.png)
Recipes: Celeriac & Leek Soup, Vegan "Fish" and Chips, Southwest Kale Salad, Roasted Radicchio & Squash Salad with Burrata
Weekly Harvest
Welcome to the second week of your Fall Crop Share. What will your favorite recipes be this week?
Refrigerate and consume first:
CILANTRO -- 1 BU
KALE, GREEN -- 1 BU
TREVISO RADDICHIO -- 1 CT
BRUSSEL SPROUTS -- 1 CT
LEEKS -- 2 CT
CELERIAC -- 1 CT
Boil and mash, chop and roast, saute and add to soups, grate and add to coleslaw.
POTATOES -- ~ 2.5 LB
A surprise variety of one of the following:
banana fingerlings -- long and skinny, waxier
desiree -- pink skin/yellow flesh/creamier
butterball -- netted skin/yellow flesh/starchier, fries well
golden globe -- yellow flesh/creamier, mashes well
russet -- rough brown skin/white flesh, bakes, fries and mashes well
Lasts 1-2 months when stored at 50-60°F; shorter if kept at room temperature. Store out of the light and away from apples and pears.
DELICATA SQUASH -- ~ 2 LB
Lasts 2-3 months when stored at 50-60°F; shorter if kept at room temperature
Celeriac & Leek Soup
Serves: 4From Dishing Up the Dirt
2 tablespoons olive oil
2 leeks, diced (white and light green parts only)
1 small yellow onion, peeled and finely chopped
2 cloves of garlic, minced
2 medium-sized celeriac, peeled and cut into 1 inch cubes
1 yukon gold potato, peeled and cut into 1 inch cubes
Hefty pinch of salt
4 cups vegetable stock (plus more to thin as needed)
1 tablespoon fresh lemon juice
Cashew Cream, Crème Fraîche, or plain Yogurt for serving
Minced parsley for serving
Salt and pepper to taste
Heat the oil in a large heavy bottom pot over medium high heat. Add the leeks and onion and cook, stirring occasionally for about 8 minutes. Add the garlic, celeriac, potato and salt. Stir well.
Add the stock and bring to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, about 25 minutes.
Remove from the heat and let the soup cool for a few minutes before transferring the soup (you may need to do this in batches) to a high speed blender and pureeing until completely smooth and creamy. (You can use a stick blender here but the soup wont be nearly as smooth and creamy.) Return the soup back to the pot, stir in the lemon juice and taste for seasonings. If the soup seems too thick add more stock or water. Keep the soup on low heat until ready to serve.
Serve with a drizzle of cashew cream, Crème Fraîche, or plain yogurt and minced parsley.
Vegan "Fish" and Chips
Original recipe from Minimalist Baker, presented to us by savvy home chef Libby.
Fun, tasty and surprisingly like the "real" thing.
“FISH”
1 large celeriac, peeled and cut into 1-inch strips
(a large celeriac from our farm is ~1.5 lb)
Water (for boiling)
1 Tbsp sea salt (for salting water)
BATTER
1 cup DIY Gluten-Free Flour Blend (or sub Bob’s Red Mill 1-1 Baking Flour // if not gluten-free, you can sub all-purpose flour and add 1 tsp baking powder)
1 tsp sea salt
3 Tbsp nori seaweed flakes, or nori sheets blitzed in a blender (for “sea” flavor // optional)
2/3 – 3/4 cup plain unsweetened sparkling water (for a lighter texture // or sub regular water)
1/4 cup avocado oil (or other neutral, high-heat oil // for frying)
CHIPS (choose one // optional)
FOR SERVING
Lemon wedges (optional)
Instructions
"FISH": Add 3 quarts (~3 liters) of water and 1 Tbsp salt to a large pot and bring to a boil. Once boiling, carefully add celeriac strips and cover. Boil celeriac for 8-9 minutes, or until fork tender. Carefully remove and place on a cooling rack or a plate to dry and cool slightly.
CHIPS: If you want to enjoy your fish with “chips” (fries), start preparing your choice of Perfect Roasted Potatoes and Baked Garlic Matchstick Fries while your celeriac boils.
