Food & Farm Notes

September 30

 

In Your Share This Week

Potatoes

Sweet Potatoes

(Maybe) Baby Asian Stir Fry Mix

(can be used as salad or stir fry)

 

Plus a number of Root Choices from this list

(read the signs for how many of which to take)

Sunchokes

Celery Root

Burdock Root

Daikon

Roseheart Radish

Black Radish

 

Plus, from Bill’s Blue Schoolhouse Farm

Choi

Arugula

Chard

 

 

ANNOUNCEMENTS . . .

1. CSA PICK-UP moves indoors NEXT WEEK, Tuesday, Oct. 7.  Because of the encroaching darkness, this is the last week for the pick-up to be held at the Unitarian Church parking lot.  Starting next week, come to Vitesse Cycle Shop, 206 S. Linden St., Normal. DO NOT PARK in the Liquor Shop next door, as they will tow.  The best place to park is in the city lot across Linden.  Thanks, as always, to Chris Koos for allowing us to use Vitesse as the clean, well-lighted place for the Fall CSA Pick-ups.

 

 

2. Henry’s Farm Annual Farm Tour and Potluck THIS SAT.

 

A special invitation goes out to all of you, particularly the folks who pick-up in Eureka, Morton, and at the farm.  Come meet your fellow CSA-members, and get a Henry-guided tour of the farm where he raises over 650 varieties of vegetables (unless they wash away in a flood).  You and your family are welcome any time after 3 p.m.  The feast begins around 4, and the guided tours begin around 5:00.

 

Please take a moment to RSVP online so we know how many tables to prepare.

  Simply go to the bottom of the homepage of www.Henrysfarm.com and click on the link in the upper right.  Directions to the farm are also on the website.

So far, the forecast looks good, but check it before you come and dress appropriately.

 We will hold the event rain or shine.

 

Ø      Bring your favorite dish along with your own tableware and drinks

Ø      Take the "Name that Vegetable" quiz and win fabulous prizes

Ø      Bring bug-repellant if you wish.  The mosquitoes and gnats have been out in force for a week or so, but we’re hoping the cold front might get rid of them.

 

3. This is the Last Week for our sister Teresa’s Fruit CSA –and so is the last chance for Henry’s CSA members to get fresh Organic Fruit, amazing frozen Applesauce, incredible homemade Apple Butter, Aronia Jelly, and Peach Jam, and/or organic Herb Teas and Dried Herbs.   All the details are at the bottom of this email.

 

 

 

x

 

FARM NOTES:  Rot and Resurrection

The water’s back in the stream banks where it should be, but there’s still lots of mud where it shouldn’t be  . . . coating the crops.  Interesting what a flood can teach you . . . who would have known that sorrel leaves shed mud in a day or so, and are now perfectly green again, while the beet and radish leaves are still completely mud-covered.  Looking over the field, it seems a vandal has come in the night with great buckets of brown paint and dumped them all over what had been a rich and varied palette of verdant greens.  We’ve also learned that an autumn flood of this magnitude, coming when the soil is already saturated, means that many of the root crops will rot.  Sad to say, but you’ve seen the last of the carrots for the season, and also the last of the parsnips, and perhaps the winter squashes as well . . . all of which are succumbing to rot in the saturated earth.  Also the basil, tomatoes, arugula, dill, and parsley are done for, and the Brussels sprouts as well.

The good news is that the little lettuce plants and Asian greens that were just barely hanging on by the tips of their roots during the flood have resurrected and are growing nicely.  You’ll be seeing these greens in your share in a few weeks when they’re big enough to harvest.

 Henry’s not sure if the sweet potatoes will rot or not, so is digging them all now and hoping for the best. You’ll be getting the Beauregard variety this week – a bright orange, moist, and very flavorful sweet potato. Some of them are practically the size of a football), so some folks will get one, while others get more than one in their share – but it all adds up to the same weight no matter how many you get.  Henry hasn’t had time to “cure” these yet, so if you’re not going to use them right away, you can do your own home cure.  Just put them out in a single layer in a sunny, warm place (90 degrees and 90% humidity would be ideal, but not necessary) for 7 – 10 days and the skin will thicken and harden so that they’ll keep well all winter long.

