From left to right: Red Jacket Orchards quince and Pippin and Fuji apples; Hearty Roots Farm carrots, turnips, parsley, kohlrabi*, celeriac, potato, lettuce, leek, and baby bear pumkin; Red Jacket Orchards tomatillos; Consider Bardwell Farm Danby Feta**; Ronnybrook Farm milk (my new favorite thing: the organic, straight-from-the-cow and minimally processed milk costs $2.25/quart when you return the previous week's glass bottle. The farm also offers yogurts, crème fraîche, half-and-half, butter, and eggs); and local garlic (the woman from whom I purchased the bulbs called them "wee").
Not pictured: bok choy and, from last week, green cabbage, daikon, eggplants, beets, kale, collards, broccoli, thyme...
*From Hearty Roots weekly update: "Kohlrabi is a German word meaning turnip cabbage. The preparation can be as easy as radish and delicious eaten raw. Peel the outer skin with a paring knife. Slice, dice, or grate, and add to salads. Use on raw vegetable platters or serve with a creamy dip. Substitute in recipes calling for radishes. Grated kohlrabi can be added to slaw, but lightly salt it first and let stand for several minutes. Squeeze to remove any excess water before adding dressing. Kohlrabi can also be steamed or boiled. For this preparation don't peel until after they are cooked. Steam or boil until bulbs are tender, peel skin, and season with butter, salt, and pepper, a cheese sauce, or just enjoy plain."
**"From Consider Bardwell Farm's cheese descriptions: A firm yet crumbly, sharply tangy and salty raw-milk cheese in the Greek Feta style, made from goat’s milk and aged in brined whey. We often drizzle this cheese with a little light oil and herbs but it is also a great addition to fresh green salads and pizza. It is available by the round or wedge, or crumbled and marinated in 8-ounce containers."
The Consider Bardwell goats, photo courtesry CBF:
1 comment:
Now you're just plain showing off! That is ridiculous. My CSA is looking to switch farms for next year, though.
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