We just beat the cold rain today before ducking into the greenhouse to finish prepping for tomorrow's CSA Pickup. Winter time farm work is a slow and muddy process. Gloves go on and off dozens of times a day, boots and pants get changed after they get wet, hoses get frozen and thawed out. While many of the efficiencies of the summer disappear at least there are no weeds to pull. Most of the harvesting and the planting is already done, it is just our job to maintain the ideal environment for the roots to stay and the greens to grow. Hauling, sorting, trimming and bagging, those are our tasks from now until March. It's a simpler time of year. We are grateful that we still get to be outside, our hands working with plants and food and our boots still muddy. The root cellar is full of starches and heavy roots to keep us going with calories while the greenhouse is an oasis of greens, a respite from the December rain.

And the share:

spaghetti sauce

salad greens

head lettuce

kale

onions

leeks

winter squash

hakurei turnips

carrots

rutabaga

celery root

potatoes

parsnips

watermelon radishes

Recipes:

Zesty Roasted Rutabaga and Carrots

http://straightfromthefarm.wordpress.com/
Loosely adapted from Allrecipes.com

4 medium carrots, cut into 3 inch julienne strips
2 rutabagas, peeled and cut into 3 inch julienne strips
1/2 C. water
1 1/2 T. extra virgin olive oil
1 T. brown sugar
1 lemon, juiced and zested
1/4 t. dill weed
salt and pepper to taste

Preheat the oven to 400 F.

In a large saucepan, combine the carrots, rutabaga and water. Over high heat, bring to a boil and cook for 5 minutes. Drain off water.

In a small bowl, combine the remaining ingredients and toss with the parboiled vegetables. Spread out into a single layer on a cookie sheet.

Bake for 15-20 minutes or until vegetables are golden and tender. Serve hot as a dinner side dish or chilled as a light lunch.

Parsnip Soup with Leeks and Parsley

Ingredients

2 Tbsp butter
3 leeks, white and pale green parts only, sliced lengthwise, cleaned, sliced crosswise into 1/4-inch slices
2 Tbsp olive oil
1 1/2 to 2 pounds parsnips, peeled and chopped
2 strips lemon zest, 1 x 2 inches each
1-2 teaspoons salt
4 cups chicken stock (use vegetable stock for vegetarian option)
2 cups water
2 cups finely chopped fresh parsley (reserve a little for garnish)
1 tablespoon lemon juice
Pepper to taste

Method

1 Heat butter in a 4 to 6 quart pot on medium heat. Add the chopped leeks, toss to coat with the butter. When the leeks are heated enough so they begin to sizzle in the pan, lower the heat to low and cover the pan. Cook until soft, but don't let the leeks brown.

2 Add the parsnips and olive oil, and toss to coat. Sprinkle on the salt. Add the stock and water. Add the strips of lemon zest. Bring to a boil and reduce to a low simmer. Cover and cook until the parsnips are completely tender, at least 30 minutes.

3 Remove and discard the lemon zest. Add the parsley. Purée the soup until smooth, either by using an immersion blender or by working in batches with a stand-up blender. If using a standing blender, fill the bowl no more than halfway, hold the cover on the blender bowl, and start blending at the lowest speed. Return the puréed soup to the pot.

4 Stir in lemon juice and add more salt to taste, if needed.

Garnish with freshly ground black pepper, a little olive oil, and chopped parsley or chives.

Simply Recipes http://www.simplyrecipes.com

Celery Root-Kale Gratin With Walnut Bread Crumbs

http://www.washingtonpost.com

Ingredients

2 pounds celery root (celeriac), peeled and cut into 1/2-to-3/4-inch cubes
2 cups homemade or no-salt-added vegetable broth
1 teaspoon fine sea salt
1/4 cup extra-virgin olive oil
1 large onion, sliced thinly from top to bottom
1 clove garlic, minced
1 1/2 teaspoons fresh thyme leaves
2 tablespoons white wine or dry cider
Leaves from 1 pound (1 bunch) lacinato or curly kale, rinsed (but not dried) and torn into bite-size pieces
1/8 teaspoon freshly ground black pepper
3 ounces country-style white or whole-wheat bread, crusts removed
1/3 cup walnut halves or pieces

Directions

Place the celery root pieces in a large saucepan; add enough of the broth to barely cover, reserving at least 1/4 cup of the broth from the original 2 cups. Cook over medium heat; once the liquid starts to bubble, cook for about 5 minutes or until the celery root is fork-tender. Turn off the heat.

Heat half of the oil in a heavy saute pan or Dutch oven over medium heat. Once the oil shimmers, add the onion and 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; cook for 5 minutes or until the onion is translucent, then stir in the garlic and thyme. Cook for 5 to 7 minutes, until the onion is tender and starting to pick up color.

Stir in the wine or cider; cook for a minute or two.

Use a slotted spoon to transfer the celery root to the onion mixture, stirring gently to incorporate. Season with 1/4 teaspoon of the salt, and cook for a few minutes (over medium-low heat) to meld the flavors. Transfer the mixture to a mixing bowl. Discard the remaining broth used to cook the celery root, or reserve for another use.

Pour 1 tablespoon of the oil into the same saute pan or Dutch oven over medium heat; once the oil shimmers, add the kale and half of the reserved broth. Season with 1/4 teaspoon of the salt, stirring to coat. Reduce the heat to medium-low; partially cover and cook for 3 to 10 minutes until softened, depending on the toughness/type of the kale used. Stir occasionally; reduce the heat to low if the kale seems dry, or add the remaining reserved broth.

Transfer to the mixing bowl and season with the pepper and remaining salt.

Preheat the oven to 375 degrees. Have a shallow 2-quart baking dish at hand.

Tear the bread into chunks, dropping them into a food processor as you work. Pulse to form coarse bread crumbs, then transfer to a separate bowl. Pulse the walnuts in the food processor briefly, just until coarsely chopped, then add to the bread crumbs. Drizzle the mix with the remaining 1 tablespoon of oil and toss gently to coat.

Spread the celery root-kale mixture in the baking dish. Sprinkle evenly with bread-crumb-walnut mixture. Bake for about 25 minutes or until the top is deep golden and the gratin is bubbling.

Wait for 10 minutes before serving.

Happy eating,

Malaika and the Roots to River Team

December Rain

And the share:

Recipes:

Parsnip Soup with Leeks and Parsley

Ingredients

Method

Celery Root-Kale Gratin With Walnut Bread Crumbs

Roots to River Farm