Week # 28 (12/02 only)

This week your basket contains: Florence fennel (full shares), Red Queen radish (half shares), leeks, elephant garlic, celery, kabocha squash, and greens mix (Chinese cabbage and Swiss chard)

We hope you all had a happy Thanksgiving!  Now that December is here, we are looking forward to our delivery schedule through the New Year.  Next week, Dec. 9th, will be a normal delivery.  Dec. 16th & 23rd will be double baskets.  We will skip delivery on Dec. 30th and Jan. 6th then be back to normal deliveries on Jan. 13th.  This information is also on our web site’s home page.  Please let us know if you have any questions or concerns.

The recipe below makes a large batch, but can be reduced easily.  Substitute celery for celeriac.


2 Tbs. extra-virgin olive oil

1 onion, diced

3 cloves garlic, minced

6-7 cups celeriac, diced

4 cups broth

1 cup canned white beans

3/4 tsp. salt

1/4 cup tahini

1 Tbs. lemon juice

1/4 cup parsley

1/2 cup crushed pita chips

In a large pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 3 minutes. Stir in the garlic and cook, stirring, for an additional 30 seconds. Add the celery root, broth, beans and the salt and bring to a boil. Reduce the heat to maintain a simmer and cook, covered, until the celery root is very tender, about 20 minutes.

Add the tahini and the lemon juice and, using an immersion (stick) blender, puree until smooth. (Alternatively, allow the soup to cool, then puree in batches in a blender, then reheat.) Add water or additional broth as needed to achieve desired thickness. Taste and season with more salt and/or lemon juice, if desired. Garnish with the parsley and pita chips and serve hot.

The recipe below works well with kabocha squash and we would substitute leek for the onion and your greens mix for the kale.


½ lb. kale

5 ½ c. chicken or vegetable broth

1 c. water

1 Tbsp. olive oil

1 large onion, chopped

1 ½ c. pearl barley, rinsed

2 c. peeled butternut squash, ¾ in cubes

salt and pepper to taste

¼ c. freshly grated Parmesan cheese

½ c. dry white wine

Bring a large pot of salted water to a boil.  Remove stems and thick ribs from kale leaves.   Boil leaves until tender, about 5 minutes.  Drain.  When cool enough to handle, squeeze out excess water, coarsely chop and set aside.  In a medium saucepan, heat broth and water over medium heat until simmering.  Keep warm.  In a large saucepan, heat oil over medium heat.  Add onion and cook, stirring, until browned, about 7 minutes.  Add barley and cook, stirring, for 1 minute.  Add wine and cook, stirring constantly, until it evaporates.  Add ½ cup broth and stir until most of the liquid has been absorbed.  After 5 minutes, add squash.  Continue stirring and adding broth, ½ cup at a time, as needed, until barley is tender and creamy yet still firm, 40 to 50 minutes.  Stir in reserved kale and cook, stirring constantly, until heated through, about 1 minute.  Remove from heat, season with salt and pepper, and serve garnished with Parmesan cheese.  Serves 6.  From Eating Well October 1998.


3 Tbs. olive oil

1 onion, chopped

5 minced garlic cloves

1/8 tsp. red pepper flakes

1 cup chicken broth

1 cup water

Salt and pepper

2 Lbs. greens, stemmed

2 tsp. lemon juice

Heat 2 Tbs. oil in Dutch oven until shimmering. Add onion and cook until lightly browned.  Stir in garlic and pepper flakes and cook until fragrant (30 sec).  Stir in broth, water, and ½ tsp. salt.  Bring to a simmer.  Stir in chopped greens a handful at a time and cook until they start to wilt.  Cover, reduce heat and simmer until greens are tender (25-35 minutes).  Uncover and increase heat to medium high.  Cook, stirring occasionally, until bottom of pot is almost dry, and the greens start to sizzle.  Take off heat.  Stir in lemon juice and 1 Tbs. oil.   Season with salt, pepper, and extra lemon juice to taste.  Adapted from Vegetables Illustrated by America’s Test Kitchen