Well it’s the last week of farm share again. 22 weeks just fly by for me when I’m working hard, but I suppose those warm, sunny days fly by for everyone. Believe it or not, there are still things coming out of the fields (in droves), like jerusalem artichokes, turnips, sugar beets and leeks. Our cooler is a veritable labyrinth of giant bins stacked up so high you can’t see another person in the cooler with you. It’s an overwhelming but a beautiful sight. How sad would it be if the cooler were empty this time of year? It’s those blessed root crops that bring a steady income for us on those chilly winter days when even the things that can survive the cold slow down their growth to a craw.
This week I hoped to send you brussels sprouts, but was very disappointed with the yeild. Thankfully, there were other great options to use instead. I was delighted to discover broccoli and broccoletti this week and last. I can now tell the difference between the two in the field. The foliage is smaller and lighter in colour in the broccoletti and it shoots out loose little broccoli florets from all over the plant. Broccoli, in contrast, forms a single densely-packed head in the centre of a slightly larger-leafed plant with a thick stalk in the centre. Both are extremely tasty- I wish I had enough to give some to all of you, though I had to pick them small to get enough even for the whole shares.
Two other newbies this week are jerusalem artichokes (aka sunchokes) and turnip. Jerusalem artichokes, while they have some of your standard veggie vitamins like C and A, contain loads of fibre, potassium and iron. Definately worth trying! It makes a stupendous cream soup, or can be simply sliced (no need to peel) and sauteed in butter and garlic. Turnips are a great source of vitamin C as well as some calcium. They are lighter than calories and more nutritious than potatoes. I am not the biggest fan of a strong turnip-y taste, so I like mine slow-cooked in stew or roasted with other veggies. Both items also keep for months (in cool, moist conditions) so you can always cook them in a couple weeks if you don’t feel inspired to eat them right away. Hope you enjoy!
Check out these links if you want the numbers: http://www.nutrition-and-you.com/jerusalem-artichoke.html ; http://www.nutrition-and-you.com/turnips.html
Here’s the final list of fall goodies:
-jerusalem artichokes (simplest way to enjoy these is sliced, sauteed in butter/olive oil with garlic)
-red swiss chard
-leeks (make the classic soup or simply use like onions)
-turnips (I had mine in a slow-cooker beef stew after a long day at the farm and they were very flavourful but mild)
-red swiss chard
-parsley (did you know chewing a sprig of this can freshen your breath?)
-red sheppard peppers
-golden beets (enjoy beets mixed with other veggies without turning everything pink)
Thanks everyone for taking this culinary journey with us. From the first tender greens of spring to the colourful variety of summer, to the array of hearty roots this fall, you have had a wide sampling of what amazing organic vegetables our beautiful country has to offer. May you savour your last box with gratitude. We hope we have left you hungering for more next season. Registration for next year will start the first week of January. I’ll keep you posted. Also, you can find a wide assortment of our veggies at Teddy’s Organic Market in Uxbridge at some pretty incredible prices. http://teddysorganicmarket.com/
This weeks recipe is for your jerusalem artichokes-brought to you by Jamie Oliver
Hope you all have a cozy, adventurous, wonderful winter. Sincere thanks from us at Zephyr Organics!