She Made Cheese and Artichoke Chowder November 21, 2010

I'm a CSA convert.  When I started eating locally I started at the Farmer's Markets.  I enjoyed the shopping experience, and wasn't sure I wanted to have my food picked out for me, instead of picking it myself.  Besides I had no idea what to do with Bok Choy, or a Kohlrabi, anyway, so I'd rather just buy my "Normal" veggies instead. 

Well, in the Spring my friend Abe announced he was going to have a CSA.  Great, I thought.  Abe is fabulous, I buy from him at the markets every week, anyway, now I can help support him in the beginning of the year when money lots of money is being spent, but nothing has grown enough to sell, to bring any money in.  Besides, Abe grows all the "normal veggies", so I still wouldn't need to figure out what to do with Bok Choy. 

The CSA season was great!  I shopped at markets far less often, as a result, which saved me money on impusle veggie purchases, and kept my budget for food more predictable.  The share was pefect to round out what was coming from my garden, and gave me enough extra of things like carrots, so I could dehydrate for winter.  It was a sad day when I went for my last pick up. 

Enter, Wake Robin Farm.  I heard about their Fall/Early Winter CSA, and now that I know what to do with Bok Choy, and Roasted Kohlrabi is delicious, I figured I'd join that one next.  Boy am I glad I did.  The amount of food in this CSA requires a serious focus to finish in one week, for a family my size.  But we are having a great time.  I had no idea how amazing Collard Greens are after the frost.  No way anyone could have made me believe how sweet it is. 

One item that we have gotten each week is Jerusalem Artichokes, or Sunchokes.  They are very tasty, but I wasn't finding a way that I really enjoyed eating them.  They are softer inside than the skin is, but they are sort of weirdly shaped little things, so peeling them seems impractical.  Well, tonight I found a great recipe that allows me to enjoy the flavor, not have to peel, and not have to deal with the textural wierdness that I find the skin to be.

Cheese and Artichoke Chowder.  I used parmesan cheese because I didn't have gruyere, but otherwise it was the same.  I also threw a dollop of Creme Fraiche on top, instead of the recommended garnish.  What a great light dinner on a long cold day.

I'm excited to pick up my next bag from Wake Robin.  In the mean time I will be enjoying some greens sauteed in garlic and butter for dinner, Roasted Kohlrabi with radishes...because I learned that roasting radishes makes them sweet, rather than spicy.  Great information to file away for next year, for my fall planting.  Radishes grow so fast, and keep in the ground, quite well.

This past Saturday was the first of the Seacoast Winter Markets, and it was at Wentworth Greenhouse.  So Fun!!  I really missed those markets.  Having everyone, all my favorite vendors and those I'm just learning about, in one place, bumping into friends and acquaintances among the crowd of people.  So Fun.  I'm glad for this season.

Comments

[Virginia]

Wish I had jumped on the Wake Robin CSA bandwagon! Will you do their summer CSA next year? So much to consider!

[Amy Ouellette]

I wouldn't hesitate to sign up for next year. I'll have to see what is going on then, but they have done a great job and I am very pleased.

[Nea Talbot]

My favorite recipe for Jerusalem Artichokes is to use them in a gratin!

I use as many artichokes as I have, plus some potatoes if I want to fill it up a little more -

Just scrub the artichokes to clean them, and slice as thin as you can.
Then layer with cheddar cheese, and whatever herbs you like (sage and parsley are great), salt and pepper - when I can find it, I like to make a cream sauce with chopped sorrel - just heat cream and maybe a little butter on the stove, take it off the heat, and mix in the chopped sorrel. If not, just use milk or plain cream - This you just pour over the constructed gratin to give it a little cooking liquid, and top with cheese.
Cover with foil and bake at about 375 till its done.
Like collards, parsnips, etc., these artichokes get much sweeter after a frost.
This is one of my families favorites, ENJOY!