brussels sprouts, trimmed and halved
1/2 cup pecans, roughly chopped
1 tablespoon olive oil
1 clove garlic, finely chopped
1 tablespoon grated fresh ginger
1/4 cup golden raisins, plumped in 1/4 cup water and drained
kosher salt and black pepper
1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.
2. Roast until golden and tender, 20 to 25 minutes.
3. Toss with the raisins and ginger; serve hot
ROASTED BRUSSELS SPROUTS AND APPLES
1/2 cup diced apple
8 ounces Brussels sprouts, trimmed and quartered
2 tablespoons apple cider
2 teaspoons olive oil
1 teaspoon minced fresh thyme
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Preheat oven to 375°.
2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.
BRUSSELS SPROUT RISOTTO
Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.  Serves four as side dish, 2 as main.
This dish is way too complicated for my taste, but some of you mentioned that you like the Jerusalem cookbook and complicated recipes. I haven’t tested it.
1 tbs unsalted butter
2 tbsp olive oil
2 medium onions, peeled and finely chopped
2 large garlic cloves, peeled and crushed
2 tbsp picked thyme leaves
2 lemons, 1 shaved into long strips of zest and 1 finely grated
1/2 cup risotto rice
1 lb trimmed brussels sprouts, half shredded and half quartered
1 cup dry white wine
2 cups vegetable stock
Salt and black pepper
About 1/2 cup sunflower oil
2 tbs parmesan, roughly grated
2 tbs dolcelatte, broken up into roughly 1/4” chunks (or use a different blue cheese)
1/2 tsp tarragon, chopped
2 tsp lemon juice
Put the butter and olive oil in a large frying pan over a medium-high heat. When the oil is hot and the butter melted, add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add the garlic, thyme and lemon strips, and cook for two minutes more. Add the rice and shredded sprouts, and cook for a minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, a teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock ladle by ladle, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up – about 15-20 minutes.

TURNIPS

You can use turnips pretty much like potatoes—boil them, steam them, roast them, mash them. One difference is that turnips can be eaten raw and make great crudités. Cut off the rough tops and greens, peel them and you’re set.

Debbie’s recipe for CREAMY TURNIP SOUP is in Recipes from America’s Small Farm, p. 189. It’s much better when made with vegetable or chicken stock instead of water—but the stock can be the water in which you cooked other root vegetables, such as the ones in multi-root mash, below.

MULTI-ROOT MASH

Mashed turnips are nice; just boil or steam them, add milk, butter, and your favorite herbs and spices and mash like potatoes. But even better: turnips mashed with other root vegetables.

2 tablespoons butter or olive oil

1 leek or onion, sliced thinly

4 cups of roughly chopped root vegetables—turnips, potatoes, beets, carrots, celeriac, parsnips; winter squash and sweet potatoes can also be added.

6 cups water

Salt and pepper to taste

Cheese or sour cream to taste

Chopped chives or other herbs

Melt the butter or oil in a large saucepot. Saute the leek/onion until very soft over medium heat. Then add the chopped vegetables and toss with the butter/oil and softened leek/onion for a minute or two. Add the water and bring to a boil, then reduce heat and simmer for 30-40 minutes until all the vegetables are very soft. Allow to cool slightly, then pour off most of the water—don’t discard, save it to use as stock, leaving about 1 cup with the vegetables. Transfer to a blender/food processor or use a stick blender to puree until smooth. Or, if you prefer, mash the whole thing with a potato masher.

Add salt and pepper to taste. If you like, add cheese or sour cream and sprinkle with chives or other herbs.

SOUP: To turn this into a soup, add milk or cream until you achieve desired consistency; serve with croutons.

The Best Ever Turnips

Recipe Courtesy of Michelle Urvater, The Food Network

2 pounds white turnips, peeled and cut into 1/2 inch pieces

6 tablespoons butter

4 cloves garlic, peeled

Salt and freshly ground black pepper

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.

Melt 4-5 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.

Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

OVEN-BAKED TURNIP FRIES

1 pound turnips, (about 2 medium), peeled and cut into 1/2-inch wedges

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 tablespoon extra-virgin olive oil

Coarse salt and ground pepper

1/4 cup grated Parmesan (1/2 ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

TURNIPS WITH PANCETTA AND SESAME SEEDS

From Dan Barber (Stone Barn and Blue Hill) and Bon Apetit

2 large turnips (each about 8 ounces); or, if you are using smaller ones, cut into halves or quarters instead of eighths.

1/2 cups white sesame seeds

1 large egg

16 very thin slices pancetta (about 1/4 pound)

Vegetable oil (for deep-frying)

Kosher salt and freshly ground black pepper

Peel the turnips and each cut into 8 wedges. Place the sesame seeds in a medium bowl; whisk the egg in another medium bowl to blend.

Preheat the oven to 350°F. Wrap 1 pancetta slice around each turnip wedge, covering most of turnip. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, coating generously on all sides. Set aside on wax paper.

Heat 2 inches of vegetable oil in a heavy medium saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy).

Transfer turnips to paper towels to drain, then arrange on a rimmed baking sheet and bake just until they are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper and divide among 4 plates.

Week 22: Celeriac and Brussels sprouts

Posted (Lori) in News

I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.

I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade.

NEXT WEEK: I’m going to gather Thanksgiving recipes. If you have any to add, please send them to me.

Celery Remoulade (Céleri Rémoulade)

About six servings

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.

1 cup (240 g) mayonnaise, homemade or store-bought

2 1/2 tablespoons Dijon mustard

1 teaspoon of sea salt, plus more, to taste

2 tablespoons freshly squeezed lemon juice

freshly ground black pepper

2 1/4 pounds (1 kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Storage: The salad will keep for one to two days in the refrigerator.

SOME NOTES ON CELERIAC REMOULADE FROM NIGEL SLATER

The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.

THE RECIPE

Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.

THE TRICK

Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.

THE TWIST

Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.

CELERY ROOT POTATO MASH

3/4 lb russet potato, peeled, cut into 2-inch pieces

1 1/4 lbs celery root, peeled, cut into 1-inch pieces

1 medium onion, peeled, chopped

1 tablespoon apple cider vinegar

1 tablespoon brandy (optional)

1/4 cup sour cream (use lite if you wish)

1 tablespoon fresh dill, chopped (oruse another fresh herb)

salt & pepper

Directions:

1

Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).

2

Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.

3

Stir in the sour cream & dill. Season with salt & Pepper.

Celeriac, chicory and orange salad with toasted cashews

I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.

75g cashew nuts

2 tbsp olive oil

½ tsp English mustard

2 tsp cider vinegar

Sea salt and freshly ground black pepper

250g celeriac

1 head chicory

1 large orange

Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.

Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.

Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.

CELERIAC

I’ve been waiting anxiously for the celeriac to arrive. I have two main uses for this ugly but delicious vegetable: I add it to chicken soup, which makes it much better every time; and I make celeriac remoulade, one of my favorite winter salads. David Lebovitz’s Celeriac Remoulade, below, includes good instructions for preparing celeriac.

I’ve included a few other celeriac recipes—in case we get enough so that I don’t use it all on celeriac remoulade.

CELERY REMOULADE (CÉLERI RÉMOULADE)

About six servings

Celery root is pretty easy to prepare, but does discolor a bit once sliced open and grated. So make the dressing before slicing and grating the celery root, for best results. I like mine really mustardy, so I use a fairly large amount. If you’re unsure, start with less; you can add more, to taste, when the salad is finished.

To peel celery root, lop off the root and opposite end with a chef’s knife. Then stand the round root on a flat end then take the knife and cut downward, working around the outside, to slice off the tough skin. In the states, celery root are often smaller, and have more complicated roots, and you’ll need to cut a bit deeper to remove them.

