What’s in the box this week?
Standard Shares include
- Butternut Squash – The star of this week’s recipe!
- Celeriac – Also known as celery root. Peel the skin and use in the place of celery. But, don’t forget the leaves! You can incorporate a few leaves in a salad, or a few to a soup. The flavor is sweet with a definite celery stalk finish but milder. Delicious! Or, dry them in the oven on low heat and blend with sea salt for your own celery(iac) salt.
- Green Curly Kale – Make a sweet avocado kale smoothie with 8 oz water or fresh almond milk, ¼ of an avocado, 3-4 kale leaves, 1 banana, and 1 tbsp hemp seeds! Place all ingredients into a blender. Blend and enjoy!
- Baby Beets – One of the first known uses of beets was by the ancient Romans, who used them medicinally as an aphrodisiac. And that’s not just urban legend – science backs it up. Beets contain high amounts of boron, which is directly related to the production of human sex hormones. Baby or not, the tops of the beets can be used just like Chard. In fact, both are beta vulgaris. It's just that beets have been bred to have large roots and chard has been bred to have large leaves. Both exhibit the classic 'goosefoot' or club-foot that describes their family, chenopidacae.
- Green Onions – Remove any damaged leaves, wrap in a plastic bag and store in the vegetable crisper section of the refrigerator for up to 5 days. Store away from odor-sensitive foods such as mushrooms, which will absorb the odor of the onions.
- Sage – Its antiseptic and astringent properties make sage ideal for many conditions of the mouth and throat, including ulcers, gingivitis, laryngitis and sore throats. The best method is to use a sage infusion as a gargle or mouthwash.
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Baby Salad Mix, Cabbage, Baby Carrots, Rainbow Chard, Almonds
We’re so happy to hear the high pressure off the coast of California has broken and we’re receiving our usual wave of winter storms. To date, we’ve received about 1.5 inches this fall, which isn’t much, but is 1.5 inches more than we received last year at this time. And we anticipate another storm this weekend. While this is welcome weather and it reduces our need for irrigation, it will not do much if anything for our groundwater situation. We would need half-inch rain days every day for about the next 6 months to catch up to ‘normal.’ The best we can do is give thanks for every drop we receive and hope for a return to at least a ‘normal’ rainy season of about 15-20 inches of rain.
To all of our CSA customers and supporters, we wish you a HAPPY THANKSGIVING from all of us on the farm!!
Butternut Squash Soup with Fontina Cheese Crostini (Serves 4-6)
Planning your Thanksgiving meal? The classic combination of butternut and sage is perfect for the holiday season, and would work beautifully in a Thanksgiving dinner line up. Use an immersion blender to make it even more velvet-y. Thank you to Food Network for the recipe!
- 2 tablespoons butter, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 medium carrot, peeled and chopped into 1/2-inch pieces
- 3 cloves garlic, minced
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups)
- 6 cups low-sodium chicken stock or veggie stock
- 1/4 cup chopped fresh sage leaves
- Kosher salt and freshly ground black pepper
- 1/2 baguette, sliced diagonally into 1/2-inch thick slices
- Extra-virgin olive oil, for drizzling
- 2 tablespoons chopped fresh sage leaves
- 1 cup (2 ounces) grated fontina cheese
- Kosher salt
In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat.
For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes.
To serve, ladle the soup into bowls and garnish with the cheese crostini.
Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth.
Pics of the week