Monday, September 30, 2013

Week 14: Thank you!

The true meaning of member support has really come through this week. Thank you everyone who has agreed to shift the final Saturday pick-up to Wednesday so that we can attend a family wedding on October 18th.

You guys rock!

Just to remind everyone, this change really only impacts the Lake Linden and L'Anse members and it won't happen until mid-October. I will spend this week individually contacting (by email) everyone effected by the change to make sure that you all know about it and have a plan to get your veggies and I will definitely be sure to to remind you closer to the time. As you should all know by know, I can be really persistent when it comes to reminding people:

ONE WEEK LEFT!!! click here to contribute

Also, thanks for the kind words about our decision to attend the wedding. It is more or less impossible to travel (or take any kind of time off) during CSA season, but we knew that when we signed on for this gig.

In fact, much of my extended family and my entire immediate family is at a picnic right now, but I'm here doing this. 

So, if you don't mind, I'll be brief.

This week's share will include: Carrots or Beets, Kohrabi or Rutabaga, Turnips or Winter Radishes, Celeriac, Potatoes, Leeks, Brussels Sprout tops, and Tomatoes +

Brussels sprout tops are the leaves on the tops of the plants, which should be removed so that the plants will put their energies into growing bigger sprouts. You can use them as you would kale.

Celeriac is also called celery root. Last year was the first year we grew it for the CSA and we had pretty bad germination, so this year we started about 2000 seeds. And had good germination, but they didn't size up very well. So it kind of worked out and you can expect a bunch of little celeriac in your share this week. The tops can be used like extra flavorful celery (it is perfect for soup) and the roots are like the perfect cross between celery and rutabaga. Roast them with your other root veggies (carrots or beets and radishes or turnips) if you want a bit of yummy. 

The leeks are also on the small side.

The larger leek in this photo is one of the biggest I saw out there.

I could pretend it is because they are babies, but truthfully, this is the first year that we have grown leeks and we are still figuring out how to make them do their best for us. There is always more to learn on a vegetable farm. That is one of the main reasons that I love it here!

Small or big, they will still go wonderfully with these potatoes:

Scott rigged up a potato digger and he couldn't be prouder :)

In the name of brevity, I am not offering an original recipe for vichyssoise this evening, but instead simply sharing a link for  a simple potato leek soup recipe that I think you will all enjoy. If you don't already have plans for your celeriac, add some or all of them in with the potatoes in this recipe for an extra layer of sumptuous flavor in your soup.

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