The Golden Earthworm Farm CSA NEWSLETTER

this week's
HARVEST

Note: The contents of the veggie boxes can change, depending on the day of the week. We update the below veg list almost daily to reflect the next day's deliveries. Keep this in mind if you're looking at the list more than one day before your delivery.

Carrots
Qty: 1 bunch

Red Boston Lettuce
Qty: 1 head

Rutabaga
Qty: 2 pieces

Cabbage
Qty: 1 head

Romaine Lettuce
Qty: 1 head

Broccoli
Qty: 1 head

Celery Root
Qty: 1 piece

Leeks
Qty: 3 pieces

Green Kale
Qty: 1 bunch

Yellow Potatoes
Qty: 1 bag

Week of November 19th, 2007~ Issue #26

HAPPENINGS news & musings from the fields

HAPPY THANKSGIVING!
Please remember that the last delivery of the season will be next week.

RECIPES from the farm & from our friends

GOLDEN POTATO & RUTABAGA MASH
Courtesy of Relish

1 medium rutabaga (about 1 pound), peeled and quartered
1 1/2 pounds golden yellow potatoes, peeled
1 cup milk (or dairy-free substitute)
1 cup grated Parmesan cheese
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground black pepper

In a large saucepan, combine rutabaga and water to cover; bring to a boil and cook for 8 minutes. Add potatoes and cook for about 20 minutes or until tender. Drain and place in a large mixing bowl. Heat milk gently in a sauce pan over low heat until steaming. Add about half of the milk to the vegetables and mash by hand. Add Parmesan, butter, salt and pepper to the vegetables, and stir until evenly mixed. Pour in remaining milk, if needed, to obtain a creamy, yet slightly lumpy texture. *The cheese and butter are optional for a dairy-free dish.

CELERIAC MASH

3 cups 1/2-inch dice peeled celery root
1 12-ounce russet potato, peeled, cut into 1 1/2-inch chunks (about 2 1/2 cups)
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter

Cook celeriac in large saucepan of boiling salted water 15 minutes. Add potato and boil until celeriac and potato are very tender, about 15 minutes longer. Drain. Return to same saucepan; stir over medium-high heat until any excess liquid in pan evaporates, about 2 minutes. Add cream and butter; mash until mixture is almost smooth. Season to taste with salt and pepper.

CELERIAC AND BEET SALAD

6 medium beets (2 1/4 lb with greens), trimmed, leaving 1 inch of stems attached
1 (1-lb) celeriac
2 tablespoons plus 2 teaspoons fresh lemon juice, plus additional to taste
2 tablespoons minced shallot
1/4 cup olive oil
3/4 teaspoon salt
1/2 cup chopped walnuts (2 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages (3 beets in each) and roast until tender, about 1 1/4 hours. While beets roast, peel celery root with a sharp knife and cut into 1/8-inch-thick matchsticks. Whisk together lemon juice, shallot, oil, salt, and pepper to taste in a large bowl until combined well, then add celery root and toss until coated. Keep at room temperature, covered, until ready to add beets. Carefully unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Cut beets into 1/8-inch-thick matchsticks and toss with celery root. Let salad stand, covered, at room temperature 1 hour. Taste salad and season with more lemon juice and salt if necessary, then toss with walnuts.