The potatoes you’re getting this week were from the dry hillside, so they are good for winter storage too.  Just put them in a dark, dry, cool place (50s – NOT in the fridge) and they’ll keep well for months.

The other root crops in your share this week store very well in the refrigerator.  If you are unfamiliar with any of them, look in your CSA cookbook for recipes, or simply “google” the item and you’re sure to get a slew of ideas.   See you Saturday!

l

Food Notes: Rooting for Celery Root

 

Celery root (also known as céleri rave and celeriac) is a beige-colored, lopsided sphere that is embossed and channeled, convoluted and creviced, and crowned with disorderly rootlets – my kind of chaotic vegetable!   If you aren’t won over by looking, just close your eyes and inhale.  One sniff of the recently-dug root, and you will be hooked by the intoxicating and earthy parsley and celery aromas. The taste combines that herbaceous pungency with a crisp texture – and the combination is irresistible. 

 

Celery root is excellent raw or cooked, on its own or combined with vegetables or meats. Raw, it is usually grated, shredded, or julienned, and then dressed with mayonnaise, vinaigrette, or a cream dressing. If you have ever been to a French bistro, chances are you began your supper with a crunchy salad of julienned or shredded celeriac dressed with a sharp mustard mayonnaise -- Céleri Rémoulade.   

 

If you prefer the cooked root, you can boil or bake it, and eat it as a side dish or use it in purées and soups. When braised alongside meat, it creates a tasty two-way street, lending a complex flavor to the meat juices, and a meaty richness to the vegetable.  For the same reasons, celery root makes a great poultry stuffing.

 

Simple Celery Root in Mustard Sauce

This is a lighter version of the classic, creamy céleri rémoulade.

 

2 Tb freshly squeezed lemon juice

2 Tb imported Dijon mustard

1 cup crème fraiche or heavy cream

salt and freshly ground pepper

1 pound celery root (about 2 medium sized roots)

 

1.      In a large mixing bowl, combine the lemon juice, mustard, crème fraiche, and salt and pepper to taste. Mix thoroughly. Taste and adjust the seasoning.

2.      Quarter the celery root and peel it. Grate coarsely. Immediately add the celery root to the mustard sauce and toss to coat. Season to taste.

 

Potato and Celery Root Gratin

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon ground nutmeg

3/4 cup thinly sliced shallots

2 pounds celery root, peeled, halved, thinly sliced

2 pounds russet potatoes, peeled, thinly sliced

2 cups whipping cream

1 cup canned chicken broth

 

8 ounces Fontina cheese, grated

 

1.      Preheat oven to 400° F. Mix salt, pepper and nutmeg in small bowl.

2.      Sprinkle half of shallots in 16-cup oval gratin dish or 15x10 glass baking dish. Top with half of celery root, half of potatoes, and half of spice mixture. Repeat layering with remaining shallots, celery root, potatoes and spice mixture.

3.      Bring cream and broth to simmer in a medium saucepan. Pour over the vegetables. Cover tightly with foil.

4.      Place in oven and bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450° F. Press potatoes with spatula to even thickness. Bake uncovered until juices thicken, about 10 minutes. Top with cheese. Bake until cheese melts and browns, about 15 minutes. Cool 15 minutes before serving.

 

l

This is the Last Week for our sister Teresa’s Fruit CSA –and so is the last chance for Henry’s CSA members to get fresh Organic Fruit, amazing frozen Applesauce, incredible homemade Apple Butter, Aronia Jelly, and Peach Jam, and/or organic Herb Teas and Dried Herbs.  

 

All of these are lovingly made by Teresa with only her own organic herbs and fruits. They are great for holiday gifts, or just as a delightful way to make the coming winter more enjoyable with the taste of summer on your table or in your teacup.   

