so we took the plunge and got the winter csa from pete's greens. it's a little pricey, but the first week's pick-up was well worth it!
our booty:
Fennel; Bunch Sweet Salad Turnips; Mixed Sweet Peppers; Walla Walla (Sweet Onions); Bunch Mizuna; Green and/or Purple Pac Choi; Delicata Squash; Bunch Curley Parsley; Red Norland Potatoes; Shallots; Vermont Cranberry Company Dried Cranberries; Maplebrook Farm Ricotta Cheese; and Elmore Mountain Pain au Levain bread.
we had leftovers to consume last night, so we didn't cook anything up yet. i'm not worried about using anything, except maybe the parsley. that's the one herb i don't do much yet. seems to cold to make tabbouleh (and i much prefer to make it with flat-leaf parsley) so i don't know if i'll use it. SO EXCITED about the ricotta! i can't decide if i should eat it with poached figs or make lasagna....
2 comments:
So, what have I done with the goodies so far. Well we eat bread like it's going out of style, so half our loaf is gone. I just roasted a delicata squash and sauteed the turnip greens for pizza toppings this evening. About to make a salad with leftover beets from my summer CSA, mizuna, shaved fennel and Champagne Vinaigrette (recipe: http://www.eatingwell.com/recipes/champagne_vinaigrette.html).
The turnip greens were DELICIOUS. I sauteed them with onions and garlic and braised them with some white wine. Most went on a pizza with the roasted delicata, Grafton smoked Cheddar and apples, but the rest went on my Sunday morning egg sammy.
I didn't make that salad Sat night but I did make it last night--I added the rest of the salad turnips too. It was a delicious salad that I served with the potatoes (roasted) and Mustard-Crusted Salmon (http://www.eatingwell.com/recipes/mustard_salmon.html).
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