Hello everyone, Jess here. I hope you had a wonderful couple of weeks since the end of the Summer CSA! I’ve been digging into the chest freezer and canning jars here and there, but I’ve been missing the CSA crates of fresh goodies along the way as well. Today I have the pleasure of presenting the first crate of the Winter CSA season, and it looks lovely!
- Butternut Squash
- Carnival Squash
- 1 Dozen Eggs
- Brussels Sprouts
- Broccoli Crowns
- Button Mushrooms
- Milk I usually get a low fat milk and a heavy cream (that way I can mix the heavy cream with the milk and create any other milk or cream on the continuum as needed)
I just love the Winter CSA! I’m very excited to use many of these ingredients for next week’s Thanksgiving dinner. On Tuesday I’ll be back at the farm picking up a turkey along with a few other tasty treats to complete my meal plan. I’m still not sure where exactly things will end up as of yet, but I’m excited about the possibilities… Perhaps an Apple Cranberry Pie, a maple parsnip puree for the turkey,a delicious mushroom gravy or stuffing, a brussels sprouts salad, maybe a hasselback butternut squash or a creamy squash soup? The gears are still turning for sure.
As I brainstorm for this year’s Thanksgiving, I am reminded of ideas from previous seasons here at CSA365.
In 2016, we tried this delicious Sweet Potato and Peanut Stew housed in a Cameo Squash Tureen.
I have a thing for serving soups in unique squashes. This 2015 butternut squash soup was another fun addition to the Thanksgiving table.
Or how about this yummy potato leek soup? Are we having fun yet? While picking up your finishing touches for your celebratory winter meals, check out the fun squashes and try a combo of your own!
This Butternut Squash Crown Roast was tricky, but another fun and delicious addition to the table for our vegetarian guests.
These Butternut Squash and Sage Prosciutto Bites are such a great starter for the big meal.
What are your plans for this bounty? Feel free to comment below, I’d love to hear your ideas!
I’ll be cooking for the rest of the week, but today I took the day off with a celebratory dinner out as I recovered from my first of two black belt tests. I look forward to getting back in the kitchen tomorrow! Until then, sweet and savory dreams!