Fall Dishes – By Patricia Welch

Fall Dishes  – By Patricia Welch, member Forest Hills Tuv Ha’Aretz CSA

rutabaga leek puree

On a recent trip to Upstate New York, I had an opportunity to visit the Ithaca Farmer’s Market.  This market, home to some 150 vendors (including fruits and vegetables, dairy, meats and poultry, Finger Lakes wines, craft beer, baked goods, and hand crafted items), is open to the public five days a week.  Running continuously since 1973, the Ithaca Farmer’s market is no doubt the grandfather of the modern farmer’s market.  We picked up some fresh garlic, dried lavender, sugar snap peas, garlic scape pickles, and a half pint of black raspberries.  Our shopping done, we stopped by one of the food stalls for an organic samosa with fresh chutney.   This trip got me thinking about some of my favorite CSA recipes.

Fall Dishes—
Last year, I had lots of parsnips and leeks left over from the share.I thought about making a potato-leek soup with parsnips—just to use them up.By the time I prepped the leeks, I had changed my mind.This is the resulting recipe. I served it under a roasted fish with other autumn vegetables.

Rutabaga Leek Puree

2 leeks (cleaned and sliced)
2-3 rutabagas (peeled and cut into medium pieces)
½ cup milk
2 cloves garlic, minced
2 T olive oil
1 T butter
salt and pepper to taste

  1. Slice and clean leeks: I typically remove bulb and green portions.  Slice lengthwise, then into thin half-moons.  Once sliced, I put in a salad spinner to soak off any dirt. Change water 2 or 3 times, depending upon how dirty the leeks are.
  2. In a medium size saucepan, saute leeks in olive oil over medium heat for about 6-7 minutes, adding minced garlic in last two minutes.  Don’t brown leeks, just wilt down until they are soft and the aroma is released
  3. Add chopped rutabagas and cover with water and milk mixture (around 2 cups, but it could be more depending upon the size of your leeks and rutabagas.  The vegetables should be covered with the liquid but only by ½ inch to an inch.  Bring to a boil and simmer until rutabagas are cooked.  Season to taste with salt and pepper.  When the vegetables are cooked, puree with an immersion blender.  Add more salt and pepper to taste, one T butter, and nutmeg.

I use a water and milk mixture for texture, but this is not a requirement.  You can eliminate the milk, use water along, or replace liquid mixture with either vegetable or chicken broth.  The trick is not to use too much liquid, so that the resulting dish is a fairly substantial puree.

If you don’t have too many rutabagas (or if they scare you), sub one of the rutabagas with a starchy potato.  For a mild rutabaga flavor make certain that you use more rutabagas than potatoes.

If you don’t have an immersion blender, you can mash with the back of a fork or let cool slightly and puree in a regular blender.

Thai Style Squash Curry with Salmon

1 smallish squash, peeled and chopped*
1 onion (dice ¾, chop the remainder
2-3 garlic cloves, minced or grated
2 T Thai Red Curry paste*
1 can coconut milk or one packet coconut powder
1-2 cups water or broth
1-2 T minced or grated ginger (from a piece about 2 inches long)
2 green or red peppers, sliced
1 lb fresh salmon, skinned and cut into chunks
vegetable (or other neutral oil—olive is ok, but can be a bit strong)
basil leaves for garnish (thai basil preferred, but often not available).

  1. Saute onions in vegetable oil, add garlic after 2 minutes over medium heat.  Cook about 6 minutes
  2. Then add sliced peppers and ginger to vegetable mixture, cook about 1-2 minutes
  3. Add Thai curry paste and cook for about one minute, until spices release aroma
  4. Add coconut milk and water, salt (if desired, see note) and bring to a boil.
  5. Add chopped squash to mixture and reduce heat.  Add more liquid if necessary.  Partially cover pan and simmer for about 20 minutes, until squash is still firm but almost cooked.
  6. Add salmon and simmer about 7-10 minutes until cooked through
  7. Garnish with basil leaves and serve with rice

Options and notes
*This dish can be made with almost any kind of squash.  The type of squash alters the taste, but they’re all good.  Butternut squash is the sweetest, so I often counteract the sweetness with a splash of lime juice once the curry is cooked.

*I use prepared Thai curry paste.  Check the ingredient lists.  Some use no salt or very little salt.  I prefer those.

The dish can be made with raw or roasted squash. If you choose to use roasted squash (can be roasted ahead), toss the squash in olive oil and a little salt and pepper and roast the squash in a 350-degree oven for about 20-25 minutes.  May be roasted ahead of time.

This dish can easily be made vegetarian.  Two options follow. The first is simple: simply substitute vegetables of your choice for the salmon:  I typically substitute a small potato or two, mushrooms, or long beans.  Or, you can substitute tofu for the salmon.  Here, you should select a firmer tofu.  If desired, brown tofu before adding to the pan.

Patricia Welch has been living in Kew Gardens since 2001.  She is a professor of Japanese at Hofstra University, and has been a member—off and on—of CSAs since the 1980s. 

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What’s in the Box – October 17, 2017

red kale

Carrots, Red Kale, Yellow Potatoes, Bok Choi , Leeks, Parsley

FRUIT SHARE – 1 mixed bag of Jonagold & Mutsu Apples

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Winter Share 2017

We need to have at least 35 of us absolutely committed in order to go ahead. So – if you want to receive a winter share, please fill out the form. We’ll  need to receive 35 yeses by October 25th. Feel free to share the link on social media and with friends who are not yet CSA members!


