We will be closed December 25th – January 2nd. Your account has been placed on hold for those two weeks so there’s nothing you need to do. I’m looking forward t a little down time to catch up with all the chickens and other projects that need extra tlc.
A reminder to old and new CSA members to break down your box at all locations. It’s pretty easy to do. Simply flip the box over horizontally, and pull the tabs in and out. This keeps all drop spots neat and tidy and makes it really seamless for us to collect and reuse them. Thanks for being a part of what we do and supporting local, organic food. With the seasons changing and food growing much more slowly, we look to our neighboring farms for support to fill the boxes.
CSA Contains:
CARROTS
RED BEETS from SUNRISE ORGANICS
LEEKS
LACINATO KALE
RED LEAF LETTUCE
BUNCHED SPINACH
FUJI APPLES from GOPHER GLENN ORGANIC APPLE FARM
SPAGHETTI SQUASH
BRUSSELS SPROUTS from RODONI FARMS
CELERY
BIG BOX ADD: CARROTS, ROMAINE LETTUCE, CAULIFLOWER from SUNRISE ORGANICS, BARTLETT PEARS from , ITALIAN PARSLEY
FRUIT EXPANSION: FUJI APPLES and BARTLETT PEARS
JUICE FEAST:
RED BEETS
CARROTS
ROMAINE LETTUCE
BUNCHED SPINACH
FUJI APPLES from THE APPLE FARM
ITALIAN PARSLEY
BARTLETT PEARS
CELERY X2
LACINATO KALE
Caramelized Onion Spaghetti Squash
Ingredients:
1 2-3 lb. spaghetti squash
1/4 cup olive oil
2 tbsp butter I used dairy free
2 medium yellow onions peeled and sliced into longer strips if possible
1 1/2 cup mushrooms
1 cup kale
1/4 tsp rosemary I used fresh, but dried would work too
Salt and pepper to taste
Optional: sprinkle of parmesan cheese
(Find the full ingredients and directions here at The Almond Eater)
Honey Glazed Brussels Sprouts and Beets
Ingredients:
1 1/2 pounds Brussels sprouts trimmed and halved
2 tablespoons olive oil
1 tablespoon butter
3 cloves garlic minced
1/4 cup water
1/4 teaspoon kosher salt
2 tablespoons honey or pure maple syrup
2 small beets roasted and chopped
1/4 cup gorgonzola cheese crumbles see note**
1/4 cup raw walnuts chopped
(Find the full recipe and directions here at The Roasted Root)
Spinach Leek and Feta Cheese Frittata
Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 large leek, white and light green part only, halved and thinly sliced (about 1 cup)
1 bunch spinach
1 clove garlic, minced
salt and freshly ground black pepper, to taste
1 teaspoon chopped fresh dill or ½ teaspoon dried
1/3 cup crumbled feta cheese
3 large eggs
3 large egg whites
2 tablespoons milk
(Find the full recipe and directions here at From a Chefs Kitchen)
Crunchy Celery Apple Salad
Ingredients:
4 cups celery, sliced
1 medium green apple, thinly sliced
2 cups radishes, thinly sliced
1/2 red onion, thinly sliced
½ cup dried cranberries
1 cup parsley, chopped
1 cup mint leaves, chopped
1/4 cup lemon juice
1/4 cup olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
1/3 cup sunflower seeds
(Find the full recipe and directions here at Fork in the Road)