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Fall Harvest Garden Sale & Cheese

Posted 10/22/2009 9:45pm by Leslie Cooperband or Wes Jarrell.
Jerusalem Artichoke FlowersKale & BeetsRainbow Chard Closeup
Fall Vegetables: Jerusalem Artichoke, Kale, Beets and Rainbow Chard

With the farm dinners over and several fall vegetables still abundant in our garden, we've decided to harvest some to sell at select farmers' markets this Saturday. So, for those of you attending either the Urbana or Bloomington Farmers' Markets, we will have Jerusalem Artichoke (also known as "sunchoke"), kale, beets and rainbow chard for sale. If you're unfamiliar with Jerusalem artichoke, it is a tuber native to north america in the sunflower family. 
Molly Rygg, one of our chefs and tender of the garden, has prepared a couple of recipes to inspire you--a creamy jerusalem artichoke soup and a roasted beet salad.  She prepared the soup for our Native American Harvest dinner a couple of weeks ago.

Roasted Jerusalem Artichoke Soup
 5 pounds Jerusalem artichokes, scrubbed clean of all dirt
12 oz. potatoes, peeled and cut into large “dice”
2 large onions, peeled and sliced
1 head garlic, cloves peeled
1 bunch fresh thyme
1 C white wine
4 oz. butter
Salt & Pepper to taste

1. Toss cleaned Jerusalem artichoke tubers with a little vegetable oil (safflower, olive oil), salt and pepper. Spread on a metal sheet tray. Roast in a 400oF oven until golden brown.
2. In a medium pot, melt butter; add onions and garlic and a couple of pinches of salt.  Sautee until translucent (about 5 minutes).
3. Add roasted Jerusalem artichokes and potatoes to pot. Add white wine and bring to a boil. Let wine reduce slightly.
4. Add enough cold water to cover all vegetables with 2” of water. Add thyme. Bring to a simmer and let simmer for 30 minutes.
5. Take soup off the heat and let cool for 30 minutes.
6. Blend soup in a blender (or with a stick blender) until smooth.
7. Push blended soup through a chinoise or fine mesh strainer.
8. Return soup to pot to heat. Salt and pepper to taste.
Garnish with fresh Chevre or crème fraiche if desired.

Roasted Beet Salad with Walnut Vinaigrette and Chevre Crostini
Walnut Vinaigrette
3T Dijon mustard
½ C red wine vinegar
1 ½ C walnut oil
Salt & pepper to season
Mix together mustard, vinegar and salt & pepper in a bowl.  Add walnut oil to mixture and whisk vigorously until well blended.
Beet Salad
alnut Vinaigrette
Walnuts (approximately 1/2C)
Mixed local salad greens
Baguette style bread
Fresh Chevre
Beets, washed and trimmed—fun to use mixture of several varieties like red, chioggia, golden, white
Apple, thinly sliced
1. Toss whole walnuts in a pan with a little vegetable oil and salt. Toast in a 350oF oven until golden brown (approximately 10 minutes).  Set aside.
2. Place washed beets on a piece of aluminum foil. Toss with vegetable oil and salt. Wrap the foil around the beets and place in a baking pan. Roast in a 350oF oven until tender (for small to medium size beets, this should take 45-60 minutes). Remove from oven and let beets cool.  Peel off skin with a pairing knife. Cut into wedges.
3. Slice baguette into ½” slice. Spread a generous amount of fresh Chevre on each slice of bread. Place onto a metal baking tray and bake in a 400oF oven until the Chevre appears browned on top. 
4. In a bowl, toss together toasted walnuts, beets, sliced apples, salad greens and walnut vinaigrette.  Dish salad onto serving plate and place Chevre crostini around the edge of the plate. ENJOY!

Cheese News
This week at the Markets (Urbana, Bloomington, Oak Park, Green City Market) we have a limited repertoire of cheese.
Chevre--plain, herbs de Provence, cracked black peppercorn
Ewe Bloom (our supply is dwindling down, so get it while it lasts)
What?? Just three types of cheese, you say?? Well, we have plenty of each type. We do have a few pieces of Little Bloom and Angel Food for those who get to the markets early. Next week, we will have more Little Bloom and Krotovina. 
For those lucky folks in Urbana and Bloomington, I will be bringing a very limited number of goat cheesecakes and our very own red raspberry sauce.  If they go as fast as they did last week in Urbana, you'll really have to get up early--try it; it's invigorating once you've got some coffee flowing through your veins.
As a consolation to our Chicago area customers, I will be sending up jars of red raspberry jam for your enjoyment. 

Happy Fall Eating!