By Seda
A few weeks ago, before the rains came, we harvested and processed Ashwagandha and Marshmallow roots. Ashwagandha and Marshmallow were planted in May, all summer long above the soil they've been growing tall and leafy. Underground they have been growing too, reaching their roots deep into the earthy depths unseen by the human eye.
Harvesting their roots was quite the excavation. I quickly realized that brute force would not work, especially for Marshmallow, whose roots sometimes reach 12 inches in length. Instead they asked for patience and precision, to be gently dislodged from the soil with roots intact.
After harvesting, we washed and sprayed the soil that clung to the twisted and gnarled roots…it took a long time and lots of help from veggie crew, a rainy day task as the storm had hit us by then. Once the roots were clean, we dried them to prevent mold and preserve their medicine for the upcoming months. For Ashwagandha, the roots were cut into small pieces before being put in the dryer. For Marshmallow, the roots were cut from the root ball and then put through a wood chipper before being dried. In the coming months Ashwagandha and Marshmallow root will be offered in the CSA barn, their medicine to be used and enjoyed, perhaps on a rainy day.
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Shallots
Leeks
Celery
Brussel Sprouts
Red and Green Cabbage
Kossack Kohlrabi
Covina Broccoli
Lettuce
Kale
Champion Collards
Rhubarb Chard
Parsley and Cilantro
Frisee, Radicchio, Sugarloaf, and Escarole (Last week of escarole)
Winter Luxury and Pie Pita Pumpkin
Nightshift Acorn, Candystick Delicata, Blue Kuri, Butternut, and Spaghetti Winter Squash
Ground and Whole Dried Hot Peppers!
Herbal Tea Blends!
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products) and Olive Oil are out of stock but will return!
Revolution Bread for sale on Tuesday and Friday
Halloumi and Fall Vegetable Roast, from smittenkitchen.com
No halloumi? A sprinkle of feta at the end won’t have quite the same pillowy-crisp cheese effect, but will provide that salty, tangy flavor.
4 tablespoons olive oil, plus for pans
2 garlic cloves, minced
2 teaspoons fresh thyme leaves, chopped
2 teaspoons kosher salt
Many grinds of black pepper
1/2 teaspoon ground hot pepper, or to taste
1 pound broccoli, cut into 1-2-inch florets
1 pound carrots and/or potatoes, in 1-inch chunks
1 pound brussels sprouts, trimmed, halved
1 tablespoon honey or maple syrup
3 tablespoons balsamic vinegar
One 8-ounce (225-gram) block halloumi, in 1-inch cubes
Heat your oven to 450°F. Coat one half-sheet or two quarter-sheet baking sheets lightly with olive oil.
In a large bowl, combine 4 tablespoons olive oil, garlic, thyme, salt, black and red pepper. Add vegetables and halloumi to marinade, stirring to evenly coat.