Greetings, fellow Community of Supported Agriculturists! This week in your CSA you will be receiving:
Bag of Beets & Carrots
Step 1: Triage
Short Life: Lettuce, Turnip Greens, Spinach
Medium Life: Daikon Radish, Turnips (depending on storage)
Long Life: Garlic, Onions, Beets & Carrots, Winter Squash, Sweet Potatoes
For best storage of Daikon, remove their tops and store in a sealed plastic bag. Stored this way, they should keep for up to 2 weeks. Their taste will be slightly milder than a red radish and they are delicious sliced thinly into salad. Alternatively, the daikons can be combined with your turnips, garlic and onions into this delicious soup:
Turnip Soup with Daikon
Adapted from Healthaliciousness.com
2 medium turnips and their greens
2 T olive oil
3 chili peppers (optional)
juice of one lemon
red pepper or chili flakes (optional)
1. Soak turnip greens, ensuring they are well washed. Gather all ingredients.
2. Dice onion and garlic. Add olive oil to a medium large stock pot and set to medium high. Add onions and garlic to saute, stirring occasionally.
3. Chop turnips and daikon. Add to pot and stir.
4. Add to turnip greens, giving them a tear or two with your hands. Don't worry if they overfill the pot - they will shrink down thoroughly as they cook.
5. Chop and add the tomato, and chopped chilies if desired. Let the soup come to a boil and barely cook for 5-10 minutes. Make sure the vegetables maintain their texture - don't boil too long!
6. Garnish soup with lemon juice. Sprinkle chili/red pepper flakes on top if desired.
Step 2: Divide and Conquer
As previously stated, all greens should be separated from their roots for best storage. For the most part, they can all be sauteed with olive oil and some of that delicious garlic we're getting this week. When cooking the spinach and other greens, be aware of the thickness of the stems and remove if necessary.
For winter squash and sweet potatoes (and beets for that matter), I find that the best flavor comes through when they are not divided from the skins, but rather roasted with minimal prep. For winter squash, halve and scoop out the seeds. Place face down on a greased pan. Allow to bake at 375 for 45 minutes until able to be pierced with a fork. The perfect tool for removing the flesh is, as pictured above, an ice cream scoop.
Step 3: Everything in it's Place
One of my all time favorite soups involves a mountain of garlic with a mountain of squash or other winter vegetables. The original recipe calls for pumpkin, but a combination of squash and sweet potato would be delicious:
Roasted Garlic and Sage Winter Squash Soup
A Noshing Confessions original
3 or 4 heads of garlic
2 T olive oil
2-3 T fresh sage, chopped
1 T brown sugar
1 large onion
2 ribs celery, diced
3-4 cups fresh pumpkin, sweet potato or squash, peeled and 1 inch cubed
Salt and Pepper
1/2 tsp cumin
1 tsp ground corriander
2 T honey
6 cups broth or stock (chicken or vegetable)
1. Preheat oven to 400 degrees. Remove the outer wrappings from the heads of garlic. Slice off the top of each head, so that the cloves are exposed. Place garlic on aluminum foil. Drizzle olive oil over each. Tear several sage leafs over each and press the brown sugar into and onto the exposed cloves. Wrap the garlic mixture completely in the aluminum foil and allow to roast for 30-35 minutes.
2. Meanwhile prep celery, onions and chosen squash. Heat olive oil in a medium-large stock pot over medium heat. Saute onions, celery and pumpkin with a sprinkle of salt until onions begin to caramelize and squash begins to soften.
3. Add roasted garlic to pot alone with it's cooking oil. Add coriander, cumin, honey and remaining sage. Stir until fragrant. Add 1 cup of stock to deglaze the pan, scraping up any yummy bits.
4. Add remaining stock and bring to a boil. Reduce to a simmer. Cook for 20 minutes.
5. Puree or smash thoroughly using a stick blender or a potato masher. Adjust seasoning to taste. Serve with hearty bread and sauteed greens or a squeeze of lime juice, a dab of sour cream, with tortillas and black beans and rice on the side.
Step 4: Storage
Nearly all vegetables from this week will store for the long term if kept cool, dry and out of the light. It is how we know that it is fall and the winter is coming.
Speaking of winter, we have enjoyed our winter boxes each time we have received them from Denison Farm - especially turning the purple potatoes into purple latkes come Chanukah. I highly recommend considering the boxes for your household.
Until next time,
Leah the Nosher