Raw Items
- Carrots 1.5#
- Red Norland Potatoes 3#
- Black Radishes 1#
- Onions
- Spinach
- Eggs
Frozen/Minimally Processed Items
- Roasted Vegetable Stock 1 Qt:water, onions, carrots, celery, potatoes, w squash, garlic, thyme, rosemary, bay, salt & pepper (made Wed AM, so freeze to store or keep in fridge)
- 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, apple juice, olive oil, butter, cream cheese, ginger, nutmeg, sage, salt, pepper (some like this with croutons or dried bread crumbs and parmesean, made Wed AM, so freeze to store or use within 3 days in fridge)
- 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.)
- 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.
The new veggie in the box this week is the black radish. It’s a first timer for myself and a trendy vegetable for those diversifying their local winter diet. The inky skin is a bit strange, but it keeps the root nice and crisp for the long term storing. I personally peeled the skin, and then sliced it thin to see how I liked its flavor. It was pretty good, but I don’t really like raw radishes so I have a hard time relating. However, I do like them cooked and the raw ones grated and tamed down by adding them to a vinagrette or salad. Here’s a radish salad recipe to try, or simply add the slices to a sandwich for some kick.
Korean Radish Salad
3 medium black Spanish radishes
2 teaspoons Salt
2 teaspoons Red pepper (or less to taste)
2 teaspoons Sugar
1 1/2 tablespoons rice Vinegar
2 tablespoons Minced scallion (or red onion)
l teaspoon minced garlic
Peel radish and cut into match stick pieces about 2 inches long. Sprinkle with salt and let stand for 10 minutes. Rinse to remove excess salt and drain well. Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible. In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well. Serve at once or refrigerate to blend flavors. Serves 8 as side dish.
There is only 1 more delivery left to the winter CSA and it seems like the weather is pushing towards spring. Our days will soon be busier with spring plantings and preparations for the long days ahead.
If you still need to renew your CSA subscription for next season, now is the time to do it. Our spring shares are almost full. Here’s the link to the sign-up information for the upcoming 2012 CSA seasons. You can customize your membership by picking and choosing which season works for you or receive a discounted rate by becoming a Year-Round CSA member.
Your farmer, Heather
Eat Well. Smile Often.