In short sleeves. Couldn’t believe it was 60 something degrees out there. Didn’t feel like fall, but we got our delivery of fall veggies today. Week Five of the Sandy Spring CSA, with the cooperative farmers’ contributions to our basket of goodies.
This is what we were supposed to get. I did make one swap.
One Bag Desiree Potatoes
One Bag Orange Carrots
One Bag Hamon White Sweet Potatoes
One rutabaga (I swapped to get an acorn squash)
Three Large Leeks
One Bag Curly Kale
Four Enterprise Apples
One Bag Scarlet Turnips
One Package Shiitake Mushrooms
One Package Portobello Mushroom Caps
Also this week, the bread was multigrain. And, my two chickens which come biweekly.
I like the bread option of this CSA. It has been one pound boules. Each week a different variety. So far my favorite has been the rye with caraway. We use these breads for dinner, with soups or stews.
I also am happy to see the mushrooms. I will be trying to duplicate Root’s market vegan mushroom pate with these.
I am glad to see only ten items this week. I can make headway on the backlog of greens in my refrigerator. It must have been a very good year on the farms, as week after week we have gotten very large amounts of each item. Signs of a good harvest, but somewhat daunting when you are not always home to cook. Due to Thanksgiving and dinners out, I have fallen behind a bit.
I think it’s time to slow cook a deep richly flavored veggie broth to tide us over the five week period with no CSA.
This week, by the way, had us getting new items. For us, at least. Enterprise apples are a variety we had never seen. One of them lasted an hour before my husband had it as a snack after yard work.
And, scarlet turnips. I don’t believe I’ve seen these before. They are supposed to be sweeter than the purple topped turnips we get. We shall see how they taste compared to our favorite, which is baby Hakurei white turnips.
Just to show how much I enjoy the diversity of our veggies, here is a picture of tonight’s dinner.
The radishes are from a few weeks back. Roasted with nothing but grapeseed oil on them, then finished with a little butter and garam masala. The greens, a mix of tatsoi and komatsuna, stir fried with scallions, tamari, and sesame seeds. Leftover Maple Lawn turkey. Having exotic veggies around the house makes cooking interesting for me. And, really good tasting for us.
radishes overload here! How long did you roast and at what temp?
I was slow cooking some butternut for pumpkin cookies so added the radishes to the pan. So, 250° for about 90 minutes. I was doing other things and didn’t want them to burn.
I made a mushroom pate a couple years ago. I don’t remember the recipe exactly but I know I ground up some walnuts to put with the mushrooms, which helped with the meaty texture. And it had a dab of sherry in it. Delicious .