BATTER: In a medium mixing bowl, combine gluten-free flour, salt, and nori flakes (optional for “sea” flavor) and whisk to combine. Add sparkling water (starting with the lesser amount) and whisk until smooth and no lumps remain. Let the batter rest for 5 minutes to thicken slightly. After resting, it should be similar to pancake batter in texture (see photo) — add more water to thin or flour to thicken.
In a large rimmed skillet (we prefer cast iron), large pot, or Dutch oven, heat the avocado oil over medium-high heat. Using your fingers or a fork, dunk each boiled celeriac strip into the batter — you want them thickly and evenly coated. Carefully transfer the battered strips to the hot avocado oil. Each piece should sizzle nicely when you place it in the oil — if it doesn’t make any sound, turn up the heat slightly. Continue dunking and adding the strips to the skillet until the skillet is full. Once sizzling, cook each strip for ~3-4 minutes on the first side.
Then use tongs or a metal spatula to carefully lift and flip the strips — they should come up easily. If they are sticking badly they likely haven’t cooked long enough. Cook for 2-3 minutes on the second side, or until lightly browned. Transfer the fried pieces to a cooling rack or a plate with a napkin to drain excess oil, then dunk and fry any remaining celeriac strips that didn’t fit in the skillet. Set aside until cool enough to handle.
Meanwhile, prepare a batch of Easy Vegan Tartar Sauce (or use store-bought), remove your chips/fries from the oven, and enjoy the fish and fries dunked in tartar sauce!
Best when fresh. Minimalist Baker tested freezing and reheating the "fish" and reported that it crisps back up nicely, but the celeriac flavor is stronger and the crispy coating pulls away from the celeriac a bit. Reheat from frozen by baking on a greased baking sheet at 400 F (204 C) for 10-15 minutes, flipping at the halfway point.
Southwest Kale Salad
From One Balanced Life
6 cups shredded kale
1/2 cup tomatoes, chopped
1/2 cup black beans, drained & rinsed
1/3 cup pumpkin seeds
1/2 cup pickled onions
1 cup roasted corn (or sub in baked or sauteed bite size pieces of delicata for a MORE seasonally available bite of yellow sweetness!)
1/4 cup shredded cotija cheese
1/4 tsp sea salt
dash of black pepper
1/2 tsp garlic powder
1/2 cup Avocado Cilantro Sauce
Avocado Cilantro Sauce:
1/2 cup cilantro
1/2 avocado
1/4 cup plain greek yogurt
1/4 cup olive oil
1 garlic clove
1/4 tsp sea salt
dash of pepper
1/2 cup water
In a large bowl add shredded kale, tomatoes, black beans, roasted corn OR DELICATA, pickled onions, pumpkin seeds. Add sea salt, pepper and garlic powder.
In a blender, blend together avocado, cilantro, greek yogurt, olive oil, garlic clove, salt, pepper and water. Add more water to get to creamy consistency. Set aside.
Add 1/2 cup of avocado cilantro sauce on kale bowl. Massage with your hands to fully coat the greens and ingredients.
Top with cotija cheese and mix together.
Serve and enjoy!
Roasted Radicchio and Squash Salad with Burrata
Adapted from Oak Town Spice Shop
These folks make spice blends and have great recipes. They don't tell you what exactly is in their spice blend but they mention coriander, fennel and orange zest. So we tried something like this and its wonderful! We sauteed the delicata and treviso with the spices in one skillet. Alternatively, you can coat the delicata and treviso with the spices and oil and then roast them.
