September update and a recipe!

Every lunch time during tomato season the crew gathers for tomato sandwiches. Someone brings a loaf of bread, someone grabs a few tomatoes and a head of lettuce, we bring get the gallon jar of mayo from the walk-in, someone brings a bag of chips and we all prepare our own sandwich to our liking. Ian, my husband usually gets some hot peppers form the field for his sandwich, I like to add cheese and salami, while others keep it simple. Sam will bring some jars of homemade pickles and Breezy likes to put chips in her sandwich. It is our own little summertime lunch tradition. And while we won’t miss picking tomatoes, I know we’ll miss our tomato lunches.

The heat wave is over and fall weather has arrived! And with it comes the end of tomatoes, the slowing of peppers and the return of greens. We have planted our last lettuce and seeded our last radish today for the season. And now we turn our attention to harvest and clean up. We know the next few weeks will go quickly and we are excited to get back into our root veggies and start cooking hearty greens again. Our favorites, radicchio and fennel will be mature soon and the rest of the potatoes, carrots and beets need to be dug and put into the root cellar.

We hope you enjoyed the peak season of tomatoes, eggplant and peppers and are ready to add rutabaga, cabbage and kohlrabi back into your boxes! It’s almost soup time!

Please stay tuned for info about our Early Winter Share and renewing your CSA for next season!

Here’s my favorite recipe for kohlrabi (which also happens to be the only vegetable my 2 year old will eat at the moment…):

Kohlrabi remoulade

hugh fearnley-whittingstall

Young kohlrabi is a good alternative to celeriac for a summer version of this classic dish. If you like, add some bacon, cooked until crisp, then chopped and sprinkled over the top. Serves four as a starter, six as a side dish.

2 tsp hot English mustard
2 tsp cider vinegar
1 scant tsp sugar
1 pinch salt
75ml olive oil
75ml groundnut or sunflower oil
2-3 kohlrabi, weighing about 750g
Freshly ground black pepper
2-3 tbsp finely chopped
parsley (optional)

In a bowl, whisk together the mustard, vinegar, sugar and salt. Pour the oils into a jug, then very slowly trickle them into the mustard mixture, whisking all the time, until you have a creamy, emulsified dressing. Taste and adjust the seasoning as necessary. Peel the kohlrabi, cut it into matchsticks and toss into the dressing along with a few grinds of black pepper and the parsley (if using). Leave for about 30 minutes to allow the flavours to blend.