In the Kitchen

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

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.

Carrots

Cipollini Onions – Use these flat Italian Heirlooms where you want to feature the onion flavor. They’ve got a much broader flavor note than regular onions. You can also use them where you would use a regular onion.

Rutabaga – Purple top, yellow bottoms

Turnips – Purple top, white bottoms

Celeriac

Black Spanish Winter Radish – Spicy, and very nice paired with cheddar cheese and dark beer.

Heart of Gold Squash

Red Cabbage

Gold Beets – Like regular beets, but with a sweeter flavor and less earthiness.

Spinach – From the greenhouses. We had some freezing damage in here after the extreme cold of December and January, so we worked hard to get the best leaves.

Rosemary – from the heated greenhouse, where we overwinter this crop.

Roasted Turnips and Carrots

1/2 lb carrots
1 lb turnips
1/4 cup olive oil
1 tsp fresh thyme (optional)
Salt and pepper

Preheat the oven to 400. Prepare the carrots and turnips so that they are about the same size and shape, by cutting the turnips lengthwise into halves or quarters. Toss with olive oil and thyme, and season generously with salt and pepper. Spread evenly in a baking pan in a single layer, and roast, uncovered, for 20 to 45 minutes, stirring and tossing periodically until the vegetables are cooked through.

Celeriac Salad

2 lbs celeriac, peeled and cut into matchsticks
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3 Tbsp mayonnaise
1 clove garlic
1 1/2 tsp stoneground mustard

Blanch celeriac in boiling water for 2 minutes; dunk in cold water to stop cooking, then drain. Place in a bowl and add oil and vinegar. Season with salt and freshly ground pepper to taste. Refrigerate, covered, for at least two hours. Crush garlic into a paste and combine with the mayonnaise and mustard, and add this mixture to the celeriac and stir well just before serving.

Wilted Cabbage Salad

2 lb savoy cabbage, washed and shredded
4 - 5 strips bacon, cooked crisp
salt and pepper
3 Tbsp red wine vinegar
3 Tbsp olive oil

Put cabbage in a bowl and cover with boiling water. Let stand for 10 minutes. Drain and pat dry. Place cabbage in a dry bowl and season with salt, pepper, and vinegar. Mix in the olive oil (or substitute bacon fat). Crumble bacon over warm salad.