Holiday Goose & Turkey
The last pick-up day for turkey and goose is December 17th. We still have plenty of broad-breasted white turkeys and 9 to 10 lb geese available - place your order now and pick up by Saturday.
Autumn CSA – Final Week!
Christmas is rapidly approaching, as is the end of the fall CSA share. As a last reminder, the winter CSA starts January 6th and runs through March 24th. Be sure to let us know if you will be continuing into winter if you haven’t already.
In 2012 you may:
- Sign on for three months (Jan-March), six months (Jan-June), nine months (Jan-Sept), OR 12 months (Jan-Dec) share, and;
- pay week-to-week OR prepay for your share and receive a great discount. See our website for all the details
This Week’s CSA:
We were finally able to get our hands on some brussel sprouts this week.
We hope you enjoy them, as they are most likely the last of the season! A new supplier is featured in this week’s share as well – Wild Alaska Salmon & Seafood Company
, a company that only fishes sustainable resource salmon
. Employees fish, store, package and ship everything themselves. This is an especially nice addition to the share – generous portion sizes for a gorgeous fish with ruby red flesh.
- Brussel Sprouts, from Double Star Farms, 1 lb (1.5 lb for 2P Veggie, 2 lb for 4P Veggie)
- Choice of Squash, from River Hills Harvest and Double Star, 2 acorn or 1 butternut (2 of either for 4P Veggie)
- Sunchokes, from Ozark Forest, 1/2 lb (1 lb for 4P Veggie) - More widely known as a Jerusalem artichoks or ‘earth apple’, sunchokes are a species of sunflower native to North America. They are often used as a substitute for other starchy vegetables like potatoes as a side dish. Check out the recipe below from Head Chef Michelle Blodget for a Sunchoke & Arugula Gratin.
- Choice of 2 vegetables from the store, (choice of 3 for 4P, 4 for 4P Veggie): Number of choices available while they last.
-Sweet Potatoes, 1 lb
-Carrots, 1 bunch
-Bell Peppers, 1 lb
-Celery, 1 bunch
-Arugula, 1/4 lb
-Salad Mix, 1 bag
-Red and Green Tomatoes, 1 lb
-Yellow Onion, 1 lb
-Turnips, 1 lb
- Wild Sockeye Salmon, from Wild Alaska Salmon & Seafood, small fillet for 2P, large fillet for 4P
-Great White Northern Beans
-Garbanzo beans/chick peas
- Maria’s Cranberry Chutney, 1 jar each
Roasted Salmon with Cranberry Chutney
Fish can be a great holiday dish too, and something different than the normal fare
- 2 salmon fillets, skin on
- 1 T rosemary or thyme
- 1/8 cup cranberry chutney
- 2 T olive oil
Sprinkle the rosemary/thyme, salt and pepper on the salmon. Coat the salmon lightly with olive oil and place on a roasting pan with a piece of greased foil in it. Roast in a 350 degree oven for 20 min, or until the flesh is pale and flakes easily with no resistance. During the last 5 min of cooking, top the salmon with the chutney and finish cooking.
Sunchoke & Arugula Gratin
Use this vegetable as a replacement for potatoes to make the dish more interesting
- 1/2 lb sunchokes, scrubbed, peeled and cut into 1/8-1/4 inch slices
- 6 cloves garlic, minced
- 1/2 cup milk, cream or broth
- 1/4 bunch arugula, washed and destemmed
- 1 C Gruyere cheese, grated
- nutmeg, to taste
- salt, to taste
- white pepper, to taste
Liberally butter a casserole dish. Lay the sunchokes out, slightly overlapping to create an even layer over the bottom of the dish. Sprinkle with nutmeg, salt and pepper, then disperse an even amount of arugula leaves over the top. Sprinkle with gruyere evenly. Repeat these steps until you run out of sunchokes. Pour the broth or milk/cream over the top, the sprinkle remaining cheese on top. Cover with foil and bake at 350-375 degrees until fork tender. Remove foil during last 10 min of cooking to get a golden brown crust.
Butternut Squash Fries
You can cook all the garbanzo beans ahead of time and use them for this recipe, or in a salad
- 1 lb garbanzo beans, soaked over night, rinsed and boiled until tender
- 2 cloves garlic, peeled and smashed
- 1 – 2 T tahini
- 3 T lemon juice
- Olive oil, as needed
Optional: Smoked paprika
Simply blend all ingredients together in a food processor and season to taste. Add the olive oil in slowly to desired consistency. Top the hummus with paprika for an added zing.
Sauteed Brussel Sprouts with Chestnuts and Bacon
- 1 lb brussel sprouts, trimmed and halved lengthwise
- 4 slices regular or jowl bacon
- 1/2 lb chestnuts
- 2 cloves garlic, minced
You’ll want to roast the chestnuts ahead of time before your dinner, so start them an hour before you plan to finish this dish. With a paring knife, cut an X into the flat side of each chestnut. Lay the chestnuts evenly in a pan and roast in a 350 degree oven, shaking occasionally, for 30 to 40 minutes. Remove, and as soon as they are cool enough to touch peel them. Chop them up.
Boil the brussel sprouts until just tender, drain. Cook the bacon in a saute pan, remove and drain on a paper towel. Chop up the bacon. Saute the brussel sprouts and chestnuts in the bacon drippings. Mix in the chopped bacon, season and serve.
Thank you to everyone for participating, and have a happy, safe New Year!