What a glorious change it is outside as the fields, animals, plants, and us are soaked and saturated with moisture. While we have had heavy rain rates at times, causing some run off and pooling, most of the water has been absorbed. While there are not yet signs of fresh green sprouts in the pasture, we can imagine all the seeds swelling and being ready to burst with the next wave of sunshine. For now, we are basking in the dampness around us. With no sunshine and ample moisture in the air, we have not even needed to water in the tunnels or the flats in the greenhouse!
As our season winds down, we also have changes in our crew. Abby, Adam, and Amber are leaving after this week. It has been a pleasure to work alongside them, to get to know them, and we will miss them.
This week’s pick list:
Broccoli
Cabbage
Winter squash
Scallions
Kale
Collards
Beets
Chard
Potatoes
Parsley
Carrots
Lettuce
Escarole and Radicchio
Radish
Turnips
Rutabaga
Kohlrabi
Celeriac
Celery
Onions
Leeks
Brussel sprouts
Parsnips
Arugula
Pac Choy
Dried tea herbs
Dried ground peppers
Revolution Bread
Celery Root with Brown Butter, Oranges, Dates, and Almonds, from Six Seasons by Joshua McFadden
2 oranges
3/4 pound celery root (1 small or 1/2 large)
1/2 cup pitted dates, cut into quarters or smaller
1/4 teaspoon dried chile flakes or powder (the numex or basque would be good, not too spicy. or you can just put in a pinch of cayenne or sarit.)
Salt and pepper
Extra-virgin olive oil
1/4 cup roasted almonds
1/4 cup thinly sliced scallions
1/4 cup chopped parsley
2 Tablespoons unsalted butter
Grate the zest from one of the oranges, then squeeze the juice from half of that grated orange.
Cut a small slice from the navel and stem ends of the second orange and set the orange on the cutting board on one cut end. Using a sharp paring knife, cut away all the orange peel and the underlying white pith from top to bottom, working in strips around the orange. Halve the orange pole to pole. Set half on the cutting board cut side down, and cut crosswise into 1/8 inch thigh half moons. Repeat with the other half and put all slices in a bowl.
Using a sharp paring knife, cut away all tough exteriors of the celery root. Cut the whole thing in half. Set the flat side on the cutting board and slice as thin as you can. (You can also use a mandolin.) Put the celery root in the bowl with the oranges.
Add the orange juice, set, dates, chile, 1 teaspoon salt, and fresh black pepper. Toss and taste. Adjust seasonings until it is very zippy. Add a glug of olive oil and taste. Add the almonds, scallions, and parsley and toss. Taste and adjust one more time.
Melt the butter in a small saucepan or skillet over medium heat. Cook the butter, swirling the pan every few seconds, until all the water inside the butter has sizzled off and the milk solids at the bottom of the pan begin to turn a pale golden color, 1 to 2 minutes. Cook the butter until it turns golden brown and smells nutty and delicious, another few seconds. Pour it immediately over the salad and toss one more time before serving.