Week 21 — Jack Frost on the Way

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Utah enjoys a broccoli stalk — you can too!

Hello members and friends,

Wow, it’s Week 21 already!  You have one more pickup in October, then a few weeks off before your Thanksgiving pickup in November.  We still need to figure out the exact T-day share pickup, since the holiday is later than usual this year.  If it’s looking like the weather will be super cold by that week, we may need to schedule the pickup for the previous week.  By early November, we should have those dates for you.

It’s getting cooo–oold!  We’re expecting a light frost tomorrow night and a hard one Wednesday night.  Ahead of these fruit-damaging temperatures, we picked every pepper off each plant, so you’ll all be getting the last of them tomorrow.  It’s a fair bit–about 2 pounds, which you’re of course not obligated to take all of.  But, peppers are VERY easy to freeze (just dice them up, put them in freezer bags, toss in the freezer), and so you might be delighted to have these frozen extras for your winter omelettes.  A note about broccoli.  This wonderful veggie is one of the crops affected by cabbage worms, so even though we soak the heads to remove these little green catepillars, you should soak them again in a big bowl of salty water to remove any last tenacious little guys.  Cool idea – one member told me about how her kids saved a worm they found in a veggie and discovered what kind of moth it became!  Science!

The share tomorrow is quite large, so if there’s anyone you need to bribe who could be tempted by veggies, this might be the week to go for it.  Seriously, though, we know it’s a lot of food, so don’t feel obligated to take everything if it’s overwhelming.

Bryn with carrots and beets and silly grin

THIS WEEK’S SHARE

  • Peppers (about 2 lbs)
  • Fennel
  • Eggplants (last of them)
  • Broccoli
  • Chard
  • Broccoli Raab
  • Carrots
  • Beets
  • Turnips
  • Bok Choy
  • Lettuce
  • Watermelon Radish
  • Acorn, Buttercup or Sugar Dumpling Squash
  • Onions
  • Garlic

CELERY ROOT (AKA CELERIAC) & TURNIP PUREE

  • Thanks to member Lorraine B. for trying this out and suggesting it!  I’m thinking some of you might have your celeriac leftover from last week.  Recipe comes from the Food and Wine site here.
  • Ingredients: One 1-pound celeriac, peeled and coarsely chopped (about 2 cups); 1 pound medium turnips, peeled and coarsely chopped (about 3 cups); 4 Tbsp unsalted butter; salt; 1/4 cup whole milk, warmed; freshly ground pepper
  • In a large saucepan, add the celery root and turnips and just enough cold water to cover; bring to a boil. Stir in 3 tablespoons of the unsalted butter and 2 teaspoons of salt. Reduce the heat to moderate and simmer until the celery root and turnips are tender and the cooking liquid is reduced to 1/4 cup, about 35 minutes. Transfer the vegetables and their cooking liquid to a food processor and let cool for 10 minutes. Add the remaining 1 tablespoon of butter and the milk and process until smooth. Season the celery root–turnip puree with salt and pepper, transfer to a bowl and serve.  (

    MAKE AHEAD The celery root and turnip puree can be refrigerated overnight. Reheat gently before serving.)

“BEST BOK CHOY”

  • We hope you enjoy the bok choy you’ve been getting.  We chose this particular variety because it’s stouter and prettier than the bok choy we’ve grown in the past, and it is less delicate and holds up better over time.  I’ve enjoyed steaming the heads whole (about 10-15 minutes), trying out different sauces (soy/sesame oil/tahini anyone?) and just eating the whole thing in slices starting at the tips of the leaves, and stopping just before the base (since there is usually some inevitable mud in there that’s hard to get out ahead of time).  BUT!  Stir frying is an excellent way to eat this as well, and you can combine it with some other things in your share.
  • Ingredients: 2 Tbsp grapeseed oil (can be replaced with canola, coconut, olive or other oils, as long as they have a high smoking point); 1 medium red onion, thinly sliced; 1 red sweet pepper, julienned; 2 cups mushrooms of your choice, wiped, cleaned, halved and sliced; 3 baby bok choy, sliced into 1/2 inch pieces; 3 cloves garlic, thinly sliced; 1 Tbsp soy sauce; 2 tsp fish sauce (very tasty, but not totally necessary if you don’t have it or don’t eat fish); freshly cracked black pepper
  • In a wok or large saute pan, add the oil and when almost smoking, add the onions and sweet peppers.  Saute, stirring constantly, for 2 minutes.  Add the mushrooms and any other veggies and cook for 2 minutes more.  Add the bok choy, garlic, soy sauce and fish sauce and saute until just wilted.  Add pepper to taste and serve immediately.
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