WILD HARE WEEKLY FALL #3/11

I can’t think of a more exceptional October than the one we’ve enjoyed thus far.  But while we’ve got more sunshine than we know what to do with by day, for the past few mornings, we’ve seen the first light frosts out in the fields.  Some of our most tender greens are showing it on their tips, so although we wouldn’t typically harvest something like Bok Choy back-to-back for the CSA, we’re going to make sure that we get to take bites of it out in the field before the frost does.  Here’s what we’re working with this week:

ESCAROLE: Because we're entering "use it or lose it mode” Escarole will also hit our tables tomorrow, so break out your soup pot (or wilt it into your Macaroni & Cheese, as is the Wild Hare way).

CELERY ROOT: (aka Celeriac) is probably one of the reasons I became a farmer, and I hope it is one of the reasons that you all love eating with us this season.  Celery Root is one of those vegetables that you pretty much have to know a farmer or be a farmer to get your hands on in the United States.  In Europe, it is a standby; however, here it is somewhat of an oddity if not a delicacy.  In fact, some of you may be enjoying it for the first time ever this week! I sneak it into all kinds of dishes throughout the cold months--chopped into soups, mashed with potatoes, grated into slaws, shaved into salads--even grated up into breakfast hash.  This week, I’m going to try working some into a weeknight gratin type of thing in place of potatoes, using the quick method that Jamie Oliver shows off here.

DELICATA: It has been coined the "Lazy Person's Winter Squash," and for slackers 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 to roasting.  You'll earn yourself a big tray of prepared vegetables, and in the meantime, about 30 minutes of time for a good book.  

And if that all wasn’t exciting enough, Mark came home from the market with a van filled with some of the finest D’Anjou pears that you’ll eat all year thanks to our friends at Booth Canyon Orchard.

Have a great week!
Katie

IN THE FARMSHARES THIS WEEK:

Bok Choy and/or Lettuce
Escarole
Celery Root (aka, Celeriac)
Garlic
Delicata Squash
D’Anjou Pears

SEASONAL RECIPES, TIPS & INFO

• THIS FOUR-INGREDIENT SALAD WILL SEE YOU THROUGH WINTER

• CAN YOU EAT SQUASH SKIN? WELL, THAT DEPENDS - BON APPETIT

WHITE BEAN ESCAROLE SOUP
Giada de Laurentiis

2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
Freshly ground black pepper
6 teaspoons extra-virgin olive oil

CONTINUE TO RECIPE

ROASTED CELERIAC SOUP
Naturally Ella

1 medium celeriac (celery root) (roughly 9 oz)
2 carrots (roughly 4 oz)
2 medium russet potatoes
1 medium shallot (roughly 3 oz)
2 cloves large garlic
2 tablespoons olive oil
1/4 teaspoon salt
3 to 4 cups low sodium vegetable broth
5 sprigs thyme
2 tablespoon olive oil
10 fresh sage leaves
1 to 2 tablespoons heavy cream (optional)

CONTINUE TO RECIPE

WILTED ESCAROLE
Alex Guarnaschelli

2 tablespoons extra-virgin olive oil
2 heads escarole leaves, about 1 1/2 pounds, washed, trimmed, dried and broken into bite-size pieces
Kosher salt
2 teaspoons chili flakes
1 garlic clove, peeled and lightly smashed and stuck onto the tines of a fork

CONTINUE TO RECIPE

ROASTED CELERY ROOT
WITH WALNUTS AND THYME
Bon Appetit

2 medium celery roots (celeriac), peeled, cut into 1½” pieces
2 tablespoons walnut oil or olive oil
Kosher salt and freshly ground pepper
1 tablespoon cider vinegar
2 tablespoons chopped toasted walnuts (for serving)
Fresh thyme leaves (for serving)
CONTINUE TO RECIPE