1 cup (240 g) mayonnaise, homemade or store-bought

2 1/2 tablespoons Dijon mustard

1 teaspoon of sea salt, plus more, to taste

2 tablespoons freshly squeezed lemon juice

freshly ground black pepper

2 1/4 pounds (1 kg) celery root

1. Mix together the mayonnaise, mustard, 1 teaspoon of salt, lemon juice, and a few grinds of black pepper.

2. Peel the celery root and grate it coarsely.

3. Mix the dressing with the celery root and taste, adding additional salt, pepper, mustard, and lemon juice, to taste.

Note: If the salad is too thick, you can add a few spoonfuls of whole or low-fat milk to thin it out.

Storage: The salad will keep for one to two days in the refrigerator.

SOME NOTES ON CELERIAC REMOULADE FROM NIGEL SLATER

The French can buy this classic winter salad from any corner shop, whereas we probably have to make it ourselves. It is the best use of the knobbly, ivory-coloured root yet devised.

THE RECIPE

Peel then shred a medium-sized (450g) celeriac. The shreds should not be too fine, nor should they be thicker than a matchstick. Toss them immediately in the juice of half a lemon. Mix together 4 heaped tbsp of good mayonnaise, 2 tbsp of smooth Dijon mustard, 2 tbsp of double cream or crème fraîche and 2 tbsp of chopped parsley. Season with salt and black pepper, then fold into the shredded celeriac. Set aside for 30 minutes then serve with thin slices of ham.

THE TRICK

Toss the shredded roots quickly in lemon juice to stop them discolouring and to tenderise them. The dressing should be just thick enough to cling to the roots – in other words creamy without being soupy. Thin the sauce down with lemon juice if it gets too thick. Cream or crème fraîche sounds extravagant, but is essential if the salad is to be more than just roots in mayo. Don’t attempt to keep it overnight. It will become soft and claggy as the celeriac soaks up the dressing. Chop the parsley finely – this is not the time for roughly chopped.

THE TWIST

Beetroot remoulade has a more vibrant colour and a mixture of celeriac and beets is good, but should be lightly mixed so as not to turn the dressing raspberry pink. Poppy seeds, sunflower seeds and pumpkin seeds make unorthodox but welcome additions, as do chopped toasted walnuts. A lighter dressing can be made using fromage frais instead of crème fraîche.

CELERY ROOT POTATO MASH

3/4 lb russet potato, peeled, cut into 2-inch pieces

1 1/4 lbs celery root, peeled, cut into 1-inch pieces

1 medium onion, peeled, chopped

1 tablespoon apple cider vinegar

1 tablespoon brandy (optional)

1/4 cup sour cream (use lite if you wish)

1 tablespoon fresh dill, chopped (oruse another fresh herb)

salt & pepper

Place the potatoes, celery root onion & vinegar in a saucepan, cover wi th water, bring to a boil and simmer until the vegetable are cooked and tender. (apprx.25 minutes).

Drain the veggies, stir in the brandy, mash the vegetables. Leave them slightly chunky.

Stir in the sour cream & dill. Season with salt & pepper.

CELERIAC, CHICORY AND ORANGE SALAD WITH TOASTED CASHEWS

I love raw celeriac in a salad. Its flavour, both earthy and sweet, balances piquant, sharp or bitter ingredients beautifully. Serves four.

3 oz. cashew nuts

2 tbsp olive oil

½ tsp English mustard

2 tsp cider vinegar

Sea salt and freshly ground black pepper

12 oz/ celeriac

1 head chicory

1 large orange

Put the nuts in a dry frying pan, toss over a medium heat for a few minutes until lightly toasted, then set aside to cool.

Combine the olive oil, mustard and vinegar with some salt and pepper, and tip into a mixing bowl. Peel the celeriac and cut it into matchsticks. Toss the julienned root immediately in the dressing to stop it from browning. Trim the chicory and separate the leaves, then add to the celeriac in the bowl. Spread the dressed celeriac and chicory on a plate.

