It’s been a while since I posted about our CSA share, and I’ve missed that. We’re really into the fall vegetables and fruit these days – apples and pears especially, plus root vegetables. Week 22 brought us:
1 bunch of kale
1 bulb of celeriac
1 pound winter radishes
1 bunch kohlrabi (though I got two bunches – they weren’t so popular)
3 pounds carrots
1 head lettuce
2 pounds bosc pears
1 pound empire apples
1 pound mutsu apples
I made kale chips out of the kale, seasoned with rosemary herb salt made by my friends at Gardenfreude. The kohlrabi and some of the carrots went into the kimchi I fermented this past week. Loved the apples for snacking. I will make a celeriac remoulade later this week. I love, love, LOVE celeriac, especially in a remoulade. This celery root and apple salad is also delicious.
Week 23 (just yesterday) we got:
1 bunch scallions
1 head radicchio (thought I traded that in for another bunch of scallions – I don’t like radicchio)
1 bunch fennel
2 pounds carrots
1 bunch collard greens
1 butternut squash
2 pounds empire apples
2 pounds candycrisp apples
2 pounds honeycrisp apples
2 pounds bosc pears
2 pounds devoe pears (though I brought home 1/2 a bushel extra!)
The empire apples continue to be simply amazing – they’ve been my favorite all season. I’ll probably roast the butternut squash next week for Thanksgiving. This recipe for roasted chicken thighs with lemon and fennel sounds like a nice way to use the fennel.
The pears – an entire 1/2 bushel box – will go towards pear apple sauce (my boyfriend’s request), pear chutney, and perhaps some dried pears. I’m excited about working with all these pears this weekend!