Here’s the info:

ORGANIC VEGETABLE WINTER SHARE – $115 – Bigger boxes this year!Each box will contain 15+ lbs of the following crops grown on our farm and sourced from other local, organic family farms. (Actual crops depend on availability): Potatoes, Watermelon Radish, Purple Top Turnips, Parsnips, Rutabaga, Carrots, Beets, Leeks, Winter Squash and Cabbage.  If we have a warm December, the first box may include greens from the fields.  Exact contents to be determined.4 deliveries 
Apple share NON-ORGANIC BRIERMERE FARM APPLE SHARE – $30  (must sign for veggies as well)4 pounds of apples per delivery.  
Delivery 1 – December 12 Delivery 2 – January 9 Delivery 3 – February 6 Delivery 4 – March 6 Deliveries will be on Tuesdays

 So if you are interested, don’t delay – fill out this survey: https://tinyurl.com/WinterCSAsurvey by October 25. Sooner preferred :)
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Fool-Proof Fruit Pie Recipe

Basic Fruit Pies By Patricia Welch – member Forest Hills Tuv CSA When I got my Ph.D. my favorite gift from a favorite aunt was an antique rolling pin and an antique cookie jar.  “Life,” she said, as she handed … Continue reading

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Broccoli – I get asked about broccoli all season long.  When are we getting broccoli?  Now, NOW is the season!  I’ll be steaming this up with a touch of butter and salt.  The kids love broccoli like it’s candy.  I don’t argue.  Serve it up every night while you can!

Romanesco Broccoli/Cauliflower – It’s not a broccoli, but it’s not a cauliflower either.  It’s actually a flower bud that looks like it came from outer space!  Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio.  Cool dinner party conversation starter, right?

Japanese Salad Turnips – A member favorite back again this week. I like to roast these up when the weather turns cooler… Don’t forget to eat the greens.  Store the tops and roots separately to keep them fresh.

Long Green Peppers – Field clean-out!  We harvested every single pepper that was left in the field, so this is the very end of the peppers for the season.  Throw them in a ziplock in your freezer if you can’t eat them now.  They’ll be perfect to add flavor to stir-fries in the winter.

Mustard Mix – These delicious peppery greens have been growing like CRAZY in this heat!  At this size, I like to wilt them, but they’re also fine for raw salads as long as you tear up the leaves into bite-size pieces!

Toscano Kale – This is a great kale variety for soups.  A pot of Tuscan White Bean & Kale soup is on the menu this week!

Scallions – Scallion pancakes are also on the menu this week!  These green onions are the last planting of the season.

Red Batavian Lettuce – These are so beautiful and flavorful.  Batavian is one of my favorite lettuce varieties.

FRUIT SHARE 1 mixed bag of Jonagold & Cortland Apples and Bosc Pears

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What’s in the Box – October 3, 2017


Red Radishes –  We’re so accustomed to eating radishes early in the season, but they grow well in the cooler temps and we thought we’d bring them back one more time in the fall.  This time of year I love to roast them in the oven.  400F for 15 minutes or so.  Toss with olive oil & salt.

Arugula – A larger size this week, so it’s bunched.  When it’s this size, it’s nice wilted.  Try the recipe with eggs below.  A favorite!

Green Cabbage – Green cabbage forms such a tight head that it really doesn’t need to be washed inside.  Just peel back enough leaves until it’s clean.  We munch on wedges as a snack before dinner.  Super simple sautéed cabbage (recipe below) is also a staple.

Cauliflower – We’re moving into the second planting of cauliflower.  Do you know why the heads stay white?  The leaves form a cover over the heads to shade them from the sun!

Butternut Squash – EAT THIS RIGHT AWAY!  We’re having some issues with squash storage this season, so don’t keep this on your counter.  Eat it tonight!

Collards OR Napa Cabbage – These items are in rotation this week.  Collards are best cooked or used as a wrap! and the Napa Cabbage can be enjoyed either raw in salad or cooked too!

Farmer’s Choice Item – It’s a surprise!


1 mixed bag of Empire Apples & Bosc Pears


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What’s in the Box – September 26, 2017

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Arugula–  The picture above was taken this morning from Field 3 as we prepared to harvest arugula with our mechanical harvester.  The arugula leaves are very tender, so be sure to wash them gently and eat right away! Bok Choi … Continue reading

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What’s in the Box – September 19, 2017

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Nicola or Purple Potatoes – The varieties will rotate depending on what you received last week.  Both varieties are waxy and great roasted or for potato salads. Butternut Squash – These butternuts are wonderful in soup or roasted in chunks.  … Continue reading

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What’s in the Box – September 12, 2017

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Acorn Squash, Leeks, Cherry OR Red Tomatoes, Romaine Lettuce, Cilantro, Zucchini, Green Long Peppers FRUIT SHARE – 1 mixed bag of Gala Apples & Bartlett Pears  

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What’s in the Box – September 5, 2017

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Red Tomatoes, Zucchini, Purple Potatoes, Swiss chard, Green Beans, Scallions, Eggplant FRUIT SHARE – 1 mixed bag of Nectarines/Peaches

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