P I C K L I S T
CELERIAC - FENNEL - CHIVES - DILL - BEETS - DELICATA WINTER SQUASH - ONIONS - ARUGULA - CAULIFLOWER - PEPPERS (GREEN, ORANGE, HOT) - EGGPLANT - TOMATO
CSA BREAD SHARE: CHEDDAR THYME FOUGASSE
The temps have shifted, the light levels are waning, and our bodies could all use a little rest BUT still no frost. At this point we are all so ready for the immediate slow down that comes with a kill frost, but goodness gracious that early morning freeze refuses to settle on our fields. Our micro climate along the Connecticut River comes with a natural season extender- the early morning fog. So when other places around the Upper Valley get a frost, we often experience a near miss due to heavy fog that rolls in off the river banks and blankets the fields, protecting the plants. This typically helps us get through the month of September- but now we are approaching November and like the ever popular sitcom Friends, we could have used a kill frost a couple of weeks ago (and the Rachel/Ross drama probably should have wrapped up by season 6, yes? Does this metaphor even work here?). So while our bellies are looking towards roasting root crops and diving into soup season, Mother Nature continues to have different plans, and insists we all eat eggplant, tomatoes, and peppers for yet again, another week.
Also in weather news (because as farmers, outside conditions completely dictate our lives) though we remain frost free, we are still chilled to the bone by the end of the day. No one likes working in 40 degrees and raining, but the garlic had to be planted and rebar in the raspberries had to be pulled. As for me, I strategically moved from greenhouse to greenhouse picking CSA veg from undercover because when the temps duck below 50, I turn into a real fair weather farmer. Right now, I am so grateful for those greenhouses that your fennel, chives, dill, and arugula were all harvested in, keeping me cozy in even the shittiest conditions.
PRO-TIPS:
FIRST, MAKE THIS...
BEET TZATZIKI
1 cup cooked beets, grated using a box grater (4-5 golf ball sized beets roasted or boiled)
1 teaspoon finely chopped garlic (about 1 clove)
2 teaspoons freshly squeezed lemon
1 teaspoon salt
1.5 cups whole milk plain yogurt
1 tablespoon olive oil
Black pepper to taste
1 tablespoons chopped fresh dill
Place the garlic into a medium mixing bowl with lemon juice and salt. Let it stand for about 10 minutes. This takes some of the heat out of the raw garlic.
Stir in yogurt, olive oil, and black pepper.
Fold in the shredded beets and dill, and re-season with salt and pepper to taste if necessary. Serve the beets cold or at room temperature.
NEXT, MAKE THIS to go with the above tzatziki:
(The most delicious Middle Eastern Sandbo)
1 cup hummus
4 whole pita
fresh ground pepper to taste
1/2 small onion, chopped (about 1/2 cup) (optional)
1/4 cup chopped flat-leaf parsley (or dill!)
3/4 lb tomatoes, seeded and chopped (about 1 1/4 cups)
3/4 lb cucumbers, peeled, seeded and chopped (about 1 1/2 cups)- (JENNYS NOTE:i know, i know, no cukes to be found from here until June, But chop the green peppers, and or fennel to bulk up this salad)
vegetable oil for frying
3/4 teaspoon kosher salt, plus more to taste for seasoning
1 1lb eggplant, sliced into 1/2-inch rounds
4 hard-boiled eggs, sliced
1/2 cup prepared tahini sauce
schug (hot sauce) to taste
amba (mango pickle) to taste
Sprinkle eggplant on both sides with salt, place on a cookie sheet or wire rack, and let rest 30 minutes. Press eggplant slices firmly between paper towels to remove excess salt and moisture. Heat 1 inch of oil in a large frying pan until very hot but not smoking, about 375F. Working in batches, fry eggplant until dark brown and tender, about 5-6 minutes on first side and 2-3 minutes on second side. Using a slotted spoon, remove eggplant and drain and cool on paper towels.
In a small bowl combine cucumbers, tomatoes, parsley, onions (if using), and salt and pepper to taste. Reserve.
To assemble sandwiches, warm pitas in a 300F oven for 5 minutes, or in the microwave on high for 30 seconds. Spread 1/4 cup hummus inside each pita, then fill with 1 sliced egg, 3 to 4 slices fried eggplant, and about 1/2 cup salad. Drizzle with 2 tablespoons tahini and hot sauce to taste.
1 celery root (celeriac), peeled, cut into 1/2-inch pieces (about 4 cups)
2 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces (about 61/2 cups)
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1/2 cup (or more) whole milk
1/4 cup chopped celery leaves
Step 1
Cook celery root in large pot of boiling salted water 5 minutes. Add potatoes to pot; cook until all vegetables are tender, about 20 minutes. Drain. Return vegetables to pot; stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat; add butter. Using potato masher, mash vegetables until butter is incorporated. Add 1/2 cup milk; mash until almost smooth, adding more milk as needed. Stir in celery leaves. Season with salt and pepper.
There is no obvious point of entry when dealing with celery root. Prepping it isn’t complicated, though: Use a chef’s knife to cut off the top and bottom of the root, exposing the pale flesh of the interior. Prop the root on one of the newly flattened poles, and, using curved downward strokes, cut off the brown skin in long swaths. Once peeled, cut the root into chunks, cutting out any spongy bits that may develop at the center.
medium celery roots (celeriac), peeled, cut into 1½” pieces
2 tablespoons walnut oil or olive oil
Kosher salt and freshly ground pepper
1tablespoon cider vinegar
2 tablespoons chopped toasted walnuts (for serving)
Fresh thyme leaves (for serving)
Preheat oven to 425°. Toss celery root with oil on a rimmed baking sheet and season with salt and pepper. Roast until golden and tender, 20–25 minutes. Toss warm celery root with vinegar. Serve topped with walnuts and thyme.