September 22nd Whole Farm and Summer CSA

Full Share: Arugula, Fennel, Melon, Delicata, Celeriac, Radish, Garlic, Collards, Tomatillos, Thyme

Half Share: Arugula, Fennel, Melon, Delicata, Celeriac, Radish, Garlic

Bouquet: Dahlia, Gladiolus, Ammi, Snapdragon, Scabiosa, Statice, Cosmos, Nicotiana, Zinnia, Sun Balls

Fall crops are really starting to make an appearance! This week, we’re welcoming delicata squash, celeriac, and collards to the shares! Delicata is especially exciting - unlike most winter squashes, it has a thin, edible skin which becomes tender and delicious when roasted! This squash almost went extinct during the Great Depression, but plant breeders at Cornell University were able to bring it back to popularity in the 1990’s by developing disease resistant strains! Celeriac also has an interesting past, with its history dating back all the way to the days of Homer and the Odyssey, and gaining popularity in 17th century Europe. Celeriac and its cousins celery, parsley, and parsnips are all descendants of wild celery that thrived in ancient Egypt and nearby areas, and celeriac is one of the oldest root vegetables in recorded European history!

Our first school farm tour of the fall season took place this morning, with a group of 4 year olds getting to explore the fields, learn about the animals, and taste a sample of fresh cider right off the cider press! We’re also approaching week four of farm school, and so far students have had the chance to make and dry their own bouquets, create flower crowns, visit the vegetable fields and assist with harvests, watch the cider press in action, test soil quality, and learn about the day-to-day operations of the farm! Speaking of cider, we pressed apples this morning and there are plenty of half gallons available. Don’t forget if you have a Whole Farm CSA you get 12 ciders throughout the fall season, feel free to grab one (or a few) when you come in to grab your share!

Hasselback Roasted Celeriac

INGREDIENTS

  • 1 celeraic

  • 1.5 tbsp extra virgin olive oil

  • 1/2 tsp dijon mustard

  • 1/4 tsp red wine vinegar

  • Salt and pepper to taste

  • Optional 1 large clove garlic, minced

  • Optional lemon juice and zest

SIZZLED HERBS

  • 1.5 tbsp olive oil

  • 2 sprigs 2 sprigs rosemary

  • 1 tbsp fresh thyme leaves

  • 6 sage leaves

PREPARATION

  • Preheat the oven to 200C / 180 fan and line a baking tray with greaseproof paper.

  • Wash and dry the celeriac. Rub with a light spray of oil. Place in the oven and par roast for 1.5 hours.

  • Remove from the oven and slice thin strips 3/4 of the way through vertically, so like you would to hasselback a potato.

  • Mix all the dressing ingredients in a small bowl, inlcuding the garlic if using but not the lemon.

  • Rub dressing all over celeraic and inbetween the slices. Place back in the oven for 1 hour until crisp.

Sizzled herbs

  • Heat the olive oil on a low heat. Add the herbs and fry for 1 -2 mins until crisp. Allow to cool.

To serve

  • Crumbled sizzled herbs over celeriac and serve with optional squeeze of lemon, lemon zest and cracked black pepper or more salt.

Roasted Delicata Salad with Maple Tahini

INGREDIENTS

  • 4 delicata squash seeded and cut in half moons

  • 3 tbsp olive oil divided

  • 1 tsp salt divided

  • 1 tsp garlic powder divided

  • 1 tsp smoked paprika divided

  • 15 oz chickpeas canned, drained

  • 1 Bunch Dino Kale chopped bite sized pieces

  • 3 tbsp pumpkin seeds

  • ½ cup tahini

  • 3 mandarin oranges juiced

  • 1 lemon juiced

  • ½ cup water plus more if needed, since tahini brands can vary in thickness.

  • 1 tbsp maple syrup

  • 1 tsp maple syrup

  • 1 tbsp fresh thyme leaves

PREPARATION

  • Preheat oven to 400

  • On a large sheet pan lay out delicata squash in a single layer. Drizzle or spray with olive oil and season with ¼ tsp salt, ½ tsp smoked paprika and ½ tsp garlic powder. Bake for 30 minutes turning once halfway.

  • On another sheet pan add chickpeas, 1 tbsp olive oil, 1 tbsp maple syrup, ¼ tsp salt and ½ tsp smoked paprika. Toss until well mixed then bake for 20 minutes turning once halfway.

  • While they are baking make the Orange, maple tahini sauce by adding tahini, lemon, orange, water ,fresh thyme, ½ tsp garlic powder, 1 tsp maple syrup and ¼ tsp salt and blending until smooth and creamy.

  • Spread kale on another sheet pan and spray with remaining oil and season with a pinch of salt. Bake for 5-7 minutes until crisp.

  • Layer the crispy kale, delicata and chickpeas in a bowl. Drizzle with half the sauce and put out the other half in a small bowl for drizzling. You will want more! Garnish with fresh thyme and pumpkin seeds. Serve this warm or room temp.

Jacy Rothschiller