2012 CSA week 25 (final box of the season)November 21, 2012
2012 CSA week 25 November 21st
In The Box
1 lb Carrots
1 lb Parsnips
1 1/2 lb Yellow Finn Potato
5 or so lbs Winter Squash (Random Grab)
1 bunch Russian Kale
1 stalk Brussels Sprouts
1 head Savoy Cabbage
1 lb Romanesco Cauliflower
Thankful ths week for a healthy sense of humor! When the cyclical nature of the season can be measured by how much of the farm is underwater AGAIN! all you can do is laugh (it keeps me from crying.) As we waded out to the field for this weeks harvest, the hope was that the muck boots were still water tight. They weren’t and as I sloshed through the field the need for that same sense of humor was re-emphisized. The comical nature of a troupe of rain gear clad farm hands wading in shin deep water harvesting brussels sprouts made me laugh out loud inspiring the not unusual doubts to my sanity from the crew.
I hope that you find yourselves with much to be grateful for this Thanksgiving, surrounded by family,friends and good food. With another season almost behind us, the things that mean the most to us are readily apparent. (No, boots full of water are not on that list.) We hope that you were able to create many memorable meals from your veggie boxes this season and that the memory of those meals will carry you through the dark winter months. As the clouds part and a few rays of sunshine peak through allowing the flood waters to subside a little I am filled with hope and inspiration for next year.
Hopefully you’ll consider joining with us for another round of seasonal hijinx and humor at the mercy of the elements.
Many thanks for all your support and kind words of encouragement througout the season.
Dave, Lori and the crew
CROP NOTES AND RECIPES
Winter Squash this week was a random grab and you might have gotten 1 big squash or several small ones or a mix of several varieties so here’s a quick cheat sheet.
Acorn – an old standy favorite smaller ribbed green fruit
Butternut – Pear shaped tan fruit
Delicata – you’ve gotten enough of these this season to know this one
Galeux d’Eysine – Tan, warty, flattened fruits, French heirloom
Marina di Chioggia – Green ribbed flattened fruits, Italian heirloom
Rouge vif d’Etamps (Cinderella) Orange, ribbed, flattened shape
Lemony Brussels Sprouts
1.5 pounds Brussels sprouts, halved
1 teaspoon Grated lemon rind
2 Tablespoons Fresh lemon juice
Salt to Taste
Coarsely ground pepper to taste
Slash the bottom of each Brussels sprout with a shallow X; steam Brussels sprouts, covered, for 6 minutes or until tender. Drain. Combine Brussels sprouts and next 3 ingredients in a bowl; toss well to coat. Sprinkle with pepper. Serves 4
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