In the Kitchen

When you get this box home, the dried peppers, squash, and shallots should be left in a cool, dry place. Bag up the roots and the cabbage, and put them in the crisper drawer of your cooler.

The Rock Spring Farm Blog, www.eatbetternews.com, has several years’ worth of recipes and vegetable descriptions. You can visit there any time to search for recipes and tips on how to use your CSA share produce.

Heart of Gold Squash

Dried Peppers – In the paper bag. We harvested these in September and dried them in our onion curing racks. These aren’t super hot, and will make a nice addition to soups and sauces, especially if you remove them at the end of cooking.

Red Savoy Cabbage – use this like green savoy cabbage, very light and crunchy.

Purple Top Turnips – these are the roots with purple tops and white roots

Beauty Heart Radishes – green tops and white bottoms, with a beautiful, pink interior with great sweetness and crunch.

Gold Beets – use like red beets, but without all of the staining; they have a slightly less-earthy flavor.

Shallots

Daikon Radish – long and white, delicious raw or cooked

Rutabagas – Purple tops, yellow bottoms. Use a good sharp knife on these.

Carrots

Celeriac – the knobbly root that smells like celery

Brussels Sprouts – a small amount, from our remaining inventory. These suffered some freezing damage out in the field, but a quick peel leaves an outstandingly-sweet little cabbage-y treat.

Roasted Brussels Sprouts

1 lb Brussels sprouts
3 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper

Preheat the oven 400 degrees. Mix Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for about 40 minutes, shaking occasionally, until crisp on the outside but still tender inside. Sprinkle with even more salt, and serve.

Rutabaga Rosemary Fries

2 Rutabagas
olive oil
minced fresh rosemary
salt

Peel the rutabaga and cut into a ½-inch “fries.” Steam in a steamer basket over boiling water until just tender. Drain and toss with a generous amount of olive oil and the rosemary. Lay the fries in a single layer on a cookie sheet, with none of the fries touching each other, and bake in a 400-degree oven for about 25 minutes, turning them once in the middle. Place under the broiler for about two minutes to brown them, salt to taste, and serve.

Puttanesca Sauce

Sauté some garlic, onions, and anchovies in olive oil. Add dried chilies (either chop them up and leave them in, or use them whole and take them out at the end of cooking), black olives, capers, and chopped tomatoes (canned or fresh). Maybe add a splash of red wine. Simmer for ten or twenty minutes to reduce the sauce, depending on how much liquid you’ve got.