- Radicchio mix
- Onions
- Celeriac
- Thyme or cilantro
- Winter squash
- Elephant garlic
- Fennel
- Lettuce
- Kohlrabi
- potatoes
We got the harvest done a day early as it is forecast to be 35 degrees all day tomorrow. We hope you enjoy winter veggies because that is what we have. All delicious roasted. After harvest today I roasted the onions, potatoes, winter squash and garlic and made a radicchio salad. All so sweet and caramelized – YUM!
Juvencio is still in Honduras enjoying family and friends and looking at land for coffee and cacao planting. We don’t have enough to farm here. He wants to expand to the tropics. They had a grand party for his dad’s 95th birthday.
Luna, Kody, Diego and I take off to visit Jacob and Courtney in Homer Alaska on Wednesday. We will head to Fairbanks to see the Northern lights and ride sled dogs and fish for winter king salmon. I am so looking forward to the trip.
It is the season of giving and if you are looking for great organizations doing good work check out the Give Guide from the Willamette; https://giveguide.org/. Virginia Garcia is there among other non-profits so give often and give a lot.
I have some ceramics in the barn still available after the post Thanksgiving sale – check them out tomorrow. I have been making more but with the trip I don’t think they will be glazed before christmas. They will be available after the new year. I am always happy to take commissions so reach out and ask.
Here are some recipes to make this week:
Roasted vegetables :
Roasted Kohlrabi and Butternut Squash
Author: Gourmet, November 2006.
Recipe type: Side Dish
You may have noticed the exotic looking vegetables available now from North Star Orchards, the kohlrabi. They are available in green and purple and are sold with the leaves (which can be cooked as a green) and resemble a somewhat flattened baseball. They are a root vegetable of real versatility, and here are two recipes that use kohlrabi and other fall vegetables and fruits available at the Farmers Market. These recipes come from Epicurious.com and were originally published in Gourmet Magazine. Cooks’ note: Kohlrabi and butternut squash can be cut 1 day ahead and chilled in separate sealed plastic bags.
Ingredients
- 4 medium kohlrabi (2¼ lb with greens or 1¾ lb without)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons finely chopped fresh thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2½ lb butternut squash
- Special equipment: a 17- by 12- by 1-inch shallow heavy baking pan
Instructions
- Put the oven rack just below middle position and put the baking pan on the rack, then preheat the oven to 450°F. (If roasting vegetables along with turkey, preheat the pan for 15 minutes while turkey roasts, then roast vegetables underneath the turkey.)
- Trim and peel kohlrabi, then cut into ¾-inch pieces. Toss kohlrabi with 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in a bowl. Transfer kohlrabi to a preheated pan in the oven and roast for 15 minutes.
- Meanwhile, peel butternut squash, then quarter lengthwise, seed, and cut into ¾-inch pieces. Toss squash with remaining 1 tablespoon oil, 1 teaspoon thyme, ¼ teaspoon salt, and ¾ teaspoon pepper in the same bowl.
- Stir kohlrabi, turn it, then push it to one side of the pan.
- Add squash to opposite side of pan and roast, stirring and turning squash over halfway through roasting, until vegetables are tender and lightly browned, about 30 minutes total (after squash is added).
- Toss vegetables to combine and transfer to a dish.
Fennel and Celeriac Salad:
https://food52.com/recipes/35736-a-winter-salad-of-fennel-celery-root-lemon-and-pecorino
Or try:
https://www.bbcgoodfood.com/recipes/gravadlax-celeriac-fennel-salad
Or this one that uses radicchio as well:
https://www.epicurious.com/recipes/food/views/fennel-and-celery-root-salad