Summer CSA: Week Nineteen

There’s only one week left of the CSA after this week! It’s hard to believe that the season is already coming to a close.   This is my favorite time of year, even though it’s busy and even though it means the cold weather is coming. I love the fall light and colors and all of the veggies that are ripe now.  Right now Matt and I are taking stock.  We are storing away the root veggies in the cellar and finishing off the last of the years canning and preserving.  We’re getting ready for the winter CSA and starting to make plans for next year… 

  Veggies this week:

·      Onions

·      Winter Squash: Delicata, Pie Pumpkin, Kubocha, Red Kuri or Butternut

·      Arugula or Head Lettuce

·      Eggplant or Bell Peppers

·      Popcorn

·      Fennel, Dill or Hot Peppers

·      Kale or Tat Soi 





  • 1/2 cup plain nonfat yogurt
  • 2 tablespoons white-wine vinegar
  • 1/2 teaspoon celery seeds
  • 1/4 teaspoon coarse salt
  • 1 tablespoon freshly chopped tarragon
  • 1 pound carrots, peeled and cut into 3-by-1/4-inch matchsticks
  • 1 fennel bulb, cut into 3-by-1/4-inch matchsticks
  • 1 Granny Smith apple, unpeeled, cored, and cut into 1/2-inch wedges 



Place the yogurt, white-wine vinegar, celery seeds, salt, and tarragon in a small bowl, and whisk to combine; set aside.


Place the carrot and fennel matchsticks and apple wedges in a medium bowl. Add the reserved yogurt dressing, and toss to combine. Serve.


Martha Stewart Living, November 2000



Summer CSA: Week Seventeen

This week we have celeriac and parsnips. These more unusual root vegetables have strong, but delicious flavors, and can be prepared in a number of different ways.  They can be mashed and served with butter and salt, added to soup, or roasted in the oven.  

Celeriac has a lovely mild celery flavor and has been likened to a celery flavored potato. To use celeriac, cut off the green top and discard, or save for soup stock (it’s pretty bitter), then trim off the knobby outside skin until you are left with a smooth white potato-like nugget.  This can then be cut up and used any number of ways (see recipe below for one of them). 

Parsnips have a sweet flavor that is truly unique.  To prepare them, all you need to do is cut the top off, and cut them up according to your recipe. They don’t need to be peeled, but occasionally the cores can be woody, in which case you will want to cut them out. 

Veggies this week:

 ·      Eggplant, Peppers or Beans 

·      Cauliflower or Broccoli 

·      Bok Choi or Kale

·     Celeriac or Parsnip

·      Garlic 

·      Carrots 


Celery Root Salad Recipe

From “Simply Recipes”  


       1/2 cup mayonnaise

2 Tbsp Dijon mustard

1 Tbsp fresh lemon juice

2 Tbsp chopped parsley

1 lb celery root - quartered, peeled, and coarsely grated just before mixing

1/2 tart green apple, peeled, cored, julienned

Salt and freshly ground pepper



Combine the mayonnaise, mustard, lemon juice and parsley in a medium-sized bowl. Fold in the celery root and apple and season with salt and pepper. Cover and refrigerate until chilled, at least 1 hour.

Read more:

More celery root recipes at: 


Roasted Parsnip and Carrots 


        2-3 large carrots

        1-2 Parsnips


        Freshly ground black pepper

        Olive oil

       1-2 TBS minced parsley or dill


Cut the parsnips and carrots in half lengthwise and then slice diagonally into 1 inch pieces.  Toss these in a bowl with enough olive oil to coat, a big pinch each of salt and pepper and the parsley or dill.  Spread the roots evenly on a baking sheet and cook for 20-40 minutes at 425 degrees, until they are soft and a little caramelized.


Summer CSA: Week Eleven

I can’t believe we are already halfway through the summer CSA.  We’ve finished planting all of the fall crops, with only a few greens left to plant in the greenhouse for winter, and with this cool weather, it already feels like fall… here's to hoping for a few more weeks of summer!

Veggies this week: 

·      Watermelon!

·      Potatoes 

·      Salad Mix or Carrots

·      Zucchini or Cucumbers

·      Assorted Cherry and Heirloom Tomatoes 

·      Assorted Sweet and Spicy Peppers 

·      Kale


Matt and I can’t get enough of Tex-Mex food; something we haven’t found anywhere in New England except our own kitchen.  Here’s a recipe from (we love his recipes!). 

 Check it out for more recipes if you want try out something spicy and new.


Zucchini slaw

4 zucchini (about 1 pound)
1 teaspoon kosher salt, plus more to taste
1 carrot, shredded
1/4 cup chopped cilantro
1 jalapeño, seeds and stem removed, diced
1 green bell pepper, seeds and stem removed, diced
2 cloves garlic, minced
1/2 small red onion, diced
1/4 cup mayonnaise
2 tablespoons yellow mustard
Dash of cayenne

Using a knife, food processor or julienne peeler, cut the unpeeled zucchini into thin matchstick-sized pieces, about 4 inches in length. Place the julienned zucchini into a container, toss with the salt and refrigerate for an hour. 

Drain off the excess liquid, and then toss the julienned zucchini with the shredded carrot, cilantro, jalapeño, bell pepper, garlic and red onion. Stir in the mayonnaise and mustard until they are well combined with the salad. Add a pinch of cayenne and salt to taste. 

Chill for one hour. Serve cold.

Yield: 8 servings