This is the last scheduled week of the regular season CSA. Thank you to everyone for your support and participation this season! Please remember to bring bags to bag your veggies in this week so that we can make an accurate inventory of the bins that we have. I will try to continue to send pictures and updates over the winter. Happy Thanksgiving to everyone!
This week’s share includes: sweet potatoes, winter squash (mostly butternut although we may need to give out something else too), carrots, other mixed root veggies (beets, rutabagas, and turnips), spinach, head lettuce, leaf lettuce, kale or chard, cornmeal, or choice of herb.
The Thanksgiving meal causes much stress to so many…what new recipes to try, how to copy Grandma’s recipe perfectly, how to accommodate the vegan, the vegetarian, and the gluten-free guests and all at the same time, etc. For us, the Thanksgiving meal has always been simple and easy. Essentially, we take the bin that you are receiving this week and turn it into a meal, whatever that is in the given season. This year we are making mashed sweet potatoes, roasted veggie tart, kale salad, and pumpkin cheesecake. Mom will make a roasted chicken and dressing (from our cornmeal) and sis will make the appetizers: veggies with horseradish dip (the horseradish comes from the farm, too) and little snacks like cheese, olives, and pickled okra.
Above is the roasted veggie tart. Roasted veggies (peeled, cut into small cubes, and roasted with olive oil and rosemary for 1 hour…remember to stir often) are very versatile. They are one of Evan Shea’s and Lalo’s favorite snacks. They can also be served with eggs for breakfast, blended or semi-blended into a soup, added to lentils with some Moroccan spices for a great winter meal, served with cider glaze or goat cheese as a side dish, or made into a tart or individual tarts. I use 2 rutabagas, 2 turnips, 4 beets, and 6 carrots for each 8-9″ tart, as well as a sprig of rosemary, 1/4 of an onion and a couple cloves of garlic. You can also add white potatoes or parsnips. I make a gluten-free tart crust from tapioca starch, coconut flour, egg, olive oil, and water, but you can easily use pre-made pizza dough or puff pastry.