Fall 2023 #6/11: 'Bagas, Butternuts & Brussels Sprout Tops
This week’s harvest haul is worth smiling about, even if it is going to be a little darker a little sooner for a while. The crew kicked of Monday’s harvest by topping the Brussels Sprouts, which means that we’re in for a real seasonal treat—leafy Brussels Sprout Tops! Out in the field, atop each Brussels Sprout stalk, you will find an open cluster of leaves. And each Fall, we remove those leaves to encourage the plants to divert their energy into producing good-sized sprouts down along the stalks. And guess what? These would-be by-products are a delicacy in their own right. They’ve got all of the frost-sweetened brassica flavor of a Brussels Sprout but in open, big-leaf form. I've taken a liking to raw Brussels Sprout dishes over the years, and while I love the way they taste, I don't necessarily like the fussiness that goes into shredding or shaving tiny little sprouts. The tops on the other hand give us all of the sprout flavor in a larger flat leaf that one can roll up, slice, shred, chiffonade or what have you. If raw isn't your thing, you can cook them up like collards, cabbage or any other hardy green you might like.
On the Winter Squash front, we’re bringing out a choice of two fantastic favorites—the battle of the beiges—Butternut (which is the undisputed MVP of many kitchens due to its small seed cavity and sweet taste) and Autumn Frost, our very worthy, essentially indecipherable substitute for the beloved Koginut Squash that we have grown in years past but couldn’t get our mitts on seed-wise this Spring. They’re so sweet they taste like melons when you slice into them, I swear. Either way, you’re going to love whatever squash goes home with you this week. Guaranteed!
And last, but certainly not least in my book, Rutabaga is our root of the week. Many of you know how much I love these big beauties, and I know they’re catching on with many of you too, because customers were sad when we made it through the last roots in early Spring. They’re back, baby! Flavor wise, Rutabagas are a cross between a Turnip and a Wild Cabbage. To quote Helen Rosner, "somewhere, in the misty meadows of Central Europe, a turnip got frisky with a cabbage, and the rutabaga was born." Rutabagas take after the Turnip side of the family in appearance, but you'll get to try the flipside of this brassica love connection in the coming weeks when we enjoy our Winter Kohlrabi. It tastes wonderful mashed or roasted, either alone or with squashes, roots, potatoes and apples (of all things). It makes a great replacement for traditional starches or potatoes as oven fries or hash. Kelly is hatching plans for a Shepherd’s Pie topped with mashed Rutabaga this week, and I’m thinking of a weeknight curry. And if that isn't compelling enough, it is worth noting that Rutabaga boasts as much Vitamin C as a little Orange or two. So, I hope you are able to cook up something that makes you feel happy, healthy and warm this week--you'll have some delicious ingredients to work with.
Many Thanks,
Katie
PS: Reminder that this is the first week without Egg Share pickups. Please note that whether you have a Full Year CSA Share or a Fall CSA Share, you were only charged for the first five weeks of Eggs in Fall at the time of your renewal. This was a planned pause, and we reduced our pricing accordingly heading into this year. Because the hens typically slow down with laying toward the end of each year, we opted to only pre-sell Fall Egg Shares for the first five weeks of the Fall season and work with what the hens naturally want to produce this time of year, which is typically very little. From here through mid-December, any eggs the hens are producing will be available for sale at the Farm, and CSA members will still receive their discount on Eggs; however, we decided not to pre-sell and inevitably come up short of what we would need for shares in November and December.
IN THIS WEEK’S FARMSHARES:
Brussels Sprout Tops
Rutabagas
Potatoes
Butternut or Autumn Frost Squash
Golden Russet Apples (I almost forgot to tell you how cool these apples are—Don’t misjudge Golden Russet by its dull exterior. These 19th century heirlooms pack a pear-like sweetness that is bold and beautiful. Versatile!)
RECIPES & SEASONAL TIPS
The Best Vegetable You’ve Never Tried - NYT Food
The Winter Squash Skins that are Edible (and those that are not) - Epicurious
BRUSSELS SPROUT LEAVES WITH CHORIZO & TOASTED ALMONDS
Bon Appetit
1/2 cup skin-on almonds (not roasted)
6 ounces Spanish chorizo, thinly sliced
3 tablespoons olive oil
2 garlic cloves, thinly sliced
2 teaspoons fresh thyme leaves
2 pounds brussels sprouts, stems trimmed, halved, leaves separated (OR USE YOUR TOPS! -SAYS FARMER KATIE)
Kosher salt, freshly ground pepper
1 tablespoon Sherry vinegar or red wine vinegar
FARRO SALAD WITH ROASTED RUTABAGA, RICOTTA SALATA & HAZELNUTS
Melissa Clark
1½ pounds rutabaga, peeled and cut into ¾-inch pieces
5 tablespoons extra virgin olive oil, more for drizzling
1 tablespoon maple syrup
¾ teaspoon kosher salt, more to taste
Freshly ground black pepper to taste
1½ cups farro
2 tablespoons finely chopped shallot
2 teaspoons red wine vinegar, more for drizzling
1 fat garlic clove, minced
½ cup crumbled ricotta salata or feta cheese
½ cup toasted, chopped hazelnuts
2 bunches watercress or arugula, cleaned and trimmed
BUTTERNUT-SPICE BREAKFAST COOKIES (THANK YOU, LAURA!)
Dishing Up the Dirt
2 1/2 cups almond flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon fine sea salt
3 Tablespoons coconut oil, slightly melted (you can sub with grapeseed oil)
2 organic free range eggs
1/2 cup cooked and pureed butternut squash
2 teaspoons pure vanilla extract
5 Tablespoons pure maple syrup
1/2 cup chopped and pitted dates
KALE & BRUSSELS SPROUT SALAD WITH WALNUTS, PARMESAN & LEMON-MUSTARD DRESSING
Once Upon a Chef
1 cup walnuts, chopped, plus more for serving
12 oz Brussels sprouts, trimmed and shredded (about 5 gently packed cups after shredding) (OR USE YOUR TOPS, SAYS FARMER KATIE)
1 large bunch (about 12 oz) Tuscan or curly kale, thick center ribs removed, thinly sliced (about 5 gently packed cups after slicing)
1 cup coarsely grated Parmigiano Reggiano cheese, plus more for serving
¼ cup fresh lemon juice, from about 2 lemons
½ cup extra virgin olive oil
1 tablespoon Dijon mustard
2 tablespoons finely chopped shallots, from one large shallot
1 small clove garlic, minced
½ teaspoon salt
¼ teaspoon freshly ground black pepper
RUTABAGA WITH CARAMELIZED ONIONS & APPLES
Food52
4 tablespoons butter, divided
2 yellow onions
2 tart cooking/baking apples
1 tablespoon brown sugar
1.5 tablespoons cider vinegar
1 medium rutabaga
Kosher salt and cracked black pepper to taste