What’s this?!

A few of the veggies in the share proved challenging to identify and “what’s this?” was a common question during the distribution.  The answer: “It’s probably either kohlrabi, winter radish or parsley root.” Photos of kohlrabi and black winter radish are below; more pics if you follow the links I’ve included.

Here’s what was in the CSA share distributed in Arlington on November 19: Apples (not in the photo), Brussels sprouts, butternut squash, collard greens, carrots, cabbage, escarole, fennel or parsley root, garlic, kohlrabi, leeks, onions, purple top turnips, potatoes, parsnips, rosemary*, salad mix, salad turnips, sweet potatoes and winter radish.

raw veggie snacks for the cook: carrots, salad turnips, kohlrabi and black radishes

What are you cooking with your share?

Today I’ll roast Brussels sprouts, carrots, parsnips, onion, garlic, purple top turnips, sweet potatoes – all tossed in olive oil, salt, pepper and rosemary. In addition to these roasted roots, dinner at our house will include pork chops, collard greens, lettuce salad and apple pie. Tomorrow I will make soup for freezing – squash soup, sweet potato-leek-turnip soup and carrot soup. I’ve found that cooking and freezing part of my share works best for me. I am curious about how other people manage their share.

*Riverland Farmer Rob Lynch had a bit of a surprise a few days ago when he checked the herbs (sage) he’d planned for our share. It was gone. Not wanting you to be herb-less, Rob contacted a neighboring farm and bought in rosemary for the share. Hope you enjoy this special treat!

This entry was posted in Cider Hill Farm, Picadilly Farm, Riverland Farm, What's in the share?. Bookmark the permalink.

2 Responses to What’s this?!

  1. Diane Miller says:

    The little salad leaves were exquisite. Already eaten with the red and white radishes by a group at lunch today.

    Last time, my first share, I was too busy to cook everything that came, so this time I’m being more intentional and using up the most perishable first.

    Turnip soup: Boil chunks of peeled turnip and onion. When soft, and then cooled down, whir in blender or processor until smooth, using a bit of the liquid or other stock as needed, or milk, or cream, or powdered milk, or non-dairy milk, plus seasonings. Pour in some frozen green peas to be an attractive amount, bright green dots in a creamy colored soup. Warm up and serve. A flexible recipe.

  2. james says:

    I 2nd Diane’s comment..However I’m also trying to be conscience and aware of proper storage. We have an unsheathed sunroom and placed the onions garlic squashes, potatoes in there and refridged the rest.

    We have been making tons of soups and devouring them, but freezing is a great idea too. What is the best kind of container to freeze the soup in? Are there bpa free plastic containers to recommend?

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