Pickup Today on the
FRONT PORCH
Be prepared to carry a pumpkin, a watermelon, and your bag of food!

This week’s share:

broccoli

celeriac

cilantro

fennel

green pepper

eggplant

Florence long red onion

Yellow of Parma onion

marjoram

parsley

pumpkin

summer squash

tomato

thyme
sunflower

watermelon

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Usually around this time of year we are getting the garden tucked in for winter. This year, we are planting new things that will hopefully grow into the winter. We’re using special fabric to cover some of the rows.

People claim you can grow lettuce into December, and I hope they’re right! We have been putting the row covers over the peppers and eggplants. We did this to make it nice and warm in there, so they produce. This week we did get a small amount of both.

New in your bags this week is celeriac. Celeriac will keep in the refrigerator up to one month, or store the root in a cold, moist place for 2 to 3 months. Leaves can be used as an herb in soups and stews.

The whole plant can be eaten. Slice off the stalks at the root, and soak the root in water to loosen dirt in the crevices. Then scrub thoroughly with a vegetable brush. If the exterior is too tough, peel it with a sharp knife.

Peeled celeriac will darken when exposed to air. Just toss it with lemon juice to stop the darkening.

There is a heavy load of herbs in your bag today. Whatever you can’t use now, you can either dry (except cilantro) or freeze for later use.

The watermelons have been spotty – I’ve had three sweet and juicy melons and one that wasn’t sweet at all. I’d like to know how yours were last week. There are more melons this week, too.

We asked another farmer how he manages to get the cilantro ripe when the tomatoes are ripe, and he just said he plants cilantro every two weeks in hopes he gets it right. We will be trying that next year.

Sunflower

You can then dry your sunflowers whereever you want to, as long as it is warm and dry with good ventilation to prevent molding. A small shed might be perfect, or even in your house. You may still want to cover the seed heads with paper bags, especially if drying in an outdoor shed.

The seeds are ready when you hold up the head and rub your hand over the seeds and they fall right out. From there you can eat the seeds, feed them to the birds, or save some to grow next year.

We are struggling to understand how a whole row of radishes, all planted at the same time, are not all ready to be picked at the same time. It is maddening, thinking we’ll have enough radishes for your shares the next week, but then they don’t all ripen. One of the mysteries of nature!

Garlic Parsley Pesto with Pasta

– Madison Herb Society Cookbook

1 cup low fat cottage cheese or part-skim ricotta
 TBS grated Parmesan cheese
½ cup boiling water
½ cup loosely packed fresh parsley
½ cup fresh basil
2 large cloves of garlic
Salt and coarse pepper to taste
3 cups tender-cooked pasta

Have cheeses at room temperature. Blend with remaining ingredients (except pasta) until smooth in blender or food processor. Toss with pasta. This is also good on baked potatoes, cooked rice, or steamed vegetables.

What to do with Fennel:

- add to soups: pureed or chopped
- substitute for celery in most recipes
- bake it, steam it, or sauté it
- use in place of dill – excellent on fish!

What to do with Cilantro:

- chop into pasta or potato salads
- toss fresh leaves into a green salad
- add to soups, stews, and stir-fries

Tangy Celery Salad

1 tbsp Dijon mustard
1 Tbs lemon juice
¼ cup lowfat yogurt
1 large or 2 medium celery root
1 tbsp chopped parsley
1 head of radicchio

In a medium bowl, combine mustard, lemon juice, and yogurt. Set aside. With a sharp knife, peel celery root and cut into julienne strips. Add to mustard mixture, mixing well to coat celery root. Cover and marinate overnight. Toss together with cut chives and parsley. Serve on radicchio leaves.

Have a splendid week! ~ Kathy