Week #29 (12/11 & 14)

This week your basket contains: Butternut squash, cipollini onions, RUTABAGAS, beets, celeriac, rainbow carrots, potatoes, garlic, and BRUSSELS SPROUTS.

Given the calendar and our travel schedule we will be doing things a bit differently in December.  We will give extra produce today andon the 21ST , much of which will store well in your fridge.  We will skip the 28th and January 4TH  and be back to normal on January 11th.  Let us know if you have any questions or concerns.

Many of the items in this week’s basket will keep well in the basket on your porch or in an unheated garage.  These include celeriac, beets (without their greens), rutabagas, carrots, potatoes, and onions.  The butternut squash needs to be kept above 50 degrees, so will do best indoors in a cool, dry space if you aren’t going to use it right away.

Rutabagas are not the most popular veggie we grow.  However, the recipe below has elicited comments along the lines of “I never liked rutabaga until I tried that recipe.” 


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.

In this recipe you can substitute squash for sweet potato, Cipollini onion for leeks and beet greens for kale.  Also, we left the tops on some of the Brussels sprouts stalks because they are a very nice tender collard-like green, which could be used here as well.


1 leek,

1 tsp. red pepper flakes

3 small sweet potatoes,

1 pound Brussels sprouts, trimmed and shredded

2 cups chopped kale

5 eggs

Extra virgin olive oil

Kosher salt

black pepper

In a large, nonstick or cast iron skillet over medium-high heat, add 2 tablespoons olive oil. Into the warm oil, add leeks and cook for 30 to 45 seconds, or until they are fragrant and softened. Stir in red pepper flakes, then add the shredded potatoes, stir to incorporate leeks and press into a single layer. Cook undisturbed for 3 to 5 minutes, or until a browned crust begins to form. Stir and cook for 3 minutes more. Season with salt and pepper. Stir Brussels sprouts into the potato mixture and cook, stirring frequently for another 3 to 5 minutes, or until sprouts start to wilt. Next add the kale and cook until wilted. Season with salt and pepper.  Meanwhile, in another large, greased skillet over medium-high heat, crack 5 eggs. Cook eggs until the whites are set (for over easy, flip eggs after the whites set slightly and then cook on other side for 30 seconds to a minute). Serve hash hot with a fried egg on top.