Greetings CSA Members,

Before I utter another whine about the wind or a complaint about the frosts, or a squeal of delight at the beauty of the season, I want to thank each one of you for being CSA members and supporters of Denison Farm in order to make what we do possible.

Thank you - You mean so very much to us, enriching our lives and enabling small, organic farming to flourish. 

I also want to share with you a piece from Eileen who beautifully captures the end to the farm season.

Enjoy your final share of the season - Justine

Bittersweet

Here at Denison Farm, October is especially bittersweet, as it marks the culmination of the CSA and the official end of the farm work year for most of the crewmembers. While we are ready to escape the chilly temperatures and decaying crops for a winter’s respite inside our warm homes, we also quietly lament the passing of sunny days spent together in the fields working side by side in harmony with nature. We can literally feel a kind of consolidation, a contracting of energy inward, of withdrawing to our caves, like bears preparing to hibernate. Our withdrawal from the farm is simultaneously physical, psychological, and emotional, requiring a shift in orientation, concentration, and intent from the plural “we” to the solitary “I”, as each of us separates from our farm relationships and is absorbed back into our families for the duration the winter. It is a mildly disconcerting time, as we step back from our contributions to the agricultural community, our direct contact with the earth, and our connections to each other, seasonal friends with similar values and shared ideals. An additional insecurity of wrapping up the farm season is that none of us can be sure that we will be reunited in the spring. Situations and individual paths may change during the winter for some of us, and we never know when we say good-bye to each other for the season if we are saying our last good-bye.

As we close out this 2010 season, it is important to remember why we were drawn together to begin with.

Whatever changes may take place over the winter, regardless which of those among us may be scattered off in diverse directions by the spring winds, we have had the opportunity this season to make a difference in our small corner of the universe. Each and every one of us connected to Denison Farm has chosen a lifestyle that supports organic, sustainable farming practices, clean air and water, the proliferation and expansion of local businesses, and healthier choices for our families and ourselves. Regardless of the changes next year might bring, each of us will carry these ideals and values forward into our futures, and consequently, into the futures of others we will meet. Perhaps this is the distillation of our commitment, the boiled-down essence of our work together at Denison Farm.

Wherever we go, whatever we do, whomever we meet, we carry a little bit of the farm along with us. It radiates outward from our beings and touches others, penetrating deceptively deep, like the warming rays of the sun on a chilly October day.

It is ours forever, a priceless and timeless gift for us to share.

Celeriac and Apple Salad with Tarragon and Roasted Walnuts

It probably isn’t often that you think ooooh, celariac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Serves 4 to 6

4 cups water

Juice of 1 lemon (about 3 tablespoons)

2 tart apples, peeled, cored, sliced into 1/4-inch strips

1 large celeriac, peeled, cut into matchstick-sized strips

1/2 cup chopped walnuts

1 1/2 tablespoons white wine vinegar

2 1/2 tablespoons mayonnaise

1 tablespoon heavy cream

2 teaspoons prepared Dijon mustard

1/2 teaspoon dried tarragon

1/2 teaspoon freshly ground black pepper and salt

Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).

Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes.

Let cool.

Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.

Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).

Scalloped Celeriac and Potatoes

Butter for greasing the baking dish

1 pound celeriac, peeled, halved, sliced about 1/8 inch thick

1 pound baking potatoes, peeled, sliced about 1/8 inch thick

Salt and freshly ground black pepper

1 cup grated Gruyère or domestic Swiss cheese, divided

1/2 teaspoon dried thyme

2 cups chicken, beef, or vegetable stock

2 tablespoons butter

Preheat the oven to 350° F. Grease a 2-quart baking dish with butter.

Place the celeriac and potatoes in alternating layers in the baking dish, seasoning every few layers with salt and pepper.

At about the halfway point, add 1/3 cup cheese in an even layer; sprinkle with the thyme. Continue with the celeriac and potatoes, until you have used all of your slices (don’t go all the way to the top edge; leave a little room to allow the liquid to boil).

