- Mixed Salad Greens (mostly lettuces with some arugula and other Asian greens)
- Red and Yellow Onions
- Carrots
- Rutabaga
- Popping Corn
- Red Potatoes (from Igl Farms near Antigo, WI)
- Purple and/or Green Kohlrabi
- Green or Red Cabbage
- Purple Kale
- Tomato Puree
In the late afternoon snow begins to fall, blanketing the fields, the greenhouses and the chicken coop. They say a storm is approaching, and we've done our best to prepare. I've spent the afternoon cleaning and organizing in the barn and putting away all the tools we won't need until spring. Meanwhile, Jesse, Nick and Andy have finished preparing your CSA shares. They've spent most of the day working in hats and mittens near the wood-burning stove in the middle of the barn, bagging your carrots, lettuce and potatoes.
As darkness descends I am glad to return to the house where I am greeted by the warmth and brightness of the kitchen. You've probably guessed by now that the kitchen is my refuge, the place where I am most at home. I look forward to the time I will spend in the kitchen this winter making the most of foods we've canned, dried, frozen and otherwise preserved. It's been a great season for us and we hope that you feel the same. It is a real privilege to grow your food and we thank you for your support. Happy Holidays! -Peg
As it says on the bag, the 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. I like to use it as a basting liquid when roasting meats, as a replacement for water or broth when I’m making risotto, or in the crockpot when I’m slow-cooking fall vegetables. This week I sauteed a sliced onion in a medium pan, added a bunch of kale torn into bite-sized pieces, poured in some tomato puree, and let it simmer 20-30 minutes until the kale was tender. It was an easy and delicious side dish served with a roast chicken.
With their purple tops, rutabagas look a bit like turnips. The difference is that rutabagas are slightly more elongated than turnips and the flesh is a little more yellow. They’re also sweeter than turnips and less peppery. Rutabagas are creamy and starchy and work well for mashing as well as braising and roasting. Store them in a plastic bag or in the crisper drawer of your refrigerator.
Kohlrabi, like other members of the cabbage family, likes cool weather and stores well. It is a good source of vitamins A and C as well as calcium and potassium. Although kohlrabi can certainly be cooked, I prefer to eat it raw. Just peel the bulb, slice into sticks and serve with or without dip. When combined with your favorite dressing, grated kohlrabi becomes a wonderful coleslaw.
The popping corn should be stored in a dry, dark place. Use your thumbs to push the kernels off the cob. I place a dish towel on the counter when I'm doing this so the kernels don't go bouncing everywhere. To make popcorn, cover the bottom of a medium pot with vegetable oil. Add one layer of kernels to the bottom of the pot and cover with a lid. Place the pot over medium heat. Be sure to remove from heat as soon as the popping stops. Add salt to taste.
Scandinavian Spiced Meatballs with Cabbage
