Backyard Gardens CSA: Week 21 — October 23, 2014

Hold on to your hats, folks, weather’s blowin’ in! It’s been a little cold, a little windy, and a little wet, so naturally I’m drawn to warm things, both in terms of temperature as well as spiciness. When I think warm, I look back on my days in Vietnam at the beach, eating a freshly grated salad with plenty of fish sauce and chilis. Granted, things are a little different here, but maybe you’ll give an autumnal version of that dish a shot. Or you could go with the carrot and apple soup. Either way, you have carrots! That’s right, we finally pulled up the one bed of them that had been holding out on us for far too long. Ah, you should know, too, that the apples in your bin are storable, so in case you have plenty of apples already, you can add these apples to your stockpile.

Speaking of apples, this week we’ve been pressing more cider because we had a plethora of leftovers from a couple weeks back. In addition, Beth’s been teaching us how to do up the garlic braids, which are a beautiful and delicious decoration. In other news, one afternoon I got to take a break from harvesting garden plants and instead helped Leon harvest some wood for the winter. It was a nice continuation of my overall education here in The County, a sort of welcome party to the rural world that I’d been missing for quite some time.

Happy cooking,

Garik

WHAT’S IN YOUR BIN?

Full Share

Anazazi squash – 1 each
Apples – 2 pounds
Carrots – 1 bunch
Garlic – 1 head
Kohlrabi – 1 head
Onions – 2 head
Peppers, hot – 4 each
Peppers, sweet – 1/2 pound
Potatoes – 2 pounds
Tomatoes – 1 pound

Half Share

Acorn squash – 1 each
Apples – 1 pound
Carrots – 1 bunch
Garlic – 1 head
Lettuce – 1 head or bunch
Onions – 2 head
Peppers, hot – 4 each
Peppers, sweet – 1/2 pound
Potatoes – 2 pounds
Tomatoes – 1 pound

 

Halfies Fulls

 

RECIPES

Vietnamese Inspired Kohlrabi-Carrot-Apple Salad

Serves 4 as a side

Ingredients:
  • 2 cups peeled and grated kohlrabi – about 2 large or 4 small/medium
  • 1-2 cups peeled and grated carrots
  • 1-2 grated apples
  • 1/2 cup chopped cilantro
  • 1/4 cup lime juice – about 2 limes
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons fish sauce (or nuoc mam)
  • 1 thai chili with seeds, thinly sliced optional
  • 1/4 cup peanuts, chopped coarsely optional
Directions:
    1. Grate the carrots, apples, and kohlrabi with the grater attachment on a food processor or a mandolin or a julienne peeler. If you don’t have any of those, cut into thin matchsticks, about 1/4″ thick and 2″ long.
    2. Whisk together lime juice, sugar, fish sauce, and chilis in a small bowl or measuring cup.
    3. Toss together the grated vegetables and cilantro and add in 1/2 of the dressing. Taste and add more dressing as desired.
    4. Top with peanuts and garnish with cilantro leaves

recipe courtesy of First Bite

Carrot-Apple Soup

Makes 7 cups

Ingredients:
  • 1 1/2 pounds carrots, peeled and chopped (about 8 large)
  • 3 tart apples (such as Granny Smith) or creamy apples (such as McIntosh), peeled and chopped (about 1 lb.)
  • 1 large yellow onion, chopped
  • 2 cups cream
  • 1 1/2 cups unsalted chicken cooking stock
  • 1 1/4 cups apple cider
  • 3 fresh thyme sprigs
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Garnishes: sour cream, diced apples
Directions:
    1. Bring all ingredients to a boil in a Dutch oven over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 50 to 60 minutes or until carrots are tender. Remove from heat, and cool 15 minutes.
    2. Remove thyme sprigs. Process soup, in batches, in a blender or food processor until smooth. (For a thinner soup, stir in more broth, 1 Tbsp. at a time.) Spoon into individual bowls, and serve immediately.

recipe courtesy of Southern Living

Potato-Tomato Curd Curry

Makes 7 cups

Ingredients:
  • Potato – 4 each
  • Tomato – 2 each
  • Onion – 2 head
  • Green pepper – 4-5 each
  • Ginger – A small piece
  • Curd – 2 teaspoon
  • Curryleaves – 1 twig
  • Salt – To taste
  • Oil – 3 – 4 tsp
  • Mustardseed – 1 teaspoon
  • Black gram – 1 teaspoon
  • Fenugreek seeds – A pinch
Directions:
    1. Boil the potatoes fully, peel and cut them into small pieces/mashed.
    2. Heat some oil in a pan.
    3. Splutter mustard seeds, black gram and fenugreeks.
    4. Add the ginger and green chillies
    5. Add finely cut onions and fry until the onions turn brown/transparent.
    6. Add tomato pieces into the mixture and fry for some time.
    7. Add the potatoes and salt and fry.
    8. Add curd into the whole mixture. Don`t boil after adding the curd.
    9. Finally, add some curry leaves. Serve hot with Chapathi/Roti or Rice.

recipe courtesy of Pachakam