Remoulade sounds fancy, right? Just imagine, you can set this on your Thanksgiving table and announce its name, and your guests will swoon. It’s basically the French version of cole slaw, but we’ll keep that between us.
Remoulade is traditionally made with celery root, but it adapts well to other vegetables. To keep your remoulade crunchy, make the dressing tonight, then grate the kohlrabi and apple tomorrow and stir everything together. Easy, fancy-sounding, and a much-needed raw counterpart to all that starch? Yes, please.
- Moriah Simmons
You know that charming little pumpkin from a share two weeks ago? (You may have magicked part of it into juice.) It really wants to be a pie. The thing is, the round orange vegetables we know as pumpkins are generally lighter in color and milder in flavor than a lot of their squash cousins, who make up most of the burnt-orange canned “pumpkin” pie filling we all know. But that’s ok because we are going to work with what we have, darn it!
The spices in this pie filling are adapted ever-so-slightly to work with the squash at hand, so it’s not the cinnamon-bomb you might have grown up with. Rather, it’s a classy citrus and nutmeg custard pie, which will fit right in at your classy Thanksgiving feast.
- Moriah Simmons
You’ve read at least one Harry Potter book, I’ll wager. So you know that the most compelling beverage in the whole series is the pumpkin juice served in the Hogwarts dining hall. I’m pretty sure this is made-up and not based on any traditional British recipe (unlike butterbeer), so I have invented a recipe for it, to make a tasty, booze-free Thanksgiving drink that conveniently uses the small pumpkin from the CSA share a few weeks ago. You’ll just need some pumpkin, sugar, spices, and water. Magic optional.
Thanks to the bounty of the fruit share, I (like the rest of you) have more apples than I can in a month. This is a great opportunity to preserve them via freezing and canning, so I don’t have to waste anything. I like to make a big batch of applesauce, save some, and turn the rest into apple butter. First up, an easy recipe for bright pink applesauce. - Moriah Simmons Continue reading
Now that we’ve got a batch of applesauce, let’s go a little further and turn it into apple butter. Have you had apple butter? It contains no actual butter (vegans rejoice!), just apples, spices, and sugar. This is a silky, spicy spread that can be slathered on toast for a quick breakfast or spooned into prebaked tart shells for an elegant dessert. -Moriah Simmons Continue reading
I can hardly believe the CSA season is drawing to a close–especially since I still have remnants of previous weeks’ fruits and vegetables lurking in the fridge! I’m preserving what I can, including the pears from last week’s fruit share. This is an adaptation of a recipe in Lianna Krissoff’s book Canning for a New Generation, which is a lovely seasonally-organized guide to home preserving. These sweet-and-sour pears will join the summer’s radishes and cucumbers as part of a pickle plate before Thanksgiving dinner, and I’ll make some into a relish to serve with roast pork this winter. Read on for the recipe. -Moriah Simmons Continue reading
One more thing you need to do: make this zucchini bread. It’s quick and tasty, it lasts a long time, and it’s way more useful (and relaxing) than trying to tape all of your windows.
Stay safe, Red Hook.
(Recipe after the jump.) Continue reading
This is my go-to sesame ginger dressing. It’s quick, easy, and makes a big bowl of shredded greens feel like a meal. The smooth sesame flavor goes really well with pak choi and other cabbage-type vegetables, but that’s just the beginning. If it has leaves or can be shredded, you can put this dressing on it. I’ll probably try this out on swiss chard, grated kohlrabi, zucchini, and anything else the CSA dishes up. If you make this recipe, why not leave a comment and let us know how it turned out?
-Moriah Continue reading
This tart is so quick and easy to make!
I used the eggs and Italian plums from the CSA. You can use any stone fruit or berry
as well. I also used the organic Farmer Ground A.P. flour that is sold at the farm.