Greetings from the Garden! This week's box has potatoes, tomatoes, peppers, lettuce, endive, arugula, squash, daikon radishes, celeriac, rutabagas, Brussels sprouts and parsley.
Field Notes. This week we dropped to the next level of cold. The temperatures dropped to 20 a few nights ago. This signals it is time to get all the roots out of the ground and into the root cellar before there is damage. Ken has been digging and I have been burying the roots in sand. We have tried coolers and other methods, but root cellaring has worked best.
Ken also will plant garlic Thursday and Friday - later than we like, but earlier it was too warm and the ground dry and hard, then too wet. He also continues cleaning out the high tunnel - lots to do.
From the Kitchen. Rutabagas - usually we do not give you vegetables that have been cut, but we figured no one wanted an eight pound rutabaga! We have been adding rutabagas to potato cream soups and mashed potatoes. We also add rutabagas to soups and stews. There are recipes for rutabagas raw in slaw, and cut up in sticks for dips. Some people make gratins - oven baked with cream and or cheese.
Celeriac is a weird looking root, but a personal favorite. I say "the flavor of celery and the texture of a carrot - no strings!" Use raw in salad, slaw or cooked in soups or stews. Peel, cut off a chunk and put the rest back in the fridge.
Brussels sprouts are great in any cooked cabbage recipe - with cream, cheese sauce, with matchstick carrots and butter, as a last minute addition to soup. The key to Brussels sprouts is simple:don't overcook them. I usually cook 3 - 5 minutes.
Daikon are a mild radish I often add to soups, stir fry, or grate and top with soy sauce or tamari. In Japan pickled daikon are usually served with each meal to aid in digestion. The cultured vegetables like daikon or sauerkraut contain probiotics just like yogurt and kefir.
Thank you to everyone bringing leaves - future mulch and one of the components in our compost.
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