It's November, wow! We've been busy preparing for the freezing temps by rolling hay out for our cows and sheep, preparing our water lines, and covering all our veggie crops with remay. The season of soups and hot beverages is upon us!
We're super grateful to have a freezer full of grass fed beef, lamb and pasture raised pork. You can expect plenty of steaks, sausages and roasts in your meat CSA shares.
For our veggie members – we have exciting fall crops coming in, like broccoli and Napa cabbages. Napas are traditionally used in kimchi, and there are limitless ways to make it. See a super simple recipe below. Not on the fermenting train yet? No worries, Napas add a lovely crunch to salads or can be sautéed like any other cooking green.
This week we're sending murasaki sweet potatoes, which have a lovely purple flesh. Here's a blog post on them you might like to read. The winter squash in your box will be a koginut, which is fun to say, and can be prepared like any other winter squash :)
Did you know we post a photo of each week's veggie CSA share on our Instagram stories? We save them to the highlight reel labeled "CSA Examples." What are you cooking with your meat and veggies? Let us know on the Caney Fork Farms CSA Facebook group!
What's in the veggie box:
- Rendered Beef Tallow - from the farm, $12/pint (available to swap if you have a meat share)
- Beef Bone Broth - from the farm, $15/quart (available to swap if you have a meat share)
- Chickens (non-GMO) from Underground Farmers - $5/lb, ~3-4 lbs
- Garlic (organically grown) from The Goat Mother - $12/lb, 1 lb bags
Recipes
