Week Six of Seven. Next week is the last delivery. Just in time for Christmas cooking.
This was a very good selection of food. Almost all will work in soups and stews.
1 bag carrots
1 bag Yukon gold potatoes
1 bag sweet potatoes
1 bag garlic
1 bag watermelon radishes
1 bag red beets
1 piece celeriac
1 bag parsnips
1 container cremini mushrooms
1 green cabbage
The bread this week was an Italian boule. Perfect for the chili I will be making this weekend.
I really enjoy these one pound loaves of bread. Lots of variety and just the right size for us.
I already roasted the beets and the radishes tonight, to use in salads. The root vegetables will keep. I have a large paper bag hanging from a hook in the garage, keeping the potatoes fresher longer.
Tonight for dinner I found a good recipe to use up last week’s cabbage.
A simple braised cabbage. Made with a small head of green cabbage, a sliced carrot, an onion, some chicken stock, salt and pepper. Roasted for two hours, covered with foil. Then finished for 20 minutes to caramelize. I served it with Copper Penny Farm garlic sausage.
Enough left for lunch, probably Sunday.
One more week to go, and two chickens coming next week. Here’s crossing my fingers that the winter CSA starting the end of January gets enough members for the MOM’s Jessup pick up site.