Beautiful fall day! And don't worry, that's not snow! That's the fabric row cover we use to protect the vegetables from frost. Photo Credit: Joe Carruth
Fall/Winter CSA Box #2 - November 10th
REMINDER - Next box is a Tuesday pickup in
time to use for Thanksgiving!
Hello November!
We hope all of you enjoyed the first box of vegetables! Today's box is just as abundant as the last and filled with some really great varieties like sunchokes and rutabaga. Are you familiar with these unique veggies? If not, know that it is our goal to introduce people to new things. We want everyone to enjoy the classics, but also have a chance to try something new.
What are these things?!
Sunchokes (aka Jerusalem Artichoke)
Sunchokes, also known as Jerusalem artichokes, grow underground similar to potatoes. Oddly enough, they are not related to artichokes and have no connection with Jerusalem. They are actually part of the sunflower family. Sunchokes resemble large knobs of ginger and have an earthy, somewhat nutty taste. It is OK to eat the skin, which gives it the earthy flavor. The part of the plant that grows above ground is stalk-like and turns brown in the fall when the sunchokes are ready.
Theresa and Joe worked together to loosen the soil and dig up the sunchokes for this week's box. Here are a couple of pictures from the sunchoke harvest.
About the Newsletter (in case you missed this info. last week)
For each of the three boxes you pick up, you will receive a newsletter via email. The newsletter allows us to communicate with you, the shareholder. We will share updates about what is going on around the farm, as well as classes offered and up coming events. The newsletter also provides identification photos of all the vegetables in the box, recipes, and storage tips. Tip: Use the helpful "In This Issue" links found on the right of the newsletter to jump to different sections.
If you ever have any questions about how to use the vegetables in your box, feel free to shoot us an email at FarmWellspring@gmail.com or give Theresa a call at 414-331-6513.
Thank you for supporting Wellspring's mission and choosing us to be your farm this winter!
Caleb & Theresa
Co-Farm Managers
CSA Box Contents
Name of Vegetable/Fruit
Quantity in Box
Storage/Notes
Acorn Squash
1 squash
Store in a cool, dry, dark place like a pantry or closet. Lasts for 3-4 weeks in storage.
Butternut Squash
1 squash
Store in a cool, dry, dark place like a pantry or closet. Lasts for 2 weeks in storage.
Rutabaga
French Breakfast Radish
1 bunch
Fridge, remove leaves and stems. Set aside to use later. Place radish root in container with cold water and store in fridge.
Brussel Sprouts
1 stalk
They keep longest if left attached to the stalk. Wrap in plastic and place in the refrigerator to prevent wilting. If you're short on refrigerator space, snap off the sprouts and store them unwashed in a closed plastic bag in the refrigerator.
Leeks
2 leek
Refrigerate in a plastic bag. Do not wash until ready to use. See "Farm News" above for washing instructions.
Beets - Golden & Red
about 1 pound
Store in plastic bag in the refrigerator; do not wash before refrigerating.
To freeze: (1) Wash beets and trim tops, leaving 1/2 inch of stem; (2) Cook beets until tender; (3) Cool then peel beets and cut into slices or cubes; (4) Place in covered airtight containers or heavy-duty freezer bags.
Arugula
1/3 pound
Fridge, Store in airtight container or plastic bag.
Broccoli Raab
1 bunch
Fridge in airtight container
Similar to broccoli in taste, but slightly more bitter. Can be steamed, sauteed, or added to a stir fry.
Garlic
5 bulbs
This garlic has been cured and can be stored out of the refrigerator in a cool, dry, dark spot
White Russian Kale
1 bunch
Fridge, Store in airtight container or plastic bag.
Hint: If leaves begins to wilt, soak for 20 minutes in ice cold water. Let sit in colander until dry enough to store in container
Potatoes - Yellow & Red
about 4 pounds
Store potatoes in a cool, well ventilated place.
Colder temperatures lower than 50 degrees, such as in the refrigerator, cause a potato's starch to convert to sugar, resulting in a sweet taste and discoloration when cooked.
Salad Turnips
1 bunch
Salad Turnips are sweet and crunchy! Saute with a little butter and garlic. Yum! Separate greens and turnips and store both in an airtight container.
Salad Mix
Slightly less than 1/2 pound
Fridge, Store in airtight container or plastic bag.
Giant Italian Parsley
1 bunch
Store on kitchen counter top with bottom of stems in jar with 1-2" water.
Do not submerge
leaves.
Red Russian Kale
1 bunch
Fridge
More tender than other kales, perfect for eating fresh in salads
Onions & Shallots
2 Onions, 2 Shallots
Air circulation is important and helps deter mold. Store in a paper bag in a cool, dry, dark place like a pantry or closet.