Pour the stock over the celeriac and potatoes. Dot with butter. Cover with foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more. Sprinkle the remaining 2/3 cup cheese over the top layer, add several grindings of fresh pepper, and bake until the cheese turns golden, about 15 minutes. Let stand for 10 minutes before serving.

This week in your share, you will most likely find:

Butternut Squash, Leeks, Turnips, Sweet Potatoes, Garlic/Shallots/Onions, Potatoes, Celeriac, Rutabaga

Check our website for Turnip recipes and especially for the Potato/Leek/Celeriac/Greens Recipe Rutabaga (From Farmer John’s Cookbook)

Rutabaga, whose name in Old Nordic means “baggy root,” is a vegetable closely related to winter turnips; rutabagas differ only in their deeper color and slightly sweeter taste. Rutabagas hold up for months in cold storage.

Storage: Rutabagas store exceptionally well. Keep unwashed rutabagas in a plastic bag in the refrigerator for a month or longer.

Handling: Scrub rutabagas well to remove any lingering dirt. Peel larger roots, and grate, julienne, slice or chop according to your recipe.

Celeriac

Celeriac, also called celery root, is a vegetable that cleans up well. Once you peel away its gnarled outer layer, you find a sparkling-white interior with a clean, refreshing taste that has wide appeal. Once prepared, it shows no signs of its humble past.

Storage: Store unwashed celeriac in a plastic bag in the refrigerator, where it will keep for several weeks.

Handling: Soak celeriac briefly in warm water and then scrub it with a stiff brush. Take a thin slice off the top and bottom and peel it with a sharp paring knife or a sturdy vegetable peeler. A few deep crevices will remain; leave them, or slice them out. Remove the core if it seems pithy or hollow. Like apples, celeriac will darken if exposed to the air for too long. If you don’t plan to cook it immediately, submerge the celeriac in a bowl of water with the juice of one lemon squeezed in.

Savory-Sweet Rutabaga Pudding

Somewhere between a fluffy ricotta dessert and mashed potatoes, it pairs exceptionally well with lamb. Serves 6 to 8

1 large rutabaga (about 2 pounds), peeled, cut into 2-inch dice

1 1/2 teaspoons salt, divided

Butter for greasing the baking dish

2 eggs plus 1 egg yolk, beaten

1/4 cup heavy cream

1/4 cup dried bread crumbs

1 tablespoon maple syrup

Pinch freshly grated nutmeg

1/3 cup raisins, plumped in hot water for 15 minutes and drained

(optional)

Freshly ground black pepper

2 tablespoons butter

Bring a large pot of water to boil. Add the rutabaga and 1 teaspoon salt, partially cover, and cook until the rutabaga is very soft, 30 to 45 minutes. (You will need to reserve 1/2 cup of the cooking water.)

Preheat the oven to 350° F. Coat a 2-quart baking dish with butter. Beat the eggs and egg yolk in a medium bowl. Stir in the cream, bread crumbs, maple syrup, and nutmeg.

Drain the rutabaga, reserving 1/2 cup of the cooking water. Mash the rutabaga thoroughly with a potato masher or run it through a food mill. If the mixture seems dry, add a little of the reserved rutabaga water as you mash. Add the egg mixture, raisins, remaining 1/2 teaspoon salt, and a few grindings of pepper; stir to combine.

Transfer the rutabaga pudding to the prepared baking dish.

Smooth the top and dot with butter. Bake until lightly golden on top, about 45 minutes. Serve hot.

Mashed Potatoes and Turnips with Roasted Pear Purée

Makes 8 servings

1/4 cup honey

1 tablespoon fresh lemon juice

1 1/2 tablespoons butter, melted

4 Bosc pears, peeled, quartered, cored

2-3 pounds potatoes, peeled, cut into 2-inch pieces

1-2 pounds white turnips, peeled, cut into 2-inch pieces

1 1/2 sticks butter, room temperature

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper.

Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)

Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Re-warm in microwave before continuing.)

Re-warm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.