Winter 2015 Week 5 (Dec 29th)

I hope everyone is enjoying their holidays and eating well. Our visiting family asked at the end of an enormous, healthy dinner last night what our secret was to such an amazing meal, “our CSA!” was the answer. Salad mix with shredded purple radish and shallot vinaigrette, kale & white bean soup, braised red cabbage with apple, southern style collard greens, and only the spaetzle didn’t involve Zoe’s veggies.

Just talked to David and all the potatoes he pre-washed got moldy, so he’s storing and giving them to us with some of the soil they grew in from now on.

I love how most of our boxes can be roasting in the oven (carrots, squash, brussels, broccoli, etc. tossed with a little oil and then a splash of water added and covered to steam and then uncovered to color up) while we can prep risotto, pasta, or salad they are going on when they come out.Here are some ideas for the squash.

Small: garlic, shallot, onion, banana squash, broccolini, brussels, carrot, fuji apples, spinach, purple and red potatoes, curly kale, lettuce mix.
Small: garlic, shallot, onion, banana squash, broccolini, brussels, carrot, fuji apples, spinach, purple and red potatoes, curly kale, lettuce mix.
Medium Add: kabocha squash, extra spinach, extra salad mix, baby kale, extra banana squash, extra onion (not pictured)
Medium Add: kabocha squash, extra spinach, extra salad mix, baby kale, extra banana squash, extra onion (not pictured)

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