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CSA Pick Up Week 5 Fall Shares | Market Select Members

Posted 11/4/2015 4:14pm by Jessica and Dominic Green.


21 weeks down, 1 to go..! This week we made our final trip to Farmer Bob's field in Sycamore, IL, to 'glean' the remaining crops from their beds. We wiped out entire rows of daikon radishes, removing their frost-damaged greens and storing them bulk for the final 2 weeks. Daikons are ideal for pickling and making into kimchi.

Stripping 'sprouts - in a T-Shirt - in November!

We also spent hours stripping the sprouts from Brussels sprouts stalks. This starts out as a relatively fun exercise. 3 hours later, at around stalk number 147, it has lost it's novelty. It takes a LONG time to gather 200+ pounds of Brussels sprouts...


Bringing down a dead, 150-year-old Hickory


... to help build... our bonfire..!

Tomorrow is our inaugural Very British Bonfire Night. If you are able to join us but have not yet responded, please do so - it is shaping up to be a great evening. We brought down an old but long-dead Hickory tree this week, and it's branches have contributed greatly to to cause... We hope to see you at the farm for the penultimate week of the season..!





Pick up Info: 

FARM FRIDAY November 6th 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 November 7th 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 8th 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:
Loose Daikon Radish - Have you ever made kimchi? It's easier to make than you may think. We have included a recipe for Daikon Radish Kimchi below.
Popcorn (Tom's Farm, Huntley IL)- You can make your own delicious, microwave popcorn using popping corn and a brown paper lunch bag. Learn how in the recipe section.
Herbs - Rosemary & Sage will be in your box this week.
Broccoli - Try making Broccoli and Cheese Soup (recipe provided)!
Winter Squash
Loose Colored Carrots
Fennel - See last week's recipe section for Autumn Kale Salad with Fennel, Honeycrisp and Goat Cheese.
Loose Brussels Sprouts
Potatoes (Lgl Farms, WI - Organic)

*denotes CSA produce item
Microwave Popcorn in Brown Paper Bag
1/3 cup popcorn
1 teaspoon butter or oil of choice (optional)
Salt or other seasoning
  1. In a cup or small bowl, mix together the unpopped popcorn and oil/butter. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients.
  2. Cook in the microwave at full power for 2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.
  • 2 pounds Daikon radish*
  • 1 tablespoon sea salt
  • 1/2 cups chopped scallions about 3-4 scallions
  • 1/2 cups gochugaru more if you like it spicy (Korean Red Chili Flakes)
  • 1/4 cups reserved radish liquid
  • 3 large cloves garlic grated
  • 1 teaspoon ginger - fresh grated
  • 1 tablespoon sugar - dark brown
  • 1 teaspoon fish sauce 


  • Wash the radish thoroughly. You can peel if if you like, but I like leaving the skin on because it adds a nice texture.
  • Cut the ends off the radishes and stand them upright. Slice into 4 even slices (about 1/2" thick). Place each slice flat on the cutting board and slice 4 times lengthwise to make 4 sticks about 1/2" in diameter. Turn the sticks 90 degrees and slice the them into 1/2" cubes.
  • Add the cubed radish into a Ziploc bag along with the salt and toss to coat. Seal the bag and leave it at room temperature for 24 hours to allow moisture to seep out.
  • Put down a layer of paper towels on a large wire rack and squeeze the radish before laying them out on the rack, saving the liquid in the bag for the next step. Cover with a single layer of paper towels and let them dry for 24 hours in a breezy place.
  • To make the the Kimchi, add the scallions, gochugaru (chili flakes), radish liquid, garlic, ginger, brown sugar, and fish sauce to a large bowl and stir well until combined. Add the dried radish and stir to coat evenly.
  • Transfer to a container . If you use glass, be sure not to tighten the lid too tight as the radish will release gasses as it ferments. Let the kimchi ferment in the fridge for at least a week. The kimchi will naturally turn tart as it ferments, so this is a desirable quality.

  • 3 tablespoons butter or olive oil
  • 1 small white onion, peeled and finely diced
  • 2/3 cup diced carrots (about 1 large carrot, peeled)*
  • 3 cloves garlic, minced
  • 1/4 cup flour
  • 3 cups good-quality vegetable or chicken stock
  • 2 cups milk (any kind of milk will work)
  • 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)*
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 ounces freshly-grated sharp cheddar cheese, plus more for serving
Heat butter (or olive oil) in a large stockpot over medium-high heat until melted. Add onion and carrots and saute for 4-5 minutes, stirring occasionally, until both are cooked through and the onion is translucent. Stir in the garlic and saute for an additional 1 minute, then stir in the flour and saute for an additional 1 minute.
Whisk in the chicken stock until it is evenly combined. Stir in the milk, broccoli, mustard, salt and black pepper until combined. Continue cooking, stirring every few minutes, until the soup reaches a simmer. Reduce heat to medium and continue to simmer the soup for another 6-8 minutes, until the broccoli is cooked through and soft. Stir in the freshly-grated cheddar cheese until it is completely melted and evenly mixed into the soup.
Serve immediately, topped with extra cheese if desired.

Last Week's Recipes!!
*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*
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.