Week 25/26

Thanks to help from my sister and daughter we got the garlic planted for next year in my backyard on Sunday!  Fingers crossed we don’t have the dreaded garlic rust in that soil…

cNote that there is no CSA pickup next week (11/7 & 11/10) and then the last pickup is the following week (11/14 & 11/17).

In the share this week (aka what’s all this craziness I’m supposed to eat?):

Long pie pumpkin- (Grown by Sauvie Island Organics! Thanks SIO!) A great variety for pumpkin pie (or any pumpkin dish like soup).  It’s a New England heirloom.  I like this explanation of how to make pumpkin pie from scratch.

Sugarloaf chicory – Chicories are cold season salad greens, with slightly more bitter bite than lettuce, but also a bit more flavor and sweetness.  “Sugarloaf”‘s white parts are the sweetest with the greener parts being more bitter.  I recommend eating it sliced thin as a salad with a strong lemony vinaigrette, or cut lengthwise in half, brush with olive oil & salt, and then roast or grill until the edges just start to brown & crisp up.

Celeriac (aka celery root) – This close relative of celery looks like an alien landed in your share, but it’s actually a root vegetable with an interesting flavor reminiscent of celery and parsley.  Peel off the outer crazy skin first, and then you have options:  Add it to a root vegetable mash (e.g. potatoes, celeriac, parsnip mash with butter, cream, etc).  Grate or matchstick it and make a lemony mustard dressing to let it marinate in for a while before eating.  Grate it and mix with egg, flour, spices to make fritters.  Use it in soups or roasted vegetable dishes.  The list goes on and on.

Parsnip – Again another lovely root veggie good for mashes, fritters, roasting, soups…

Shallots – Can be used instead of onions – slightly milder flavor.  They store a LONG time on the counter or in the cupboard.




Collard Greens

Daikon Radish – If you’re stuck on this one you could add it into a soup or roasted veggie dish.  Personally I like it raw in salads.  I’m finding I need to peel off the tough outer skin on these daikon at this stage in the game.


Here’s another take on roasted winter root veggies.

Randomly googling collard greens & daikon together brought up this very interesting looking recipe for “Collard Green Sukiyaki.”  You could use the shallots instead of red onion.   Sounds amazing!

Pumpkin soup! from the Pioneer Woman cooks!