… and a variation on colcannon to use up my brussel sprouts. I saw kitchen scribble mention colcannon on the hocoblogs page, and it inspired me to make it tonight, to use up last week’s potatoes and brussel sprouts.
The week twelve delivery hit the porch at 4 PM. Meat was an Italian beef sausage, my favorite of their beef options.
The veggies had a twist. Seems the beets weren’t up to snuff, so they substituted some of the Florida oranges. I know they do that when they go out and pick and find themselves lacking enough, or what they get isn’t good enough to send us. The way CSAs have to deal with what nature gives them. All part of the buy in. And I am OK with that.
2 lb. carrots
12 oz. radishes
2 1/4 lb. mixed potatoes
a 3 lb. cabbage
The cabbage will become part of tomorrow’s St. Patrick’s Day meal, with corned beef bought at Boarman’s.
This is a half share CSA, just enough to get through a week of eating home four or five nights for two people. The full share of ten items would have been too much, since many of the winter veggies wouldn’t be candidates for freezing or canning, like my summer ones are. I have to say, we have not thrown much at all away due to spoilage. This is a good size for winter for us.
As for the colcannon, another Irish dish, made of nothing but potatoes, milk, winter greens and butter. All smashed together. The filet for dinner was also from Boarman’s, pan fried with a balsamic, wine and butter reduction.
The wine, a 2001 Valhalla Valkyrie, a meritage with the five Bordeaux grapes. Ten years old, still a baby. Nearly sixty percent cabernet sauvignon with 25% franc, and the rest merlot, malbec and petit verdot.
You can eat amazing mostly local food all year round without that much effort here in this area of the country. This meal came from my CSA, Boarman’s, and the wine from the basement. Never set foot in a Giant or Safeway. Supported my local farmers and businesses.