Summer CSA: Week Twenty

This is the final week of the summer CSA.  This season has been fantastic.  We loved having all of you join us this year, and are so appreciative of all of your support and positive feedback.  All of you are what make our farm able to keep growing, and that means a lot to us! Thank you for all of your willingness to try so many new and unusual veggies too!  We hope you enjoyed the CSA as much as we did. 

We wish you a happy and restful winter season and we’ll keep you informed about our plans for the CSA next year. Keep checking the website for updates. 

 Veggies this week: 

·      Sweet Potatoes 

·      Leeks 

·      Carrots or Baby Beets 

·     Celeriac or Gilfeather Turnip 

·      Kohlrabi or Napa Cabbage 

·      Brussel Sprouts or Spinach 



Napa Cabbage 

Napa cabbage can be used just like a regular cabbage only it has a lighter consistency and a milder flavor.  Here are two ideas for preparing it.

Quick Kimchee Recipe


Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you've ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!            

Roasted Cabbage with Bacon


serves 4

1 large head green cabbage, outer leaves removed
Olive oil
Kosher salt and freshly ground black pepper
4 slices thick bacon

Heat the oven to 450°F. Cut the cabbage into quarters and slice the bottom of each quarter at an angle to remove the stem core. Cut each quarter in half again so you have eight wedges. Lay these down on a large roasting pan or baking sheet and drizzle lightly with olive oil. Sprinkle generously with salt and pepper.  Cut each slice of bacon into small strips and lay on top of the cabbage.

Roast for 30 minutes, flipping the cabbage wedges once halfway through. If the edges aren't browned enough for your taste after 30 minutes, put them back in for five-minute increments until they are.  Serve immediately; the wedges cool down fast.


Gilfeather Turnip

The Gilfeather Turnip is really a rutabaga.  It boasts a mild, sweet flavor and creamy texture that is so much better than any turnip or rutabaga I’ve ever tasted.  Developed by John Gilfeather, from Wardsboro Vermont, the Gilfeather turnip is truly a local food! Check out this article to see a photo of a real turnip farmer in action! 

To prepare it, cut off the tops and long root, peel it, and then cut it into pieces of appropriate size for your recipe. 

Mashed Gilfeather Turnip 

Gilfeather Turnips peeled and chopped in large pieces 
1-3 tbs Olive Oil or Butter
Salt and Pepper to taste

Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have! 

In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. Drain out most of the cooking liquid, leaving a few tablespoons at the bottom of the pot. Add the olive oil or butter, salt and pepper, and mash with a potato masher, or immersion blender. Taste and add salt as desired 

Adapted from Cooking with Red Fire Farm, Sarah Voiland, 2010.