The Final Week of the Summer Season
- This week we are delivering vegetables, fruit, eggs, and dairy.
- The Fall Vegetable Share starts next week.
- The following week (10/20-10/24) will be the first week for fall dairy, eggs and meat.
- Tomorrow we will send out an email asking you to review your registration for the fall share. When you receive the email, please take a moment to click the link in the email and review your registration. This process helps us to verify the accuracy of our lists. Thank you!
The Vegetable Share:
- Red or Gold Beets
- Yellow Onions
- Tomato purée
- Fresh Thyme
- German Butterball Potatoes
- Spinach or Chard (whichever you didn't receive last week)
The Fruit Share:
- Honey Crisp Apples
- Ida Red Apples
- Asian Pears
The Dairy Share:
- 'Pastures' Cheddar Cheese from Saxon Creamery
- Parmesan Cheese from Nordic Creamery
- Harvest Butter from Nordic Creamery
- Plain Lowfat Yogurt from Sugar River Dairy
This is the final week of the Summer Share. Growing healthy food for our community is a privilege we enjoy more with each passing year, and we're grateful to all members who have participated in our 2014 program. Thank you for your encouragement and support and for helping to make sustainable family-scale farming possible.
These are just some of the folks who have been working hard to grow your food all season. from left: Michael, Nadia, Charlotte, Kate, Ryan, Jeff M, Donna and Nicole. Not pictured: Jen, Matt, Peg, Jeff C, Tyler, Evan, Alannah, Jason, Brianna, Kelsy, Alden, Luis, and Courtenay.
Renew your Membership and Save 5%
Register for your 2015 CSA shares and take advantage of special pricing available for a limited time. Current CSA members can save 5% on next year's Fruit Shares and 3-Season Vegetable Shares by using discount code renew at checkout. (Remember to enter the code at checkout or the discount won't be applied.) The 5% discount is only valid for renewing members and will expire November 15th. Registration will be open to new members after the 15th.
Sandhill in the News
Our very own Peg Sheaffer is featured in this month's issue of Progressive Farmer magazine. You can read the entire article here.
In the Farm Kitchen: Tips for Making the Most of your Share
Parsnips are closely related to carrots. In fact, they sort of look like big white carrots. Although they can be eaten raw, their fibrous texture means that they are definitely best when cooked. They are slightly sweet and nutty and are particularly well suited to roasting and mashing.
Photo: Donna and Ryan working on the parsnip harvest.
Each fall a small food-processing company in East Troy, Wisconsin turns our less-than-perfect tomatoes into tomato puree. As it says on the jar, our tomato puree makes a great soup by itself or with the addition of a little cream. You can also use it as a base for heartier soups, chili and pasta sauce. We like to use it as a basting liquid when roasting meats, as a replacement for water or broth when making risotto, or in the crockpot when when slow-cooking fall vegetables. The puree is shelf-stable, but should be refrigerated after opening.
Celeriac, also known as celery root, is a funny-looking but very tasty relative of celery. It is prized in Europe, especially in France, where it features prominently in the classic Celeriac Remoulade, a salad composed of shredded celeriac, mayonniase and Dijon mustard. Don’t be put off by its knobby exterior. Use a sharp kitchen knife to trim the outside layer from the celeriac bulb before chopping it. Because celeriac has a wonderfully mild celery flavor, it can be used in place of celery in many soups and stews. The celeriac bulb will store for a long time in a plastic bag in the refrigerator. The greens can be cut off and used to flavor vegetable broth or other soups. Here are some ways to use the bulb:
- Roast with carrots and potatoes and serve with roast chicken or pork.
- Boil celeriac pieces and mash them with an equal amount of boiled potatoes. Season with salt, pepper and butter. (This is heavenly!)
- Combine with grated apples, shredded cabbage, carrots or other root vegetables to make a flavorful autumn slaw.
Like most of the other crops we harvest throughout October and November, the flavor of beets continues to improves with each frosty night. They are at their sweetest right now so it doesn't take much to enhance their flavor. Pair roasted beets with any of the following flavors and you're likely to have a winner: mint, parsley, greens, goat cheese, blue cheese, lemon, cumin, wine vinegar, orange juice, lemon juice, dill, horseradish, smoked fish, sour cream, hazelnuts, walnuts, and pinenuts.
This Week's Featured Recipes
Roasted Beets with Arugula, Pistachios & Shaved Parmesan
5-6 medium beets (red or gold)
3 tablespoons olive oil
2 cups chopped arugula
2 to 3 tablespoons balsamic vinegar
1/2 cup pistachios, toasted and chopped
1/2 cup shaved parmesan
Preheat the oven to 375 degrees. Place the beets on a sheet tray, drizzle with 1 tablespoons of olive oil, toss and cook for 40 to 45 minutes or until a fork slides in and out of the beets easily. When the beets have cooled, peel them. Slice the large beets into 1/2-inch thick slices.
Place the arugula in a bowl and drizzle in about half of the vinegar and remaining olive oil and season generously with salt. Toss the salad gently to incorporate all of the ingredients. Arrange the arugula on 4 individual salad plates.Place the beets in the salad bowl, add the remaining oil, vinegar and salt, and toss. Arrange the dressed beets on the arugula and top with the pistachios and shaved parmesan.
Balsamic Beets and Greens
If you have leftover greens, use them for a quick lunch the next day. Stuff the greens into a warm pita pocket along with a couple slices of chees
1/4 cup balsamic vinegar
1 tablespoon extra virgin olive oil
2 teaspoons sugar
1/4 teaspoon dijon-style mustard
2 cups cooked sliced beets
1 teaspoon vegetable oil
3 garlic cloves, minced
10 cups loosely packed beet leaves and/or chard leaves, washed and drained (leave some water clinging to the leaves)
2 tablespoons lemon juice
salt and pepper
Whisk the vinegar, olive oil, sugar, and mustard together in a bowl. Toss with the beets and marinate at room temperature for at least 1 hour.
In a large skillet, heat the oil over medium heat. Place the garlic in the pan and saute for 1 minute. Add the greens, lemon juice, salt and pepper to taste.Cook for 2-3 minutes, stirring well. Cover and cook until the greens are wilted, about 5 minutes. Divide the hot greens among four salad plates and top with the beets and vinaigrette.
Nutty Parsnip & Celeriac Soup
3 tablespoons butter
1 onion, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
2 small potatoes, peeled and coarsely chopped
1 medium celeriac, peeled and coarsely chopped
salt and freshly ground pepper
4 1/2 cups water
2/3 cup heavy cream
3 tablespoons sliced raw almonds, toasted
Heat butter in a medium saucepan over medium heat. Cook onion, parsnips, potatoes and celeriac, stirring occasionally, until almost tender, about 10 minutes. Season with 1 teaspoon salt. Add water, and simmer, partially covered, until vegetables are tender, about 15 minutes.
Puree mixture in a blender with the cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Adust seasoning. Divide soup among 4 bowls; sprinkle with almonds.
- Margaret Sheaffer