Cut a slice off the base of the orange and stand it on a board. Use a sharp knife to cut through the peel and pith of the orange, slicing it away completely, in sections. Working over the plate of celeriac so any juice that escapes will fall on to it, cut out the individual orange segments, letting them drop on to the salad as you go. Squeeze any juice out of the remaining orange membrane over the salad. Add some more salt and pepper to taste, scatter over the cashews and serve.

BRUSSELS SPROUTS

Keep Fresh

Store Brussels sprouts in a plastic bag in your refrigerator’s crisper, where they’ll keep for at least one week, if not a little longer. Sprouts still on the stalk will stay fresh longer than those sold individually. If you don’t plan on using them right away, stick the stalk in water and put it in the fridge—as you would do with fresh herbs on the stem—then break sprouts off the stalk as needed.

Draw Out Flavors

Steaming or microwaving Brussels sprouts ensures you’ll get the most nutrients from the vegetable, but for many people, taste trumps nutrition. Brussels sprouts can be sliced or shaved thinly and eaten raw, while roasting brings out a robust, sweet, almost nutty flavor. If you want to convert a Brussels sprouts hater, simply toss the sprouts with olive oil, salt, and pepper, and stick them in a 425°F oven for approximately 30 minutes. Alternatively, you can pan-fry sliced sprouts for crunch and texture.

Cook to Perfection

Memories of overcooked Brussels sprouts—mainly boiled—are probably to blame for most people’s dislike of the vegetable, so take care when cooking them. Start by removing any discolored outer leaves. You’ll want to discard any sprouts that are soft. If you’re boiling or steaming, cut an X in the stem so the heat can reach the thicker core. The sprouts should be tender in about five to eight minutes. To roast, cut them in half (or at least the same size) to ensure even cooking.

MAPLE-LEMON SPROUTS

Cook sprouts in any of the ways noted above, but stop cooking a minute or two before they’re done. Drain completely. For about 2 cups of sprouts, whole or sliced, combine teaspoon oil, 1 tablespoon maple syrup, and 1 teaspoon fresh-squeezed lemon juice; heat the mixture in a frying pan. Add the cook sprouts and toss for about 2 minutes.

KALE AND BRUSSELS SPROUT SALAD

From the Food network—can also be made with bok choy

3 cups Brussels sprouts

1 large bunch Tuscan kale, center stems discarded

1 small clove garlic

1 small shallot

1 cup finely grated pecorino

1/2 cup extra-virgin olive oil

1/2 cup toasted pine nuts

2 tablespoons Dijon mustard

3 lemons, zested and juiced

Salt and freshly ground black pepper

In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.

In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.

Recipe courtesy of Nancy Fuller

ROASTED BRUSSELS SPROUTS WITH GINGER, RAISINS, AND PECANS

(apapted from Real Simple)

preparation 15 minutes cooking 40 minutes

1 pound Brussels sprouts, trimmed and halved

1/2 cup pecans, roughly chopped

1 tablespoon olive oil

1 clove garlic, finely chopped

1 tablespoon grated fresh ginger

1/4 cup golden raisins, plumped in 1/4 cup water and drained

kosher salt and black pepper

1. Heat oven to 400° F. On a large rimmed baking sheet, toss the Brussels sprouts, pecans, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Turn the Brussels sprouts cut-side down.

2. Roast until golden and tender, 20 to 25 minutes.

3. Toss with the raisins and ginger; serve hot

ROASTED BRUSSELS SPROUTS AND APPLES

1/2 cup diced apple

8 ounces Brussels sprouts, trimmed and quartered

2 tablespoons apple cider

2 teaspoons olive oil

1 teaspoon minced fresh thyme

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1. Preheat oven to 375°.

2. Combine apple and Brussels sprouts in an 11 x 7–inch baking dish. Add apple cider, olive oil, minced fresh thyme, salt, and freshly ground black pepper; toss well. Bake at 375° for 25 minutes or until sprouts are tender.

BRUSSELS SPROUT RISOTTO

Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London. Serves four as side dish, 2 as main.

This dish is way too complicated for my taste, but some of you mentioned that you like the Jerusalem cookbook and complicated recipes. I haven’t tested it.

