This Week's Vegetable Harvest:
- Sweet Potatoes*
- Parsnips*
- Acorn Squash*
- Curly Green Kale
- Broccoli
- Fresh Sage
- Green-Top Carrots
- Head Lettuce
--There is no CSA share Thanksgiving week. Shares will resume the following week.
--The final week of the fall vegetable share is December 9th/10th.
--Info for next year, including CSA registration forms, will be available by the end of November.
Tuesday Morning In Photos
Some of this week's lettuce heads, like the one I'm holding here, were grown inside our hoophouses. If I look happy in this photo, it's because I am. We've been waiting all month for a little sunshine, and we've finally got what we've been waiting for. On days like this I linger in the hoophouse as long as I can, basking in the light and savoring the smell of the warm, fragrant earth.
As you can see, we've still got some beautiful lettuce heads out in the fields too. Matt is seen here removing row cover that was pulled over the lettuce last night to protect it from frost. We experienced a hard frost 4 weeks ago, but since then temperatures have been relatively mild. Those crops that managed to survive the frost appear to be thriving. Much of the head lettuce that's left is still a little on the small side, but 4 or 5 days of sun and mild temperatures will help it grow to harvestable size by next week.
Even our laying hens seem to be enjoying the beautiful weather. I spent some time this morning cleaning out the last of the swiss chard and parsley from my kitchen garden. The hens can be seen here making quick work of a pile of chard.
The sweet potatoes and parsnips were grown by Richard deWilde and his crew at Harmony Valley Farm in Viroqua, Wisconsin. As many of you know, Harmony Valley holds a special place in my heart because that's where Matt and I first met about 12 years ago. Richard grows amazing sweet potates and parsnips, and we're so pleased to be able to share them with you.
Parsnips are closely related to carrots. Although they can be eaten raw, they are best when cooked. They are sweet and nutty and are particularly well suited to roasting and mashing. I also use them in place of carrots when making carrot cake.
A good sweet potato crop is such a blessing since they are not especially easy to grow in our cold northern climate and sometimes don't produce very large yields. I'm not a huge fan of sweet dishes made from sweet potatoes (the thought of combining them with marshmallows makes me shudder), but I ADORE them in savory and spicy dishes. One of easiest ways to prepare them is to slice them into wedges, coat them with a little olive oil, season them with your favorite spices and roast them in the oven. One of my favorites is a barbeque rub that is smoky and spicy. It's a perfect way to balance the sweetness of the sweet potatoes. Another easy favorite is to bake them and then serve them with bowls of various toppings such as black beans, cilantro, onions, sour cream cheddar cheese and salsa. Each person then gets to top his or her own potato. This meal is a big hit in our family.
Fresh sage adds wonderful flavor to roasted meats and vegetables as well as bean dishes and stews. You can also use it to make a nice tea to sooth colds and coughs. Simply steep it in hot water and add honey to taste. Sage can be stored in the fridge for up to a week or dried in a paper bag in a warm, dry location.
This week's acorn squash was grown by Vicky Westerhoff of Genesis Growers in St. Anne, Illinois. Acorn squash is most often stuffed and baked in the oven until tender. Store acorn squash in the refrigerator.
This Week's Recipes
Apple Cider-Glazed Carrots and Parsnips
Lasagna with Kale and SausageWine-Braised Carrots with Fried Sage Leaves
Acorn Squash with Mushrooms, Sage and Cranberries
Chickpea and Sweet Potato Koftas
Persian Rice Pilaf with Carrots and Cumin
Next Week's Harvest (our best guess)... spinach, head lettuce, tat soi, rutabagas, apples, tomato puree, celeriac, leeks and more!
