The “Show” – Springdell Winter CSA Pickup #5

Hi everyone, Jess here with the 5th CSA pickup of the season! It has been a whirlwind of a weekend! I had the honor of sitting on a judge’s panel for a black belt test. I also had the honor of playing a little gig with some phenomenal musicians. In between, I stopped by to pick up some delicious veggies and check in with Farmer Jamie. The January sabbatical is always nice for clearing chest freezers, root cellars and pantries, but it’s nice to be back in the fresh goodies. Let’s take a look!

Some of the more quickly perishable items this week include the bok choy and the sprouts. Clink the link above to get to the Veggiescope page on bok choy and read about storage if you won’t be enjoying the choy right away. Otherwise, might I suggest a stir fry with the bok choy and the sprouts? Shred up the radishes and toss them in as well, cooking helps to remove the bite that some of you find off-putting. Bok Choy Salad is yummy, too!
Wheat berries are a relatively new find for me. They work great in sweet or savory situations. Though they take a little while to cook, but you can cook them in batches and store them in the fridge for a while. For wheat berries, I’ve found the slow cooker method is a great alternative when stovetop time is scarce.

I picked up a bag over the summer from the farmstand, and enjoyed them for breakfast with honey, cereal cream, and a sprinkle of cinnamon. I have some pickled peppers left from the summer CSA, so I plan to try this recipe for wheat berry burgers this week. I’ll let you know how it goes!

Reason number 978 to support local food? For the little messages on the milk bottles!

I look forward to sharing this week’s culinary journey with you! Please feel free to drop a line to let us know how you’re planning to enjoy your produce this week. The more ideas we share with each other, the better!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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