WORLD PEAS The Pod Community Supported Agriculture Newsletter World PEAS CSA is a program of the New Entry Sustainable Farming Project

October 8, 2013 Notes from the Field Our farmers are busily harvesting their fall crops and saying goodbye to their summer In your share: plants. Eero , our farm manager, is turning in their summer crops so they can begin Kale•Arugula•Butternut Squash• to plant winter rye, field peas and oats, and other cover crops that enhance the Celeriac•Sweet Potatoes nutrient content in the soil. With Eero’s guidance, many of our incubator farmers are •Hakurei Turnips•Green Pepper•Lemongrass•Dill•Pears having stellar production of fall greens! Also in large shares: Farmer Profile: Rechhat Proum Ground cherries•Asian Buttercup Rechhat began farming when he was 13 years old, when his Squash•Lettuce•Baby Asian Greens parents purchased a farm. A student at that time, Rechhat helped grow rice, vegetables, and tended to cows on the Crop information: family’s 15 acre farm. The family was predominantly engaged in Celeriac subsistence agriculture, growing a wide variety of vegetables for their family’s consumption. When Cambodia fell into turmoil in the late 1970s under the Khmer Rouge, Rechhat escaped from his home country and lived in a refugee camp in Thailand for three years, where he taught the Khmer language. He was able emigrate to the U.S. in 1985. He first settled in Wisconsin, where he studied English for three years prior to moving to Lowell in 1988. Since settling in Lowell, Rechhat has worked full-time in manufacturing, though he has also been eager to be able to continue farming in addition to his long work hours. He wanted to be able to grow fresh vegetables like those he had grown on his family’s farm in Cambodia. He initially found a quarter acre in New Hampshire. Later, with the Also known as celery root, celeriac is to help of the Cambodian Mutual Assistance Associate of Lowell, Rechhat connected with celery what beets are to chard, a close the Ogonowski family in Dracut and was able to start farming on a small parcel of land. relative cultivated for its large root crown, The Ogonowski’s (who own large pieces of the land for our incubator farms) rather than its foliage. The interior of the introduced Rechhat to the New Entry Sustainable Farming Project, and Rechhat baseball sized roots is smooth and white, enrolled in the Farm Business Planning Course. Rechhat farms at White Gate Farm somewhat similar to a kohlrabi, with a in Dracut- quite close to the plot farmed by the Kim family, who also are New Entry strong celery-like flavor. Peel off the tough farmers. skin and then use raw in salads (for a good boost of vitamin C) or in soups, root Rechhat has mentioned that if he were able to purchase a large enough parcel of mashes or other dishes. When serving raw, land, he would be very happy to farm full-time. However, the cost of agricultural wash cut celeriac with lemon juice, vinegar land in steep and Rechhat was laid off from his manufacturing job this winter. Luckily, or something else acidic to prevent the Rechhat’s farm business has been VERY successful this season- by the end of the CSA exposed flesh from turning brown. Celeriac season, he will likely have sold over $12,000 worth of produce to World PEAS Food is featured in many dished in European Hub, plus his additional sales to wholesale markets and Asian grocery stores. His countries, particularly in French and seemingly boundless energy and passion for farming are infectious and he works German cuisine. incredibly hard to sustainably produce huge quantities of produce. Rechhat is a Handling: Celeriac must be peeled before fun and energetic farmer and we are so thrilled that he is a part of the World PEAS using; use a sharp knife rather than a community! vegetable peeler. Roasted Parsnips & Winter Squash with Maple Storing: Celeriac will last several weeks Syrup Glaze in the hydrator drawer of the fridge or in Adapted from Bon Appetit a plastic bag in the fridge. Do not wash Ingredients before storing in fridge. 1 1/2 tablespoons chopped fresh 4 cups 1/2-inch cubes peeled butternut or other rosemary Freezing: Celeriac freezes well. Wash, winter squash 1 teaspoon salt peel and cut into discs or cubes. Blanch in 2 cups 1/4- to 1/3-inch cubes peeled parsnips 1/2 teaspoon freshly ground black boiling water for four minutes, plunge into 5 tablespoons butter pepper ice water, drain, pack in freezer bags, label 1/2 cup pure maple syrup 3/4 cup coarsely chopped Marcona and freeze . 