2019 CSA Week 14

Well folks, this is almost it, so I’ll take the time to formalize our gratitude to all of you for participating in the CSA this year:  without the CSA our farm wouldn’t be possible.  It’s been a bit of a tough growing year, and we really appreciate everyone keeping a good attitude throughout.  We hope to see you next year, and here’s a survey where you can shower us with praise for the good bits and blame for our mistakes.  The more honestly you answer the better.


Other news – we had a farm visitor all the way from the Yukon come out this week, an idealistic fellow who wants to kickstart the gift economy by working for veggies and giving them away in the city.  I’m intrigued, but also perturbed by the thought of him trying and failing to exchange bundles of carrots for whiskey at the LC.  Maybe he can barter with Sweet Makers for honey and get a good batch of mead going.
This week:
-gold beets
-choice of blaze or carnival squash
-colored carrots
-lettuce mix or swiss chard or head lettuce
IF the weather cooperates and keeps up, there may be beans next week.  Cabbage, butternut squash and corn or much more of a sure thing for the finale.

Storage Tip

Chop up and freeze your jalapenos for future use. Freeze with or without the seeds. Wrap desired portions and freeze in an airtight container.

Celeriac, also known as celery root, is a funky looking vegetable that is great in soups, grated in slaw, or made into a mash. Don’t forget to save the stems and leaves to put into you homemade broths!

Here is a simple soup that uses celeriac and carrots. Celeriac can be used in any soup in replacement of celery.

Celeriac and Carrot Soup

Adapted from epicurious.com


1/2 large Celeriac, peeled, chopped

1/2 pound Carrots, peeled, chopped

1/4 cup plain whole-milk yogurt

2 tablespoons honey

2 teaspoons ground coriander

1 teaspoon finely grated peeled ginger

Kosher salt, freshly ground pepper

Celeriac leaves and chopped Granny Smith apple (for serving)


Place celery root and carrots in a large pot; add 6 cups broth. Bring to a simmer over medium heat; cook until tender, 30–35 minutes. Let cool slightly. Purée in a blender with yogurt, honey, coriander, and ginger until smooth; season with salt and pepper.

Serve soup topped with celeriac leaves and apple.