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CSA Pick Up Week 4 Fall Shares | Market Select Members

Posted 10/29/2015 10:00am by Jessica and Dominic Green.

Carnival Squash


Last week marked the end of Farmer's Market season. This is always a little bittersweet - I do enjoy being at the markets, especially Logan Square as it's a wonderful market, and a great excuse for getting back into the city, but they are also a big commitment throughout the season, and will enjoy reclaiming my Sunday's! I'll miss conversing with the other farmers - I always learn something new from them at every market - but I will not miss setting up and breaking down...



You hopefully received 2 extra emails this past week - one informing you about the free-range, grass-fed turkey's we are offering for Thanksgiving, and the other inviting you to our final event of the season next Thursday November 5th - A Very British Bonfire Night. We hope you take us up on both offers..!





Pick up Info: 

FARM FRIDAY October 30th 2:30-6:00pm

PLEASE DRIVE SLOWLY! There are children on the farm - 10MPH And park off to the side in order to allow turnaround room for others. Thank you!

65 Spring Creek Rd Barrington, IL 60010 (the entrance is one driveway west of 65 Spring Creek; look for the TGF sign. Please follow the arrows along the drive. Pick up is at the end of the gravel road by the greenhouse).

773 450-8898 Dom's cell

Norton's USA Saturday October 31st 10:30-4pm (Norton's closes at 5pm)

Please note Norton's USA does not have a cooler so the earlier you pick up the fresher your veggies will be.

400 Lageschulte St Barrington, IL 60010

847-382-8872 Norton's USA phone

**Logan Square Farmer's Market Sunday November 1st 10am-3pm (market closes at 3pm)  The Market has been moved indoors.  TGF tent will not be set up.  Please pick up your box at the Chamber of Commerce booth.

The Indoor Market is located at 2755 N. Milwaukee Avenue at Spaulding

Street parking is available

Call us if you have any questions!

773-450-8898 Dom's cell 


In this week's box:
Radish Medley - Spanish Black, Daikon, Watermelon this week!
Pie Pumpkins! 
Celeriac (Celery Root) - Try making either Smashed Celeriac or Celeriac and Apple Mash this week (recipes provided).
Loose Brussels Sprouts 
Carnival Squash
Kale - You'll find an Autumn Kale Salad recipe below.
Potatoes - You'll find two potato recipes in last week's recipe section! 
Tomatillos - A recipe for Roasted Garlic and Tomatillo Salsa is below!
Bok choi

*denotes CSA produce item
**Thank you Cara Kretz (CSA member) for the recipe! For more delicious recipes and to visit Cara's cooking blog click HERE.
6 medium organic, tomatillos, husks removed, washed well*
6 cloves garlic, unpeeled
1 small, organic white onion, peeled and quartered
1 - 3 jalapeno peppers (optional, remove the seeds and membranes for less heat), cut in half lengthwise
1 tablespoon olive oil
1 teaspoon. kosher salt
1 teaspoon freshly ground black pepper
2 heaping tablespoons Gourmet Garden Cilantro Paste (or 1 cup fresh cilantro, packed) 
Juice of 1 lime
2 green onions, chopped, including green tops
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil and set aside.
After husking the tomatillos, rinse in cool water. Core the stems and cut any large ones in half.
Combine the tomatillos, garlic, onion, and the jalapeno on the lined baking sheet. Drizzle with olive oil and toss the ingredients to make sure they are all well-coated.
Place the baking sheet in the preheated oven and bake for 15 minutes until you get a good char. If the vegetables have not charred, turn the broiler on to high and cook for 3-5 more minutes or until the skins begin to turn black. Remove from the oven and allow to cool.
When the vegetables have cooled, carefully squeeze the roasted garlic out of the skin, releasing the soft garlic clove into work bowl of a food processor. Add the remaining roasted vegetables, salt, pepper, cilantro paste and lime juice. Process until the desired consistency is reached and then transfer to a serving dish. Stir in the chopped green onions and serve with corn chips.
Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese
1 very large bunch of kale*
1 medium Honeycrisp apple
1 medium bulb of fennel (feel free to leave this out)
3 ounces chilled goat cheese, crumbled (to yield about 1/3 cup crumbled goat cheese)
1/3 cup dried cranberries
¼ cup pepitas (pumpkin seeds) or chopped pecans
¼ cup olive oil
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Several twists of freshly ground black pepper
To prepare the kale: Use a chef's knife to remove the tough ribs from the kale, then discard the ribs. Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
To prepare the remaining salad ingredients: Chop the apple into small, bite-sized pieces. Use a chef's knife or mandoline to slice the fennel as thin as possible. Transfer the prepared apple and fennel to the salad bowl. Use a fork to crumble the goat cheese over the salad. Roughly chop the cranberries and add them to the bowl.
To toast the pepitas: In a skillet over medium-low heat, toast the nuts, tossing frequently, until fragrant and starting to make little popping noises, about 3 to 6 minutes. Transfer the pepitas to a bowl to cool.
To make the dressing: In a small bowl, whisk together all of the dressing ingredients until emulsified.
To prepare the salad: Add the cooled pepitas to the salad bowl. Drizzle dressing over the salad, just enough to lightly coat the kale once tossed (you might have some leftover dressing). Toss the salad well. For best flavor, let the salad rest for 10 minutes before serving.
1 celeriac , peeled olive oil*
1 handful fresh thyme , leaves picked 
2 cloves garlic , finely chopped
sea salt freshly ground black pepper 
3-4 tablespoons water or organic stock 
Slice about 1cm/½ inch off the bottom of your celeriac and roll it on to that flat edge, so it's nice and safe to slice. Slice and dice it all up into 1cm / 1/2 inch-ish cubes. Don't get your ruler out – they don't have to be perfect. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes.
Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac. Some people like to keep it in cubes, some like to mash it, but I think it looks and tastes much better if you smash it, which is somewhere in the middle. You can serve this with just about any meat you can think of.
1 3/4 cups homemade or low-sodium store-bought chicken stock
1 cup water
1 pound celeriac (also called celery root), peeled and cut into 1-inch pieces*
1 pound Yukon gold potatoes, peeled and cut into 1-inch pieces
1 medium Granny Smith apple, peeled, cored, and cut into 1-inch pieces
1 medium shallot, coarsely chopped 1 dried bay leaf Coarse salt
2 tablespoons unsalted butter, room temperature
3/4 ounce blue cheese (about 2 tablespoons), such as Buttermilk Blue, Danish blue, or Roquefort plus more for crumbling
Bring stock, water, celeriac, potatoes, apple, shallot, bay leaf, and 1 teaspoon salt to a boil in a large pot. Cook until tender, about 10 minutes. Strain, reserving liquid; discard bay leaf. Return celeriac, potatoes, apple, and shallot to pot, and add 3/4 cup reserved cooking liquid. Coarsely mash with a potato masher.
Using a fork, mash together butter and blue cheese in a small bowl. Stir into celeriac mixture. Season with salt. (Mash can be made up to 1 hour ahead; transfer to a heatproof bowl, cover, and set over a pan of barely simmering water, stirring occasionally.)
Spoon into a warm serving bowl, and crumble blue cheese over top.

