Roots, the hardiest of the vegetables, dominate the last few weeks of the season. We had good but mixed results with the roots this Fall. The beets, carrots, and Hakurei turnips were as good a crop as we have ever had. The purple top turnips, rutabagas and radishes however have struggled at best.
For the full shares mixed root choices (next week for partials) we have a refresher photo below to tell things apart. From left to right are rutabaga, Hakurei turnip, and 2 varieties of watermelon radishes.
Carrot and Pecan Soup
While we were in the field today I was thinking about coming up with a good recipe. As we started our carrot harvest Irealized I had to cook something with the great carrots coming out of the Fall beds. Carrot and chestnut soup came to mind, so making due with some Missouri pecans I adapted a recipe from Cooking at the Academy.
2 tbsp olive oil
5 medium carrots, chopped
1 medium onion, chopped
1 potato, chopped
1-1/2 cups shelled Missouri pecans
1-1/2 tsp salt
6 cups stock or water
1 cup heavy cream
1/4 tsp grated nutmeg
Use the food processor to chop the pecans into a coarse meal or flour. Don't bother to wash the food processor, as you will need it later to puree the soup.Saute the carrots and onion in the olive oil for 2 minutes over medium high heat.
Turn heat to medium and cook 5 minutes more, add the pecans, stir and cook for 2 more minutes.
Add 2 cup of stock, bring to boil, cover and simmer for 10 minutes
Add remaining 4 cups of stock and simmer for 30 minutes
Strain the soup and puree only the solids. Blend puree with liquid part of the soup, adjust taste with salt and pepper. At this time you can also add some cream for even more richness of flavor.
Bulk Order Week of 10/12/09
(Sorry for the late posting)
Beets $3.oo/bunch (specify Chiogga (stripped), or red beets)
Jalapenos $2.50/pint, $4.00/quart
Dried herbs $2.00/tin (thyme, marjoram, dried hot peppers, lovage, lavendar flowers, coriander, oregano, rosemary)