Fresh and Value-Added Items:
- Carrots
- Potatoes
- Beets : Chocolate Beet Brownies. Borscht Soup.
- Watermelon Radishes
- Onions
- Cabbage, Red: 5 minute Healthy Sauteed Red Cabbage
- Pickles
- Eggs-1 dozen
- Raspberry Jam-1/2 pt
Frozen Items:
- Vegetable Stock 1 Qt: water, onions, celery, carrots, potatoes, parsley, thyme, rosemary, bay leaf, salt & pepper. Uses for stock.
- Minestroni Soup 1 Qt: Vegetarian based. Roasted tomatoes, onions, garlic, water, vegetable stock, carrots, zucchini, green beans, beans, olive oil, oregano, basil, salt, pepper. Add freshly boiled noodles or rice to this base if you like, with some parmesan cheese. You could also add browned sausage or beans to this if desired.
- Roasted Broccoli Soup 1 qt: roasted broccoli, vegetable stock, onions, potatoes, garlic, lemon juice, olive oil, thyme, salt, pepper, red pepper flakes. Add gryure or cheddar cheese before serving. Sour cream or plain greek yogurt can also be added if a creamier texture is desired.
- Zucchini 1 qt: shredded zucchini, thaw and drain excess water. Chocolate Zucchini Muffins with choc chips are our favorite way to use frozen zucchini. Zucchini Muffins. Zucchini Fritters.
- Roasted Eggplant Dip 1 pt: eggplant, peppers, onions, tomatoes, olive oil, garlic, salt, pepper, chipotle seasoning. Use as dip for crackers, veggies. Works as spread on sandwiches and pizza.
- Raspberries 1 pt (frozen): whole berries, keep frozen until you want to use them. Great in yogurt and smoothies. Raspberry Breakfast Bars.
- Roasted Sweet Peppers 1 cup: Add to dishes to deepen flavor such as pasta, salads, dips. Add to pizza toppings, tacos, or create a sandwich spread with them. Purée in a blender with another 1/4 cup (or more) olive oil and salt to make a condiment that’s good for anything from burgers to steamed fish.
Fortunately, our winter CSA delivery days this year have been matched by our milder weather days. Well, that is all relative compared to the bitter cold we’ve endured most of the other winter days. It was really quite exciting yesterday when we walked to the mailbox with only our Carhardt bibs and fleece and felt that it was “pretty nice out” at a sunny 10 degrees. However, it seems that our warming spell will be with us for a while. This is exciting and inspiring as we begin to get our seeds started and prepare a high tunnel for early planting. We are inching nearer to spring and the increasing strength of the sun and length of the day brings us closer each day.
Last week, I traveled to Vail, Colorado to visit a couple of farm employees from last summer. Beautiful snow covered mountains and heavy snow covered pine bows dotted the landscape. Vanessa, last summer’s intern, has worked in the hospitality industry in Colorado for the last couple years. Our week was filled with fresh powder skiing at Beaver Creek and Vail. I also enjoyed a cross country ski up around the cabins at Vail Pass with Sherry, another pizza kitchen employee. Sherry is the caretaker of several cabins and lives in a yurt seated above 11,000′ since 1998. Both gals relocate in the summer and this is how I came to know them here in Wisconsin. My travels have come to an end for the winter and it was great to go back and play in Colorado where I had once resided over 10 years ago.