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:
Try this: Butternut Squash and Sage Mac & Cheese
this week! 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.
Kale, Spray Free
What, more kale? Yep. And here's how you freeze it for later: Wash it thoroughly, remove the stems, throw it in your food processor or VitaMix, blend until chopped or smooth, your choice, add a little water if you need it to pour, then pour into small ziplock bags or rubber baking cups and put in the freezer. Use them for smoothies, pasta or pesto. Easy! Or, eat your greens for breakfast - chop into pieces (if it's Kale remove the hard stem), sautÃ© in butter, bacon fat or oil with garlic until wilted. Season with salt and pepper and put on a plate. Then fry an egg over-easy with a runny yolk (you could also poach the egg). Slide the egg on top of your sautÃ©ed greens, prick the yolk and let it run all over the greens. Eat it up! So delicious. Store your greens in the crisper. Is it starting to wilt? Cut the bottom of the stem, soak in cold water for 20 minutes, wrap in a clean cotton cloth and put back in the fridge.
Parsley Root, Organic
Parsley Root is a great two-for-one veggie! Not only can you use the green parts to flavour soups, stews, eggs, dips, whatever. You can use the root portion to roast with your potatoes and beets! They look like parsnips, but taste like mild parsley! Keep them in the plastic bag in your crisper and only wash right before you use them.
Radishes, Spray Free
Roast these babies with all the other root veggies and chop the greens in at the end and mix together! Store them in the crisper.
Brussel Sprouts, Spray Free
Brussel Sprouts on the stalk CAN be roasted as-is, without having to discard the whole stalk! Pre-heat your oven to 350, brush the whole stalk and sprouts with a mix of olive oil, honey, salt and pepper, roast for 40-45 minutes until sprouts are evenly browned. Voila! You can eat the whole stalk - the best part is the stalk 'marrow'.
Apples, Spray Free
A variety of local apples are in this weeks' shares - but all can be used in this amazing Fall dessert: Spiced Apple & Pumpkin Crumble
. Want a different kind of whip cream for your crumble? Chill a can of coconut milk and a metal bowl. Scoop out the coconut cream and drain the water from the can. Whip the cream with a teaspoon of vanilla and 2 tablespoons of sugar - whip until firm but not separating. Add a dollop to each serving of crumble! Store your apples in the crisper.
Red & Yellow Onions, Organic
These onions are great for eating fresh or cooking. Don't like the strong flavour of raw onions? Try soaking them in a bowl of cold water before: slice onions, soak for 10 minutes, stiring a couple times, drain, pat dry and use. Store your onions in a cool dry place in a single layer.
A tasty mixed bag- it's a surprise what you get! These potatoes are so versatile you can roast, boil or bake them and you can't go wrong. Store your potatoes in a cool, dry place - do not store them with apples or other fruit as it will cause them to sprout.
Sugar Pumpkin, Red Kuri or Spaghetti Squash, Spray Free
Sugar Pie Pumpkin has a lower water content than the typical carving pumpkin, so you get a dense, creamy filling! Go ahead and make pie or you could make yourself a tasty Spiced Apple & Pumpkin Crumble
. That's what I'd do. Red Kuri Squash is a sweet, firm relative of the pumpkin. You can easily roast it. Or try this Red Kuri and Kale salad
. The recipe calls for dinosaur kale but any kind of green can be used. Spaghetti Squash, a super-tasty stringy squash sensation! Cut your squash in half, scoop out the seeds, roast with olive oil and salt and pepper, roast face down in a 400 degree oven for about 30 minutes, or until you can press the squash skin and make a dent. Let cool a few minutes, scoop out the flesh and dress with olive oil, salt, pepper, your favourite herbs and roasted garlic. Finish with grated Parmesan cheese! Store your squash in a cool, dry place, it will last you months.
With this CSA starting right after the store closes we have some bonus items that we wanted to add. These items are NOT included in the cost of your CSA.
Combo (Produce & Protein) boxes also receive:
Grass Fed Beef or Bison Patties
Season room temperature patties however you like, turn your fry pan up to high, throw in the patties, turn down to low, 3 minutes each side, then let them rest off the heat with a lid on for 3 more minutes.
Always refer to our guidelines on how to cook with grass fed meats
Tamworth Pork Smokies
Tamworth pork is a darker, more flavourful variety that has less fat that traditional 'white pork'. Throw these babies in a roasting pan with some veggies and a cut up tomato (for liquid), then roast it at 375 for 30-40 minutes, making sure the pork is cooked all the way through. Throw it all on a plate and serve!
Produce Only boxes also receive:
Mint, Spray Free
Preserve this lovely herb like you would flowers - trim the stems, put in a tall glass of water and cover with plastic in the fridge, remember to change the water every two-three days. It'll last four time longer than it would in the crisper.
Joi Choi, Spray Free
A giant version of its cousin Pac and Bok Choi, Joi Choi can be used in exactly the same way - in soups and stir fries. Or try this:
Garlicy Ginger Joi Choi
1 1/2 lbs joi choi, bok choy or pak choi
1 1/2 tablespoons light flavored olive oil
3 cloves garlic, minced
1 teaspoon fresh ginger, peeled and then minced
3 tablespoons water
course sea salt to taste
1/2 teaspoon sesame oil
Trim the very end off of the joi choi and then gently separate the leaves from the center. Leave the little baby bok choy intact in the center. (The little center pieces were perfectly tender - we loved them.) Rinse clean under cold running water. Drain and set aside.
In a COLD frying pan, add the olive oil, the garlic and the ginger. Then turn on the heat to medium. When the pan is fragrant, add the joi choi and toss very well to coat each and every leaf with the garlic and ginger oil. Increase heat to medium high and continue tossing (fast!) for about 15 seconds. Add the water and cover for 1 minute. Season with salt and drizzle a bit of sesame oil on top. Enjoy!
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! Always store your tomatoes on the counter on top of a paper towel, never in the fridge!
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.
Rutabaga, Spray Free
If rutabaga's are root veggies, why not make fries out of them? Peel and cut your rutabaga into long skinny strips, toss with olive oil, salt, garlic and whatever herb you have around. Then place a single layer on a pan and in a pre-heated 400 degree oven. Roast for 30 minutes, or until crispy. You'll need to flip them once.
Mixed Baby Beets, Organic
Grate with carrots into a fresh salad or roast with your other root veggies - beets are a tasty and versatile vegetable when you get to know them. Store them in the crisper in a plastic bag, they should last you two-three weeks. Remove leaves before storing. Try one of our previous CSA week's recipes: Lemony Beet Hummus