Today was the first pick up for the winter program with our Fresh Fork CSA. It was also our first pick up in the dark. Since we are on to the winter program, Mayfield is no longer a pick up site, so we pick up in Beachwood. Thursdays, Nick and Sally have swim lessons, so we pick up on the late side around 5:30PM. Stephen is a great help and set up the lights for me so I could take decent photos.
Here’s what we were expecting this week:
Winter Week 1:
- 1 whole pasture raised chicken, approx. 5 lbs.
- 2 spaghetti squash (unless we have a few enormous ones)
- 1 half gallon apple cider
- 1 quarter peck Winesap apples
- 1 handful sweet peppers (all of them are sweet, even though some look hot)
- 1 bunch turnip greens
- 1 bunch kale
- 1 head cauliflower
- 1 dozen eggs
- 1 bunch beets with tops
- 1 stalk Brussels sprouts
- 1/2 lb. bag stir fry mix
And, it’s exactly what we received.
I was excited to see the Brussels sprouts. I’ve been eyeing this recipe from my pal Katie. I’m thawing my bacon for it now. I have all of the other ingredients on hand. We were out of eggs, so I was glad to get them in my bag this week. I’ve made the butternut squash custard drink a couple of times now and don’t want to be out of eggs just in case I want to make it again.
These are the turnip greens. We don’t get them too often. My go to recipe for greens that I don’t know what to do with is quiche. So, I’ll probably make one of them this week. It will include some leftover chicken and turnip greens. And, it’s another reason that I’m glad we got eggs this week (although I also have some eggs frozen that I could use). I like cooking the whole chickens. We had them a lot growing up, so they never intimidated me. I like making stock and using all of the pieces.
The different colors of cauliflower have been fun. I’ll make this as a side dish and maybe serve them mashed. The stir fry mix will go into a stir fry. Wasn’t that an original idea. I may combine it with some spaghetti squash and serve it Asian style.
My family isn’t a big fan of the spaghetti squash with tomato squash. I need to investigate some additional recipes for it. The peppers will go into chili that I am making tomorrow.
I’ll probably just sauté the kale. I don’t have anything specific in mind. I’ll make Harvard beets and use the greens in some eggs this week.
Apples almost always go in oatmeal and for snacks. These will be no exception. I don’t like apple cider. I may decide to try it again some day, but it always has given me a headache. That being said, Stephen, Nick and Sally all like it so they will enjoy it this week.
So, our winter season is off and running. Three weeks in a row and then we go to every other week until May. I love the CSAs, but I am also looking forward to a break in the action so we can use some of our preserved food. I also need to start cooking some of the lamb soon.