Last Week's Recipes!!
*denotes CSA produce item
Slow Cooker Buttercup Squash Soup
  • 2 cups vegetable stock
  • 2 cloves garlic, peeled and minced
  • 1 carrot, peeled and diced
  • 1 Granny Smith apple, cored and diced
  • 1 medium buttercup squash, peeled, seeded, and diced*
  • 1 sprig fresh sage
  • 1 white onion, diced
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon freshly-ground black pepper, or more to taste
  • 1/8 teaspoon cayenne, or more to taste
  • pinch of ground cinnamon and nutmeg
  • 1/2 cup canned coconut milk
  • (optional garnishes: extra coconut milk and cayenne)


Add vegetable stock, garlic, carrot, apple, buttercup squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg to a slow cooker.  Toss to combine.

Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork.  Stir in the coconut milk.

Use an immersion blender to puree the soup until smooth.  (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.)  Taste, and season with additional salt, pepper and cayenne if needed.

Serve warm, with optional garnishes if desired.

Farm Quiche with Grated Potato Crust
Potatoes - grated, with the liquid squeezed out - you need enough to line the bottom of a cast iron skillet or shallow baking dish (even a pie pan for 2 or 3 servings)*
Eggs - 2 eggs person
Veggies - one or more, chopped from medium to rough chop; you can even use leftover steamed veggies - use about 1/4 cup per person
Cheese - any kind you like, as much as you like
Seasonings - salt, pepper, crushed garlic, fresh or dried herbs, chopped yellow or green onions or chives or shallots; curry powder; chili powder...
Preheat oven to 350 degrees. Oil or grease your baking dish or skillet. Line the bottom and sides up about 1 1/2 inches with the grated, drained potatoes.
Crack all eggs into a mixing bowl and beat until all yolks are broken and mixed somewhat with the whites. Add seasonings and mix well. Add veggies, mix. Add cheese, mix. Pour the egg mixture into the baking dish with the grated potatoes.
Bake until the egg mixture is firm throughout (test it with a blunt knife or toothpick). If you use "wet" veggies like tomatoes you may need a little more cooking time to achieve the moisture level of your preference, just make sure you don't burn the bottom. For longer cooking with less chance of burning, set the oven to 325.
Serve with garnishes; salsa, chutney, sour cream...
2 pounds potatoes*
2-2.5 tablespoons extra virgin olive oil (or oil of choice)
Fine grain sea salt and freshly ground black pepper (be generous) Garlic powder, for sprinkling on top
1/3-1/2 cup fresh parsley, minced
1 large avocado, halved and pitted
1 large or 2 small garlic cloves
1/2 tablespoon fresh lemon juice
1/4 cup Veganaise (or mayo of your choice)
Fine grain sea salt and freshly ground black pepper, to taste 
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender.
Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste.
When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F.
Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Some potatoes might break apart a little, but this is totally fine.
Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder.
Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary.
Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!!