Hello, friends! Today we picked up our second Winter CSA share box of the season. Let’s see what’s there!
- 2 pounds of ground beef
- 1 pound of breakfast sausage*** (Please note not everyone got the sausage, there were a few people that did not receive their’s yet as it all wasn’t back to the farm stand in time, Farmer Jamie is following up)
- 2 half gallons of whole milk from High Lawn Farm in Lee, MA
- 4 pack of Tower Cream Soda
- 8 Florida sunburst tangerines
- 1 pound of parsnips from 4 Town Farm in Seekonk, MA
- 12 ounces of bean sprouts from Natures Wonder in Whately, MA
- 4 baby purple top white globe turnips
- 8 yellow storage onions
- 8 carrots
- 10 russet potatoes
- 1 bag of button mushrooms
- 2 jumbo bulbs of garlic
- 8 apples (Macoun and McIntosh varieties)
- 1 8 oz. jar of sweet pickle relish from Town Farm Gardens in Brookfield, MA
- 1 12oz. bottle of Our Favorite Balsamic Dressing (this company is no longer around, but another bottle of a similar brand might do, or make your own!)
- 1 15.2 oz. bottle of Code Blue BBQ Sauce from Dr. Rub Spices of Oxford, MA
- 2 dozen eggs
Hooray for the second Winter CSA pickup of the season! Today was also a Poultry Harvest pickup at Springdell Farm and as always I’m very excited to be a part of that. If you have not tried this yet, I encourage you to do so! You can break down your chicken to freeze for later use, freeze it whole, or use it right away and eat for a week! Meanwhile, as you probably recall, I was busy working my way through a 23 1/2 pound turkey last week. One of the things I did was to take the carcass and make a stock for freezing. I filled a 20 quart stock pot about halfway full before adding the turkey carcass, along with some leek greens, coarsely chopped carrots, onion, a block of parsley (frozen from Parsleyfest), and the herbs I had left on the counter from Fakesgiving (some sage, rosemary and thyme). I let it simmer on the stove off and on overnight, scraping the “scum” off the surface every couple of hours or so. If you fill the pot only half full, a carcass this big will stick out of the water at first, but the longer you simmer, the carcass breaks down and all fits into the water without issue.
The stock was then run through a fine mesh sieve and measured into 1 cup containers, very similarly to how I freeze chicken stock. I exhausted my supply of small containers (20-ish cups) and used the rest of the stock to make a soup.
My five year-old woke up with a little bit of a sore throat when I was making the soup, so if there was ever a perfect time to be waking up with a sore throat, this was it! I tossed in some turkey, farfalle, and carrots. (I would have added more but my son is still leery of greenery of any kind in his soup.)
It’s not too much to look at, but tastes like liquid Thanksgiving!
Tonight, we are enjoying a Bean Sprout Omelette. I’m breaking down my chickens to freeze for later use, and will be spending the rest of the evening making Sally’s Raspberry Almond Thumbprint Cookies for a cookie swap tomorrow. Until then, sweet and savory dreams!