In The Box 10; Madison
Whoa! We almost got blown off the planet trying to bring in the harvest this morning. What a send-off for the last box of the season!
Truth is, I love these blustery fall days. The world feels just about out of control, yet your feet remain on the ground, and you can tell something new is coming. This entire growing season has been pretty much out of control, what with droughts and floods and now at the end of the year we’ve had rains and temperate days so that the gardens are just flourishing! The pastures think it’s spring and have launched into a growth spurt which gives us lots of food for animals at a time when we’re usually starting to feed hay. Unfortunately, the animals tend to over-indulge on the lush tips of alfalfa when it’s sprouting like this, and we’ve just lost two of our darling goats to bloat. That is a story I may be ready to tell in a week or so, but I’m too tender about it just yet.
Box 10, Madison Delivery, October 18, 2007
Herbs – Parsley, Rosemary and Fennel Fronds
Cauliflower Greens – A Madison CSA member gave me a taste of a dish he made with these that was fantastic. Sauteed in olive oil and garlic, the greens were then sprinkled with roasted pine nuts and balsamic vinegar. Delicious and simple!
Serrano Chiles – The hottest chili. Use in moderation and enjoy!
Squash – This week we’ve included Buttercup squash. We didn’t get as many of these as we would have liked, but they are the most tasty and sweet of all squash, according to many people. Not the prettiest, though!
Leeks – Absolutely perfect in potato soups, or any soup, for that matter. We’d hoped to be packing the potatoes and leeks together for you this box, but as you know, we’ll have no potato harvest because of the flood. Buy potatoes and enjoy these fresh and tender leeks!
Parsnips – We’re getting lots of good feedback from CSA members about these parsnips. People don’t eat them a whole lot anymore, which is a shame, because they are sweet and tender and fabulous! Just slice and saute in butter and salt until tender. You can go a bit further and carmelize them in butter and a sprinkle of sugar.
Napa Cabbage – Just the thing in stir fries or kimchi, this Asian cabbage is a more delicate version of the European cabbages we are likely used to eating. Try sauteeing with the spicy Mustard greens for a unique Asian flavor treat. Serve over rice and sprinkled with fish sauce or tamari.
Celery and Celeriac – The leaves and stalks of these look the same, and the taste is similar, but Celeriac is used as a root. It’s the crazy-looking gnarled round root, as opposed to the gnarled straight roots which are parsley. I like celeriac because it looks like the Mandrakes in Harry Potter, and because my husband doesn’t know when I put it in soup. He hates celery!
Baby Beets – Just a few left of these, but the flavor is sweeter and sweeter the cooler the nights get.
May we also suggest special ordering some Maidmarion handspun wool for your knitting friends this Christmas? Handspun wool is expensive, relative to what you can get at Joanne’s, but there is just nothing like it! We’ll dye it in any color of commercial or natural plant dyes. Also available this year: hand-dyed silk scarves and shawls, recycled sweater purses and darling pointy-topped “Radish” hats.
