Winter CSA Pickup #2

Hello everyone! Jess here to check in with a CSA check-in. I hope everyone had a wonderful week of Thanksgiving! To say it’s been a weird and trying year is an understatement. Today, I had a moment of reflection, (as I often do when photographing the CSA bounty), reminded of how grateful I am to have so many folks doing so much to make honest food – not only under the best of circumstances, but also during incredibly tough times. Whether it’s milking local cows, making local cheese, growing and sharing fruits and veggies, raising livestock… As a consumer, it blows my mind on a regular basis to see a table like this, thinking of all the hours that went into this one CSA pickup, it just never gets old.

  • Milk Products from Tully Farms Dairy, Dunstable MA – I ordered Skim Milk and Heavy Cream.
  • Mozzarella House – Cheeses, Peabody, MA (I got Ovoline and Ricotta!!!) These cheeses are divine! The Ricotta pairs so nicely with thinly quartered radish, see below!
  • Springdell Meat Products – I received Sweet and Hot Italian Sausage, perfect for a baked ziti with the ricotta and parsley.
  • Parsley – Snip the ends, remove the low leaves and pop in a glass of water near a cool windowsill.
  • Rainbow Carrots – These will keep in their bags for a bit if stored in the fridge crisper drawer. If you accidentally forget them, you can breathe life into a wilty carrot by cutting off the tops (big ends) and sticking them in a glass of water in the fridge for 8 hours or so.
  • Sweet Potatoes – Store these in a cool dry place, but not with the onions. If you have a breakfast sausage pack, try this sweet potato hash!
  • Potatoes – Ditto what I said with the sweet potatoes above. If you’re a traditionalist, garlic mashed is the way to go (I love this quick-prep slow cooker version if time is short.)
  • EggsStore in the fridge until ready for use, and enjoy these little protein bombs!
  • Apples – Until you’re ready to enjoy, fridge or other cold storage is best for these. This variety will be enjoyed as-is, but I have some storage apples from a previous sharebox ready for Waldorf Turkey Salad.
  • ParsnipsRoast ’em up or, store with the carrots until you’re ready for use.
  •  Shallots– Store near the onions. This is a great week to try that Shallot and Parsley Pan Sauce with a big ol’ Springdell Steak! A pan sauce with Shallots and apples is also delicious on pork chops! Slivers of shallot can also make their way into a roasted sheet pan of veggies.
  • Brussels SproutsSpeaking of a roasted sheet pan of veggies, my last round of Brussels sprouts wound up roasted with bacon lardons and drizzled with balsamic vinegar.
  • Onions– Onions store fabulously in a cool dark onion bin – check, pull and immediately use any that are losing their texture, as they may be fixing to sprout. My ripcord idea when I get a lot of onions is usually to caramelize a batch and then add with wild abandon to just about any dish.
  • Garlic– A couple of lovely looking bulbs. These also like cool dark and dry storage.
  • Butternut SquashA keeper in cold storage until you’re ready for use. Try some smoky chili or enchiladas for a departure from the classic roast and mash.
Radishes are one of those vegetables I really had to warm up to over the years. Their bite as-is was never very appealing to me, but I’ve learned to appreciate this often forsaken veggie when enjoyed roasted or in a tangy pickle situation. I’d encourage you to give this idea a try if you haven’t yet- Take a small dollop of your fresh ricotta, drizzle a little bit of olive oil on, then season with a good salt and freshly ground pepper to taste. Dip a clean quarter of radish into the ricotta, scoop out a healthy amount and enjoy the bite!
This smoky and slightly spicy mess of deliciousness is my riff on the Butternut Squash and Black Bean Enchilada from my friends over at Skinnytaste, and brought to my attention years ago by fellow Springdellian Susan M. I love the combo of butternut squash or sweet potato with the flavors of a hearty and smoky chili. This particular batch was enjoyed as a tortilla filling.
This year’s 20 pound turkey came to us from Shepherd Farm in Townsend, MA. Given there wasn’t the usual gathering in which a turkey of this size is consumed in a sitting or two, I’ve been prepping lots of yummy turkey leftovers, including pot pies, stock, soup and Waldorf turkey salad.
As a homeschool experiment, we made 2 Pumpkin Pies, one with evaporated milk and one with cream. There was no winner, (our small family table was pretty much split down the middle on which was better) but the evaporated milk pie had a denser consistency than the cream version. Hence, a matter of personal preference.
I just wanted to share a quick photo I took while picking up my Winter CSA. The construction project at Springdell Farm is really coming along!

Thank you for reading this week’s CSA digest! As always, please feel free to check in with any questions you may have about a particular veggie, or to share any tips tricks and recipes of your own. Until next time, stay safe, stay healthy.

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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