CSA Harvest #10: August 27 & 29

to see some new farm photos, click here



this week, if you have a “Full-Share” CSA crate, it might’ve looked something like this:

full share harvest crate Thursday 29 August 2013

or maybe this

full share harvest crate #2, 8/29/13

or maybe that

full share harvest crate #3, 8/29/13

hope you’re enjoying!



in your crate



winterbor kale


eggplant (full crates only- trickling in)

melon (full crates only – trickling in)

green peppers, assorted (trickling in)

rutabaga (see recipes below)

kohlrabi (gigante!)





summer squash


mashed rutabaga potato supreme

source: Angelic Organics Kitchen (adapted from Greene on Greens)

if you do not want to use milk in this recipe, substitute 1/4 cup of the cooking water from the rutabaga and potato pot.

serves 4

few pinches salt

1 pound rutabaga peeled, cut into 1/2 inch chunks

1/2 pound potatoes, any kind, peeled, cut into 1/2 inch chunks

1 medium carrot, chopped

1/4 cup milk (or 1/4 cup cooking water from rutabaga and potato pot)

3 tablespoons unsalted butter, melted

3/4 teaspoon salt

1/4 teaspoon freshly grated nutmeg

  freshly ground black pepper

1. Bring a large pot of water to a boil. Add a few pinches of salt and then drop in the rutabaga; cook for 10 minutes. Add the potato and carrot; cook until everything is tender, 15 to 20 more minutes. Drain.

2. Heat the milk in a small saucepan, but do not boil.

3. Mash the rutabaga and potato with the butter until smooth, adding a little of the warm milk at a time until the mixture reaches the consistency you like. Stir in the salt, nutmeg, and pepper to taste. Serve hot.



Roasted Root Vegetables With Apple Juice 

  • 3 tablespoons butter
  • 3 cups apple juice
  • 1 cup dry white wine
  • 1 1/4 pounds turnips
  • 1 1/4 pounds parsnip
  • 1 1/4 pounds carrots
  • 1 1/4 pounds sweet potatoes
  • 1 1/4 pounds rutabagas
  • salt and pepper to taste



  1. Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
  4. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.


You’ll be getting plenty more rutabaga as the weeks pass, so…. to view many more rutabaga recipes, click here


We’re always looking for something new to eat, so please do send along some of your favorite recipes.

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