Winter CSA Pickup #3

Hi everyone, Jess here to share the contents of this lovely Winter CSA. What a rainbow of veggies, an amazing spread for December!

  • Fresh CoffeeFrom Muddy Water Coffee Roasters, Harvard, MA, this is delicious locally roasted coffee. If you’re not a coffee drinker, this coffee makes a great rub for meats, ice cream, or a holiday gift for the coffee drinker in your life.
  • Springdell Meats –  Whether it’s Kielbasa, Bacon, or Sausage, you’ll be a happy camper with the selection!
  • Sugar BeetsI’ll be going with a borscht this week. If borscht isn’t your thing, check out Veggiescope for other ideas!
  • Tully Farms MilkNot pictured as I accidentally left the stand without mine today, but hopefully you can envision those lovely glass bottles of goodness.
  • Storage CabbageRotkohl is a tangy accompaniment to kielbasa. I know I know, I keep making Rotkohl, but I have to jump on that apple and cabbage combo when I can. As Farmer Jamie suggests, trim the stem the cabbage and take off the outer layer of leaves before use.
  • Eggs– Store in the fridge until ready for use, and enjoy these little protein bombs at your leisure!
  • Red Potatoes – These are absolutely delicious Roasted and served with Herbed Butter!
  • Tomatoes From Backyard Farms, Maine, the best tomatoes around this time of year.
  • TurnipsTurnip and Potatoes are great together. Try a soup or mash, I’ll make one this week and share a post here.
  • Baby Pak Choi/Bok ChoyHowever you word it, a delicious veggie! These will go great with the mandarines. Search this site for “Orange and Bok Choy” and you’ll find a few delicious dishes.
  • Mandarines Grown in the USA, sweet and delicious! Enjoy with your Bok Choy, and definitely peel and eat a few as-is.
  • Winter SpinachThis is one of those veggies that my kids eat as-is. Hey, I’m not going to argue.
  • GarlicCool dark and dry storage for these beauties.
  • Yellow OnionsOnions 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.
  • Italian ParsleyA great way to add a little green to your winter dishes.
Muddy Water Coffee is the brainchild of local brewing legend Timothy Van Sype. Tim’s pourover method makes for a fabulous cup of joe.
Nowadays I’m a decaf drinker, and enjoy Tim’s coffee coarsely ground in the French Press.
Today I picked up a variety of meats from the Springdell Meat Subscription. Looking forward to cooking and telling!
This week’s delish dish was a baked ziti ready for the oven, made with Springdell Italian Sausage, onion, garlic, Summer CSA tomato Sauce, Mozzarella House Ricotta, and parsley. It’s as simple as cooking up a box of pasta, and browning your sausage, with garlic and onion, then add your sauce to the sausage pan. Next, fold the pasta in with a third of the sauce/sausage mixture. Grab a casserole dish, layer in sauce, pasta, and drained ricotta, repeating and covering with shredded mozzarella and parmesan at the end. Bake at 350 for 25 ish minutes, until the cheese is melted and golden brown to your liking.
One of my thrown together but delicious lunch salads this past week- Mozzarella House Ovoline thinly sliced with pickled beets, preserved jalapeños, and parsley. I had this 2 days in a row, it was yummy. My kids can keep their boxed mac ‘n cheese, more of this salad for me!

That’s about it on my end. As always, do check in with questions, comments, or recipe ideas of your own! I always love to hear from folks. Meanwhile, sweet and savory dreams!

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.

Leave a comment

Your email address will not be published. Required fields are marked *