Greetings all! This week is the last week for those who receive their order every second week since June 15th (odd weeks). So, if it is your last week, thanks for supporting our farm through our csa box.
Hopefully you discovered a new vegetable favourite and some recipes that make your mouth water when a new vegetable comes in season. While many of the winter vegetables I was anitipating have been taking their time to be ready (celery root) or not looking so good (brussels sprouts), everyone will get either Jerusalem artichokes or parsnips this week. There are two different recipes in this post for parsnips, and the Jerusalem artichokes make a great substitute for potaotes in mashed potaotes or in shepherd’s pie. They also make a delicious creamy soup. Here is your list:
Half Share
-rainbow carrots
-Jerusalem artichokes or parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce
Whole Share
-rainbow carrots
-Jerusalem artichokes
-parsnips
-spinach
-green onions
-green kale
-delicatta squash
-eggplant
-sweet peppers
-green cabbage
-green leaf lettuce
-red leaf lettuce
-golden beets
-leeks
-baby bokchoy
-grape tomatoes
Savory Tempeh and Vegetables (vegetarian main dish) from “Simply in Season”
I have not been able to make this yet because I need to shop for some tempeh. I was excited to find a recipe using carrots, parsnips, squash, green onions, sage and garlic (you may have some left over). While I am not one to tout soy products, tempeh is more nutritious and less processed than tofu, and if you can find organic, then it will not be made from GMO soy.
Ingredients
2 tbsp. butter
2 tbsp. olive oil
four 3-4 inch strips kombu seaweed (broken into 1 inch pieces)
3 cloves garlic
1 tbsp. ginger root (peeled and minced)
2 sprigs fresh rosemary or sage
1 lb. tempeh (cut into 1 inch squares
1 cup water
2 tbsp. soy sauce
1 tbsp. maple syrup
2 medium onions
1 1/2 lbs. winter squash (such as delicatta) (seeded and cut into 1 in. chunks)
2 medium parsnips (peeled and cut into 1/2 in. slices)
2 large carrots (peeled and cut into 1/2 in. slices)
1 1/2 cups cold water
2 tbsp. soy sauce
2 tbsp. arrowroot powder or cornstarch
Directions
1. Melt butter and olive oil in oven-safe pot or dutch oven over medium heat. Add seaweed, garlic, ginger root and herbs and sautee 2 minutes.
2. Arrange tempeh on a layer on top.
3. Whisk water, soy sauce and maple syrup in a small bowl and pour over tempeh.
4. Layer onions, squash, parsnips and carrots in that order on tempeh.. Sprinkle with coarse salt. Cover, and bring to a boil. Transfer to preheated oven and bake at 400 degrees until vegetables are tender, about 25 minutes.
5. With a slotted spoon, transfer vegetables and tempeh into a serving bowl. Drain back any juices into the dutch oven and place over medium heat.
6. Combine cold water, soy sauce and arrowroot powder or cornstarch and mix until dissolved. Whisk into the juices. Simmer, stirring constantly until sauce thickens. Pour sauce over the tempeh and vegetables. If desired, gently fold in 2 thinly sliced green onions. Serve immediately over rice or bulgur.
Winter Vegetable Crumble (another vegetarian choice- yay!)
Ingredients
2/3 cup rolled oats
1/2 cup cashews (finely chopped)
2 tbsp. whole wheat flour
2 tbsp. oil
1 tsp. dried rosemary, crushed, or 1 tbsp. fresh
2 lbs. root vegetables (carrots, parsnips, rutabaga, turnips, potatoes (scrubbed and peeled and cut into bite-sized pieces))
1 medium onion (finely chopped)
2 tbsp. cashews
2/3 milk
1 1/4 cups vegetable broth
2 tbsp. flour
1 tsp. dried rosemary
salt and pepper
Directions
1. Combine oats, cashews and flour in a medium bowl. Mix in oil and rosemary with fingers to form a crumble topping. Set aside.
2. Steam root vegetables for 10-12 minutes until just tender. Reserve the steaming water for stock. Transfer vegetables to lightly oiled 2 L baking dish.
3. In a large saucepan, saute onion in 2 tsp. oil until soft, 4-5 minutes. Stir in milk and vegetable broth. In a cup mix flour with a little milk to make a smoothe paste. Stir into saucepan. Add rosemary. Bring to a boil and simmer until thickened, stirring constantly. Season with salt and pepper. Cool sauce slightly, then puree until smooth. Pour over steamed vegetables, then sprinkle with oat topping. Bake at 375 degrees for 30 minutes.