Again, posted one week late on account of holidays, internet breaks, family time, etc…
SINCEREST APOLOGIES TO THOSE COUNTING ON THESE RECIPES FOR THE BIG THANKSGIVING EVENT!!
Pick List:
Celery - Brussel sprouts - Lettuce - Potatoes - Gold Beets - Shallots - Acorn Squash -
Blue Hubbard Squash - Garlic - Kale - Celeriac - Watermelon Radish- Onions - Cayenne
KITCHEN LIST:
Em’s favorite BREAD - HUMMUS (choice of beet, carrot, or garlic scape) - Hot Sauce or Plum Sauce
Here we go week 7! THANKSGIVING IS HERE! My belly is still full from last week’s massive sweet potatoes, spinach (when creamed), and green tomatoes (when fried). Please have your elastic waist sweatpants ready as we move into THANKSGIVING DINNER and the holiday season!
Before I give you all the love and appreciation you deserve I am going to address the lack of carrots in your FALL bounty. ACTUAL CROP FAIL. Yes, we are selling carrots to the co-op, but sadly we barely have enough to keep the orders going. Our last seeding was done too late and as a result they never grew much bigger than my pinky finger. And then the surface ground froze and they tasted like hollow wet shell of a carrot (I know, because i gave it a try). BLECH. Such a bummer for you, for me, for the farm. But that is the deal. As a result I will continue to bask in the glory of our sweet potato crop and sing its praises so you completely forget about the lack of carrots.
And now, some words of extreme gratitude. This season I was blown away by the support our CSA team received from our Field Crew. Every week, I would write the pick-list, come to work ready to harvest, and BOOM, it was done. BIG CHEERS TO OUR FIELD CREW. Also, I have a ton of gratitude to the raddest Allie and Natalie, who picked up my slack when I left promptly at 4:30pm to get dinner going for the little people in my life. And OF COURSE ALL OF YOU EDGEWATER FARM DIEHARDS! Holy smokes yall, I am completely indebted to you as your interest and support of our CSA turns out to be real job security for me. I joke (kind of). I often think I am the luckiest one on this farm. I get to grow vegetables, pick them, and pack them for THE ACTUAL BEST COMMUNITY. The energy I get from all of you as you enter the farmstand or pick up your Summer Share is so lovely and the emails I get are so supportive. THANK-YOU. As we start thinking ahead to the Summer harvest (2020) we will do what we can to grow and improve our CSA. Stay tuned for early bird CSA sign-up specials for the coming season! I plan to update the website by December 7th so you have enough time to get that special Edgewater Farm die-hard a little something special for the holidays. CHEERS to all of you!
TIPS - TRICKS - RECIPES
Roasted Brussels Sprouts with Maple Miso Dijon Dressing
½ cup pecans, coarsely chopped
1½ pounds Brussels sprouts, ends trimmed, halved
6 tablespoons extra-virgin olive oil, divided, divided
Kosher salt
Freshly ground black pepper
2 tablespoons GREY POUPON Classic Dijon mustard
2 tablespoons mild or sweet miso
1 tablespoon pure maple syrup
4 teaspoons apple cider vinegar
Place a rack in upper and lower thirds of oven; preheat to 425°. Arrange pecans on a small rimmed baking sheet. Place sheet on upper rack and toast pecans until golden and fragrant, 6–8 minutes. Let cool.
Toss Brussels sprouts and 3 Tbsp. oil on a large rimmed baking sheet; season with salt and pepper. Arrange sprouts, cut sides down, on baking sheet.
Roast Brussels sprouts on bottom rack, rotating sheet once, until tender and browned all over, 15–20 minutes.
Meanwhile,, whisk mustard, miso, maple syrup, and vinegar in a small bowl.
Gradually whisk in remaining 3 Tbsp. oil until dressing is thick and emulsified, then whisk in 3 Tbsp. water to thin. Season with salt and pepper.
Once Brussels sprouts are cool enough to handle, transfer to a platter and drizzle with miso dressing. Top with toasted pecans.
UNWASHED POTATOES:
Keep these babies unwashed and stored in a cool dry dark place to elongate their shelf life
BLUE HUBBARD SQUASH:
Believe it or not, this is the most superior squash. It will store for MONTHS. When ready to eat, I recommend taking a machete or chainsaw to the skin. Or better, drop down your stairs. However to avoid an indoor mess, chuck out your window onto concrete (this skin is tough as nails). BLUE HUBBARD - DOES-NOT-MESS-AROUND.
WATERMELON RADISH:
To impress all your friends, peel this root, chop or dice, or mandolin, and at it to all your salads- it’s a real show stopper. Just stunning. Also noteworthy, it might be Pooh Sprague’s favorite FALL crop. A real diamond in the rough (of his root cellar).
Mashed Celeriac with Truffle Oil and Deep-Fried Apple Bits
(thankyou Sarah for this crucial celeriac reminder!!)
3 large celery roots, peeled and cubed
2 Idaho potatoes, peeled and cubed
1 pint light cream
2 tablespoons butter (¼ stick)
2 tablespoons salt
2 tablespoons truffle oil (optional if unavailable)
2 crisp apples, cored, peeled and diced fine
¼ cup all-purpose flour
½ cup vegetable oil
Boil cubed celery root and potato in a large covered pot until soft. Drain thoroughly and return to pot. Add cream, butter, salt and truffle oil, and mash and whip until integrated and smooth.
Dredge the diced apple in the flour. Add ½ cup of oil to a saute pan and heat over high heat until smoking. Add apple bits and “flash” fry (quickly over high heat) until crisp, about 2 minutes. Drain on paper towels.
To serve, reheat the mashed celeriac until warmed through, transfer to a bowl and sprinkle the apple bits over the top.
BEET & BLOOD ORANGE SPICE SMOOTHIE
(because i expect you will all need a next day post thanksgiving cool down)
Notes: Only use a raw beet if you have a high speed blender like a Vitamix.
-I love freezing my segments of citrus for smoothies because it adds to the frothy texture.
-Other add-ins that are great for rounding this smoothie out nutritionally: 1 teaspoon of flax/chia seeds, a big handful of mild greens like baby spinach,
1 cup non-dairy milk (I used coconut)
1 medium beet, peeled and diced (cooked or raw–see headnote)
1 small blood orange, peeled and torn into segments (see note about freezing)
½ banana
1 tablespoon almond butter
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
¼ teaspoon sea salt
big squeeze of lemon juice
ice (optional)
In an upright blender, combine the non-dairy milk, diced beet, blood orange, banana, almond butter, cinnamon, cardamom, nutmeg, salt, lemon juice, and ice (if using). Bring the speed up to high and blend until completely smooth. Enjoy immediately.