2 garlic cloves, minced almonds Parsnips Directions Butter 11x7x2-inch glass baking dish. Combine squash and parsnips in large bowl. Melt butter in small saucepan over medium heat. Whisk in next 5 ingredients. Add to squash mixture and toss to coat. Transfer mixture to prepared baking dish. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Preheat oven to 375°F. Cover squash mixture with foil. Bake covered 40 minutes. Uncover; bake until all vegetables are tender, about 20 minutes longer. Sprinkle with almonds and bake 10 minutes. Puréed Celeriac, Parsnips, and Potatoes From Epicurious Ingredients 1 1-pound celery root (celeriac), trimmed, peeled, cut into 1/2-inch pieces 1 pound parsnips, trimmed, peeled, cut into 1/2-inch pieces Parsnips are sweeter than carrots, easy 1 pound russet potatoes, peeled, cut into 1-inch pieces to prepare, and have a long shelf life. 1 cup low-fat (1%) milk They are wonderful pureed, but they 1 tablespoon butter are also great roasted with other Directions vegetables. Parsnips are a real cold- Cook celery root and parsnips in large pot of boiling salted water until beginning to soften, weather treat, only developing their about 10 minutes. Add potatoes; cover and cook until all vegetables are tender, about 20 full flavor after exposure to extended minutes longer. Drain well. Transfer vegetables to processor. Add milk; puree until almost periods of cooler weather. In response smooth. Return puree to same pot; stir over medium heat until heated through. Season with to declining temperatures, parsnips, like carrots (both members of the salt and pepper. Mix in butter. Transfer to bowl; serve. Umbelliferae family, along with celery, Pan Roasted Hakurei Turnips parsley and fennel), begin converting Adapted from “Cooking in the Moment: A Year of Seasonal Eating” starches to sugar, presumably to act as Ingredients an antifreeze to prevent cells from 1 bunch Hakurei turnips, halved lengthwise 1/2 TB honey rupturing in the cold. A variety of wild 2 tsp. vegetable oil Pinch of cayenne parsnip grew over much of Central and Salt and pepper 1/2 TB water Southern Europe and has been Directions introduced into the British Isles and Toss turnips with 1 tsp. oil, salt and pepper in a medium bowl. Combine honey, cayenne and Northern Europe, but the cultivated water in a small bowl. Heat a small skillet over medium-high heat. Add remaining tsp. oil. varieties are sweeter and appear more Add turnips. Sauté for about 10 minutes, turning turnips frequently, until they are golden plump. brown. Add honey mixture to turnips and toss them for a few minutes until glazed and Handling: Treat parsnips as you tender. Add additional salt and pepper to taste. would a carrot. If the parsnip is large, you must remove its woody core Mustardy Kale & Butternut Squash by digging it out with the end of a From Real Simple vegetable peeler or sharp spoon. Ingredients 2 tablespoons olive oil 1 cup low-sodium chicken broth Storage: Parsnips should be unwashed 1 small butternut squash, cut into 3/4-inch pieces 1 tablespoon whole-grain mustard and put in a plastic bag in the fridge. 1 medium bunch kale, thick stems removed and leaves kosher salt and black pepper They will last several months this way. torn into bite-size pieces Owing to their wonderful storability, Directions parsnips are available all year round, Heat the oil in Dutch oven over medium heat. Add the squash and cook, tossing occasionally, but are best harvested fresh in the fall, until beginning to soften, 10 to 12 minutes. Add the kale, broth, mustard, ¾ teaspoon salt, winter or spring (having overwintered and ¼ teaspoon pepper to the pan and cook, tossing occasionally, until the vegetables are in the ground). tender, 8 to 10 minutes. Freezing: Select small to medium, firm parsnips that are tender and have a Poached Pears mild flavor. Wash, peel and cut into From Martha Stewart Ingredients 1/2-inch cubes. Blanch in boiling water 1/4 teaspoon ground pepper Zest of 1 lemon, cut into thin strips for 2 minutes. Cool promptly in cold 3 cups apple cider 1 cinnamon stick, broken in half water and drain. Pack into containers, 8 Bosc pears (with stems), peeled 1/4 teaspoon ground allspice leaving 1/2-inch headspace. Seal and and cored from bottom freeze. Directions In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and 1 cup water. Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl. Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright).

World PEAS Coop | 155 Merrimack St., 3rd Floor, Lowell, Mass. 01852 | (978)654-6745 | www.nesfp.org