Fall CSA week #1

In your share this week   
arugula
salad mix
broccoli florets
red sweet potatoes
kennebec potatoes
celeriac (celery root) (good raw or cooked, try boiled and mashed with potatoes)
lettuce
carrots
green cabbage
dill

For those of you new to Grateful Farm and our Fall CSA you might want to look through the blogs previous posts for recipes in addition to the ones below.


Cabbage and Celeriac Salad   
16 ounces shredded cabbage
1 celeriac bulb, peeled and shredded
1/3 cup pine nuts
1 (11 ounce ) can mandarin oranges, reserving liquid (or fresh oranges and juice)
2 handfuls dried cranberries
DRESSING:
4 tbsp. brown sugar
1/2 tsp black pepper
1/4 tsp. salt
4 tbsp. red wine vinegar
1 tbsp. reserved mandarin orange liquid (or squeezed juice)
1/2 cup olive oil
1/2 tsp. garlic powder

1. Place the cabbage, celeriac, pine nuts, oranges, and cranberries in a large bowl and set aside.
2. In a jar mix the brown sugar, pepper, salt, vinegar, reserved liquid or juice from the oranges, olive oil, and garlic powder. Shake well.
3. Pour dressing on salad and toss to coat.


Baby Carrots with Dill Butter     
1 bunch of baby carrots
2 tbsp. butter
1 tbsp. chopped dill
1 tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper


Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes until tender. Remove from heat, and drain. Gently toss with butter, dill, and lemon juice. Season with salt and pepper.


Caramel Apple-Sweet Potato Casserole           
1/2 cup sugar
1/2 cup apple juice
5 tbsp. butter
salt and pepper
2 lbs. sweet potatoes, cut into 1-inch cubes (6 cups)
1 lb. tart apples, cut into 1-inch cubes (2 cups)
4 cups whole wheat bread cubes (1/4 inch)


1. Position a rack in the center of the oven and preheat to 400 degrees. Grease a 9x13 inch baking dish. In a 1 quart heavy bottomed saucepan, cook the sugar, without stirring, over medium heat until it begins to melt. Continue to cook, stirring occasionally with a wooden spoon, until the sugar turns a deep golden caramel color. Remove the melted sugar from the heat and carefully stir in the apple juice, 2 tbsp. butter, 1/2 tsp. salt and 1/4 tsp. pepper. Return to medium-low heat and cook, stirring, until the caramel is dissolved. Let the caramel sauce cool for about 10 minutes.
2. In a large bowl, toss the caramel sauce with the sweet potato and apple cubes; transfer to the prepared baking dish. Cover the baking dish with foil and bake, stirring once, until the apples and sweet potatoes are tender, about 35 minutes.
3. Meanwhile, in a large skillet, melt the remaining 3 tbsp. butter over medium heat. Add the bread cubes and 1/4 tsp. each salt and pepper; toss to coat evenly. Cook the bread cubes, stirring occasionally, until they are lightly toasted.
4. Uncover the casserole and sprinkle the croutons on top. Bake until deep golden, about 10 minutes longer.