Week #25 (11/15 only)

This week your basket contains: carrots, sweet peppers, broccoli OR cauliflower OR Romanesco, leeks, cooking greens (Swiss chard, Chinese cabbage, and spinach), elephant garlic, spaghetti squash, and RUTABAGAS.

NEXT TUESDAY IS YOUR THANKSGIVING DOUBLE BASKET!  We will skip delivery November 29th, and resume normal delivery on Dec. 6TH.  We have posted this information to our web site (under the blog tab) along with our December delivery schedule for your convenience.  We have also posted a projected harvest list for your double basket in the same place.

We have started harvesting our Romanesco (the green, spirally, cauliflower-like vegetable) and you will be seeing one in your basket soon if you have not already.  They are used exactly like cauliflower but have a nuttier flavor.

Rutabagas are often considered a “difficult” vegetable mostly because the majority of people are not familiar with them.  They can be used in just about any way you would use turnip such as adding them to potatoes au gratin or including rutabaga in your mashed potatoes.  While the recipe below will need to be scaled down a bit to match the amount of rutabaga in your basket, it is worth giving it a try; it has converted more than one rutabaga skeptic!


3 1/2 to 4 pounds rutabagas (two small or one large vegetable)
2 tablespoons unsalted butter
4 garlic cloves, peeled and roughly chopped
1 1/2 teaspoons kosher salt
1 cup whole milk
4 ounces cream cheese, cut into small chunks
2 tablespoons smoked olive oil
2 teaspoons smoked paprika
Freshly ground black pepper

Cut the rutabaga(s) in half crosswise. Place a half cut side down on a stabilized cutting board and carefully shave off the peel with a large chef’s knife. Cut the peeled rutabaga into small slices about 1 inch thick. Repeat with the rest of the rutabaga. Heat the butter in a large, heavy 4-quart pot, set over medium heat. When the butter has melted, stir in the chopped rutabaga and the garlic. Stir to coat the vegetables in butter, then sprinkle them with the salt. Pour in the milk and bring to a simmer, then turn the heat to low and cover the pot. Cook for 30 minutes, or until the rutabaga is very tender and can be easily pierced with a fork. Turn off the heat and remove the lid. Let the vegetables cool for about 5 minutes. At this point you can either leave the rutabaga in the pot and use a hand mixer to whip it, or you can transfer it to the bowl of a stand mixer and use the paddle. Drop the cream cheese into the rutabaga and use the hand mixer or stand mixer to mash it into the vegetables. The rutabaga will crumble then slowly turn into a mashed potato consistency. Add the olive oil and smoked paprika and mix thoroughly. Taste and add more salt and some black pepper, if necessary. Serve immediately.  Adapted from thekitchn.com.

While this recipe calls for you to cut your squash in half before baking, we more often bake it whole to make it easier (and safer) to cut.


1 (3- to 3 1/2-pound) spaghetti squash

2 tablespoons butter, cut into pieces

1 teaspoon salt, divided

2 tablespoons extra virgin olive oil

1 (8-ounce) package mixed wild mushrooms, sliced

2 large garlic cloves, minced or sliced

1/4 teaspoon dried crushed red pepper

1/4 teaspoon freshly ground black pepper

1/4 cup white wine

1 lb. cooking greens

1/4 cup (1 ounce) shaved Parmesan cheese

Preheat oven to 375°. Cut squash in half lengthwise; discard seeds. Bake squash, cut sides down, on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Scrape inside of squash to remove spaghetti-like strands. Transfer to a serving platter; toss with butter and 1/2 teaspoon salt. Cover and keep warm.  Heat oil in a large deep skillet over medium-high heat. Add mushrooms, next 3 ingredients, and remaining 1/2 teaspoon salt; cook 5 minutes or until mushrooms are tender and liquid evaporates. Stir in wine; bring to a boil. Add greens and cook, stirring occasionally, 2 minutes or until wilted.  Spoon mushroom mixture onto spaghetti squash, and sprinkle with Parmesan cheese. From Myrecipes.com

We found a simple new recipe for mashed cauliflower and leeks that was very tasty.  You can find it here  http://www.taste.com.au/recipes/20314/cauliflower+smash+with+caramelised+leeks