Weeks #30 & 31 (12/19 & 22)

This week your basket contains: potatoes, cabbage, garlic, Swiss chard, pumpkins, celeriac, parsnip, celery, parsley, carrots, and onions.

 This is the second of two larger baskets we will be delivering prior to the holidays. Our December schedule will be as follows: Double baskets on 12/12 &19; skip deliveries on 12/26 & 1/2; resume normal deliveries on 1/09.  This info is also posted on the home page of our web site.  We hope you all have very happy holidays and a healthy 2018! 

STILL LOOKING FOR LAST MINUTE GIFTS (perhaps for yourself)?  Well, Last week Polly went with Lyn Jacobs of La Finquita del Buho to give a class on making bird feeders to a group of Karen refugees from Myanmar. These women are a group that meets at Lutheran Community Services on 39th Ave. near Hawthorne weekly for conversation and community building. They are gardeners and craftswomen and weave beautiful textiles. They are holding a half-price sale at the Lutheran Community Services building (605 SE Cesar Chavez Blvd.) on Thursday 12/21 from 10-1. Such an opportunity to buy great gifts and support these refugees at the same time!

While browsing Instigram (check us out!) Polly found a great local food blogger, farmer and cookbook author.  This recipe is adapted from her web site.  It made us realize just how much apple like flavor parsnips have naturally.  We made this and loved it.  We used chopped bacon instead of caramelized apple because we prefer a more savory soup.


2 tablespoons unsalted butter

1-2 leeks, finely chopped

1 large parsnip cut into 1/2 inch pieces

1 apple peeled and cut into 1/2 inch pieces

3/4 teaspoons ground coriander

2 cups of stock or water

salt and pepper

¼  cup heavy cream

parsley, finely chopped

Optional: 1 apple, caramelized (see instructions below)

Melt the butter in a large heavy bottom pan or Dutch oven over medium high heat. Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes. Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes. Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup won’t be nearly as smooth or creamy. Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.  While the soup simmers prepare caramelized apples by chopping one apple into ½ inch pieces then  heating 2 Tbs butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.  Ladle soup into bowls and garnish with the caramelized apples and minced parsley. Season with additional salt and pepper if needed. Serves 2-4 From DishingUpTheDirt.com 

We experimented with growing our celery in the hoop house this year and are very pleased that they came through freezing weather as well as they did.  We have never had celery this late in the year before, and it gives us the opportunity to pass along this post-holiday favorite recipe.


1 small to medium sized celeriac

1 1/2 Tbs. white wine vinegar

4 celery stalks

2 Tbs. light sour cream

2 cups diced cooked turkey or chicken, chilled

1/2 tsp. salt

2 Tbs. homemade or prepared mayonnaise

1/2 tsp. black pepper

1 tsp. Dijon mustard

1/4 c. pine nuts

1/4 c. dried pitted cherries, halved

Peel the celeriac and grate it on the large holes of a handheld grater or in the food processor to get about 1 cup grated celeriac.  Mince celery stalks.  Put the two celeries into a bowl and add all the other ingredients.  Stir to mix well and serve.  Serves 3 or 4.

From Down to Earth by Georgeanne Brennan.