- Parsnips (from Harmony Valley Farm in Viroqua, WI)
- Romaine Lettuce
- Green Onions
- Scarlet Turnips and White Turnips
- Red Beets
- Golden Delicious and Jonathan Apples (from Molter Farms in Watervliet, MI)
REMINDER: Next week is the final week of the season. CSA renewal forms for next season are due by December 11th.
As November draws to a close, folks in our neighborhood naturally start thinking about things like putting up their Christmas lights, sending out invitations to holiday parties and, of course, fitting in one final prairie burn before the snow flies. We were treated to this dramatic scene recently when Prairie Crossing's team of experts burned part of the wetland area south of the farm.
Celeriac, also known as celery root, is a knobby beige vegetable. While it is undeniably homely, it is prized by cooks for its wonderful celery flavor and good keeping ability. Don’t be put off by its exterior. Use a sharp kitchen knife to trim the outside layer from the celeriac bulb before cooking with it. Because celeriac has a mild celery flavor, it can be used in place of celery in many soups and stews. Wrapped in plastic, celeriac will store for a long time in the refrigerator. Here are some other ways to use celeriac:
--Combine with carrots and turnips and serve with roast chicken or pork.
--Boil celeriac pieces and mash them with an equal amount of boiled potatoes and turnips and season with salt, pepper and butter.
--Combine with grated apples, carrots, shredded cabbage, or other root vegetables to make flavorful autumn slaws.
Remeber that beets are very versatile in the kitchen. They can be roasted, boiled, grilled, pickled and grated raw into salads. Beets pair well with flavors such as onions, dill, citrus, raspberry, horseradish, walnut and more. Of course, beets also feature prominently in one of my all-time favorite desserts—beet chocolate cake!
Leeks are a very cold-hardy member of the onion family. They can be used in place of onion in many different recipes. It’s also nice, though, to use leeks in dishes in which they really stand out on their own such as cream of leek soup or simple braised leeks.