- Carrots: Beef and Mushroom Stir-Fry
- Red Norland Potatoes: Greek Garlic Potatoes
- Lacinato Kale: Kale and Parmeggiano Salad
- Garlic
- Onion
- Salad Greens
- Radishes…peel or cook to reduce heat, or add to potato salad recipe below
- Broccoli: Ginger Broccoli
- Acorn or Butternut Squash
- Brussel Sprouts: Roasted Brussel Sprouts
- Dill: Tangy Goat Cheese and Dill Potato Salad
Welcome to the first week of the FALL CSA shares. Our featured item is the brussel sprouts since they are so impressive when they are still on the stalk. I always try to give these out at least once while they are still attached to their stem because they are truly unique looking. The boys race to see who can pick them all off the stem fastest. Our family enjoys eating them roasted. See recipe above, or simply cut off their harder butt end, cut them in half, coat in olive oil, sprinkle with salt, pepper, and garlic powder and roast in a 400 degree oven. Turn a couple times until they are getting browned on the edges. Sprinkle with balsamic vinegar (or reduction if you have it) if desired. This is a hands-off easy way to cook them up while warming up the house a bit.
If you have any fun and delicious ways to use your fall shares, email me and I will share it with the rest of the members.
next date is Nov 19th “Ladies Night Out”
This fall and winter, reserve your place at the table for a five course meal inspired by the bountiful harvest grown by Suncrest Gardens Farm and other producers within 100 miles of the farm. We hope you’ll enjoy the surprise and diversity of the foods prepared in an uncomplicated, handcrafted style. $60 per person includes multiple course meal, beverage, complimentary wine, and music. Saturday, NOV 19th 5pm…Reservations Required
Eat Well. Smile Often.