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Week 19

Hi everyone,

We've made it to the penultimate week of the CSA! It's been a wild ride this year, and we're especially grateful for all of you members that have stuck with us through the ups and downs we've experienced this season. We had a frost last night, but it turned into a beautiful crisp October day. The color in the trees is deepening, and it was an incredible day to be out working at the farm.

We have some more greens this week, as well as Celeriac (celery root) and still some tomatoes. It looks like we should be able to give out tomatoes to the very end this year! That's not always the case. But the warm October has working in our favor.

Because next week is the last week, you don't need to bring us a bag, but we would **LOVE** it if you would go through your kitchens and give back as many of the green berry (tomato) boxes that you can find. We try to reduce, reuse and recycle, and we'll give those boxes a few more tours of duty before they get retired. Thanks for your help!


In Your Bag:


Asian Greens

Yellow Onions

Satina (Yellow) Potatoes

Celeriac (aka Celery Root)

Sweet Pepper



Celeriac is one of those great little-known vegetables. It's related to celery, and has a similar flavor and smell, but it comes in root-form. It will keep in your fridge for a long time, and it's great to use in any sort of recipe that involves cooking celery. Or roasting it like a potato or mashing it or adding it to soup! It's very versatile. So don't be put off by it's unloveable exterior- peel off a thin layer of the outer skin, and you'll have a bright white root that can be sliced and diced like any carrot or potato. And the greens are great in soup, or when making stock, or as a parsley/celery replacement.

Here are some recipe ideas:

1) Celery Root Mash

I found this tasty recipe for mashed potatoes with a twist! It seems like any ratio of celeriac to potatoes will work, from Half and Half to 2/3 potatoes, 1/3 celeriac. So don't be limited by the numbers in the recipe. Also the Satina Potatoes you received this week are splendid for mashing! Don't bother with those Russetts... I mean, they're great and all, but not necessary. And the "Celery leaves" that is calls for- go ahead and use the greens on the celeriac. That's why we included them!

2) Spinach Quesadillas

You didn't get tons of spinach, but it would be great in a dish like this, where it adds flavor, nutrients and color.

3) Red Beet Risotto with Mustard Greens & Goat Cheese

I love risotto... and this is a great way to use the Asian Greens. They are a few different varieties of Mustard Greens, with a few additions, but all suitable for this dish.

4) Potato Celery Root Soup

I found this on another CSA"s website- looks like a lovely warm fall soup!

Well, that's it for me today. I hope you are enjoying your fall!

All the best,

Sarah VanNorstrand

for Lucky Moon Farm

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