Spiced Oil
1 TBSP coriander powder
1/2 TBSP fennel seeds
1.5 TBSP fresh orange zest
2 Tsp salt
3 TBSP olive oil
Dressing
1 shallot, minced
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1 TBSP Spiced Oil
Salt to taste
6 tablespoons olive oil
Salad:
2 delicata squash, halved lengthwise, seeds removed and sliced ½” thick half moons
1 head radicchio, outer leaves removed
3 TBSP spice blend oil
¼ cup chopped toasted pecans
8 oz burrata
2 cups greens such as *massaged kale, spinach or arugula
*massaging raw kale with oil, salt and lemon juice breaks down the fibers for easier digestion, alternatively saute it with a little water and oil, or rough chop it in the cuisine art with some oil, salt and lemon juice.
salt to taste
Preheat a large skillet and add the spiced oil ingredients. Saute for a minute stirring frequently, remove 1 TBSP of the spiced heated oil and reserve for the dressing.
Add the sliced delicata and stir well to coat the delicata. Cook until almost all the way soft.
Cut radicchio in half lengthwise. Cut each half into 4-6 wedges. Add to the skillet and saute all until well cooked.
While the vegetables are cooking, whisk together the dressing: combine the red wine vinegar, dijon mustard, shallots, and the remaining 1 TBSP of Spiced Oil.
Toast the pecans in a small skillet over medium heat, stirring frequently, until the nuts are golden and roasty.
Assemble the salad: Toss together the cooked squash, radicchio, fresh greens, pecans and most but not all of the dressing. Salt to taste.
Slice the burrata into quarters. Plate each salad with a quarter of the burrata on top and drizzle extra dressing on top of the burrata. Serve with crusty bread.
Calendar
First Fall CSA Delivery
November 6th
Last Fall CSA Delivery
November 27th
ABOUT PICKING UP YOUR CSA
Bring your own bag. Pick up at your pick up location and day (Wednesday or Friday) from 12-6pm. If you ordered an add-on, it will be packed in a separate labeled tote.
HOW TO PICK UP YOUR CSA
#1: Sign-in! the golden rule
Find & Sign-off your name on the sign-in sheet each week and please ONLY take the items listed next to your name.
This vital step helps ensure everyone goes home happy, including our site hosts and farmers, week after week.
#2: Locate your shares
Shares are all the same for the Spring CSA. Shares are labeled as Small or Full for Summer CSA. Summer Salad Lover Add-on shares are in a large tote labeled "Salad Add-ons" (Summer only).
#3: Unpack your tote & stack the empties
Please bring your own reusable shopping bag to transport your items - we’ll pick the totes up next week for reuse! We can use them for multiple seasons, reducing waste one box at a time.
USING THE WEEKLY SWAP BOX?
Swap boxes are green with flowers painted on them. Swap boxes are labeled and will stand out! If your pick up site has a swap box, please feel free to swap an item you may not want in your box with an item in the provided and specifically-labeled SWAP BOX. Please limit the swaps to one item for one item per week.
UNABLE TO FIND AN ITEM?
(Please do not supplement it with something else!) Contact the farm directly before taking something else. The sooner you reach out the sooner your item may be located.
SOMEONE ELSE PICKING UP FOR YOU?
(Please share all the details of how to pick up with them BEFORE they attempt to pick up -- BYO bag, take from the right size box, check off the right name). Friends and family picking up for others is the number one cause of pickup mistakes, and we thank you in advance for your consideration.
CSA FAQS PAGE
Since our hands are often tied up with roots, soil or kids we keep this information on our CSA FAQS web page.
VACATIONS
Every CSA member can put their share on hold in trade for a $20 credit per week, up to two. Login to your account and select your vacation dates or email us. Please request your vacation at least three days in advance to receive the credit.
REDEEMING YOUR VACATION CREDIT
Go to our Online Store to see what our availability is for add-ons this week and to double check the value of your credit. You'll need to login to see your credit amount. In the 2022 season you will be able to use your vacation credits to purchase add-ons electronically. But as always you can also just email the farm. Thanks!
NEWSLETTER ARCHIVE
Your current season of newsletters and many of our newsletters back to 2012 are on our website here. Find recipes from previous seasons. Friday CSA members can go to this link on Wednesday and see what this week's CSA has to offer.
ADDITIONAL QUESTIONS
If you have additional questions, please contact the farm at 541-335-9756 on a week day (office hours are M/W 10-2pm) or email us at camas.swale.farm@gmail.com.
Comments