A few notes on CSA this week:
These fall leeks are delicious. A member of the allium family alongside garlic and onions, leeks can be sautéed, roasted, made into soup, grilled and more. Chef Brenna likes to cut them in half lengthwise, cover in olive oil and roast. I like them sautéed in butter and enjoyed on top of toast.
Also known as knob celery, celeriac can be eaten raw or cooked. Its flavor is similar to celery and is great in soups, roasted dishes and salads. Our celeriac is a bit on the large side, but is easy to peel and work with. Brenna recommends slicing it into matchstick size pieces, tossing them with lemon juice and honey and adding them to a salad.
ABOUT THIS WEEKS KALE
With freezing temperatures your farm crew plays a very delicate game of letting the vegetables thaw out while also having enough time to harvest, wash and pack CSA so we can deliver the shares on time. In today's case, the ground was so frozen that the kale couldn't take up any water to avoid bursting and thus you might find your leaves slightly wilted. Do not fret, the kale will still taste great but will be better cooked than eaten raw this time around.
Over and out--