Winter CSA Week of January 10th

Full Share: Cabbage, Baby Kale, Pea Shoot Microgreens, White Globe Purple Top Turnips, Sunchokes, Celeriac, Sunshine Squash, Garlic

Half Share: Green Cabbage, Baby Kale, White Globe Purple Top Turnips, Celeriac, Sunshine Squash, Garlic

From Matt: For you skiers out there, we groom for fresh trails every wednesday (and whenever needed as well) , so bring your skis and grab your veg! See the nordic trail report! In other news, this week and then 3 more GVB OG vegetable distributions. As a reminder, the last winter csa distribution is January 31st. For those of you interested in Whole Farm CSA, our year round all farm product CSA, email matt@gallatinvalleybotanical.com . We give our current WFCSA farm supporters first dibs, and then we open up to new subscribers. Fiscal year for the Whole Farm CSA program starts the first week of February.

Hey Guys!

I hope you’re all staying well and enjoying the fresh snow. We’ve had a busy week here at the farm prepping for the cold snap in the next few days. You’ve got some exciting things in your shares this week, hopefully I can provide a few good tips and recipes for inspiration on how to use them :)

First off, you’re getting celeriac this week. Celeriac, also known as celery root, can be enjoyed raw or cooked. When eaten raw it has an earthy, nutty flavor that goes well in salads or slaws. Cooked, it is popular in soups and stews for its ability to absorb the flavors of other ingredients. I’m including a lovely celeriac soup recipe below!

Ingredients

  • ▢ 60g / 4 tbsp butter , unsalted

  • ▢ 2 garlic cloves , finely chopped

  • ▢ 1 onion , diced (brown or yellow)

  • ▢ 1/2 leek (white part only) , diced into 1cm / ½" cubes (~ 3/4 cup, Note 1)

  • ▢ 3 celery stems , diced into 1cm / ½" cubes (~1 1/2 cups)

  • ▢ 800g / 1.6 lb (peeled weight) celeriac , cut into 2cm / ⅘" cubes (~1kg / 2lb unpeeled, Note 2)

  • ▢ 200g / 7oz potato , peeled, cut into 2cm / 4/5" cubes (floury or all-rounder – about 1 large; Note 3)

  • ▢ 1.5 litres / quarts (6 cups) water , or stock if you prefer

  • ▢ 1 1/2 tsp salt

  • ▢ 1/4 tsp white pepper

  • ▢ 1 cup cream , full fat (pure, thickened or heavy, Note 4)

SPICE SACHET (NOTE 5):

  • ▢ 1 bay leaf , fresh

  • ▢ 2 thyme sprigs

  • ▢ 1/2 tsp black peppercorn (go without if no sachet)

  • ▢ 1/2 tsp coriander seeds (1/8 tsp powder if no sachet)

GARNISH/SERVING:

  • ▢ Croutons (Note 6)

  • ▢ Olive oil , for drizzling

  • ▢ 1 tbsp chives , finely chopped (sub parsley or chervil)

  • Instructions

    • Spice and herb sachet: Bundle the bay leaf, thyme, black peppercorns and coriander seeds loosely in a small piece of cheesecloth to create a sachet. Tie with cooking twine to secure.

    • Cook onion and leek: Melt butter in large pot over medium-low heat. Add onion, leek, celery and garlic. Cook for 10 minutes until onion is soft but not golden. Don't rush this part – this creates an important flavour base so we can make this soup using water not stock.

    • Cook celeriac and potato: Add celeriac and potato. Cook for 10 minutes, stirring regularly, until the outside of the celeriac and potato starts to soften. Be careful to not colour the celeriac – we're going for a white soup here!

    • Simmer 25 minutes: Add salt, pepper, Spice and Herb Sachet, and water. Bring to a boil, then turn down to a simmer. Simmer for 25 minutes (no lid) until celeriac is very soft.

    • Cream: Add cream, simmer for another 3 minutes.

    • Blitz: Remove Sachet, then blitz until fully smooth using your method of choice: Stick blender (~ 3 mins), or cool slightly and do in a blender in batches (Note 5)

    • Adjust seasoning: Adjust salt and pepper to taste.

    • Serving: Ladle into bowls. Sprinkle with croutons and chives, drizzle with olive oil. Serve with crusty bread for dunking!

You’ll also find white globe purple top turnips in your boxes. These robust little guys are great for roasting, or—like celeriac—adding to stews. They’re high in Vitamin C, and have a mild flavor. Turnips will store well for several weeks, so they can make a nice addition to a last minute dinner. Below is a fun looking Turnip Au Gratin recipe I found.

Ingredients

  • 4 whole Turnips

  • 3 cloves (to 4 Cloves) Garlic

  • 2 c. Gruyere Cheese

  • 4 tbsp. (to 6 Tablespoons) Butter

  • Chicken Broth

  • Heavy Cream

  • Salt And Pepper, to taste

  • Fresh Herbs, to taste

Directions

  • Preheat the oven to 375º.

    Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.

    In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter.

    Next, sprinkle a little of the garlic on top, then – and this is purely optional and really not all that necessary – add a couple of tablespoons of butter.

    Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream.

    Now add a nice layer of Gruyere – about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.

    Repeat these layers twice more. Sprinkle on some freshly ground black pepper.

    Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.

Another goodie this week is our Sunshine Squash. I love squash, and this variety is a deliciously sweet winter staple. It’s ideal for baking with its skin on, just quarter it and pop it in the oven at 400 degrees. I like to drizzle a little cinnamon and maple syrup on it for a fun dessert option. Another thing my family loves is squash cake. It tastes and bakes very similarly to carrot cake and goes great with cream cheese frosting. This is a good option for people who might not be big squash fans.

Ingredients

  • 3/4cup butter, softened

  • 1 1/2cups granulated sugar

  • 3eggs

  • 1 1/2teaspoons baking powder

  • 1/2teaspoon baking soda

  • 1/2teaspoon salt

  • 1/2teaspoon ground ginger

  • 1/2teaspoon ground cinnamon

  • 1/4teaspoon ground nutmeg

  • 2 1/2cups all-purpose flour

  • 3/4cup buttermilk

  • 2cups peeled and shredded squash

Frosting

  • 1/2cup butter, softened

  • 1package (3 oz) cream cheese, softened

  • 4cups powdered sugar

  • 2to 4 tablespoons milk

  • Maple syrup to taste

    Steps

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

  • In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in eggs until fluffy. Beat in baking powder, baking soda, salt, ginger, cinnamon and nutmeg. Add flour alternately with buttermilk, scraping side of bowl. Beat 1 minute. Stir in squash and 1/2 cup walnuts. Spread in pan.

  • Bake 30 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.

  • In medium bowl, beat 1/2 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Add powdered sugar, 2 tablespoons milk and the maple flavor. Beat until smooth and creamy, adding additional milk if needed. Frost cake. Sprinkle with 1/2 cup walnuts. Cover and refrigerate.

I’m looking forward to seeing everyone in the market stand.

Have a great rest of your week!

Cheers,

Emma



Jacy Rothschiller