 

Morton and Eureka folks, simply email teresajeans@msn.com with your order.  Bloomington customers may order ahead and I’ll have your order ready for you when you pick up, or you may just get what you want on Tuesday evening.

 

Asian Pears are $4/ quart which is approximately 5-9 pears depending on the size. 

 

Raspberries are in 1/2 pint boxes with half red and half golden raspberries.  They are $4/box.  Limit of 5 boxes per family. 

 

Frozen Applesauce!

We have so many apples this year that are unsellable because of blemishes but which are perfect for applesauce.  My freezer already has a couple years worth of applesauce for our family, so I have some extra to sell.  This batch of sauce is mostly Golden Delicious apples with a few Liberty and Freedoms, and a handful or two of aronia thrown in for color.  It is a pretty dark pink color and has a sweet flavor.  I didn’t put any sugar in it, but you can add some before you eat it if you’d like.  They are in 18 ounce containers and are $5 each. 

 

Apple Butter, Aronia Jelly, and Peach Jam

These cost $8 for a half-pint jar and $4 for a quarter-pint jar. 

Apple butter—Only in half pints.

Aronia jelly--In both half and quarter pints.

Peach Jam—Only in quarter pints.

 

Herb Teas and Dry Herbs—Time to Stock Up

Morton and Eureka customers may also order the teas and herbs.  Teas are $2 for one package of 4 teabags or $1.50 each for 2 or more bags.  You may mix and match.  Herbs are all $4/ jar. 

 

DRY HERBS

Basil

Oregano

Tarragon

Lovage

Sage

Nepitella

Rosemary

 

Herb Teas

This is it!  It’s time to get enough tea to last you through the long winter. When I started making herb teas that very first year, 6 years ago, it was only a way to use up the fresh herbs that didn’t sell at the market.  Now, it’s something that people know me by, and I couldn’t stop even if I wanted to.  We have found it difficult to keep up with demand this year, which, I guess, is a good problem to have.  They make really nice gifts too.

 

Thai Spice Tea-A cinnamon-y flavored basil called Siam Queen and a piece of cinnamon stick make a fragrant, invigorating, exotic hot drink.

 

Mint Tea-This is spearmint blended with peppermint and wild mint.  A perennial favorite.

 

Chamomile Tea -Plain chamomile flowers. Tastes great iced or hot with a little lemon and sugar added if desired.  Stress reliever and stomach soother.

 

Peter Rabbit’s Tea-A blend of chamomile, lemon balm, lemon thyme, and catnip.  All four of these herbs have a calming effect, so this is a good bedtime tea.  Also good for children.

 

Lemon Medley Tea-A blend of lemon grass and mint with a little sage and thyme thrown in for their aromatic qualities.  One of my favorites.

 

Sunny Lemon Tea with Chamomile-This one IS my favorite.  An incredibly fragrant tea, it’s a blend of lemon grass, chamomile, wild mint, and cloves.  Both lemon grass and chamomile are good for the stomach.

 

Country Anise Tea-This is a blend of anise hyssop and raspberry leaves and is naturally sweet.  We always keep plenty of this tea on hand for winter because it works wonders on sore throats and coughs.

 

Catnip Tea- This tea is plain catnip leaves and flowers and makes an earthy mild tasting tea that is very calming, great for insomnia before bed.  Or you can treat your cat by putting some in your favorite cat toy.  Don't worry, the tea won't have the same effect on you as it does on your cat.

 

Nettle Tea- Only a few bags of this one left.  Plain nettle leaves.  Full of vitamins and minerals.

 

Blue Shiso Tea- NEW THIS WEEK!

This is a blend of the Japanese herb, shiso, lemon verbena, and lemon grass.  The shiso is a variety called Britton, whose leaves have green tops and red bottoms.  The tea brews up a gorgeous teal blue that changes to dark green.  It has a fruity flavor with a hint of root beer!