1 tbs unsalted butter

2 tbsp olive oil

2 medium onions, peeled and finely chopped

2 large garlic cloves, peeled and crushed

2 tbsp picked thyme leaves

2 lemons, 1 shaved into long strips of zest and 1 finely grated

1/2 cup risotto rice

1 lb trimmed brussels sprouts, half shredded and half quartered

1 cup dry white wine

2 cups vegetable stock

Salt and black pepper

About 1/2 cup sunflower oil

2 tbs parmesan, roughly grated

2 tbs dolcelatte, broken up into roughly 1/4” chunks (or use a different blue cheese)

1/2 tsp tarragon, chopped

2 tsp lemon juice

Put the butter and olive oil in a large frying pan over a medium-high heat. When the oil is hot and the butter melted, add the onion and fry for 10 minutes, stirring occasionally, until soft and lightly caramelised. Add the garlic, thyme and lemon strips, and cook for two minutes more. Add the rice and shredded sprouts, and cook for a minute, stirring frequently. Pour over the wine and let it simmer for a minute before you start adding the stock, a teaspoon of salt and a good grind of pepper. Reduce the heat to medium and carry on adding the stock ladle by ladle, stirring often, until the rice is cooked but still retains a bite, and all the stock is used up – about 15-20 minutes.


 
Oct
20
    
Posted (Lori) in News
DRESSING FOR FALL

Fall salads are different from the ones we make in summer. In summer, the goal, at least for me, is to keep the oven off and the dressing light. When cooler weather comes around, I use:

–heavier, spicier greens like mustard, kale, and cabbage in addition to fall lettuces, like the ones in our share this week;

–cooked ingredients—roasted carrots, butternut squash, and beets, boiled potatoes

–raw veggies like sliced radish, cauliflower and broccoli florets

–chunks of cheese

–nuts

–avocado

–grains, such as quinoa, farro, orzo

–fall fruit: fresh and dried apples, pears, and grapes; orange and grapefruit; pomegranate seeds; persimmons

And the dressings are heavier and spicier as well, often heated. Here are two of them:

WARM CIDER VINAIGRETTE (from the Food Network)

¾ cup apple cider or apple juice

2 tbs cider vinegar

2 tbs minced shallots

2 tsp Dijon mustard

½ cup olive oil

Salt and pepper to taste

Combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, olive oil, salt and pepper.

MAPLE BALSAMIC VINAIGRETTE From Land o’ Lakes

1/4 cup olive oil

2 tablespoons balsamic vinegar

1/4 cup maple syrup

2 teaspoons country-style Dijon mustard

1 teaspoon finely chopped fresh garlic

1/2 teaspoon salt

Combine all ingredients in a small bowl and whisk until completely combined.

TAHINI-SOY SAUCE (based on a recipe from Terra Brockman)

¼ cup tahini paste

¼ cup soy sauce

1 tbs chopped garlic

1 tsp lemon juice

hot pepper to taste

Combine and mix well

LEMON DIJON BEET SALAD

From: http://www.poppiesandpapayas.com

Creamy Lemon Dijon Vinaigrette:

Makes about ½ cup dressing

1 ½ tablespoons Dijon mustard

2 tablespoons light coconut milk (using regular coconut milk makes it even creamier)

1 tablespoon maple syrup or honey

Zest of 1 organic lemon

1 tablespoon extra-virgin olive oil

Juice of 1 organic lemon

¼ teaspoon sea salt

Fresh ground pepper

1. In a 1 cup volume measuring glass add the Dijon, the coconut milk, sweetener, and lemon zest. Stir until combined.

2. Slowly drizzle in the extra-virgin olive oil while stirring. Once combined, add the lemon juice a splash at a time, stirring in between.

