FarmShare September 13, 2017


Celery is one vegetable that I had been pretty indifferent toward in the past. It was watery, bland and what little flavor it has often got lost once it was cooked. The celery that we grow is miles apart from the grocery store stuff. It’s got a very strong celery flavor that adds another dimension to anything you use it in. The outer dark green stalks tend to be more fibrous and better for cooking. The inner light green stalks, known as the heart, are tender enough to eat raw with a bright celery flavor.
Although it’s available year-round in stores, celery is only a late summer-early fall crop for us. We start it in the greenhouse in March and transplant late May. It’s a slow grower that needs
consistent moisture to do well.

Potato harvest day

Hopefully it won’t rain tomorrow morning for our potato harvest! We’ll start around 9 and go to noon but come when you can. We will be in the field next to Bulson road and route 2.

Waldorf slaw
1 small green cabbage, shredded
4 sticks celery, sliced
2 apples, peeled and diced
handful grapes, halved
6 tbsp mayonnaise
1 tbsp white wine vinegar
1 cup walnuts, roughly chopped

In a large bowl, combine the cabbage, celery, apples, and grapes. Mix mayonnaise and vinegar and season. Stir into the vegetables so they are well coated. Top with walnuts. Keeps up to 3 days refrigerated.
recipe from BBC Good Food

100ml olive oil
3 large eggplant, cut into cubes
2 shallots or 1/2 onion, chopped
4 paste tomatoes, chopped
2 tsp capers, soaked if salted
50g raisins
4 celery sticks, sliced
50ml red wine vinegar
handful toasted pine* nuts and basil leaves
*sunflower seeds or walnuts can be substituted
8 slices ciabatta or Italian bread
olive oil
1 garlic clove
Heat olive oil in a large heavy saucepan and add eggplant. Cook 15-20 mins until soft. Scoop
out of the pan. Add shallots and cook 5 minutes until soft and translucent. Add tomatoes and
cook slowly until they break down. Return eggplant to pan with capers, raisins, celery and
vinegar, and salt to taste. Cover and cook over low heat 40 minutes until all vegetables are
soft. Stir gently to avoid breaking it up too much.
When caponata is done, leave it to cool while you make bruschetta. Using a griddle pan
or your broiler, drizzle bread with olive oil and grill until lightly charred on both sides, rub with a cut clove of garlic and season.
Serve with warm caponata scattered with basil leaves and pine nuts.
from BBC Good Food

Kale salad with roasted delicata squash
1 medium delicata squash
1 tbsp olive oil
1/2 tsp salt
freshly ground black pepper
12 cups clean torn kale leaves
1/2 cup balsamic vinaigrette
1/2 cup crumbled fresh goat cheese
1/4 cup dried cranberries
2/3 cup toasted walnuts, pecans or pumpkin seeds
Preheat oven to 400. Cut delicata in half, scoop out seeds and trim ends. Slice into half moons 1/2 inch thick. Toss with oil, salt and pepper then spread on baking sheet and roast 15-20 minutes, stirring halfway.
Meanwhile toss kale with dressing in a large bowl. Add hot roasted squash and toss. Divide among four plates and top with cheese, cranberries and nuts.

"Youth is like spring, an over praised season more remarkable for biting winds than genial breezes. Autumn is the mellower season, and what we lose in flowers we more than gain in fruits."
- Samuel Butler