While all the guys were raising a tower, I headed out to Breezy Willow to get our second CSA delivery. Cold day, after starting out warm. No real lines this week. People are settling into the rhythm.
What did we get?
Five oranges
Five tangerines
Four red delicious apples
Four Jonah Gold apples
Brussels sprouts
White potatoes
Lots of onions
Acorn squash
Turnips
The dozen eggs, and this week I picked a Toasted Sesame Seed whole wheat sandwich bread from Great Harvest.
Great looking stuff. Already into the oranges and an apple.
We did pretty well last week using up most of what we got. I still have the kale from last week, and most of the carrots. This week we are home quite a bit and the only thing I haven’t figured out how to cook, i.e., what recipe to use, are the turnips.
As for extras I bought this week, I had to have some of the lemon yogurt from Pequea Valley Farms. Plus, love these egg noodles with chicken and in my soups. A closeup of the bread with the yogurt and noodles. This bread will be perfect for toast and for egg salad sandwiches. I saved last week’s eggs so they could age a bit for hard boiled eggs.
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I’m not sure what to do with the turnips either. I am thinking about making a stew on Sunday for St. Patrick’s Day and I’m sure a few will go in that. I might try mashing one with some potato and bacon and see if that flies with Steve. Let us know what happens with your turnips.
We liked this recipe for turnip soup: http://www.epicurious.com/recipes/food/views/Turnip-Soup-with-Turnip-Greens-368511
Turnips- cube and boil until soft. Mash with some brown sugar, butter and cream or milk. Stir in crispy cooked bacon pieces. I usually cook them for Thanksgiving.
LOVE Brussels…mine went all too fast last week.
Thanks for sharing and linking up!