Every week we'll post what will be in your CSA box* on Mondays by noon. We put this list in order of perishability - so eat the items from the top down and take note of how to store each item as well for the longest life possible.
Both Produce and Combo boxes receive a minimum of 6 of the following items
10 ways to use sage: Sage butter on gnocchi, Sage butter on ravioli, especially pumpkin, Sage butter on pike, Sage olive oil with pasta and parmesan, Add to pesto with other herbs, Add to bean dishes, Infuse honey, Mix with parsley, rosemary and thyme in chicken dishes, Add to tomato sauces, Deep fry the leaves and serve as an appie or garnish soups, pasta, chicken or meat dishes. To store: wrap your sage in a damp towel, in a plastic bag in the fridge. Easily freeze clean, dry sage in a freezer bag for up to 6 months.
Celeriac, Spray Free
What IS this thing? It's the root ball from a celery stalk! And it's DELICIOUS! Peel and cook just like mashed potatoes, with garlic of course, and you you'll wonder how you ever lived without this tasty veggie!
Roast them with olive oil, honey and salt and pepper. Or chop them up with all of the veggies in this week's box to make a delicious roasted veggie side dish. Or try this carrot soup recipe: Roasted Carrot & Cumin Soup
. Store carrots in the crisper in their bag.
Butternut Squash, Organic
The most versatile and well known squash! Use it in our weekly recipe: Butternut Squash and Sage Mac & Cheese
! Store your squash in a cool, dry place, it will last you months. Lately I also have been making wild rice squash risotto. I take about a cup of wild rice, boil it until half cooked (about 20 minutes), add in 4 cups of squash cubed in small cubes, add a bit more water, salt, pepper, and let simmer until the squash is cooked down and can be easily blended with the rice (about 20-30 minutes). It's an easy and delicious side.
Spaghetti or Acorn Squash:
When I get a spaghetti squash in my share I make veggie lasagna in the shell. I cut the squash in half, add butter, salt, pepper, garlic and about half a cup of tomato sauce to each half. Roast at 350 until tender (about 40 minutes). Remove from oven, scrape out flesh with a fork, mix the flesh up in a bowl with the sauce, salt pepper and garlic. Layer back in the shell squash, more tomato sauce, grated cheese, squash, more tomato sauce, grated cheese. Put back in the oven, and roast at 350 until the cheese is melted and bubbly.
Dry Beans, Organic
A tasty local variety - each bean has different cooking times and some need to be spaced overnight. Check out this guide
to find out how to best prepare the ones you received. The green and yellow beans that we sell in the summer are the young fresh pods of a dry bean variety. They are basically immature dry beans. As beans mature, the seeds in the pod grow big, develop starches, and outer pods thin out and dry. If you let almost any bean grow long enough, it will produce an edible dry bean in the middle. I remember my grandma harvesting a wash tub full of beans from the garden that had matured and dried. I remember the sound that the dry pods made as she rubbed them between her hands to release the beans inside. She would collect the beans, save some for seed, and use the rest for soup and pork and beans over the winter.
Brussel Sprouts, spray free:
I've taken to washing my sprouts, cutting them in half, mixing them half and half with cubed orange squash (butternut, red kuri, acorn, pumpkin, really any will do), toss the whole thing with salt, pepper and olive oil, and a couple of tsp of balsamic vinegar and roasting them at 350 degrees until caramelized. It's a fabulous fall side dish.
Kale, spray free:
This kale was the last of the field kale picked before the frosts, so it has gone a little wilty. When you receive your kale, chop the bottoms off of the bunch and put the whole thing in a sink of water for about an hour. When you come back an hour later, your kale will be crisp and ready for your salads again. With all of the squash and kale that we have been getting, I've started using them both in our breakfasts. I strip, chop, wash and spin dry the kale. I peel, seed, and slice the squash into pieces about the size of a toonie (if a toonie were square). I start by sauteeing the squash in butter, then when it starts to get a bit soft, I add the kale it, sautee until bright green and wilted, season with salt, pepper and garlic and eat up!
Combo (Produce & Protein) boxes also receive:
Bacon gets all the love, but what about tenderloin? Here's a super-simple fall recipe:
1 1/4-pound pork tenderloin
kosher salt and black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter
3 apples, sliced 1/4 inch thick
1 tablespoon fresh summer savoury leaves
Season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork, turning occasionally, until browned, 6 to 8 minutes. Reduce heat to low, cover, and cook until cooked through, 15 to 20 minutes. Meanwhile, melt the butter in a second skillet over medium-high heat. Add the apples and cook, stirring, until tender, 5 to 7 minutes. Sprinkle the apples with the summer savoury and serve with the pork.
Produce Only boxes also receive:
Beets, golden and red:
Golden beets taste like a cross between a carrot and a beet. They are not actually a cross between a carrot and a beet, they are just a different kind of beet. Less earthy, more sweet. It's a great eat raw, sliced thinly on salads, boil then peel, slice and fry in butter, or bake until tender. You can also turn Beets into chips!! Slice thinly, toss with oil, sprinkle with salt and pepper, and bake at 300 until crisp!
Hothouse Tomatoes, Spray Free
Our friend and grower Murray brings us the most beautiful hothouse tomatoes! If you're sad that the local season is over, you always have hothouse. Chop them into salads, put them on toast or just enjoy a slice with a tiny skiff of sea salt - yummy! Never put a whole tomato in your fridge. The fridge is too cold and breaks down the tomato at the cellular level leaving you with a grainy watery tomato. Keep them on a paper towel on your counter and eat them within 5 days. If you cut into your tomato, then you should put the cut bit in the fridge. Sometimes you have to sacrifice texture for food safety.
Garlic, spray free:
When we sell local garlic at the store, the uninitiated loudly exclaim over the price. Why is it so expensive!!! Almost every time this happens, a customer in the know turns to them and says, "because it's so good!" It's true, Manitoba garlic is expensive.
It's expensive because 20 years ago when there was a booming garlic industry in the province, (so booming that a Manitoba farmer was poised to build a garlic processing plant), Chinese garlic started to be imported at a fraction of the price. Price conscious Manitoba consumers stopped buying local garlic. The local garlic industry fizzled. Farmers sold off their seed stock and stopped growing it. The garlic processing plant in the making sold off its equipment. And we all ate bad garlic for about 10 years.
Now that there is a strong interest in local food, farmers have started growing garlic again. But it's no so easy to start up an industry. Garlic seed comes from Ontario, BC, Alberta and California. It's expensive. So farmers buy seed, plant garlic then have to make the choice to sell the garlic or keep it to start up their own seed bank. It takes 3-5 years for a grower to propagate enough garlic seed to be able to be self sufficient. But there is a catch. It takes 3-5 years for this to happen if the grower does not face any disease or weather pressures. In the last 10 years our growers have faced disaster in the form of a disease called 'aster yellows'. Aster Yellows is spread by little grass hoppers and all but destroyed everyone's garlic stocks about 3 years ago. Before that, it was a very wet spring which made all of the garlic spoil in the ground before it could grow. Once we get rid of an industry, it's not so easily brought back. Our farmers are working hard to grow garlic, and eventually the price will come down. And hopefully we will all have learned our lesson and will not be swayed by cheap imports again....or we will go through this cycle of building up the industry once more.