October has finally arrived! With it, the advent of fall and the quickening approach to the end of our 2013 season. We hope you all will plan to attend our fall CSA Potluck on Saturday October 19th at 1pm. In the meantime, fall vegetables are back in style: you’ll find favorites like broccoli and kale along with winter squash, sweet potatoes, and yes, more potatoes!
What’s In Your Share
For October 3rd, you’ll find:
+ Braising Mix
+ Sweet Potatoes
+ Keuka Gold and Kennebec Potatoes
+ Autumn Crown Squash
+ Lacinato Kale
The following crops are available for U-Pick:
Please note that U-Pick is closed for the peppers, eggplants, and tomatoes.
+ This week’s Braising Mix has younger leaves and the addition of “Waido,” a green with a nutty, but no spicy, flavor. This batch will be the mildest mix to date, so if you’ve shied away from the spiciness of these greens in the past, you may want to give this round a try! Tiffany advises that the best way to enjoy these greens is by lightly braising them in an Asian style – try with sesame oil, soy sauce, ginger, and/or garlic.
+ You may have noticed that our Sweet Potato crop gave us an abundance of jumbo sweet potatoes! I don’t think we’d seen such an abundance of food come from a single field before. What you may not know is that these large sweet potatoes taste just as good as the smaller ones. They do not get pithy or woody as their size grows. Our tip is to cut them into smaller chunks so that you can cook them faster.
+ You’ll get two varieties of Potatoes this week. In your paper bag will be Kennebecs that you have enjoyed before. Inside the paper bag will also be a plastic bag that holds some Keuka Gold potatoes. This will be the only week for Keuka Gold; they are a variety similar to Yukon Gold, but Keukas grow better than Yukons in Kentucky. If any of the potatoes have a greenish hue, be sure to peel them before eating.
+ The winter squash this week is Autumn Crown. Autumn Crown are similar to Butternut, but they have more flesh. These squashes tend to be hard to cut up. Our farm staff tip is to bake the whole squash in your oven for 1-2 hours until soft, then scrape the flesh out.
Cream of Arugula Soup
Submitted by Cheryl Kastanowski
2 Large Tbsp salted butter
1 large onion
3 celery stalks finely chopped
2 cloves garlic
1 bunch Arugula leaves, triple rinsed, stems removed
4 cups low salt chicken broth
1/2 cup of cream
salt and pepper to taste
Melt butter over medium heat until melted. Add garlic, celery, onions, Simmer till all’s tender. About 15 min.
Add chicken stock, and Arugula leaves. Bring to a boil, and partially cover pot. Cook until Arugula, is wilted about ten min.
Add cream. Puree soup. Season to taste. Serve warm.
Bourbon Mashed Sweet Potatoes
For a Kentucky flair! Submitted by Cheryl Kastanowski
3 pounds garnet sweet potatoes, peeled and cut into 1 inch chunks
3 to 4 Tbsp of bourbon whisky
4 Tbsp butter (more or less to taste)
4 Tbsp brown sugar (more or less to taste)
2 teaspoons vanilla extract
Place the sweet potato chunks in a large (5 quart) pot, cover with water. Add a tablespoon of salt to the water. Bring to a boil. Cook until tender, about 15 to 20 minutes.
Drain the cooked sweet potatoes and return them to the pot on the stove. Lower the heat to low. Add the bourbon and the butter to the pot and stir. Add the brown sugar and vanilla extract and stir. Mash with a potato masher until smooth. Add more salt, bourbon, butter, and brown sugar to taste.
Yield: Serves 6-8 as a side dish.