Hurricane Sandy is predicted to hit today. Yesterday was our market and I was unsure if we should attend because people have been worked up into a survival frenzy. After some thought we decided to attend the market and it worked out great. We almost sold out of everything, which has only happened one other time. Over the course of the season we have been growing relationships with our market customers. Selling vegetables can be tricky at a market. Sometimes you have to educate people on how to prepare the vegetable and other times I turn into a salesman. I have no shame in being a vegetable salesman because in the end it turns someone on to a healthy vegetable they have never tried before. After a couple of suggestions, if successful, then a dialogue and relationship is formed. Slowly we can chip away at the industrial food system and make real relationships between producer and consumer viable. Thank you to everyone that came out yesterday and every week!
Archives for October 2012
We transplant our beets which proves to be a labor saving method. Thin the beets by harvesting which provides baby beets during the first harvest and larger storage beets during final harvest. Root vegetables are great storage crops. Make sure to cut the greens off and place in a poly-woven bag to be refrigerated. They should keep for about three months. Beet tops can also be cooked or eaten raw.
Fall is here and we have had our first frost. Broccoli, cauliflower, kale, Brussels sprouts, and carrots are some of the vegetables that get sweeter after a frost. Broccoli and other Brassicas react to cold conditions by producing sugars. Carrots convert their starches into sugar. Eating with the season will always give you the most flavor on your plate. Say goodbye to tomatoes and hello to Broccoli!
Celery root, or Celeriac, has a creamy celery taste that goes well in soup, a roast, or grated raw on a salad. It saves well once harvested and it has increasingly become one of my favorite vegetables. Here is a recipe:
Cream of Celeriac Soup
3# of Celeriac, peeled and cubed
1# of chopped Carrots
8 cups Chicken Stock
1 cup of Heavy Cream
In a large pot saute onions in butter. Once they are translucent add carrots, celeriac, and stock. Boil covered for a half hour. Add water if needed. Pour in heavy cream and blend to a puree. Add salt and pepper to your liking. Enjoy!