Hi everyone, Jess here with 2 weeks of back-to-back seasonal goodness! As the amazing H2A crew returns home for the winter season, the farm shifts gears in preparation for the next chapter.
Last week, we received our last crate of the Springdell Summer CSA. If you enjoyed what you saw here this year, and are interested in the Summer CSA for next summer, be sure to contact Farmer Jamie to obtain a packet for the 2021 Summer CSA Enrollment! Early bird pricing is underway for returning members now until November 15th.
Now that the Summer CSA is concluding, those enrolled in the Fall share are picking up some beautiful fall veggies.
- Brussels Sprouts– Hooray for Brussels Sprouts! Again, bacon and brassicas are a winning combo, I find that halving and roasting is a great way to go. You can also enjoy them raw in a salad! Here’s a tested recipe for the Brussels Sprouts averse.
- Butternut Squash– Butternut squash is a great one for long-term storage. When you’re ready to cook it, it’s versatile. Butternut Squash Scones and Butternut Squash Mac ‘n Cheese are two favorites this week. Risotto, Ravioli, are other scrumptious starch/squash combos, especially with crispy butter-sage crumbles! Ok, I’m making myself hungry here…
- Apples– We have been enjoying apple sauce and apple crisps all week.
- Fennel– I have to dig into my recipe archives, as these bulbs are the biggest and most beautiful ones I’ve seen in our CSA to date! Tender, mild, and lovely, fennel bulbs are wonderful grilled, roasted, or thinly shaved in a salad. A Fennel Cream Sauce makes for a delicious addition to pasta, butternut squash, or even butternut squash pasta!
- Beets– I roasted up the beets with the fennel and enjoyed them in a couple of hearty salads this week.
- Broccoli– I like it roasted, the kids prefer steamed… Either way, with fresh broccoli we like to keep it simple when we can.
- Eggs– I steamed these up for salads and simple protein-filled snacks and breakfasts.
- Cauliflower– Buffalo Cauliflower and General Tso’s Cauliflower are faves around here, but this versatile veggie can be transformed into rice, pizza crust, even a grilled cheese.
- Potatoes– These delicious beauties won’t last long. I’m not sure if I’ll cube and roast them up in a hash, mash them, maybe some oven fries… We’ll see what the week brings.
Be sure to stop by the farmstand, lots happening with new flavors of pudding, Thanksgiving orders, Farmstand Fixins and a lot of other fun and delicious options for your dinner table. Meanwhile, if you are having any stress about a veggie lingering on your counter, please drop me a line and I’ll help you find a recipe that works for you!