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The fall share challenge!!

A word from Jess!


Holiday and Our Store

This weekend we start our wreath bar at the farm store. We have pre-made ones and items to make your own bouquets and seasonal bouquets. We also have a store full of local, well-made treats including hummingbird christmas chocolates!


As a thank you, we will be offering all of our CSA members a 5% discount on everything in our on-farm store from November 18 to December 18 . Just say the word "cackleberry" to the shop-hand to get your sweet 5% off!!!





Florian's up to the challenge. . .

How to use all those roots!!

There have been whispers that some may be sick of carrots.. and beets! And while we're doing our best to accommodate everyone with our NEW veggie likes and dislikes, sometimes it's best to just change up your techniques!!! It’s possible to dress up all these vegetables, make them disappear into hungry mouths, leaving you looking forward to your next share!!


Before I give you some tips, I’d like to thank and congratulate you for taking on this fall challenge! It’s a learning curve, to eat locally year round in this climate. But not only are you saving a lot of plastic and carbon, you’re keeping our main team going all year round!!


So, the one thing I’d say to any new CSA member is use recipes as inspiration only, be ready to use lots of lovely fats (butter, olive oil, full-fat yogurts) and don’t skimp on spices and herbs. Lentils and chickpeas and tahini are great in all kinds of combinations with our root vegetables and make healthy, warming dishes.


This week I’ll throw out a few recipes that have happened in our kitchen recently. If you have any requests, don’t hesitate to email us, or better yet check out our group facebook page. There are some veteran CSA members whose dishes are drool inducing.


Fried Sage.

What! I know. Seriously, do this. Either in butter or olive oil, and finished with some Maldon salt, fried sage is a great soup garnish, or just a nice little snack. I tried this for the first time this year and don’t know what took me so long.

https://www.thewickednoodle.com/fried-sage-leaves/


Tahini sauce (with or without herbs)

Roast any combination of roots and/or squash and serve with a generous slather of Tahini sauce. I don’t stick to any recipe, but generally here’s a good one: https://cookieandkate.com/best-tahini-sauce-recipe/


Moroccan Carrot Salad

https://thespicepeople.com.au/recipes/ottolenghis-spicy-moroccan-carrot-salad/

I made a version of this last night but I didn't have onions in the house and didn’t make it spicy. I also just added a lot of yogurt right to the salad to make it a creamy wonder. And I added a grated carrot for some extra brightness.. See, recipes are just a guideline ;)


Roasted Beet Salad

My favourite fall salad is roasted beets with goat cheese and greens and herbs (whatever I have). If you can find or make your own fermented lemon it is a great addition to root salads. Seriously, next level. Unlike a lot of recipes i find online, I slice the beets thinly and roast in a bit of oil. This makes it faster and gives it a little caramelized goodness. But here’s a recipe that can guide you:

https://heatherchristo.com/2018/04/09/roasted-beet-salad-with-tahini-lemon-sauce-vegan/


Kids and Veggies

So, my kid doesn’t like vegetables. Of course she doesn’t-- why would a vegetable farmer’s kid like vegetables!. So I’m constantly trying to hide vegetables in spaghetti sauce and baked goods. I often will add a cup of cooked squash into spaghetti sauce or chili. It thickens and sweetens naturally AND the kid is none the wiser. I don’t normally feed her a lot of chocolate, but this squash brownie packs a vitamin, protein, and iron punch. https://thewholecarrot.com/2020/11/butternut-squash-brownies/


I still haven’t figured out a way to hide spinach or greens. If I take her to the greenhouse she’ll graze like a rabbit, but won’t eat one leaf if it’s presented on a plate. Go figure.


fermented stuff!

FERMENT IT!

Another great thing to try is ferments. I have a jar of butternut-onion-hot pepper pickles (?) on my counter. Really, you can ferment anything, but carrots and beets are a great and easy start. The trick is to remember 2% salt. When making the brine, don’t forget to calculate the weight of water and roots into your salt equation. Don’t be scared of the white film on top, just scoop it off. Once pickled to your preference, store in the fridge until consumed. https://nourishedkitchen.com/thyme-jalapeno-pickled-carrots/



Storage Tips

I’ll try to keep the recipes coming. If you still have trouble getting through your roots, remember they last for months, if stored properly. Generally roots should be in a perforated plastic bag in temperature close to 1C. Onions and garlic in the dark at close to 10C, but room temperature will do. Use your butternut squash first. They don’t last as long. The frosty squat ones (Autumn frost) blue and almost black squash are good storage squash and should last at room temperature for a couple of months. Keep an eye on them- if they develop any spots, use them before the spots spread!





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