What a dramatic blog title. The share is surely drawing to an end though, as our veggies in the field are beginning to dwindle. All in all, I am happy to say I definitely did the best job I have yet this year for the Fall plantings. We still have extras of a few things, and could have used a bit more of a few others, but on the whole we had pretty much the right amount of food for the Fall this year. A few new things in the share this week, and the last time you'll get a few things in your share, including Brussels sprouts and carrots (!!!). The shares have remained pretty large, but the good news is, almost everything in these last few shares will hold for quite a while, so if you still have food from last week, set the shallots and squash in a warm dry spot in the kitchen, and everything else in a corner of the fridge, and it should still be in great shape come Thanksgiving, or beyond.
Carrots- As I said, we don't think there will be carrots in next week's share, so enjoy the last of the season! They get sweeter every week and are pretty tasty right now...
Celeriac (celery root)- The tops are great for soups, stocks, sauces and stews....the roots are great in a puree or mash...Whitney was just saying she made this last night. I prefer it with potatoes and celeriac mashed together, like in this recipe:
http://www.epicurious.com/recipes/food/views/celery-root-puree-236200
Brussels sprouts- These sprouts should last until Thanksgiving easily if you keep them in a plastic bag or in the crisper drawer of the fridge. They make a great side dish with the turkey! Hard to resist eating them sooner though...
Shallots- Try using your shallots in place of the onion in the celery root puree for a slightly more complex flavor.
Rutabega- Rutabegas are sometimes called "Swedes" or Swedish turnips. They are similar to a turnip, but with a slightly firmer, yellow flesh and a bit more flavor. They can be used in place of winter turnips in a recipe, or try this simple recipe that should highlight their flavor:
http://www.foodnetwork.com/recipes/food-network-kitchens/roasted-rutabaga-recipe.html
Kabocha squash- These green "buttercup" kabochas are not too different from the red kuri squash that was in your share back in October. They have a dry, flavorful flesh that is best scooped out of the skin after roasting or steaming. This variety outperformed any of our Winter squash in 2015 and we had loads of them all Fall....then this year they probably yielded the worst of all the squash and we didn't have a whole lot. Who knows why...that's farming for you, and it's one reason why we plant a lot of different varieties...when one does poorly usually another does well to make up for it.
Large Shares:
Arugula bunch- One last bunch of spicy arugula greens for the large shares....the arugula can withstand a very light frost, but once the temperatures go very far below freezing it is a goner. Often times by this point in the year our arugula would have bit the dust, but temperatures have been so mild it is showing no sign of stopping.
Swiss Chard bunch- Another crop that we will sometimes lose in an early cold spell, although the Swiss chard is quite a bit tougher than the arugula. It's nice to still have some greens besides kale!
http://www.bonappetit.com/recipes/slideshow/swiss-chard-recipes
Hot peppers- We put our final pick on our Cherry bomb peppers... I have been enjoying using these in just about everything lately. They really don't add too much spice (I usually use some hot sauce or chili flakes too) but a nice peppery flavor.
More Celeriac and Brussels sprouts in the large shares this week too!
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