Winter CSA Week 3:
- -Mustard Greens
- -Swiss Chard
- -Chinese Cabbage or Pak Choi
We harvested the first few cauliflower of the Fall last week. We should hope to see these in the share, when we resume pick up in January, along with more broccoli. You should expect to see more turnips, kohlrabi beets, carrots, daikon radishes, sunchokes, bok choy, chinese cabbage, regular cabbage, and head lettuce in the two remaining shares. Things are still growing nicely, as the temperatures have remained fairly calm the past few weeks. This is a busy time of year for us in the preparation for next season. I have started working on next years crop plan, as I gear up to order all the farms spring and summer seeds by the first week of January. We will be seeding in the greenhouse before we know it.
I hope everyone has been enjoying their winter farm veggies. Happy Holidays and Best Wishes. We will see you in 2015!!
Sunchokes, also known as Jerusalem Artichokes are tubers that have a sweet but nutty flavor reminiscent of water chestnuts. You can cook them anyway you would cook potatoes. You can choose to leave the skin on or peel depending on your preference. Here is a yummy cream of sunchoke soup recipe that I recommend trying!
Cream of Sunchoke Soup with Oyster Mushrooms
- 1 pound sunchokes
- 4 tablespoons butter
- 2 teaspoons thinly sliced garlic
- 1 cup shallots
- 3 ¼ cup stock
- 2 ¼ cup heavy cream
- Sea salt and freshly ground pepper
- 5 ounces heavy cream
- Oyster mushrooms, for garnish
- Bacon slab, for garnish
- Chives, for garnish
- Scrub and peel sunchokes. Slice them thinly and store in ice water.
- Melt butter in heavy-bottomed pan over medium heat. Add garlic and shallots and sweat until softened.
- Drain sunchokes, pat dry and add them to the pan. Cover with stock and simmer until softened.
- Add cream, return to boil, and remove from heat. Season with salt and pepper.
- Slice mushrooms and bacon. Saute bacon until almost done, then add diced mushrooms. Dice chives.
- Puree soup with blender until you achieve a velvety-smooth consistency.
- Before serving, bring soup to a simmer and vigorously whisk in the whipped cream to achieve a light, frothy texture.
- Add garnish (mushroom, bacon and chives).
Turnip and Barley Soup
- 3 tablespoons canola or safflower oil
- 2 onions (8 ounces), peeled and cut into 1/2-inch pieces (2 cups)
- ½ Savoy cabbage (8 ounces), cut into 2-inch pieces and washed (6 cups)
- 2 carrots (6 ounces), peeled and cut into 1/2-inch pieces (1 cup)
- 1 pound potatoes, peeled and cut into 1/2-inch pieces (4 cups)
- 3 white turnips (12 ounces), peeled and cut into 1/2-inch pieces (2 cups)
- ⅓ cup pearl barley
- 8 cups light chicken stock, 8 cups water with 3 chicken bouillon cubes or 8 cups water
- Salt to taste (about 2 teaspoons, but more or less depending on the saltiness of the liquid used)
- Heat the oil in a large kettle until hot. Add the onions and the cabbage, and saute them over medium to high heat for about 5 minutes, until lightly browned.
- Add the carrots, potatoes, turnips, barley, stock and salt, if necessary. Bring to a boil, reduce the heat to low, cover, and cook at a gentle boil for 1 hour. Serve hot.