The Last Share

It's always hard to believe it's the last share of the season. In June, with 22 weeks of harvest in front of us, it seems almost an impossible task to sustain such a promise. But with 22 weeks behind us, it never fails to seem easier than it was. 22 weeks of harvesting, washing, packing, set- up, and distribution. 22 weeks of 12 hour Wednesdays. And yet, the satisfaction of seeing every CSA member leave with bags and bags of vegetables and the empty crates in the back of the truck makes it worth it every time.

The farm is a place of unending to-do lists and impossible challenges, but it's also a place of great friendships, never ending laughter, creative problem solving and satisfying work. Every season has it's own character and after our 3rd one at Roots to River, it really feels like the place is taking on its own way of life. We've added to our infrastructure and put in a well; we planted on new fields and purchased some useful equipment; the crew was intelligent, hard working and good natured, we tried new varieties and grew some old favorites; we ate a lot of potato chips and tomato sandwiches; we hosted school groups from Princeton University, DelVal University, and Buckingham Friends; we had regular gleanings with Rolling Harvest and had our first successful apple picking. And so much more.

 We are so grateful for our CSA members who continue to sustain us with their enthusiasm and support. We couldn't do it without the community that has invested in our farm, and we take great joy in sustaining that community with the best food we can grow. Thank you all so much.

Please take a moment to fill our CSA Member Survey. We are thinking about changing things up a little bit next season and we would love your feedback! (It will only take a few minutes)

https://www.surveymonkey.com/r/S5BQNWV

Scenes from the farm: squash sorted and cleaned for storage, cover crop and fall leaves, blue sky and fall leaves, fennel forest.

The Last Share:

head lettuce

arugula

specialty greens

spinach

beets

carrots

celery root

hakurei turnips

radishes

watermelon radishes

potatoes

sweet potatoes

fennel

radicchio

kohlrabi

parsnips

kale

swiss chard

collard greens

onions

garlic

winter squash

parsley

cilantro

apples

Watermelon Radish Carpaccio

Ingredients

  • 4 Watermelon radishes
  • 1 small avocado, thinly sliced
  • 2 to 3 oz of baby or wild arugula
  • 2 Tablespoons freshly squeezed orange juice
  • ¼ cup/ 60ml Avocado oil (or extra virgin olive oil)
  • 1 Tablespoon freshly chopped herbs such as chives and parsley
  • 1/2 tsp sea salt (plus more to taste)
  • Freshly ground black pepper
  • 4 oz Fresh goat cheese for serving (optional)

Instructions

  1. Peel the outer layer of the watermelon radishes if thick. With a sharp knife or mandoline, thinly slice the radishes into rounds.
  2. Sprinkle sea salt over the radishes in a colander set over a bowl. Cover and set aside for at least 20 minutes.
  3. Drain radishes, and lightly pat dry. Arrange the slices on a serving platter or individual plates.
  4. Make the vinaigrette by whisking together the orange juice, avocado oil and fresh herbs. Add a pinch of sea salt and black pepper to taste.
  5. Toss the arugula with half the dressing. Place a handful of dressed arugula on top of the sliced radishes and top with a few slices of avocado.
  6. Garnish with crumbles of fresh goat cheese if desired and drizzle the remaining dressing over the top of the radishes. Serve immediately.

Celery Root and Parsnip Puree

Ingredients

Servings: 2

  • 1 cup 1/2-inch cubes peeled celery root
  • 1 cup 1/2-inch cubes peeled parsnips
  • 1 cup 3/4-inch cubes peeled russet potato
  • Coarse kosher salt
  • 1/4 cup half and half, warm

Preparation

time: 45 min time: 45 min

  • Combine celery root, parsnips, and potato in large saucepan; add enough water to cover. Sprinkle generously with coarse salt. Bring to boil. Reduce heat to medium; cook until vegetables are very tender when pierced with sharp knife, about 20 minutes. Drain well. Return vegetables to pan and place over medium heat, stirring constantly until moisture evaporates, 2 to 3 minutes.

  • Working in batches if necessary, spoon vegetables into potato ricer; press into microwave-safe medium bowl. Add warm half and half and pink-peppercorn butter, if desired. Mash until smooth. Season with coarse salt and black pepper. DO AHEAD Can be made 1 hour ahead. Rewarm in microwave until heated through.

Malaika SpencerComment