What to Do With Your Share---Week 29

The warm weather is gone, and the taste of November weather is in the air. While we got a much needed 1.5 inches of rain this weekend, we also experienced a morning of 19 degrees. Row cover over the carrots, beets and broccoli did its job helping these plants weather the cold, and many of the cold hearty brassicas survived. But there is no escaping the march toward Winter for most other crops. And while we bid them adieu, we prepare ourselves for the cold, short days of the coming months.

This weeks share offerings include the following:
Lettuce-two heads, mainly from the high tunnel
Beets-fresh beets are the best
Spinach-a benefit of supporting us in our first extended season
Sweet potatoes-orange Beauregard variety
Storage cabbage-it should keep in a plastic bag in your crisper for months
Herbs-cilantro/dill bunch, arugula or dried herb
Brussel sprouts or broccoli-the trial variety of Brussel sprouts did well, but the quantity is limited
Gold ball turnip-mild as can be, we made wedges along with some sweet potatoes and beets using last week's recipe and they were outa sight

Spinach in the high tunnel

A host of family obligations, harvesting, and other chores precludes a new recipe this week. It was overhead though at this weekend's Core Group meeting though that the Sweet Potato Cabbage Hash recipe from the October 2, 2012 blog is a favorite.

Green garlic planting on 11/9/12

What to Do With Your Share---Week 27

On into November with yet another wonderful harvest. While we have had numerous nights in the mid- to high-20’s that have ended the season for some vegetables, others continue to grow. The carrots, beets, fennel, lettuce and raab in the field are covered and should help feed us all for awhile.

This week's share is:
Lettuce (a romaine and a butterhead)
Arugula
Leeks
Cherry belle radish
Carrots
Bulb fennel
Asian greens
Broccoli or cauliflower

The high tunnel continues to flourish. This week’s high tunnel fare will include the Asian greens, arugula, herbs, the butterhead lettuce, and radishes. Let us know what your think, and if these items seem different in any way.

 

As we load you up these next few weeks remember, many items in your shares can be stored for over a month and savored into the Winter. Radishes, bulb fennel, carrots, leeks and cabbage can be used today or three weeks from now if stored in a bag in your crisper drawer. You can store and accumulate sweet potatoes too, just keep them warm (above 55 degrees) and in the dark.

Our recipe this week blew us away at dinner tonight. Member Emily Akins sent us a link to Roasted Spiced Sweet Potato Wedges from www.smittenkitchen.com. To say that the aroma, flavor and texture was a treat is an understatement. For those of you not sure what to do with sweet potatoes, or stuck in a rut, I highly recommend this recipe.

If you don't have all the spice they suggest, you can pull substitutions. Sage, cumin, black pepper, or ground cloves are all possibilities.

Roasted Spiced Sweet Potatoes
Adapted from Gourmet, January 2002
Makes 4 to 6 servings.
1 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon dried oregano
1/4 to 1/2 teaspoon dried hot red pepper flakes (the latter will make them quite spicy, so using according to your preferences)
1 teaspoon kosher salt
2 pounds medium sweet potatoes
3 tablespoons vegetable oil

Preheat oven to 425°F. Coarsely grind coriander, fennel, oregano, and red pepper flakes in an electric coffee/spice grinder or with a mortar and pestle. Stir together spices and salt.
Cut potatoes lengthwise into 1-inch wedges. Toss wedges with oil and spices in a large roasting pan and roast in middle of oven 20 minutes. Turn wedges over with a spatula and roast until tender and slightly golden, 15 to 20 minutes more.

Roasted Sweet Potato Wedges (photo by smittenkitchen)