3. Add sea salt and fresh ground pepper to taste. Pour dressing into a sealable glass jar.

For the Lemon Dijon Beet Salad

Serves one, or two for appetizer

Handful mixed greens

Creamy Lemon Dijon Vinaigrette

3 roasted medium beets, peeled and sliced thin

Cilantro sprigs as garnish (or basil)

1. Roast beets. Place mixed greens onto a serving plate, and drizzle with a little bit of the dressing (you don’t need much because the dressing is very flavorful). Top the greens with the sliced beets. Drizzle with a little more of salad dressing, once again a little goes a long way and garnish with fresh cilantro or basil.

Optional: Top with fresh goat cheese and/or chopped roasted walnuts.

DAIKONS

I’m always happy to get daikons.

–Slice them thinly and layer into sandwiches; smoked turkey with daikon and egg salad with daikon are two possibilities.

–Make slices a bit thicker and use them as crudités; they are great with hummus ad techina

–Shred them; peel, cut into chunks and put them in food processor. Whirl for just a few seconds. Throw them into or eat as a side dish. One of my favorite salads is bok choy, watercress, shredded daikon with the tahini-soy sauce above.

Stir-Fried Bok Choy and Daikon with Crisp Tofu (Mark Bittman)

Makes: 4 servings

This has everything you want in a stir-fry: delicious bok choy, with its wonderfully creamy stems; sharp daikon radish; crusty pan-fried tofu; and a load of spice.

Tempeh, the nutty fermented soybean cake, also goes beautifully with bok choy. If you want to use it in place of the tofu, crumble it into the hot oil and stir until it’s crisp, 5 to 7 minutes.

1 head bok choy

4 tablespoons vegetable oil

1 block firm tofu (about 1 pound), cut into 1?4-inch slices and patted dry

1 onion, chopped

1 tablespoon minced garlic

1 tablespoon minced ginger

1 or 2 fresh hot chiles (like jalapeño or Thai), seeded and minced

8 ounces daikon radish, cut into 1?4-inch coins

2 tablespoons soy sauce, or to taste

Black pepper

1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.

2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully  flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain.

3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes.

4. Add the bok choy leaves and about 1?2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.

CARROT & DAIKON PICKLES (SAVEUR)

MAKES ABOUT 3 CUPS

½ lb. carrots, peeled and cut into matchsticks

1½ lbs. daikon, peeled and cut into matchsticks

2 tsp. kosher salt

1 tsp. plus ¼ cup sugar

½ cup plus 2 tbsp. white vinegar

1. In a bowl, combine the carrots, daikon, salt, and 1 tsp. sugar. Let sit until the vegetables have wilted slightly and liquid pools at the bottom of the bowl, about 30 minutes. Drain vegetables; rinse and pat dry with paper towels. Transfer vegetables to a medium bowl.

2. Whisk together the remaining sugar, the vinegar, and ½ cup warm water and pour mixture over the vegetables. Stir to combine. Set mixture aside to let marinate for at least 1 hour or refrigerate, tightly covered, for up to 4 weeks.

SMITA CHANDRA’S DAIKON CURRY

Note from Lori: I left out the carom seeds and the dried mango; it’s delicious without them, maybe better if you can find them)

2 tbsp. canola oil

1?2 tsp. ajwain (carom) seeds

2 cloves garlic, minced

1?2 medium yellow onion, roughly chopped

1 lb. daikon with greens, peeled and cut into ½” pieces, greens trimmed and roughly chopped

1?2 tsp. ground coriander

1?2 tsp. ground cumin

1?2 tsp. ground turmeric

1?4 tsp. red chile powder, such as cayenne

1 tsp. amchur (green mango) powder

Kosher salt, to taste

Chapatis, for serving (optional)

Heat oil in a 12″ skillet over medium-high heat. Cook carom seeds until they pop, 1-2 minutes. Add garlic and onion; cook until golden, 5–7 minutes. Stir in daikon and its leaves, the coriander, cumin, turmeric, and chile powder. Reduce heat to medium-low; cook, covered, and stirring occasionally, until daikon is tender, about 20 minutes. Stir in amchur and salt; serve with chapatis, if you like.


