CSA-Week of October 2

Full Share: Escarole, Chard, Carrots, Parsnips, Spaghetti Squash, Leeks, Cilantro, Tomatoes

Half Share: Chard, Carrots, Parsnips, Spaghetti Squash, Leeks, Tomatoes

Happy Last week of CSA! What a beautiful season it’s been. The frost has rolled in, slowing down vegetable production and ending the season for half the flowers. It’s time for root vegetables, soup, and getting excited for snow!

My name is Emma, I’ve been working on the farm since the spring and have worked with the kids at farm camp and at our fall farm school. Getting to be a part of the farm for the whole season is such a delight, I love being a part of the full cycle of seeding, harvesting, and wrapping things up. We’re halfway through farm school and so far we’ve gotten to make pesto, harvest lots of vegetables, dissect owl pellets, and make pumpkin candles. If you’re looking for a fun fall craft to do, you can cut off the top of a mini gourd or pumpkin and fill it with beeswax to make a candle. On the farm as a whole cider pressing is in full swing! We’ve been pressing cider almost every day and getting the flowers ready for fall. Our flower CSA bouquet this week is dried-perfect for having color all winter long. In terms of veggie production, things are slowing down and root veggie season is upon us! Beets and carrots and cabbage and squash oh my!

Carrots are entering their sweetest time of year. Once it starts to frost carrots produce more sugars, making them extra delicious. A quick and easy way I like to eat carrots during the week is a carrot quinoa salad. To prepare, shred carrots, cook some quinoa, add a can of garbanzo beans and throw in some cilantro. Drizzle olive oil and balsamic vinegar and you’ve got a nice side dish or an easy dinner. I also like to add olives, or any other vegetables I have in my fridge including sprouts, lettuce, radishes, turnips or kohlrabi. Enjoy!

It wouldn’t be fall without a cozy soup recipe! Although parsnips are great in a roasted veggie bowl they make a perfect soup. I found this delicious recipe for a creamy parsnip soup with roasted garlic from Caitlin Shoemaker on frommybowl.com

Ingredients

Scale

  • 1/2 cup (70 g) cashews

  • 1 head garlic

  • Olive oil, for drizzling

  • 1 lb. (450 g) parsnips, ends trimmed and cut in half*

  • 1 lb. (450 g) gold potatoes, quartered

  • ½ yellow onion, cut in half

  • 1 tablespoon fresh rosemary (optional, but recommended) 

  • Salt and black pepper, to taste

  • 2 cups (473 ml) vegetable stock

  • 2–3 cups (473-710 ml) water

  • Juice of 1/2 lemon

  • Optional toppings: parsley, olive oil, croutons, etc.

Instructions

  1. Prep: Preheat the oven to 425F and set a baking sheet aside. Place the cashews in a medium bowl and cover with boiling (or very hot) water. Let soak while the vegetables roast in the oven.

  2. Vegetables: Cut the top 1/4” off of the head of garlic to expose most of the cloves. Place on a sheet of aluminum foil, then drizzle with oil and wrap it up to seal it tightly. Add the parsnips, potatoes, and onion to the baking sheet and drizzle with oil, salt, pepper, and rosemary, if using. Use your hands to toss them until evenly coated, then spread them out evenly on the baking sheet. Add the foil-wrapped garlic to the baking sheet as well.

  3. Roast: Place the baking sheet on the top rack of the oven and roast for 35 to 40 minutes, until the vegetables are golden and tender. 

  4. Blend: Use tongs to transfer the roasted vegetables to a blender. Carefully unwrap the garlic and squeeze the tender cloves into the blender. Drain the cashews, then add them to the blender along with the vegetable broth and water. (Note: I used an 8-cup blender, but if yours is smaller you may need to work in batches). Blend until smooth and creamy; add more salt and pepper to taste, if necessary. 

  5. Serve: transfer the soup to a large pot or large saucepan, then stir in the lemon juice (you can also just mix the lemon juice in the blender, but I find the soup easier to serve from a pot). Divide into serving bowls, top as desired, and serve warm. Leftovers will keep in the refrigerator for up to 5 days, or can be frozen for up to 2 months.

Notes

  • Nut Free: use 1/4 cup of tahini in place of the cashews, or replace the water with a creamy plant-based milk of your choice!

This soup would be great with a warm kale salad (kale, quinoa, walnuts, cranberries, feta cheese, maybe some delicatta) or grilled cheese. Hopefully it warms you up on this cold and rainy Tuesday.

Have a great last week of CSA and we can’t wait to see you next year! If you want to join us for Winter CSA it is on sale on the website now!

Emma

Jacy Rothschiller