Sunchokes
1 bag
Fridge, airtight container
Carrots
1 bag
Fridge, store in plastic bad
Savoy Cabbage OR Buttercup Squash
OR
1 head OR 1 squash
Cabbage: Fridge in an airtight container
Kohlrabi
2 bulbs
Fridge
Great eaten cook or raw! Roast with potatoes, carrots, squash, and garlic.
Ingredients 1lb Sunchokes (Jerusalem Artichokes), scrubbed ½ tablespoon extra virgin olive oil 1 teaspoon sea salt ½ teaspoon fresh ground black pepper 1 tablespoon fresh chopped Italian or curled parsley
Instructions
Preheat oven to 450 degrees
Scrub the Sunchokes with a potato brush and chop into 1 inch bite-size chunks
Toss in a medium sized bowl with olive oil, salt and pepper until coated
Place onto a baking sheet and bake for 20-25 minutes, turning once, until the skin is slightly browned
Sprinkle with fresh parsley. Serve plain or with a side of ketchup.
1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale
DIRECTIONS:
Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with fried sage leaves or Parmesan cheese.
3 to 3 1/2 pounds butternut, buttercup, and/or acorn squash, approximately 2, seeded and quartered Unsalted butter, melted, for brushing 1 tablespoon kosher salt, plus 1 teaspoon 1 teaspoon freshly ground white pepper, plus 1/2 teaspoon 3 cups chicken or vegetable broth 1/4 cup honey 1 teaspoon minced fresh ginger 1/2 cup heavy cream 1/4 teaspoon freshly grated nutmeg
Heat the oven to 400 degrees F. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pep per. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Scoop the flesh from the skin into a 6-quart pot. Add the broth, honey and ginger. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Using a stick blender, puree the mixture until smooth*. Stir in the heavy cream and return to a low simmer. Season with the remaining salt, pepper, and nutmeg. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Roasted Vegetables
2-3 pounds root or dense vegetable, peeled if you like and cut into 1-inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed)
Salt and pepper
Parsley and Thyme
, torn or chopped
Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
1. Slice the salad turnips into thin half-moons, and mince or crush the garlic.
2. Melt the butter (or heat the oil) in a medium sized frying pan.
3. Sauté the salad turnips & garlic until they are a light golden color (cover the pan if you like).
Variations
* Add a splash of lemon juice or balsamic vinegar
* Add the turnip greens, or some other chopped greens such as spinach or chard
* Add minced scallions, and fresh or dried herbs
1 tablespoon grated Parmesan cheese Bring a large pot of salted water to a boil. Cut an X in the bottom of the stems of the broccoli rabe and place in the boiling water. Cook until tender but still firm, about 5 minutes. Drain.
In a large heavy skillet over medium heat, heat olive oil and saute garlic for 1 to 2 minutes. Stir in the broccoli rabe and saute 10 to 15 minutes, or until desired doneness. Dust with parmesan cheese, if desired.
Upcoming Classes
Herbal Gift Making Class at Wellspring
with Linda Conroy, Moonwise Herbs
Saturday, December 3rd
1-5PM
Join herbalist LindaConroy for this fun, hands-on class to make herbal gift items to give (or keep) this holiday season! Herbal infusions will be served as we enjoy this fun, interactive and informative evening.
Gifts made include (approximately 10 gifts will be made per attendee)
body spray,
healing salve,
felted soap,
massage oil,
tea blend and more!!!
** Learn about herb varieties while crafting too.
** Learn about the variety of herbs offered and select herbs that resonate with you!
All supplies provided; decorative packaging included.
For adults and youth, ages 8 and up.
Linda Conroy is a Wise Woman Herbalist, educator, wildcrafter, permaculturist, and an advocate for women's health who has been presenting programs across the country for over a decade. Participants in her programs walk away with an appreciation for the natural world as well as skills for incorporating plants into their daily life.
with Christine Kuhn, Wellspring Education Director
Thursday, December 8th
6-7:30pm
Microgreens are packed with nutrients and provide a punch of fresh, green flavor during the long winter months. Join us in November to learn how you can grow these delicious greens all winter long very easily in your own home. Participants will get hands-on demonstrations, samples of some of our favorite greens, and their own seedling tray plus bag of seeds to get started at home!
This upbeat class right before Thanksgiving will help you prepare for all your holiday festivities! Learn how to make amazing punches and mixed drinks featuring fresh, in-season herbs to serve at your next dinner. Leslie will share not only some simple recipes but also tips and techniques of the trade! You'll be sure to impress your friends and family.
Details for the Herbal Mixology Class will be announced shortly, so keep your eyes peeled! If interested in keeping informed, please email our Education and Events Director Christine Kuhn at
wellspringeducation@gmail.com
1 lb. butternut squash, peeled, seeded and chopped
per. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender.
