It's hard to believe it is December already. The snow last week gave us the gift of finality on our summer season. It was certainly nice to spend a few days indoors eating turkey and catching up on TV shows not watched for the last 6 months, but now it is time to don the insulated overalls once again and dive into the root cellar. The vegetables in the winter share are the survivors. They have experienced an entire growing season of life, some like the onions and celery root are the first to get seeded in our greenhouse in February and the first to get planted in our fields in April. There they soak up the longer days of sun and we watch them grow as they become part of the landscape of the farm. They sit and wait as we plant bed after bed of lettuce and greens, the tomatoes come and go, the spring and fall broccoli gets planted and picked. Every thing around them changes while we wait until the very last minute, after frost and freeze to pick them and bring them in for the winter. This is the food we need for the coldest part of the year, the starches and alliums and little bit of greens. We're excited to share with you this type eating, a whole season's worth of growing in one box of dirty root veggies.

Harvesting the last of the winter carrots. 1700 pounds of sweet goodness!

Snow covered farm. A good excuse to just enjoy the view.

Here's what will be in the share:

Free choice roots:

carrots

beets

parsnips

hakurei turnips (great raw!)

watermelon radishes (great raw!)

purple top turnips

potatoes

celery root

leeks

onions

winter squash

kale

salad greens

head lettuce

ketchup

And here are some recipes:

Orecchiette with Caramelized Turnips, Tuscan Kale, and Cracked Pepper from 'The Vermont Farm Table Cookbook'

Ingredients

Salt
1 pound orecchiette
1/4 cup canola oil
2 medium turnips, peeled and cut into 1/4-inch dice
1 pound Tuscan kale, stems and center ribs removed, roughly chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Freshly cracked black pepper
8 tablespoons (4 ounces) unsalted butter
2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Procedures

Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.
Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.
Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.
Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.
Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.

Whipped Carrots And Parsnips

Ingredients:

1 1/2 pounds carrots, coarsely chopped

2 pounds parsnips, peeled and cut into 1

/2 inch pieces

1/2 cup butter, diced and softened

1 pinch ground nutmeg

salt to taste

ground black pepper to taste

Directions:

1.Bring a large pot of salted water to a boil. Add carrots, cover partially, and simmer 5 minutes. Add parsnips, and cover partially. Simmer until vegetables are very tender, about 15 minutes. Drain well.

2.Return vegetables to saucepan, and stir over medium heat until any excess moisture evaporates. Transfer to food processor. Add butter, and process until smooth. Season with nutmeg, salt, and pepper. Can be made 4 hours ahead. Rewarm over low heat, stirring often. Transfer to bowl. Serve.

Potato & Celery Root Gratin with Leeks

Bon Appétit | November 2011

by Susan Spungen

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Yield: Makes 8 to 10 servings

ingredients

3 cups heavy cream
2 garlic cloves, peeled
1 sprig thyme plus 3 teaspoons fresh thyme leaves, divided
2 tablespoons (1/4 stick) unsalted butter, divided
3 leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
Kosher salt
2 pounds russet potatoes, peeled, very thinly sliced crosswise (1/8" thick)
1 pound celery root, peeled, very thinly sliced crosswise (1/8" thick)
2 cups grated Gruyère
Freshly ground black pepper

preparation

Preheat oven to 350°F. Heat cream, garlic, and thyme sprig in a medium saucepan just until bubbles begin to form around edge of pan. Remove from heat; set aside to steep.

Melt 1 tablespoon butter in a medium skillet over medium heat. Add leeks; season with salt and cook, stirring often, until tender (do not brown), 10-12 minutes. Transfer to a small bowl and set aside.

Butter a 3-quart gratin dish with remaining 1 tablespoon butter. Layer 1/3 of potato slices and 1/3 of celery root slices evenly over bottom of baking dish. Cover with 1/3 of leeks, then 1/3 of Gruyère. Sprinkle with salt, pepper, and 1 teaspoon thyme leaves. Repeat layers twice more. Strain cream mixture into a medium pitcher and pour over vegetables.

Set gratin dish on a large rimmed baking sheet and cover tightly with foil. Bake for 1 hour. Carefully remove foil; continue baking until top is golden brown and sauce is bubbling, 25-30 minutes. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Tent with foil and rewarm in a 300° oven until hot, about 20 minutes.

All the best,

Malaika and the Roots to River Team

Winter Times