This is the penultimate CSA week! You will be receiving a carving pumpkin with your share this week. The pumpkins do not fit in the box, so please remember to grab your pumpkin when you pick-up. Enjoy carving jack o’lanterns! Try roasting your pumpkin seeds for a bonus tasty snack.
Next week will be the 18th and final CSA box for this season. It has been a joy having you as part of the Food Farm family!
In your share this week:
Noreaster Beans – Broccoli – Carrots – Garlic – Leeks – Lettuce – Onion – Sweet Red Peppers (not hot) – Jalapeño Pepper (hot) – Yellow Potatoes – Daikon Radish – Delicata and Acorn Squash – Tomatoes – Parsley
Leaves changing at the farm
Universal Cream of Vegetable Soup
This recipe works for nearly any vegetable the farm grows – from celery to leeks to squash! This is also a great way to use up veggies from last week.
- 4 tbsp butter
- 6-8 cups coarsely chopped veggies (suggested starting point: 1 med onion coarsely chopped, 2 leeks, one clove garlic minced, 2 diced carrots, 2-3 stalks celery coarsely chopped, 2 potatoes diced. Add any other veggie like broccoli, cauliflower, or squash to total 6 cups veggies.)
- 1/4 cup flour.
- 4 cups broth (chicken, pork or veggie)
- 1/2 to 1 cup milk or cream
- Salt and pepper to taste
- Sauté veggies in the butter 10-15 minutes (until tender but not brown).
- Add flour and cook for a couple of minutes.
- Turn heat to high and add 4 cups of broth (chicken, pork or veggie), while constantly stirring as the soup thickens. Bring to a boil.
- Reduce heat to simmer the soup. Cook, partially covered, until the vegetables are very tender (appx 30 minutes). Using an immersion blender, food processor, or blender process the soup until smooth. Add a little water or more broth if the soup is too thick and difficult to process.
- Return soup to the pot and add 1/2-1 cups milk or cream. Salt and pepper to taste.
- Can be served with grated cheese.
Recipe from Deb Rausch
What to do with Daikon Radish?!
This week you will find daikon radish in your box. Daikon is a large peppery variety of radish that is common in Asian cuisines. This crunchy vegetable can be eaten raw, pickled (like in traditional kimchi), or cooked.
Vietnamese Pickled Carrots & Daikon Radish (Đồ Chua)
- 1/2 lb daikon radish*
- 1/2 lb carrots*
- 1 tbsp salt
- 1/2 c boiling water
- 5 tbsp granulated white sugar
- filtered room temp. water
- 4 tbsp distilled vinegar
- Peel daikon and carrots, then cut with mandolin slicer medium to small matchsticks. Smaller cuts will pickle faster.
- In a large bowl, sprinkle with salt evenly and toss to coat. Soak for 15 minutes.
- Rinse thoroughly to remove the salt and in small hand-fulls, squeeze to remove as much moister as you can.
- Add to jars, filling almost to the top.
- Create the vinegar solution (brine) by boiling water then adding sugar. Mix to dissolve. Add vinegar.
- Pour this liquid evenly into your jars. If needed, add extra room temp water to barely fully submerge the veggies.
- Screw on the lids, store at room temperature until pickled to your taste, checking every 12 or 24 hours. It usually takes 2-5 days depending on the temperature.
- Refrigerate when ready, for up to 3 weeks, or until too sour or veggies lose their crunch.
*You can change the ratio of veggies to your preference and/or scale the recipe up or down depending on how much veg you have to pickle. Just make sure you have enough brine to completely submerge your veggies.
Based off recipe from Hungry Huy.
Check out other daikon recipes here.
For the farm crew,