Ken, Bill and I have spent the last three days getting ready for the first Fall CSA pick-up! Today we were realizing that we are picking a two week share, which means double the volume that we usually prepare for our main season pick-ups, with half the people. However, things are well in hand for tomorrow and we are looking forward to the first Fall pick-up. I am pleased to be able to use the new greenhouse as our pick-up room. We are missing Amanda, Elizabeth and Michelle as we move forward with the season, but wish them well as they carry on with their own pursuits. We managed to get the garlic planted while everyone was here and enjoyed a wonderful Thanksgiving meal to finish off the season with an amazing sweet potato pie topped with home made sweet potato ice cream with a carmel sauce made from Mabel’s cream!
Ken and I left after Thanksgiving for a holiday on Manitoulin Island, while Bill held for fort here. We saw the salmon spawning at Bridal Veil Falls and did some hiking. It’s good to go away for some perspective, but we were happy to be home again upon our return.
I have a couple of recipes to share:
- 3 tablespoons butter
- 2 leeks, green top removed, roughly chopped
- 1 onion, roughly diced
- 2 bay leaves
- 3 sprigs thyme
- 1/2 cup white wine
- 1 celeriac, peeled, roughly diced
- 1 potato, peeled, roughly diced
- 6 cups vegetable stock
- 1 cup 35% cream
- pinch fresh nutmeg
- 1/4 cup sour cream
- 1 tablespoon black sesame seeds for garnish
- salt and pepper
- Place 2 tablespoons of butter in a pot over medium heat.
- Once butter has melted, place leeks, onion, bay leaves and thyme in pot, stir until onions are translucent.
- Add white wine and reduce liquid by 2/3.
- Add celeriac and potato, stir.
- Add vegetable stock, bring up to a boil then reduce heat to a simmer.
- Cook until celeriac is tender, approximately 35-40 minutes.
- Transfer mixture into a food processor, puree until smooth.
- Stir in cream and remaining tablespoon of butter.
- Season with salt, pepper, and nutmeg.
- To serve, garnish with sour cream and black sesame seeds.
- 1/4 cup balsamic vinegar
- 3 tablespoons onions thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 4 medium beets, cooked and quartered or (sliced in 2 inch pieces for Cylindra)
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 3 ounces soft fresh goat cheese, coarsely crumbled
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, onions, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with goat cheese, and serve.