Storage Vegetables
- Carrots 2#
- Red Norland Potatoes 3#
- Beets 2#
- Garlic
- Onions
- Alfalfa Sprouts
- Butternut Squash
- Brussel sprouts
Value-Added Items
- Roasted Vegetable Stock 1 Qt:water, onions, carrots, celery, potatoes, w squash, leeks, turnips, garlic, thyme, rosemary, bay, salt & pepper
- Minestroni Soup 1 Qt: roasted tomatoes, onions, garlic, water, vegetable stock, carrots, zucchini, green beans, beans, olive oil, oregano, basil, salt, pepper (Add freshly boiled noodles to this base if you like, with some parmesean cheese. You could also add meat to this if desired. Or turn it into a pasta sauce!)
- Butternut Apple Soup 1 Qt: roasted butternut squash, onions, water, vegetable stock, apples, celery, carrots, potatoes, olive oil, butter, cream cheese, curry, ginger, nutmeg, sage, salt, pepper (some like this with croutons or dried bread crumbs and parmesean)
- Roasted Spaghetti Sauce 1 Qt: roasted tomatoes, onions, garlic, peppers, olive oil, basil, oregano, salt, pepper (I love to add 1 can of tomato paste to deepen the tomato flavor/color and add salt/pepper/garlic to taste. You can also add cooked hamburger or sausage, red wine, fennel seeds, and italian seasoning for a lovely lasagna base.)
- kale 1 pt (frozen): stemmed kale, use in any dish calling for a cooked green
- blueberries 1 pt (frozen): whole blueberries, keep frozen until you want to use them. Picked from Cain’s Orchard in Hixton, Wisconsin.
- raspberries 1 pt (frozen): whole berries, keep frozen until you want to use them.
- pickles 1 qt: cucumbers, onions, vinegar, water, salt, sugar, garlic, cayenne pepper, pickling spice
- Eggs 1 dozen
Our experimental item this week is the alfalfa spouts. I grow these regularly in the winter for ourselves and grew a larger batch to give out to the CSA members for this delivery. I could forsee the temperatures staying low, and thus it makes it difficult to pick spinach when the temperatures are not above freezing in the hoophouse. The sprouts can be eaten on a sandwich or as a simple salad with dressing.
We love to make up tuna sandwiches with chopped up pickles, apples, garlic, celery seed, and salt/pepper mixed with the tuna/mayo combo. Add some sprouts and whala! I also eat sprout salads (yup, just sprouts and dressing) several times a week in the winter as a way to get my crunch and eat something super fresh and full of life. Hopefully next delivery, I’ll have a bag of fresh spinach for everyone again.
The frozen and blanched kale is also substituting fresh greens this week. It could be eaten as a simple warmed side vegetable with vinegar and spices, but I often find it useful to hide it in other creations calling for a cooked green. Lasagna is a great place to sneak it in where it’s disguised by all the other flavors, see recipe links above in spaghetti sauce description. Soups also work well if you like kale in your soup.
The frozen fruit can be used many ways. It livens up vanilla yogurt, adds another dimension to cereal, or takes smoothies to super delicious status. Remember to keep them frozen until you use them. Always check them over for a rogue leaf or stem that may have slipped in.
Eat Well. Smile Often.