The selection doesn't look any different yet from last time...The farm is still giving us a mix of some hoophouse greens and fall/winter storage vegetables. I am looking forward to spring! Here's what we made the last two weeks:
butternut squash (from last box): winter couscous and red curry butternut soup
celeriac (from last box): apple-celeriac salad
sweet dumpling squash: quinoa-stuffed squash, and we still have more to use up
carrots: minestrone, plus raw for lunches
kale: crepes and minestrone
red onions: beet risotto, winter couscous, got thrown in everything!
potatoes: minestrone and more of those delicious potato chips
beets: beet stew with lamb, beet risotto, Jessica also made a roasted beet salad, and still more beets....I'm afraid it's turning into a beet blog...
Also, take a look at this recent NYT article, Winter Poses Challenges for Chefs with a Local Ethos
From the article: "Locally grown. Market-sourced. Farm to table: These phrases have become the mantras of the American menu, promising ingredients that are supremely fresh, in season and produced within a tight radius of the restaurant. But what can they possibly mean in the dead of winter, in northerly climes where farms are battened down and the earth is as hard as a raw cabbage?"
see here for our last CSA box and what we made. Preview for next time: beets + greens, carrots, squash, greens, potatoes, kohlrabi
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