Fall Favorites
The weather is changing, and Fall is in the air at the farm. The cool but not cold temps and wonderful blue skies create a hankering for the comfort food of Autumn. As we have been handing out more than expected the last couple weeks, no doubt you have a full fridge. Keep in mind over these last few weeks that some veggies keep better than others, so you may want to prioritize what gets cooked first.

The eggplant, beans, broccoli, cauliflower, summer squash, herbs, lettuce and greens should be first on the list to use. The sweet potatoes will hold for months if kept in a warm, dry and dark place. Turnips, beets, kohlrabi, celeriac, cabbage, leeks, green tomatoes and peppers will keep several weeks or longer if kept in a bag in the fridge, though eat them up too if the mood strikes.

Green Tomatoes
As year 6 of the CSA draws to a close “what do I do with green tomatoes?” hopefully isn’t a questions members have in mind. Fried green tomatoes, green tomato and pepper relish, green tomato salsa, and green tomato curry are but a few of the recipes from our archives. Tried and eaten many times by us farmers, we can attest to the wonderful flavor green tomates can impart upon a dish.

Celeriac
No doubt a suspect vegetable for many, celeriac (or celery root) continues to find favor in our household. If you are not sure where to start using it, try the mashed white root recipe from our October 6, 2004 newsletter. We have found that when it makes up about 15 to 25% of a dish, it’s subtle flavor creates a delicious and out of the ordinary taste. The other night we made a potato leek soup that included one medium celeriac in the mix and felt it was as good a soup as we have ever made.