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Box Contents – Holiday Harvest Week 2, 2017

Holiday Harvest Week 2, 2017:  December 7, 2017

Thursday Classic Harvest Boxes

Ultimate Box Family Box Essential Box
Apple Cider
Fuji Apples
Gold Rush Apples
Basil
Carrots
Cabbage
Parsnips
Peppers
Potatoes
Tomatoes
Turnips
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Cabbage
Parsnips
Peppers
Potatoes
Tomatoes
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Cabbage
Parsnips
Potatoes
Tomatoes
Buttercup Squash
Popcorn
 

Thursday Jersey Fresh Necessities Boxes

Ultimate Box Family Box Essential Box
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Cabbage
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Popcorn
Fuji Apples
Gold Rush Apples
Apple Cider
Basil
Carrots
Potatoes
Tomatoes
Peppers
Buttercup Squash
Popcorn
 
Please note that from time to time you may receive different items in your box than what is on the list. This is due to the natural growing process and at times we may experience shortages of specific produce, and may have substituted the items for other produce.

Recipes

  • Pesto Double-Stuffed Potatoes
    From your share: 4 large Idaho Potatoes, baked 1/3 cup prepared pesto ( Prepared from basil in the share) From your kitchen: 1/2 cup part-skim ricotta cheese 1/4 tsp. salt 1/4 tsp. pepper non-stick cooking spray Preheat oven to 450°...
  • Kabocha Squash Gnocchi with Sage Butter
    From your share: 9 ounces of roasted kabocha squash, cut into chunks (you can use regular pumpkin) From your kitchen: 1 tablespoon of olive oil 2 large russet potatoes, boiled 2 egg yolks 1 cup of flour pinch of salt...
  • Braised Apples and Cabbage
    From your share: Cabbage 3-4 medium apples From your kitchen: Butter or coconut oil 1/2 cup Sugar – 3 1/3 tbsp. Vinegar – 2 tbsp. cloves- pinch allspice -pinch bay leaf -1 salt to taste Cut the cabbage into strips,...
  • Carrots and Parsnips Puree
    From the share: 2/3 lb. parsnips, peeled and coarsely chopped 1 pound carrots, peeled and coarsely chopped (slightly smaller than the parsnips) From your kitchen: 4 tablespoons ghee, avocado oil, olive oil, or fat of choice 2 stalks of green...

 

Helpful information about herbs you received can be found here: Your 2017 CSA Herb Garden

Helpful information on share contents can be found in the Produce Information Booklet

Culinary Expert Jenn“Food For Thought” by Jennifer Borealo

Over the weekend we changed our calendars to December, the most festive month of the year. When you pick up your share, take a few minutes, spend some time with us. We have everything you need for decorations, we have some stocking stuffers, and we probably have ingredients that will help to complete some of your recipes as well. If you stop in the greenhouse the aroma of pine will fill you with the spirit of the season!

Another apple, another first. We did not have Goldrush apples in the shares through the season. They are a late apple that of course we picked in late November as the weather turned unseasonably cold. Reading about this apple I find that they are excellent keepers. They are said to have a tart tangy flavor that sweetens over time. We have so many apples that have a history reaching back into the 1800’s, not this apple. Developed at Perdue in the 1990’s with Golden Delicious and Rome apples sighted as parents. This morning I found that the Goldrush apple was not on our original chart in the index so I consulted Appleworks.com and found that the Goldrush apple is recommended as an all- purpose apple, from eating out of hand where they will keep their crunch for months to cooking, baking, and pies. I read a little about Fuji apples this morning on sweetseriouseats.com. Their recommendation for baking with a Fuji apple is to sauté a bit to soften the apple before adding to the pie filling. So I would say once again that the mix of apples in the share should help us through all our recipes this week.

As you might remember many of us will often look for suggestions for what we should grow in the following season or year. So Kombucha Squash has been on my list for a while. When I suggested it this year I was told that we already grow it. “What?” Buttercup is a variety of Kombucha. We have been growing this squash for years. When researching the two are rarely mentioned together. I am pleased to know that we already have something I wanted. Often used in soups and stews this squash lends itself well to dessert recipes too. I am including a recipe for Squash Gnocchi with Sage Butter. I have a recipe for ravioli that includes these flavors. Gnocchi is much easier to prepare, kind of fun, get the kids involved. There is no extra equipment needed. It can be served as a side or of course as a main dish. An Italian favorite with a twist that I am sure you will enjoy!

You continue to post on Facebook with your holiday share recipes. Everything looks delicious. Emily Strange is growing Mizuna from the roots and Miriam Mason will have to let us know how the basil plant with roots attached works out. I look forward to all your posts and I look forward to hearing from you as well. Please send me jenn@alstedefarms.com ideas you may have. Until next week, enjoy the freshness.

 

 

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