Dear All,
here are a few hints on what to do with the new crops.
The round white scrawny looking is celeriac. Always peel first.
Add raw celeriac in grated beets, carrot, or apple salads ( great to mix them all, the celeriac or even added cabbage turns pink from the beets, the apple or raisins make it sweet)
Use in recipes for celery as a substitute.
Add cooked celeriac to mashed potatoes.
Potato, leek, celeriac soup is a favorite.
Celeriac is great in soups, and so are
Parsnips: the long white carrot like things
Steam or boil parsnips and season with butter or oil.
Bake them oiled , cut into small pieces on a cooky sheet.
Saute them with butter and garlic and parsley.
They are great in soups.
The green bulb with feathery leaves is fennel.
You can boil it and eat it with fork and knife for its full flavor by itself.
You can add it to a soup.
You can make salad, thinly slice the fennel, add cut up orange pieces raisins, walnuts, olive oil.
The hard round heavy things are winter squash. Delicata squash has green and yellow stripe, butternut squash is tan and pear shaped. Always cut open squash and take the seeds out with a spoon. We usually leave the rind on, if it is too tough it is easier to take off when cooked.
You can cut squash in pieces, oil and bake till soft 20-3-minutes
You can cut into squares and stir fry.
You can cut up and make soup , first fry onions and add a little celeriac, spice with nutmeg, salt pepper, garlic.
You can steam pieces of squash
I will send you some of our favorite cookbook recipes when I can figure out to scan them in.
I highly recommend the "From A-Z Asparagus to Zucchini" cook book of which we have several copies for $16 available and
the "Farmer John's Cookbook" both are written for CSA with seasonal recipes
Have a good weekend and enjoy the warm weather and fall colours.
Dulli.
here are a few hints on what to do with the new crops.
The round white scrawny looking is celeriac. Always peel first.
Add raw celeriac in grated beets, carrot, or apple salads ( great to mix them all, the celeriac or even added cabbage turns pink from the beets, the apple or raisins make it sweet)
Use in recipes for celery as a substitute.
Add cooked celeriac to mashed potatoes.
Potato, leek, celeriac soup is a favorite.
Celeriac is great in soups, and so are
Parsnips: the long white carrot like things
Steam or boil parsnips and season with butter or oil.
Bake them oiled , cut into small pieces on a cooky sheet.
Saute them with butter and garlic and parsley.
They are great in soups.
The green bulb with feathery leaves is fennel.
You can boil it and eat it with fork and knife for its full flavor by itself.
You can add it to a soup.
You can make salad, thinly slice the fennel, add cut up orange pieces raisins, walnuts, olive oil.
The hard round heavy things are winter squash. Delicata squash has green and yellow stripe, butternut squash is tan and pear shaped. Always cut open squash and take the seeds out with a spoon. We usually leave the rind on, if it is too tough it is easier to take off when cooked.
You can cut squash in pieces, oil and bake till soft 20-3-minutes
You can cut into squares and stir fry.
You can cut up and make soup , first fry onions and add a little celeriac, spice with nutmeg, salt pepper, garlic.
You can steam pieces of squash
I will send you some of our favorite cookbook recipes when I can figure out to scan them in.
I highly recommend the "From A-Z Asparagus to Zucchini" cook book of which we have several copies for $16 available and
the "Farmer John's Cookbook" both are written for CSA with seasonal recipes
Have a good weekend and enjoy the warm weather and fall colours.
Dulli.
