December 4, 2013, Week 10


I have good news and not so good news. The good: Brussels sprouts! The not so good: we only had enough for the regular shares this week. But don't despair; full shares will get them on the last delivery (12/18). The plants need a bit more time for the sprouts to size up properly. While the Brussels sprouts are just starting to yield, other crops are in their swan song. This week we have the last of the rutabaga and cauliflower (see below for recipes). The rutabaga will keep in your fridge for several weeks; the cauliflower should be used within a week. Full shares will find a couple of different greens in their boxes, salad mix (includes bok choy, red and green mustards) and rapini (aka broccoli raab). The salad greens are tender enough for raw salad or try quickly sauteing them in olive oil with garlic (a good way to prepare rapini as well). Finally, everyone gets more sweet potatoes to replace the ones you used for Thanksgiving! Keep in mind that sweet potatoes will store for a good while; just leave them in the paper bag in your kitchen (they need to stay above 55°F; see recipe below).

As we reach the last couple weeks of the fall CSA, you can look forward to carrots, leeks, kale, red cabbage, and sweet potatoes. The great thing about these crops is their potential for long-term storage, especially the root crops. So don't feel rushed about eating everything immediately; tuck some of the carrots away in the crisper drawer of the fridge and you'll have them for weeks to come!

What's going on at the farm?
We are planning and preparing for the 2014 season! For next year's fall/winter CSA, I will be planting more broccoli, beets, and leeks. This is a good time of year to send me feedback on the fall/winter CSA; for example, this year you got a lot of cauliflower, spinach, and carrots, was it too much?? Would you like to receive lettuce every week?

We are also signing folks up for the 2014 main season CSA (to start in April). We usually have a limited number of spaces for brand new members, so pass the word along to your friends and neighbors! Email us at for details.


Beth, Elise, & Trish



Rutabaga with Caramelized Onions & Apples

4 Tbl butter, divided
2 yellow onions
2 tart cooking/baking apples (e.g. Empire, Granny Smith, Cortland, Jonathan)
1 Tbl brown sugar
1 ½ Tbl cider vinegar
1 small to medium rutabaga (1-2 lb)
Kosher salt and coarsely ground black pepper to taste

Thinly slice the onions. Peel and core apples; slice, then julienne into matchsticks about ¼ inch thick. Toss apples and onions together. Melt 3 Tbl butter in a large heavy-bottomed skillet over medium-low heat. When butter is melted, add onions and apples and allow to cook, stirring occasionally, for 45 minutes to 1 hour. About 30 minutes into the cooking time, sprinkle 1 Tbl of brown sugar over the mixture and gently stir in. When onions are deep golden brown and caramelized, add 1 ½ Tbl vinegar to pan to deglaze it, and stir, scraping up browned bits from the bottom of the pan. Cook for 1-2 minutes longer until vinegar is absorbed, then turn off heat and set aside. Meanwhile, wash and peel the rutabaga. Cut into ½ – ¾ inch dice. Bring a pot of salted water to boil and cook rutabaga until tender, about 20 minutes. Drain well. Remove onion mixture from pan and melt the remaining 1 Tbl butter in the same pan. Add rutabaga. Season with salt and pepper and cook over medium-low heat until heated through, about 10 minutes. Return onion mixture to pan and gently combine with rutabaga. Let cook for another minute or two. Serve immediately.

Creamy Cauliflower Mac
from Runners World magazine

2 ½ cup vegetable or chicken stock
2 bay leaves
1 cauliflower
8 oz whole wheat elbow macaroni
½ cup grated cheese (such as sharp cheddar, Gruyere, Emmental, or combination)
2 Tbl olive oil
1 Tbl dijon mustard
1/8 tsp nutmeg
Salt & black pepper to taste
¼ cup grated Parmesan cheese
½ cup whole grain bread crumbs

Heat oven to 400. Boil a pot of salted water. In a saucepan, warm the stock and bay leaves on medium-low heat for 5 minutes; turn off heat. Cook cauliflower in boiling water for 25 minutes. Put cauliflower in a food processor. Cook pasta in boiling water for 5 minutes. Drain and rinse to cool; put pasta in a greased, 9” square baking dish. Process cauliflower with stock (discard bay leaves), cheese, olive oil, mustard, nutmeg, salt and pepper, working in batches. Pour sauce over pasta, toss, and spread evenly in the dish. Top with Parmesan and bread crumbs. Bake 20 minutes.

Chili-Roasted Sweet Potatoes
from Fresh Every Day by Sara Foster

2 lb sweet potatoes, peeled, halved lengthwise, and cut into 3 inch wedges
¼ cup olive oil
Juice of 2 limes
½ tsp sea salt, plus more to taste
½ tsp fresh ground pepper, plus more to taste
2 tsp chili powder
2 Tbl chopped fresh parsley

Preheat oven to 400. Toss the sweet potatoes with olive oil, lime juice, salt and pepper. Spread them in a single layer on a baking sheet and roast for 20-25 minutes, until soft and golden brown. Stir the potatoes halfway through the cooking time. When the potatoes are almost done, remove them from the oven, sprinkle with the chili powder and parsley, add salt and pepper to taste, and toss to coat. Return the potatoes to the oven for 5-10 minutes longer, until tender. Serve warm or at room temperature.

What's in the box?

Regular Share
Crop Amount  

Sweet Potatoes (2 lb)
Rutabaga (1 lb)
Brussels sprouts (1 lb)
Cauliflower (1 medium)

Full Share
Crop Amount  

Sweet Potatoes (3 lb)
Rutabaga (about 2 lb)
Broccoli raab/rapini (1 bunch)
Salad mix (¾ lb)
Cauliflower (1 large)