…right here!  That’s where! This is the time of year when we start harvesting root vegetables for storage, and thanks to a valiant solo push from Farmer Claire last week, we were able to roll out Mark’s handy dandy root washer and wash our first batch of roots today--Red Beets. It is inspiring.  Blame it on these aromatic vegetables, but I have gotten a little bit carried away with assembling recipes this week.  To stand beside the stacks and stacks of freshly harvested Celery and Fennel is pure heaven on a Monday--and it will be on Tuesday and Wednesday too!  So, whether you’re ready to dive headfirst into Soup Season, are ready to roast or want to flex a little bit with an Inspired Fall Salad, I’ve gathered some great links and recipes for you to scroll through.

We’re bringing out our Delicata Squashes, which have been coined the "Lazy Person's Winter Squash." And for people like me, who never peel a darn thing and live for the simple joys of a good Sheet Pan Dinner, Delicata Squash is a godsend.  We love them sliced and roasted up as Oven Fries, and they can be split into "boats" and stuffed with your favorite fillings.  It is pretty much the closest thing to Zucchini that we can get outside of Summer, so fire up your oven, chop up some vegetables and get roasting.  You'll earn yourself a big tray of prepared vegetables, and in the meantime, about 30 minutes of time for a good book.  

Thanks to these beautiful Beets and Celery, I will be making a big pot of Borscht this weekend.  Even though Mark and Hazel are only good for one night of Beet Soup, I like to make a full size pot anyhow and freeze the rest to reheat for lunches (and even breakfasts sometimes—I love a warm savory breakfast on a cold morning, and a mug of soup hits just right).  Last year, I invested in this handy jumbo sized silicone ice cube tray that allows me to freeze soups, squash purees and sauces into six, one-cup portions at a go.  It has been a game changer—this thing keeps me from letting food go to waste when we hit the inevitable point of meal redundancy that comes with batch cooking and it makes vegetables easy to quickly reheat and eat. (I’m not sponsored or anything wild like that.  I just really like this kitchen gadget and all of my “soup cubes”) 

What will you make?  I can’t wait to find out!

Katie

IN THE FARMSHARES THIS WEEK:

Delicata Squash
Celery or Fennel
Lunchbox Sweet Peppers
Red Beets
Choice of Assorted Bunched Greens
Mix & Match Apples: Melrose, Spartan & Liberty

RECIPES & SEASONAL TIPS

DELICIOUS & SIMPLE CELERY SOUP
Feasting at Home

• 2 tablespoons olive oil, or butter

• 1 onion, diced

• 4 fat garlic cloves, rough chopped

• 6 cups celery, sliced thin (about 1 1/4-1 1/2 pounds) 1 extra-large head, save some leaves for garnish

• 2 cups potatoes, sliced into 1/2 inch thick rounds ( about 3/4 lb – 1 extra-large russet peeled, or use a few yukons, unpeeled.

• 4 cups veggie or chicken broth ( or 4 cups water + 1 tablespoon “Better than Bouillon” Vegetable Base)

• 1 cup water

• 1 bay leaf (optional), remove it before blending

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/8 – 1/4 teaspoon cayenne, start conservatively, add more to taste or leave it out entirely.

CONTINUE TO RECIPE

ROASTED DELICATA SQUASH WITH STUFFING 
Chef Ani

• 1 Delicata Squash

• Olive oil

• Salt

• 3 Slices of Bread

• 1 small onion

• 1 clove garlic

• 1 stalk celery

• 1 cup water

• 2 teaspoons Better Than Bouillon

• 1/4 cup pecans

• 2 teaspoons fresh sage

• 1/2 teaspoon dried thyme

• 2 teaspoons fresh parsley, minced

• 1/2 teaspoon salt (add as needed)

CONTINUE TO RECIPE

WHITE BEANS WITH CELERY
Martha Rose Shulman

• ½ pound (about 1⅛ cups) white beans, rinsed, picked over and soaked for six hours or overnight in 1 quart water

• Salt to taste

• ¼ cup extra virgin olive oil

• 4 to 5 cups chopped celery, including the leaves

• 4 large garlic cloves, minced

• 18-ounce can tomato sauce, or 2 tablespoons tomato paste diluted in 1 cup water

• ¼ to ½c up finely chopped parsley (to taste)

• Juice of 1 to 2 lemons, to taste

CONTINUE TO RECIPE

ROASTED BEETS & FENNEL WITH ORANGE VINAIGRETTE
Carrie Walder

• 1 large bulb fennel

• 1 large golden beetroot

• 2 Tbsp extra virgin olive oil, divided

• 1/4 cup raw almonds

• Zest from 1/2 an orange

• Juice from 1/2 an orange

• 1 Tbsp extra virgin olive oil

• 1.5 tsp white wine vinegar

• 1 tsp honey

• 1/4 tsp garlic powder

• Salt + pepper, to taste

CONTINUE TO RECIPE

CRISPY CULTETS WITH FENNEL SALAD
Alison Roman

• 2 cups Panko Breadcrumbs

• Kosher salt and freshly ground black pepper

• 1 large egg, beaten to blend

• 1 8–10 oz. boneless, skinless chicken breast or pork chop

• 1 shallot, thinly sliced

• 2 tablespoons fresh lemon juice, plus 1 quartered lemon for serving

• 1 fennel bulb or 4 stalks celery, thinly sliced

• 1 cup mixed herbs, such as parsley, chives and dill, coarsely chopped (or just use fennel fronds)

• ¼ cup canola oil, plus more as needed

• Dijon mustard and cornichon pickles, for serving (optional)

• Dirty martini with olives and a twist (optional)

CONTINUE TO RECIPE

VEGETARIAN RED BORSCHT
David Tanis

• 2 tablespoons extra-virgin olive oil or unsalted butter

• 1 large onion, diced (about 1½ cups)

• 1 cup diced celery

• 1 large leek, diced (about 1 cup)

• Salt and pepper

• 4 garlic cloves, minced

• 1 tablespoon tomato paste

• 1 teaspoon paprika

• ½ teaspoon caraway seeds

• 1 bay leaf

• 1 thyme sprig

• 1 pound Yukon Gold or other starchy potatoes (about 6 potatoes), peeled and cut in 1-inch chunks

• 1 pound medium beets (about 6 beets), peeled and cut in 1-inch chunks

• ½ pound medium carrots (about 4 carrots), peeled and cut in 1-inch chunks

• 3 cups chopped kale

• 1 tablespoon apple-cider vinegar, or to taste

  CONTINUE TO RECIPE
  
  

CELERY SALAD WITH DATES, ALMONDS & PARMESAN
Joshua McFadden

• ½ cup raw almonds

• 8 celery stalks, thinly sliced on a diagonal, leaves separated

• 6 dates, pitted, coarsely chopped

• 3 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper

• 2 ounces Parmesan, shaved

• ¼ cup extra-virgin olive oil

• Crushed red pepper flakes

CONTINUE TO RECIPE