CSA Week 14, 2024

CSA Week 14

I really am not sure what’s the plan for this week, BUT, I think you may have celeriac, apples, spaghetti squash or other winter squash, something green – perhaps broccoleaves, Red Norland potatoes corn, cauliflower OR cabbage, peppers, daikon radishes?

If this is your first time with celeriac, peel the beastly looking root and cube or matchstick and add to roasted veggie medley, stir-fry, soup, if thinly sliced it’s nice raw too. I like to boil it with potatoes and mash as a celery potato fusion. Use the leaves, if you get any, for flavoring in soup/stock…they are tough.

Tomato CSA is officially over – thanks for playing!

Last fruit CSA is this week.

Two more weeks of CSA extension option!

From feedback we have received, I think we will offer a 2 week extension for several location – mainly where we have farmer’s markets. More to follow.

Don’t want any more CSA bags this year and not ready to sign up for next year? No worries! We will still be offering our large discount (in the form of store credit) to returning members into November. The early sign up discount offer will go out to members soon.

Stay tuned for details on the Spring CSA that starts right after the Still Life Farm Winter CSA ends 🙂

Also, you can always sign up for Still Life farm Winter CSA or Stillman Quality Meats meat bucks whenever.

Layered potato and cheese casserole

This was really yummy, Fontina is such a nice creamy cheese – it was a pleasure to eat, but a nightmare to clean up  Be sure not to let your plates sit around before washing.

• 2 lbs baking potatoes
• 1 T butter
• Salt
• 1 cup shredded Fontina cheese
• 2/3 cup grated Parmesan cheese
• 1 cup chicken stock (use any tasty stock)

Grease 9-10” baking dish with butter. Preheat oven to 325

Be ready to assemble this dish so your taters don’t discolor. Otherwise, you’ll have to soak them in a bowl of cold water and then drain and dry on toweling. Slice potatoes into thin rounds, layer in circles, slightly overlapping. Sprinkle with salt and small handful of cheeses. Repeat layering until you have used all the potatoes and cheese, finishing with the cheeses. Pour stock over the surface. Bake until the potatoes are tender and the top is slightly golden, about 1-1/2 hours. I covered mine with aluminum foil for the first half of cooking, the removed for browning.

Spaghetti Squash with a Greek Flair

Celeriac Mashed potatoes

• 1 celeriac root
• 1 pound or so potatoes
• 2-4 TB butter (who is measuring)
• couple splashes of milk
• s&p to taste

Peel and cube the celeriac – don’t get too crazy trying to clean up the root end, just get most of the rough bits off and then scrub off actual dirt. Cube the potato into whatever size cube you made the celeriac 😉 Boil for 20 minutes or until both veg are tender. Pour off water, mash well, add butter and liquid, adjust seasoning.

I am having some computer difficulties today and got to the letter quite late. I did manage to collect the oldest grandchild from HS and take him to get his Learners Permit – and yes, he passed! Anyway, life gets in the way of work sometimes, but we can all agree, the kiddos come first 🙂

Glenn and I scouted the Fall tomatoes again and it looks like we might be picking for next week – so fingers crossed that we can get maters back into the CSA bags. Glad to see cauliflower or romanesco or cabbage will happen this week – it’s been slow going for some of it and honestly, I am not sure what size the Brussels will make it to before the end of October 🙁

Next year’s strawberry crop is looking good and I know you want to hear that, as it is the first fruit the Summer CSA sees. Again, we pray for a long growing season to get the most out of all our crops AND to give next year’s perennial crops the best chance of getting established before winter.

Thanks to all who sent me updates about wildlife and kitchen putting by projects – sometimes it is hard for me to get back to you all, but I do enjoy your emails!

As always, Eat well,

Geneviève Stillman
our family growing for yours