CSA: Fall Share

At the outset, fall resembles earlier seasons. Summer veg like corn, tomatoes, & peaches still come in through September & October. The cooling weather brings the return of spring produce like lettuce & kale. As Thanksgiving approaches, the farm starts harvesting slow-growing vegetables: autumn squashes, tubers & alliums, roots like celeriac, rutabaga, & turnips. Apples & pears arrive at the market. Fall produce lends itself to easy roasts & bakes, gratins & mashes, stews and few fresh salads.
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A favorite easy dinner when I have a lot of potatoes and carrots on hand. Red curry + coconut milk + lentils + winter roots = warming, satisfying dinners for several nights
November 12, 2014: red butter lettuce, kale, white sweet potatoes, gigantic red beets, a butternut squash, carrots with tops, a garlic, a yellow onion, a bunch of mint, and gold potatoes. Looks like I'll be doing a lot of roasting these next two weeks!
Citrus Fennel Slaw
Citrus Fennel Slaw, Courtesy of Detoxinista.com. Another good fennel option if you, like me, don't care for the licorice taste: shaving fennel very thin and dressing it with tangy citrus or vinegar should mellow out the licorice flavor. Fruit and bitter salad greens pair well with citrus-marinated fennel. I tried a slaw similar to this one but with the additions of mango and radicchio--very tasty--and you see a lot of variations with fennel, cabbage, and apple.
Buttery leek risotto topped with roasted kabocha squash and balsamic carmelized fennel root. Kabocha is a round, squat pumpkin-like squash, usually green-skinned, that has a marvelously rich and savory flavor. Fennel root has a naturally licoricey taste, like anise, but that flavor mostly disappears when you roast it. Roasted fennel becomes mild and sweet; tossing it with tangy balsamic vinegar before roasting practically makes it candy.
Cauliflower and leek soup with tahini and yogurt, plus toast with fennelfrond/carrotleaf pesto. Recipes elsewhere on this board!
October 29, 2014: York apples, collard greens and mustard greens, lettuce, cilantro (not visible), fennel with fronds, carrots with tops, leeks. I look forward to making a big pot of boiled greens with bacon, and blending the carrot and fennel tops into a pesto.
A Recipe for Cauliflower Soup with Tahini & Toasted Pine Nuts + Ten More Cauliflower Recipes
Cauliflower Soup with a hint of tahini from Six Burner Sue. Earthy, autumnal, and very easy if you have an immersion blender.