Our final week is here! Thank you all for supporting our small family farms with your food dollars. That means a lot in this time of rising food costs. We hope that we have given you quality food and good value in your boxes.
We are preparing an end-of-season survey, so please look for that info soon. We want your honest opinions and feedback so we can make our CSA better for YOU.
Don't forget to sign up for Winter CSA!
This week's features
- Sweet potatoes from Mickley Farm just in time for Thanksgiving
- Turkeys are still available. Most are 14-17 lb, but we also have an 11 lb. one left. If you have a size preference, please shoot me an email. When you add your turkey to your cart, it will show $50. However, before I finalize orders on Tuesday morning, I will add the additional cost to your account. Turkeys are $5.50/lb. and are raised on fresh pasture daily with non-GMO feed.
- Celeriac makes its debut this week from Glacial Till Farm.
- Moose Farm has added ground turkey and turkey wings to their products
- Cod is back in stock from Wild for Salmon.
- Start your holiday shopping with gift sets from The Way Nature Intended. Honey and maple syrup also make great gifts.
If you take the winter off from CSA, be sure to stock up on the products that you love! Don't forget to order meats and cheeses for your holiday entertaining.
Farm happenings
Philsons Bushel & a Peck Farm has had a great start to Philson & Friends Artisanal Wares, our seasonal store at Grove City Premium Outlets. Our maple products are only a small fraction of what you will find in the store. Some of our most popular products are alpaca clothing, fused glassware, metal decor, bath and body products (from The Way Nature Intended), cut paper artwork, pottery, local photography, and lots more. If you like to shop local for the holidays, you can find us between Eddie Bauer and Under Armour through January 1.
Full Moon Mushrooms: Getting some of our cap and stem mushrooms dialed in for winter!Chestnuts and pioppinos love these cold nights.
Recipes
Every year I share a couple of my family's favorite Thanksgiving recipes. When I was young, I never liked sweet potatoes because the only way I remember them was canned sweet potatoes with marshmallow topping at holidays. Yuck! Now I adore sweet potatoes in almost any variation. This Sweet Potato Casserole is one of our favorites. It's made with real food ingredients, is grain-free, and uses natural sweetener (I usually use maple syrup instead of the honey). I always make a huge batch so we are guaranteed leftovers for the following day.
And my pumpkin pie recipe. I usually use butternut squash instead of pumpkin. I cook the entire squash (or two!) in my Instant Pot until tender. Then I puree the entire thing including skin and seeds in my Vitamix blender. Here's the recipe:
The BEST Pumpkin Pie
- 3 c. puree of pumpkin or winter squash
- 3 eggs
- 3/4 - 1 cup sweetener of your choice (I usually reduce the sweetener. If I use liquid sweetener like maple syrup, I will add a little starch to the batter to make sure it sets up)
- 1 tbsp fresh grated ginger or 1 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- grated rind of 1 lemon (optional)
- 1 c. cream
- 1 pie crust
Line a 9 inch pie pan with crust dough and pinch edge to make border. In food processor or blender, puree eggs, cream, and pumpkin. Add remaining ingredients and puree again. Pour into pie shell and bake at 350 degrees for 35-45 minutes.
For those of you not joining us for Winter CSA, we wish you a happy and healthy holiday season. We hope to see you again next year!
Amy Philson
