November 22nd, 2011: Happy Thanksgiving!

The Final Share: Red Kuri and Delicata Winter Squash Salad Mix Collard Greens Celeriac Carrots Beets Parsnips Acorn Squash Delicata Squash Red Kuri Squash Pie Pumpkins Bintje Potatoes Onions Garlic Herbs
Announcements: Celeriac, also knows as celery root, is closely related to celery, but grown for the bulbous, starchy softball-sized root. Our celeriac experienced a challenging season and the roots did not size up to their potential. The mini roots will still be tasty though, roasted or in a soup, and the rest of the plant – stems and leaves will add a rich flavor to stock – recipe below.
Notes from the Field: It’s a Wrap What a fantastic season! Thank you to our amazing Farm Crew: Bryan, Courtney, Justin, and Mike. They seeded, planted, weeded, harvested, tended chickens, weeded, tended turkeys, and weeded; they got cold and wet, they got hot and tired; they got sore backs, sunburns, cuts and stitches. And all of these things they did with passion, dedication, good humor, and amazing team work. And thank you Members for participating in Zenger Farm’s first ever Farm Share season! We are honored that you chose Portland-grown veggies, and that you chose to take time out of busy schedules to pick up your share each week at the farm, and to swap recipes or wrangle turkeys on the loose! Stay cozy this Winter, and we look forward to seeing you back for Farm Share 2012! And finally, I am pleased to bring you a re-cap of 2011, by Crew Leader, Bryan “Sir Mix-A-Lot” Allan:
In the Kitchen with Devin: Vegetable Stock Celeriac Parsley, Sage, Thyme Carrots Onions Garlic Oil Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor. Heat oil in a soup pot. Add onion, celeriac, carrots, garlic, parsley, thyme, and sage leaves. Cook over high heat for 5 to 10 minutes, stirring frequently. Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes or longer. Strain. Discard vegetables. Christian’s Parsnip Chips Parsnips Oil Salt & Pepper Preheat oven to 325. Chop parsnips into thin pieces, 4-5mm thick. Toss with oil, salt and pepper, than spread onto a baking sheet. Parsnips are than baked for 10-15 min until brown and crispy. Pumpkin Puree Pie Pumpkin Cut out the stem and scrape out the insides. Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

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