It is hard to believe this is the last week of our 2020 CSA season. It is always a bitter sweet time for Marc and I, on one hand we look forward to a less busy schedule but on the other we will miss our wonderful CSA family. At pickup we ask that everyone please bring back any bushels, baskets and other containers we repurpose and recycle as much as possible. Marc will be sending out a brief survey to get your feedback on your 2020 CSA experience, watch for it in the next few weeks. In past years we implemented some important changes as a result of suggestions we received, your opinion is important to us. As always we allow our past members priority for the upcoming 2021 CSA season before going to our waiting list. You should receive notifications in January, so watch for our email.
Week eighteen is your specially designed Thanksgiving basket, all you have to do is add the turkey or ham. Picture this, while the meal is being prepared your family can munch on your home made pepper salsa and blue chips (mixed peppers provided). The first course consists of baby arugula, mustard and cherry tomato salad (arugula/mustard and cherry tomatoes provided). Your main meal consists of fingerling potatoes (provided) and assorted roasting vegetables (roasting radish mix provided). You would make a killer sage gravy (sage provided) if you decide to do a bird. For dessert, what else but a home made pumpkin pie (baking pumpkin provided). Later in the evening you will serve sliced pears with candied nuts and an assortment of aged cheeses. Maybe a nice brandy for the grownups?
Here is what you can expect in your basket this week:
Bosc Pears First planted in the 1830’s, Bosc pears have a crisp flesh that is slightly crunchy upon first bite giving way to a spice-like flavour. Store them in the fridge in a single layer and they will keep for several weeks. They can be eaten as a fulfilling snack or paired with cheese and nuts. Whether you poach, saute or roast them, Bosc pears maintain their shape.
Baby Arugula / Mustard Mix Originating in the Mediterranean area, arugula is edible herb has become a popular salad staple because of its mild peppery flavour. Arugula is rich in vitamin C and potassium. For an easy arugula/mustard salad add halved cherry tomatoes, pine nuts, 2 tbs grape seed oil, 1 tbs rice wine vinegar, salt & pepper to taste and 1/4 grated parmesan cheese.
Mixed Cherry Tomatoes Variety of cherry tomatoes and enough for the above recipe.
Fingerling Potatoes Just toss the potatoes with everyday pantry staples like olive oil, salt, pepper and garlic then roast them in the oven until they are crisp, they only need about 30 minutes. These elongated tubers are unique because of their thin skin, creamy flesh, buttery and subtly sweet flavour.
Baking Pumpkin Easy to prepare as a roasted vegetable with shallots and sage or roast it to create puree for homemade pumpkin pie. You can also use as a decoration on your thanksgiving table and later carve it for Halloween.
Salsa Pepper Mix Add diced peppers, onions, minced cilantro, 1/4 cup lime juice and kosher salt to a mixing bowl. Done.
Assorted Roasting Radishes You can add these to other vegetables for roasting or serve them as a separate dish. Garlic roasted radishes are a unique yet delicious way to bring out their sweetness. Trim the ends off the radishes and halve them. Use 1 tbsp melted butter and toss them with chopped garlic. Spread on cookie sheet, don’t crowd them. Bake at 425 until soft. Drizzle with ranch dressing and garnish with chopped parsley (from last week).
Bunch Sage
Don’t forget our on-line store remains open so keep checking back weekly. We wish everyone a great thanksgiving and look forward to seeing you all back next year.
Enjoy.
