Walnut Run Farm

Walnut Run Farm

certified organic CSA in Williamsport, PA

Archive for October 2012

Oct 16 CSA News

Dear CSA Member,

We apologize for not posting this sooner. Our internet was out for the last 36 hours. On to the newsletter:

On the farm this week we had our first hard, killing frost. And then the next day it was 70 degrees. Things may be winding down with most of the field crops, but we are keeping plenty busy working in our 2600 square foot hoop house and getting fields prepped for next year’s growing season.

Also, this is the last share of the year for many of you(the 20 week shares will continue for one more week). We have attached a brief feedback survey that we’re hoping will help us keep improving at this. And we’ll be mailing your box deposits back as soon as we get your box back. If for some reason you think we don’t have your mailing address, please let us know. Thanks!

This week we are including a lot of storage onions to help get through the winter.  Also, the last peppers of the season…

While we were cooking this week, It came to our attention that some of the celeriac has brown centers. We apologize if any of the celeriac we included in your shares turned out to have the same problem.  It is one of the worst things for a farmer—- any kind of problem that you can’t see from the outside.  We are fairly certain that it is a condition called Cracked Stem, and it’s caused by a boron deficiency (our soil has tested low for many trace elements and we are working to improve that).  We debated giving you more celeriac that may or may not look good on the outside but be bad on the inside and decided to load up the shares with other crops this week.


In this week’s share:

  • Arugula/salad mix
  • Potatoes
  • Scallions
  • Peppers (we harvested before the frost for you!)
  • Beets
  • Onions
  • Carrots
  • Kale

No recipe this week. Everything is pretty basic and has been included in the shares before. But if you really are stumped on something, let us know and we’l’l see what we can come up with.



October 2



It is October already! There are a lot of root vegetables this week and we are including lemongrass, celeriac and a Long Pie Pumpkin.  Long Pies are one of my all time favorite pumpkins.  They are usually the perfect amount for a pumpkin soup(serves 4) or pumpkin pie(serves one if you put it in front of me!)  I am including a recipe for Coconut Pumpkin Soup and a recipe for Celeriac.

To use a Long Pie Pumpkin or a pumpkin from last week for pie, cut in half or quarters.  Scoop out seeds and center and roast in the oven until soft.  Let cool.  Scoop out flesh and follow any pie recipe.  The Joy actually has a really good pumpkin pie recipe and further instructions for using pumpkin or squash.  For the soup recipe below, skin the pumpkin or squash and then cut into cubes. It will cook in the soup.

Celeriac is also called celery root.  It has a mild celery flavor.  It is excellent roasted, in soups, and also mashed with potatoes. The lemongrass is great for curries, drying, and for tea.

Yesterday we made a huge pot of vegetable soup.  It was so filling and a great way to use almost all of the vegetables.  We used onion, parsley, carrot, celery, potato, pumpkin and kale.   I am sure you could also include beets although it would change the color a little.  Very easy-  heated up water,  added a Rapunzel Vegetable Bouillon Cube(these are awesome- you can get the same kind of flavor over a few days, but these speed up the flavor for soups and stews), and added all the vegetables—greens you can add more towards the end.  Cook for a few hours.

In this week’s share you’ll find:

  • Celeriac
  • Salad Mix
  • Kale
  • Potatoes
  • Long Pie Pumpkin
  • Beets
  • Carrots
  • Lemongrass
  • Fennel


This will be our last week at the Williamsport Grower’s Market, but the shares will continue through most of October.


Curried Pumpkin Soup (based on an original recipe from our dear friend Martha)

1 medium onion, finely chopped

2 large garlic cloves, minced

1 tablespoon minced peeled fresh ginger

1 teaspoon ground cumin

1/2 teaspoons salt

½ teaspoon dried hot red pepper flakes, or chile or serrano

1 Long Pie pumpkin, skinned and cubed or two cups cubed other pumpkin or squash

4 cups water

1 1/2 cups chicken broth or vegetarian bouillon (optional)

1 (14-oz) can unsweetened coconut milk (not low-fat)

1/4 cup olive oil

Lemongrass or cilantro


Heat oil in a wide 6-quart heavy pot over moderately low heat, cook onions stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin and cook, stirring, 1 minute. Stir in salt, pepper, pumpkin, water, coconut milk and broth. Bring to a boil and then reduce heat and simmer until pumpkin is soft.  About 30 minutes. Simmer longer if you desire for flavor or if you have time.  You can purée soup or serve as is.  Chop cilantro or lemongrass and add towards the end or as garnish.


smashed celeriac  —this is a Jamie Oliver recipe

• 1 celeriac, peeled

• olive oil

• 1 handful of fresh thyme, leaves picked

• 2 cloves of garlic, finely chopped

• sea salt and freshly ground black pepper

• 3–4 tablespoons water or stock

Slice about ½ inch off the bottom of your celeriac and roll it on to that flat edge, so it’s nice and safe to slice. Slice and dice it all up into ½ inch-ish cubes. Put a casserole-type pot on a high heat, add 3 good lugs of olive oil, then add the celeriac, thyme and garlic, with a little seasoning. Stir around to coat and fry quite fast, giving a little colour, for 5 minutes. Turn the heat down to a simmer, add the water or stock, place a lid on top and cook for around 25 minutes, until tender. Season carefully to taste and stir around with a spoon to smash up the celeriac.

Quick note- We will include garlic and thyme in next week’s share if you would like to hold the celeriac until then.