Happy holidays to you! As our second year of CSA365 comes to a close, our gratitude continues as we have a trustworthy bounty of wholesome food at our fingertips. We need not worry about catchy labels that say “now with real (insert ingredient here)” or “no high fructose corn syrup” or “certified humane”, as we know the story of our food source. We very much look forward to continuing our quest to let no veggie go unloved, and to explore different ways to feed our collective farm family throughout the year. Your support of this cause has been tremendous, and really keeps us going.
As it’s been three weeks since our last winter pickup, we have LOTS to talk about, so we’ll get right to it!
Here’s what we’ve been up to:
- Beets
- Spiraled with Roasted Garlic Cream Dressing
- Roasted and sliced with different sauces over the week (Garlic Cream Dressing, Sour Cream, Tahini Cream, Balsamic Glaze)
- Roasted and sliced with balsamic glaze
- Roasted Beet and Feta Tarts
- Onions
- American Chop Suey
- Slow Cooker Massaman Curry
- Sweet Potato Hash
- Spaghetti Squash Pad Thai
- Winter Holiday Brunch
- Half of Sarah’s bones went into a Beef Bone Stock, the other half will be used at a later date
- Caramelized onions
- Mixes with Pork Gravy and served on hamburger ends
- Hubbard Squash
- Stored for later use, these guys are great for long term storage!
- Jess’ Hubbard was a little frostbit so she used hers for 2 Hubbard Squash Pies and a maple puree
- Delicata Squash
- Slow Cooker Massaman Curry
- Roasted and drizzled with Maple Cream and Walnuts
- Squash bread as holiday gifts for the neighbors
- Delicata raosted rings
- Lettuce
- Roasted Beet Salad with Citrus Vinaigrette
- Salads with roasted beets and goat cheese
- Side salads
- Mushrooms
- Sautéed with onions in Pork gravy
- Mushroom stems in stock
- Pan crisped
- Blue Potatoes (Jess only)
- I haven’t cooked all of these yet, I just finished my backlog of dirty potatoes, mashed and in oven fries
- Some went in Turkey Pot Pie
- Eggs
- Scrambled
- Hubbard Squash Pie
- Macaroons
- Springdell Breakfast sausage and over easy eggs
- Springdell Bacon, Egg, and cheese bagel sandwiches
- Overnight Blueberry French Toast
- Overnight Breakfast Casserole
- Winter Holiday Brunch
- Christmas cookies
- Fresh Florida Citrus (Grapefruit)
- Roasted Beet Salad with Citrus Vinaigrette
- Warm Grapefruit with Maple
- Enjoyed as-is
- Amish Roll Butter from Minerva Dairy (for those new to using this item, click here!)
- In everything
- Warm Grapefruit with Maple Dressing
- Creamy Corn Side Dish
- Popcorn with butter
- Whatever isn’t used before the expiration date will be frozen like so
- Dairy products from Highlawn Farm (Jess got skim milk and cream, Sarah got fat free and half and half)
- Spiralized Beets with Garlic Cream Dressing (cream)
- Overnight Blueberry French Toast (milk)
- Overnight Breakfast Casserole (milk)
- Hubbard Squash Pie (cream)
- Turkey Pot Pie (milk)
- Delicata Squash drizzled with Maple Cream and Walnuts (cream)
- Creamy Corn Side Dish
- Enjoyed as-is
- Springdell meat products
- Jess used hamburger ends in American Chop Suey
- Suet used in the bird feeder
- Winter Holiday Brunch
- Pan seared pork chops
- Beef Bone stock
- Steaks!
- crumbled bacon
- Jordan Brothers Fish
- Oven Baked Haddock “Fish Sticks” (recipe pending)
- Fat Moon Shiitake Mushrooms
- Shiitake Mushroom Satay
Check out the latest updates on the veggie scope:
- Tomatillos
- Peaches
- Honeydew Melon
- Shell Beans
Here’s the whirlwind trip through Jess’ kitchen:
Time to see what Sarah’s been up to! Let’s take a peek in her kitchen:
Here’s a yummy pic from our own Farmer Jamie, who made stuffed pork chops this week!
See you all tomorrow for the next CSA winter pickup and the “show” post! There are lots of things going on as we prepare for the new year!
Massaman curry was awesome! I found the actual curry at the asian market in Littleton, but you can also find it at Shaw’s in Groton – top shelf, though, look up!
I think my squashes were bigger than yours because we needed more sauce. But I am learning. Thank you, after years of farmsharing, it’s hard to get excited about squash!
Thanks so much for checking in, and so glad you liked it, Julie! You make a great point about the different squash sizes, in my testing this recipe the amount of squash to the amount of sauce varied greatly, and the squash sucked up the sauce even more in the leftovers.
Glad you were able to locate the curry paste without issue too! We’ll continue to do our best to keep squash and other veggies exciting with the help of our fellow farm family, present company included! 🙂
Sometimes I can t tell the difference between the misfits and the fresh vegetables- but Jamie is so picky, she won t sell anything unless it s just picked .
So true! Sometimes I feel like I’m getting away with highway robbery over at the Misfit Produce section.