What’s in your box?
A beautiful Napa Cabbage, 2 pounds of Potatoes, 2 pounds of Carrots, 2 pounds of Rutabaga, 3/4 pound of Spinach, 1 bunch of super fresh tasting sweet Hakurei Turnips, and either a bunch of Kale or a head of Broccoli (luck of the draw!)
Dear Friends, Neighbors, and Winter Share Members,
The coldest weather still holds off, so we were able to harvest a handful of surprise broccoli heads. We don’t label the boxes as we are filling them, so it will be luck of the draw as to who the broccoli will go home with. If you don’t get broccoli, you get kale!
The fields were a bit mucky this morning, after that chilly patch of rain. The Chinese Cabbages are lovely, full heads, ready for salads, slaws, kim chees or stir fries. The hakurei turnips, too, can be eaten raw or cooked, roasted or braised. They are more delicate than your average fall root crop, though, so don’t leave them in too long! The greens are delightful as well.
I figure you know what to do with spinach, carrots, potatoes and kale at this point, but what in the world do you do with Rutabagas? Enter my most recent cookbook recommendation – Recipes from the Root Cellar. along with more than 20 recipes involving rutabagas, from chicken stew to ginger puree of root vegetables to gratin of rutabaga to rutabaga chips or squares, this cook book also offers an intro and break down of each winter vegetable you might store in your (or in this case, our) root cellar.
“Like all root vegetables, rutabagas are terrific roasted. They are also delicious steamed or boiled, and then mashed with butter or olive oil, salt, pepper, and nutmeg to taste. In Scotland, a classic dish is neeps and tatties…a mash of potatoes and rutabagas, while in Sweden the mix would also include carrots…1 pound rutabaga = 3 cups sliced or diced = 4 cups shredded = 2 cups steamed and pureed.”
– Andrea Chesman, Recipes from the Root Cellar; 270 Fresh Ways to Enjoy Winter Vegetables
She also includes tips on keeping these veggies fresh in your fridge (or elsewhere) for those of us without a root cellar. Most roots do well for several weeks in a perforated plastic bag in the crisper drawer of the fridge.
And remember, White Plains member Anne has offered to put together an eCookBook from our CSA members’ favorite recipes – please send any and all tasty vegetable recipes to email@example.com, subject RECIPES, to contribute!
Jen, Jon, and Hurricane Sam
Alex and Andrea