Kohlrabi-Apple Remoulade


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

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Pumpkin Pie from Actual Pumpkin

Photo from Pumpkinrecipes.org

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

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Spiced Pickled Pears

Pears pickled with spices

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

Easy as Apple Pie

Happy almost-Thanksgiving! No matter where you’re having the big meal, this pie will be welcome. It’s pretty traditional and totally delicious.

I know some of you might be a little nervous about making your own crust, but don’t be. Pie dough, like dogs, can sense fear. Approach it confidently and it will respect your dominance. I tried to make the recipe below pretty clear since it’s really only a few steps: make the dough, make the filling, roll the crusts, fill the crust, bake. And then eat. You can handle that.

What else are you making for Thanksgiving? It’s not too late to share a recipe. Email redhookbkcsa at gmail dot com.

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Order your Thanksgiving turkey

Looking for a Thanksgiving turkey that was pasture raised? Go no further than the Farm.

Hoosic River Poultry, which provides our weekly poultry and pork at the market, is taking preorders at the CSA pick-up. This weekend is the last weekend to order, though (!!)

They cost $4/lb and come in four different sizes. A $20.00 deposit is required upon ordering.

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