Copy
CSA Reminders + Veggie Selection + Farm Happenings
View this email in your browser

 CSA: Week 17 

Winter CSA is currently being reimagined... Currently, here are some plans we're excited to announce:

  • Customized boxes!
    • Each delivery you would be able to select veggies, eggs, jam, eggs, pork etc. off from the webstore and pay on delivery or, commit a small amount upfront.
    • These items would be at a discounted rate from the market and guaranteed to be there when you get to market. Or... 
  • Delivery to Your Home (within the Lansing area)
    • Delivery zones would be established and boxes delivered when you are home to accept the veggies. Delivery will incur a small fee.
    • Or, pickup at a farmers market or, other events for no fee! 
  • No frequency requirements. 
    • Order a monthly installment or, just once throughout the winter (November-April).

What's in this Email

The Menu

Please Choose 8
  • Brussels Sprouts
  • Leeks
  • Shallots
  • Rutabagas
    • for those who have seen our rutabagas before, these are more reasonable in size than previous years.
  • Celeriac
  • Garlic
  • Red or Yellow Storage Onions
  • Hot Peppers
    • Maybe for the last time :(
  • Sweet Bell Peppers and Carmen/Escamillo
  • Kale
  • Daikon Radishes
  • Winter Squash: Pie Pumpkins, Butternut or Acorn
  • Kossack Kohlrabi
  • Parsley, Sage, Thyme
    • The best herbs for fall I'd say!

Maybe List

  • Broccoli
  • Cabbage
  • Regular Radishes
  • Beets
  • Mini Eggplant

Recipe Ideas: Rutabagas and Celeriac

It's the revenge of the roots! It's definitely a weird-root week, sprinkled with a little cabbage-y goodness.

Rutabagas are traditionally used in pasties, the yooper delicacy that actually has Cornish roots. However, they are much more versatile than this simple meat pie. Think of them like a potato, a much less starchy potato granted but, dense with a solid flesh. Great roasted, (such as in this recipe with maple syrup and chile), in soups (like this apple/rutabaga/squash soup) or mashed
But, for the record, a pasty is still a great idea. If you're not familiar, a pasty is basically just a meat-pie. Every culture seems to h ave some variance of the meat and veggie pie (or just veggie). 

I don't really follow a recipe for this one, but, tend to go a little heavy (and weird) on the veggies, using kohlrabi, turnips, carrots, onions, parsnips, daikon radishes or whatever I have on hand... but, rutabagas, of course. Just make sure they're all chopped in similar sizes. A friend makes a vegetarian version with mushrooms that is also pretty lovely.

Here is a genuine pasty recipe from Lawry's Pasties (located in Ishpeming and Marquette). Get the recipe for pasties here. 
Celeriac can be just as confusing if it's your first time seeing one. 

Celeriac oxidizes quickly so, the bright white and slightly softer, but still dense interior, will begin to brown once cut. 

It tastes exactly like celery but, without the stringiness and occasional bitterness. 
Celeriac can be roasted, made into soups or mashed, just as rutabagas.

Try a whole, roasted celeriac such as this recipe with za'atar... a spice I love to keep on hand to sprinkle on almost anything.

Otherwise, my mother has always made some form of celeriac (or rutabagas) into a gratin. Basically, root veggies cooked with milk and cheese. Try this Jamie Oliver version of a Celeriac Gratin.

Celeriac can also be eaten raw. We frequently grate it into salads, coleslaws or, make it into a full-on slaw with kohlrabi. 

The first time I ever had celeriac was in Southern France... where Celeriac Remoulade is sold ready-made. It's soooo easy and I have no idea why it works but, it's creamy, bright and luscious. Mustard, mayo and lemon juice... that's it.

Please don't hesitate to contact me with questions. I do not take my phone into the field but, I will do my best to get back with you in a timely manner!

Click Here to Access your CSA Account
 

Thanks for Supporting Local Food and Local Families

Sustainably Yours,
Rebecca Titus
Titus Farms CSA Owner/Manager
rebecca@titusfarms.com
Text or Call: 517.910.3002

Our mailing address is:
Titus Farms
3765 Meridian Rd
Leslie, MI 49251

Add us to your address book

Email Marketing Powered by Mailchimp
Want to change how you receive these emails?
update your preferences
unsubscribe from this list