Hi everyone, Jess here. Here we are at the 10th pickup of the Winter CSA already (and at the same time, I can’t wait for “Winter” to leave us behind! So many goodies await! Let’s get right to it.
- Florida juicing oranges
- bok choy
- Springdell Meats (I got ground beef, a top round and a London broil)
- microgreens from Johnny Putt Farm in Littleton, MA (I got mixed Brassica)
- dairy from Tully Farm Dairy (I got low fat milk and heavy cream)
- parsnips from Western, MA
- leaf lettuce
It was also my meat Subscription Pickup today, (I have a small Meat Subscription that I pick up every other month.)
A Fellow Springellian was asking about what to do with all of these lovely oranges! They are juicing oranges, so you can certainly juice them up! Freezing measured portions of orange juice in ice cube trays is a great way to be sure you have some juice on hand when you need it for a recipe. Or how about popping a bottle of champagne and adding some orange juice ice cubes for a fresh tasting mimosa?
Don’t forget about the peels! I like to zest a bunch and freeze the zest into little teaspoon cubes for various recipes. Marmalade is simple and delicious. If you want to get more fancy, you can candy the peels, and even infuse homemade household cleaners with the orange scent (it’s way easier than it sounds).
Adding an orange flair to dishes is an awesome use for oranges. I love Orange Flavor Tofu with Bok Choy, or if you prefer the carnivore version, check out last week’s “Tell” for the Crispy Honey Orange Pork Medallions, a new favorite around the Anderson household.
Check out the Veggiescope page on Oranges for more info on these ideas and many, many more. As always, feel free to check in with questions, or for ideas how to use something that may be stumping you in the share box. I’m happy to help!
Tonight I’ll be off to a school fundraiser that involves dinner, so I plan to whip up a quick Bibimbap for my other half before heading out.
I love this recipe because once you get the hang of it, just about anything can go in. The top round from the CSA box is partially thawing as I type this, allowing for easy and thin slicing. Shredded radishes, chopped bok choy, and microgreens will make a welcome addition. Plus, the kids can pick and choose what they want to pop into their own Bibimbap bowls without me having to police their plates too closely.
That’s about it for now! I hope that you enjoy your weekend, I’ll be checking in on the CSA Facebook site during the week with real-time cooking, and will check in on Friday with this week’s “Tell” of the Springdell Show and Tell. Meanwhile, sweet and savory dreams!