 
Oct
20
    
Posted (Lori) in News
Week #20

Dear CSA Member

Perfect fall weather and perfect fall crops this week in the CSA shares.  New photos on the farm website, Farm News, https://www.stoneledge.farm/on-the-farm/farm-blog.  The daikon patch seemed to be at the edge of the rainbow.  Beautiful sun and clouds across the Catskill Mountains with our fields in the foreground.  Take a look.

Daikon, Beets with Greens, Butternut Winter Squash, Red Onions, Potatoes, fall Lettuces, Red Cherriette Radishes, Mizuna and Red Mustard.   A treat to have a fresh lettuce salad once again.  The fall planting of lettuces, Mizuna and Mustard are always milder and sweet tasting.  Chop the Mustard and Mizuna and try adding to your salad. The Red Mustard is stunning with the deep purple color on one side of the leaf and green on the other.  Amazing.  The Red Ace Beets are two vegetables in one bunch.  Use the greens separately and then the root.

Daikon recipes have been added to the website Recipe section .  If you have a favorite please send it to the farm so we can share your recipe as well.

Many items have been added to the CSA online Marketplace for bulk orders.  The beekeeper has just delivered freshly drawn honey in 2 pound jars.  He was not sure just how much he would be able to gather but there was a very good supply.  The fall honey is dark and rich.

Enjoy the bounty.
Deborah for everyone at Stoneledge Farm

Yellow Potatoes-2 pounds
Oak Leaf Lettuce-2 heads  You will need to wash the lettuce leaves.  We have given them a dip post harvest rinse. Easiest way is to take the leaves from the stem end and rinse, drain and rinse again moving the loose leaves in the water.
Cherriette Radishes-1 bunch   Certainly with a fall rustic look as the shapes continue to change.  Flavor is sweet and the radishes crunchy.
Red Mustard-1 bunch
Mizuna-1 bunch
Daikon -1
Red Onions-2
Butternut Winter Squash-1
Red Ace Beets with the Greens-1 bunch
Cauliflower: 1

Fruit Share
1 bag with
Jona Gold Apples, McCoun Apples, Bosc Pears
Grown by Fix Brothers Orchard

Mushroom Share
Shiitake

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm



 
Oct
20
    
Posted (Lori) in News
Week #19
Dear CSA Member
Fall is here and the trees are starting to show the beauty of their fall colors.  The fall crops that we planted late this summer are starting to come into their season as well.  Boc choi this week and the fall seeding of Mustard Greens along with Collards, Butternut, Leeks, Sage and Carrots.  There are new recipes on the farm website Recipe section that feature many of the vegetables in this weeks share.
Market place items are great for holiday gift giving and do sell out as we move into the last weeks of the CSA season.  There are also bulk quantities of vegetables and new this week is a limited number of broccoli, along with kale, collards, apples and pears.  Taking a jar of home made apple sauce from the self is a treat during the winter. Kale is easily frozen and makes a great addition to a winter time nutritional shake.  To freeze kale for winter nutritional shakes just wash, chop, stuff cupcake tins and freeze.  Once the kale is frozen pop the cubes into a freezer bag.  You can also freeze kale loose in freezer bags and then take what you need.  Collards can be frozen the same way. When you are mixing a shake add a cube or a handful of frozen greens for an nutritional winter time boost.  This is the time of year to preserve the harvest for the long winter that is ahead.
Enjoy the fall and bounty of the harvest.
Deborah for everyone at Stoneledge Farm
Potatoes-2 pounds
Collards-1 bunch
Mustard Greens-1 bunch
Leeks-1 bunch
White Cauliflower-1 head
Butternut Winter Squash-1
Boc Choi-1 head
Sage-1 bunch
Carrots-1 pound
Fruit Share
1 bag with
Mutsu and Golden Delicious Apples and Bosc Pears.  Apples grown by Klein’s Kill Orchard, Pears grown by Fix Brothers Orchard
Mushroom Share
Portobello grown by Bulich Mushroom Company

Stoneledge Farm LLC
359 Ross Ruland Road
South Cairo, NY  12482

LIKE us at https://www.facebook.com/StoneledgeFarm