Winter Share January 16-17
1/15/2010 5:52pm by Andre Cantelmo
We have some real treats from the winter houses this week folks! Baby spinach and turnip greens! There is nothing like winter spinach, sweet and delicious. The turnip greens have a little spice to them, maybe one step from arugula, good for salads or a light saute. They really shouldn't be cooked for more than a minute or two. If you find any tiny turnips with your greens, you will notice that they are quite sweet.
We promised the celeriac for the last pick-up but realized that it needed a good washing before distribution. Unfortunately we don't have quite enough for every member so those who don't get celeriac or prefer something else will have rutabaga or kohlrabi in its place. For those who get celeriac let us know what you think. We hope to have spinach in the share right through March and by mid February we might have swiss chard, beet greens and mesclun mix.
3/4 lb. baby spinach
1/2 lb. turnip greens
4 apples
2 lbs. carrots
1 lb. beets
4 lbs. potatoes or 2 lbs. fingerlings
1 celeriac or kohlrabi or rutabaga
1 lb. turnip
2 lbs. onions
Enjoy,
Greg
We promised the celeriac for the last pick-up but realized that it needed a good washing before distribution. Unfortunately we don't have quite enough for every member so those who don't get celeriac or prefer something else will have rutabaga or kohlrabi in its place. For those who get celeriac let us know what you think. We hope to have spinach in the share right through March and by mid February we might have swiss chard, beet greens and mesclun mix.
3/4 lb. baby spinach
1/2 lb. turnip greens
4 apples
2 lbs. carrots
1 lb. beets
4 lbs. potatoes or 2 lbs. fingerlings
1 celeriac or kohlrabi or rutabaga
1 lb. turnip
2 lbs. onions
Enjoy,
Greg
Celeriac and kohlrabi rösti
Serves 4-6 as a side dish, 2-3 as a light lunch with salad
1 small celeriac (about 325-350 g)
1/2 kohlrabi (about 100 g)
50 g chickpea flour
A handful of parsley, stems and leaves
1 egg
2 tbsp cold water
1 tsp sea salt
1 tsp cracked black peppercorns
Good quality olive oil, for frying
Scrub and peel the celeriac and peel the kohlrabi. Shred coarsely by hand or using the grating attachment of your food processor.
If using the food processor (I did), replace the shredding blade with the chopping blade.
Add the chickpea flour, thinly sliced parsley leaves and stems, beaten egg, water, and seasonings. Process, in brief bursts, until the contents are fairly evenly mixed. By hand, simply mix well.
Heat a good tablespoon of oil in a non-stick frying pan over medium-high heat. Drop tablespoons of this mixture into the hot oil and cook for 2-3 mins on each side, until browned and cooked through. Set aside in a warm oven until all the rösti are cooked (you may need to cook them in two batches).
Serve alongside meat or with a tomato-chili sauce as a snack or light lunch.