This Week's Vegetable Harvest:
- Leeks
- Mixed Lettuces
- Baby Spinach
- Rutabaga
- Sweet Potatoes (Harmony Valley Farm, Viroqua, WI)
- Yellow Onions (Harmony Valley Farm, Viroqua, WI)
- Tomato Puree
- Kale
- Fresh Parsley
- Broccoli, Cabbage or Cauliflower (Off-farm pickup sites will receive one of these items this week. On-farm pickup will receive one of these next week.)
Reminder
The Fall Vegetable Share ends on November 14th/15th.
Registration for next year will begin that week.
HAPPY HALLOWEEN!
(Who says farm work is all drudgery?!)
I'm going to keep the newsletter short and sweet this week.
I've got treats to bake and tricks to prepare.
Enjoy your vegetables and have a good week. -Peg
This Week's Recipes
Oven-Baked Rutabaga Chips
1 large rutabaga, peeled and sliced into thin “chips” (a food processor makes this quick)
1 tablespoon olive oil + 1 tablespoon to coat baking sheet
1 tsp salt
1 tsp pepper
1 tsp Old Bay Seasoning (or other mixed seasoning)
- Preheat oven to 425 F. In a bowl, mix all the ingredients except 1 tablespoon of olive oil.
- Coat a large sheet pan with remaining 1 tablespoon olive oil and spread the seasoned chips out in a single layer.
- Put into the oven to bake for about 30 minutes, stiring/turning every 10 minutes.
White Bean Soup with Leeks, Kale and Rutabaga
3 cans white beans, rinsed well in a sieve
2 pinches dried tarragon
3 cups chicken broth
2 cups thinly sliced white and pale green part of leek
3 cloves garlic, minced
1/4 teaspoon dried hot red pepper flakes, or to taste
3 tablespoons olive oil
3 cups chopped kale, stems and ribs removed
1 medium rutabaga, cut into 1/2-inch dice
3/4 cup half-and-half
1 tablespoon fresh lemon juice
- In a blender puree the beans in batches with the tarragon and the broth.
- In a large saucepan cook the leek, the garlic, and the red pepper flakes in the oil over moderately low heat, stirring occasionally, until the leek is softened and begins to turn golden.
- Add the puree, the kale, and the rutabaga. Simmer until the vegetables are tender.
- Add the half-and half and simmer, stirring for 5 minutes. Season to taste with lemon juice and salt.
Next Week's Vegetable Harvest (our best guess)... carrots, scarlet turnips, mushrooms, lettuce, swiss chard, acorn squash, fennel and beets.
