November 23, 2016

What’s in the box this week?

Standard Shares include

  • Romanesco - Try it roasted or sautéed in olive oil with onions and garlic. Don't be afraid of getting a little char on the veggie; it can stand up to the flavor.

  • Golden Beets - In contrast to other crops, beets can be harvested at any time during their growth cycle.

  • Celeriac (with tops!) - The star of this week’s recipe!

  • Lacinato Kale - Its scientific name is Brassica Oleracea var. acephala – The Latin name Brassica derives from the Celtic bresic; oleracea refers to a vegetable garden herb that is used in cooking.  The distinctive part of kale’s name is acephala, meaning headless, which separates it (and collards, a non-curly sibling) from the rest of the other cabbages.

  • Spring Onions - Remember, this fast growing onion is entirely edible, from top to bottom!

  • Butternut Squash - After peeling and seeding, your squash will lose 2-3 oz of weight. For example, a 3 lb squash will yield about 2 lbs 13 oz of flesh. This is helpful to know for recipes that call for a certain amount of diced, peeled squash—if your recipe calls for 2 lbs of diced squash, you’ll want to look for a squash that is around 2 lbs, 3 oz in weight.

  • Sage - Sage’s flavor is best when fresh, but it can be stored frozen or dried. To dry, leave the branches in the sun; once dried, remove the leaves and store them in an airtight container.

Egg Shares include eggs from our certified organic, pasture-raised, happy hens.


Vegetable Forecast

Broccoli, Batavian Lettuce, Radicchio, Beets, Lacinato Kale, Spring Onions




From all of us on the farm, to all of our CSA members on the best holiday of the year: thank you for your support and investment in our farm and your health.  HAPPY THANKSGIVING!




Roast Turkey with Celery Root Stuffing and Giblet Gravy (Serves 12-14)

A main for this week’s big meal that uses several ingredients from this week’s box, that is something to be thankful for….  Thank you to Saveur for the recipe!

For the Turkey and Stuffing

  • 1 (12-14 lb.) turkey (giblets reserved for making stock, optional)

  • 13 cup olive oil

  • 2 tbsp. kosher salt, plus more to taste

  • 2 tsp. freshly ground black pepper, plus more to taste

  • 1 12 cups unsalted butter

  • 2 large onions, roughly chopped

  • 1 bunch celery, trimmed and roughly chopped

  • 12 lb. white mushrooms, quartered

  • 1 large celery root, peeled and roughly chopped

  • 2 12 cups turkey or chicken stock

  • 1 cup roughly chopped parsley

  • 34 cup roughly chopped sage

  • 2 (1-lb.) loaves stale country bread, cut into 12"-pieces

For the Gravy

  • 1 cup white wine

  • 5 cups turkey or chicken stock

  • 6 tbsp. unsalted butter

  • 12 lb. white button mushrooms, quartered

  • 2 shallots, roughly chopped

  • 14 cup flour

  • 3 tbsp. heavy cream

  • 2 tbsp. fresh lemon juice

  • Kosher salt and freshly ground black pepper, to taste


Pre-season the turkey: Heat oven to 425°. Pat turkey dry with paper towels. Mix oil, salt, and pepper in a bowl; rub all over turkey inside and out. Place turkey breast side up on a roasting pan fitted with a rack; chill, uncovered, overnight.

Make the stuffing: Melt 10 tbsp. butter in an 8-qt. saucepan over medium-high heat. Add onions and celery; cook, stirring occasionally, until soft, 8–10 minutes. Add mushrooms and celery root; cook until soft, 12–15 minutes. Stir in 1 12 cups stock, parsley, sage, salt, and pepper; bring to a boil. Remove from heat and stir in bread; let cool slightly.

Place half the stuffing inside turkey; place remaining stuffing in a baking dish and dot with 3 tbsp. butter. Melt remaining butter; brush all over turkey, and pour remaining stock into pan. Roast for 15 minutes. Reduce heat to 350°; continue to roast, basting turkey every 30 minutes, until an instant-read thermometer inserted into the thighs reads 165°, about 3 hours. Transfer turkey to a cutting board; let sit 15 minutes before carving. Pour pan drippings into a bowl; set aside. Meanwhile, place dish of stuffing in oven and bake until golden brown on top, about 30 minutes.

Make the gravy: Place roasting pan on stove top; heat over medium heat. Add wine; cook, scraping up browned bits from bottom of pan, until reduced by half, about 4 minutes. Add stock; bring to a boil and then pour into a bowl. Melt butter in a 12″ skillet over medium-high heat. Add mushrooms and shallots; cook, stirring occasionally, until golden, 10–12 minutes. Add reserved pan drippings and flour; cook until slightly thick, about 8 minutes. Stir in reserved chopped giblets from turkey stock (if using), plus cream, lemon juice, salt, and pepper. Carve the turkey; serve with stuffing and gravy.


Pic of the Week:

Late Fall and early Winter on the farm means working in the dark with cold hands under headlights and headlamps.