CSA Farm Share 2012: Week 19

[surrealestate]

• 2 bunches Beets (+greens)
• 2 heads Cabbage
• 2 bunches Mustard Greens
• 2 bunches Celery Root
• 2 bunches Leeks
• 2 Sugar Pumpkins
• 2 Butternut Squash
• 2 bunches Parsnips
  =34#

I could have sworn I posted this last week. I'm a doofus. And it's almost over. :(

I have a new batch of sauerkraut going and the other cabbage will probably make its way into soup because oh man, cabbage soup is awesome. Also made more butternut squash soup, and of course will have to do another celeriac soup because that was so f'in amazing. It's been a crazy week, though, so I haven't actually cooked that much, but most everything here keeps well, so that's okay.

Meanwhile, a picture of the kale chips I made last week: (Curly kale tends to be best for really holding the topping and looking cool, but honestly any kale turns out great. This was the Russian Red from last week's share.)

This month's food swap haul! More or less left to right:

• Cranberry Relish
• Orange Marmalade (more like nummy candied oranges)
• Cranberry Orange Granola
• Pancake Mix and Apple Cider Syrup
• Rosemary Maple Syrup Granola
• Gingered Carrot Chutney
• Pluot Jam
• Thyme Syrup
• "Peaches in the Night"

And as long as I'm posting, here's me at the press:

Comments

[surrealestate.livejournal.com]

How did you make them before? I can give you my recipe (or rather, techniques.. I don't measure).

[doctordidj.livejournal.com]

Toss kale pieces in a bowl with oil and chaat masala, bake at 350 for about 8 minutes on baking sheet. I couldn't make mine come out even -- they were burnt in some places and raw in others.