Hi CSA members and welcome back to week 6(?) of the Fall Share! We hope y'all had a lovely Thanksgiving and are finding some enjoyment in these dark and rainy days of late fall. The sheep also enjoy these post pumpkin patch days and get to chomp on a lot of carving pumpkins.
As the days get shorter, we take stock of the previous season, plan for the next, and cook lots of food! Over the summer, I am afraid to admit that we eat a lot of tomato sandwiches and burritos and salad and ice cream, with all of those hours of daylight to work and being tired and dirty all of the time. I got into farming because I love delicious food, so its especially nice to take time during the fall and winter to cook. I get to cook many of pots of soup, braise and roast a lot of lamb, and bake many pies (pie > cake; come @ me.) Some tasty things I have cooked over the last week include roasted Brussels sprouts with fish sauce vinaigrette, fried shallots, and peanuts, coconut kabocha pie with salty whipped cream, and this potato leek soup.
We love to hear about what you're making with your CSA veg, so please tag us in all of your photos in the social medias!
Veggies this week:
Gilfeather Turnips- gotta plug these again! A more delicious rutabaga, perfect in a half potato/half gilfeather mash or in Japanese curry.
Daikon Radish- these have gotten some frost, so they have sweetened up! Perfect for soup, fermentation, or to dip into hummus or this amazing dip!
Limited amount of Spinach is back (we had difficulty with germination this fall, sorry)
Herbs for your table- thyme, sage, parsley, and cilantro.
