Hello Everyone!
It's gonna be a short one today! We've got a lot more veggies coming your way, including shallots and garlic! The last of the sweet peppers and tomatoes are heading your way this week, but we're getting into my favorite fall veggies! Rutabaga! Parsnips! Celeriac!
I made a really nice roasted vegetable dish Saturday, based on a pizza I used to eat at Baba Louis' in Great Barrington on my day off while working at Hawthorn Valley Farm in upstate NY (oh, just felt a deep wave of nostalgia thinking about that time in my life - farming but not really responsible for anything, what a dream!).
Anyway, you can do it too, and this is your last chance because the last of the fennel is going to be in this week's and next week's shares (but I'm not sure how much will be left next week, so do it now!).
choose one to two small/medium of each veggie (depending on how much you eat - I served 4 adults with about 2 pounds of veggies total):
leek
parsnip
fennel
celeriac
• Chop into thin slices, like 1/4 to 1/3 inch, as if you were going to top a pizza with it. I didn't peel the parsnip, just scrubbed, I did use a chef's knife to cut off the outside of the
celeriac/celery root (we've got a lot of it this year, so it would be great if you could get comfortable with this tasty weirdo - all the you-tubers were wielding some massive celery root, ours are not that big . . . I guess I've got goals for next year!).
• Toss with a few table spoons of olive oil in a bowl then spread evenly on a baking sheet.
• Roast in the oven until tender at 400 degrees, checking and stirring after 10 minutes. Might need 5-10 more minutes after that, but they are thin slices, so will cook fast.
• Serve with reduced balsamic vinegar and salt. This is the lynch-pin for this group.
reduced balasmic vinegar (which you can make, but you can also buy)
If you were going to make the pizza, make/buy a dough, boil/roast and mash a sweet potato to cover the top of the dough, maybe roast a garlic clove or two to mash with the sweet potato. Add the roasted veggies and sprinkle with mozzarella, bake the pizza.
Other vegetables I want you to eat:
Frisee. Come on - why do all farmers love chicories? Because they are delicious. I like to lightly sauté with garlic and shallots. Plus it's so darn good for you.
Bok choy. I love adding bok choy to stir fries, but I've also been eating more ramen this year, and sliced up really thing and added after the broth comes off the stove is really delicious.
Rutabaga. Excellent in a roasted root vegetable meddle, but delicious all on it's own!
Leeks. You can use them as an onion substitute.
Kohlrabi. Raw it tastes similar to the stem of broccoli. I use a chef's knife to cut into thin slices and then cut off the peel to make shapes like hexagons. Harvey really likes them. Or at least eats them reliably without complaining.
Also, here is me happy with the brussels sprouts harvest last week. I definitely thought I look cooler this this while farming . . . more brussels to come in the next few weeks. I hope you enjoyed them.
