Our Winter CSA is now on sale and it is limited in quantity so make sure to get your spot sooner than later! We also have so many awesome Thanksgiving sides and pies straight from our kitchen–you have until November 19th to order them and can see what we have to offer here. Since the holidays are basically here I might as well add that our Holiday Gift Baskets are also on sale now–available in the store or shipped anywhere (if you come in we can also help you make your own!)
In the upcoming events department our farm brunch already sold out but we've got Happy Hour every Friday from 4-6pm with a harvest-centric menu as well as a Carabella Vineyards wine tasting Fri, Sat and Sun after Thanksgiving at the farm.
Thanks so much for supporting us and we hope you have a wonderful Thanksgiving, sharing and feasting with the ones you love!
REMEMBER! No CSA next week! We'll be back for delivery on November 30th.
MUSTARD GREENS: Most folks got a bunch of these, some got a bag because the greens were a bit smaller (if they are in the bag you'll want to make sure you let them drip dry). This mustard green is definitely meant to be cooked! If you eat it raw you will experience some spicy greens with quite a bit of hair–but throw these greens in the pan with a little garlic and olive oil and voila!
WINTER SQUASH: Sweet Dumpling or Delicata for mini, Butternut for large. The sweet dumpling is like a lil squat delicata, similar in taste and thin-skinnedness (that's totally proper English right?) The butternut is more hearty and you'll want to skin or scoop out flesh after roasting (I love making butternut stuffed pasta). Both are great to just pop in the oven, roast and enjoy–all you need is some olive oil, salt and pepper-though you can always get more creative I think I just like to keep things simple and bring out the true flavor.
LEEK (Mini Only): One large or two small. Leeks are great in gratins, soups, just sautéed in butter, so many options. I almost like leeks better because they are so easy to cut up and use.
CAULIFLOWER or CABBAGE (Large Only): Everyone except our Farm site received cauliflower, farm got cabbage, next share it will be switched! Farm folks – if you really want cauliflower this week, you can buy it inside! The cauliflower is either white or purple and totally amazing, I've been loving on cauliflower a lot lately. To prepare I just cut up into small florets, throw them on a baking pan tossed in olive oil and whatever spices I'm feeling and let roast for 15-20 mins and then season with salt and pepper. After that I add the florets to whatever I'm feeling unless I eat them all of the pan first. Our farm chef Kerri has been making cauliflower mac and cheese for Happy Hour and we can't get enough over here. If you don't want to roast it you can also eat it raw with hummus, steam it or sauté it. The cabbage is purple and and beautiful. Use it for a slaw, for kraut, for soup, whatever your fancy. If you don't want to use the whole thing cut a wedge out and store the rest in the fridge.
CATALOGNA (Italian Dandelion) CHICORY (Large Only): I know you are thinking to yourself – what is this amazingly beautiful long stemmed green–haha! I know it looks like a weed, but this really is a culinary delicacy. Chicories are one of my favorite winter staples, these greens can withstand cold temperatures better than almost anything and actually start tasting better the cooler it gets. There is also an amazing amount of diversity amongst the family of chicories–some that you might be more familiar with are the radicchio, frisee and endive (many cultivated in Italy as long ago as the 15th century). As a group they are known for their bitter taste but don't be afraid, with the right amount of love and proper handling these guys could become your new favorite. Catalogna can be sautéed or prepared raw in a salad. For salad preparation: Slice up, soak in ice water for a few minutes (nice but not necessary, helps take that bitter edge off) and serve in a salad. In fact, for most chicories a 30-60 minute soak in ice water is a good idea. I would use these greens much like you would any other and add to pasta, or use as a flavored side dish. Hopefully we'll get that CSA recipe sharing group started soon and we can see what you decide to do with it!
YELLOW ONION (Large Only): Figured you could use a couple of these for your Thanksgiving feast!