The students were so excited to meet Speaker Christine Quinn and Senator Tom Duane on Wednesday, November 12th at the Farm Market. In all the excitement this week, I neglected to post the letter from Stoneledge Farm and the list of produce. Better late than never….
Letter from Stoneledge Farm
The patchwork that makes up the CSA harvest season has only the last couple of pieces to be worked together. We have two more deliveries after this week and our last delivery will be the week of Thanksgiving.
The vegetables that you see in your share are the hearty and the brave. They are able to withstand the fluctuations in the weather, the extreme cold and heavy rains that are part of fall weather. I think they must make us hearty as well as we head toward winter. Most of the flavors are intense and the vegetables are ones that grow well in our colder fall temperatures. Enjoy the vegetables-Deb
This week:
Shallots • Beets • Carrots • Potatoes• Acorn Winter Squash • Celeriac • Parsley • Dry Beans (These are still in the shell and you might want to bring a small bag or container to bring them home. Shell, rinse, soak and cook like any dry bean. These are a French Horiticultural Variety that are a small, white dry bean) • Siberian Kale • Romanesco Cauliflower • Apples • Pears
Here’s a recipe (courtesy of Deborah Donnenfeld) to use the Celeriac (Celery Root):
Celery Root Purée
11⁄4 pounds celery root (celeriac) peeled and trimmed, cut into 1⁄2 -inch dice (about 21⁄2 cups)
2 tablespoons unsalted butter
kosher salt and freshly ground pepper to taste
1⁄2 -teaspoon celery seeds (optional)
Steam celery root for 10-12 minutes.
Transfer celery root to a food processor, add butter, and process until smooth.
Season with salt and pepper.
Serve sprinkled with celery seeds, if desired.
Wednesday, November 19th will be our final Farm Market for the season. We’ll be back in the Spring!!
