Happy Friday CSA Members.
This past week in your shares:
- Sweet Potatoes - Store these at 10C or room temperature. You may see some dings or marks. Peel or trim and cook. My mom has been doing a lot of juicing and she mentioned how much juice there is in the sweet potatoes. She puts two or three in each of her juices. Check out this idea: Recipe from Kim for Pecan Crusted Sweet Potato Puffs
- Buttercup Squash - Store at 10C or room temperature. This is a special February treat. Buttercup is delicious. We held back a few bins, not entirely on purpose, we found them when we sorted out the butternut squash. How exciting that they are in good shape for us to all enjoy. Check out this Curry Roasted Buttercup Squash Recipe.
- Frozen Corn - In the summer Pheobe cooks, cuts and bags this corn for us. It is frozen and held so we can enjoy now in the winter.
- Deli Ham - in the meat share is great for sandwiches or in our case at home, eating right out of the bag as a snack.
Looking head to this coming week:
- Brussels Sprouts - These little morsels are also at the end of their storage life. It really is great to have them this long. Peel back the yellowing leaves and eat. Brussels are great raw, roasted or steamed. Personally I am not in love with them boiled. I like them to still have a little crunch. Enjoy the last of the Brussels sprouts.
- Red Cabbage - Valentines day salad with apples, grated cabbage, dried cranberries and some grated carrot? YUM:))
- Purple Fingerlings - we have put fingerlings in a couple of times for one reason, we have lots of them but they are not storing as well we we would like. We would like to get them out to you sooner than later. We have lots of other potatoes in storage including russets, yukon gold, red, & white fingerlings that we will be sharing with you too over the winter.
- Bagged Kale - the green is beginning to fade a bit, use this February Kale treat right up. I add kale to any recipe. Chop and add.
- Jonagold Apples - Fantastic in apple crisp. I find crisps are quick and easy way to have a dessert but to also use up any apples or fruit that hasn't been devoured throughout the week. I personally enjoy apple crisp for breakfast, so the leftovers become by breakfast. I don't follow a recipe, I slice the apples up, and I usually keep the peel on. In a bowl i mix oats, oil (canola or olive), maple syrup and sometime flour sometimes not and same for cinnamon. The amounts depend on the size of the crisp. I want the oats to be bit moist so if not moist I add more oil. Here is a recipe . This recipe doesn't have many oats in it. I would increase to a cup anyway.
On that farm:
I am sorry I am late in sending this out. AND since I am so late, I am doing this newsletter for this week and next. Each week is full of adventures this week kept me out of the office more than usual.
Take Good Care! Happy eating!