Posted on Nov 1, 2012 in In the Box

Fall Bounty Share Box 2: Farm Pickup and New Glarus Delivery

Well, as we finish packing up the final Fall Bounty Box, we signs all around us that the gardens are just about ready to be put to bed for the winter. The mesclun mix is frost-burned and laid flat by the wind. The cauliflower heads that got frozen are sickly yellow in their nests of wilted leaves. The broccoli actually kind of smells bad when you walk by it. And the chard’s varied neon hues are starting to fade into an even brown. It has been a year of some real ups and downs, but you know, I find it difficult to actually remember the hard parts now. We leave the fields with an overwhelming sense of gratefulness to God for all the food we’ve brought into the house, cooler, barn and boxes. Thanks for coming along! Here’s what’s in the box:

Head Lettuce – These tremendous gems are big and beautiful, such a gift so late in the season. Each head is like a salad mix- with multiple colors and textures. Yummy, too!

Spinach – This is one of the hardiest crops we grow here in Wisconsin. Takes a lickin’ and keeps on growin’. We may be able to scrape snow off these rows and nibble them a month from now.

Cauliflower/Broccoli – We picked these after the last hard frost, so they are somewhat frost damaged and won’t keep in the fridge as long as you are used to. The upside – they are sweet!

Big leaves protected some of these heads from frost. Those that were more exposed have turned to yellow mush.

Brussels Sprouts – These are quite embarrassingly small. But we wanted you to at least have a taste! Pull the tiny balls gently out from among the stems. At this size, you should just saute them briefly in butter and enjoy the terrific flavor.

Kale – These robust bunches bring such a welcome burst of vitamins, minerals and GREEN MATTER into the kitchen right now. Massage for salad, or add to soup.

This kale has been there and back! Only makes it sweeter.

Celeriac – These odd little lumpy root balls are a flavorful punch of celery in a sort of potato-y form. Peel, dice and add to soups for a wonderful flavor twist.

Savoy Cabbage – Still perky enough for a nice slaw, but I’d highly recommend shredding and sauteeing in butter with some caraway tossed in for a rich side dish.

Pretty, no?

Turnips – These gorgeous white globes only get better out there in the frozen dirt. Yum! I have yet to cook one this year, because we’ve so enjoyed eating them raw. They are my out-in-the-field snack. Well, I alternate with kohlrabi, but they are both wonderful raw. Nevertheless, these are quite terrific in a soup or sliced and added to a potato gratin. Try the Caramelized Turnips below.

Leeks – Gosh we’ve had a good leek year and I’ve been having them in omelets several times a week. Because these are still quite thin and tender, you can pretty much use them like a scallion. So little waste, so much flavor. I love leeks. Saw Butternut Squash Leek Soup on the chalkboard at a restaurant this week. Brilliant idea.

Kohlrabi – Kohlrabi is the sort of thing you either love or hate. I’m a lover and I can find all sorts of uses for these in my kitchen. But if you need a bit of convincing, try the amazing Kohlrabi Fries below! Or check out this hysterical and useful link from the Huffington Post on “How to Cook The Tricky Vegetable in Your CSA.”:http://www.huffingtonpost.com/2012/06/15/kohlrabi-recipes_n_1597114.html

New England Pie Pumpkins and Carnival Squash – We’ve given you one of each. Have fun! EAT DON’T DECORATE:) Check out the previous post for some great dessert ideas.

Sweet Potatoes – These are the smaller tubers we are getting to now, so they are great to use sliced or shredded.

Sage – Such a great pairing with squash. Try the recipe below or the risotto up on the facebook page.