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November 07, 2005
This week's CSA
Here is what is in your boxes this week:
Small Shares:
1/4# salad mix, 1/2# spinach, 3/4# daikon, 2 Sugar Loaf Delicata Squash, 1 bunch carrots, 2# Yukon Gold Potatoes, 2 Anjou Pears
Medium Shares:
1/2# salad mix, 1/2# spinach, 1 1/4# daikon, 2 Sugar Loaf Delicata Squash, 2 bunch carrots, 2# Yukon Gold Potatoes, 4 Anjou Pears, 1 Romanesco, 1 bunch Joi Choi
Large Shares:
3/4# salad mix, 3/4# spinach, 2# daikon, 2 Sugar Loaf Delicata Squash, 3 bunch carrots, 3# Yukon Gold Potatoes, 6 Anjou Pears, 1 Romanesco, 2 bunch Joi Choi, 1 bunch beets, 1 bunch baby turnips
We have a couple of Asian vegetables for you to enjoy. Joi Choi is a large variety of bok choy. Try it in one of Jeff's favorite sautes, substituting the baby bok choy for 4-5 stalks of Joi Choi. We have daikon again which can be eaten raw in salads, pickled or in soups or stews. It is staple in Asian cooking like in this traditional dish of Daikon & Pork Soup.
The spinach is nice in cold or warm salads. Here is my favorite cold weather spinach salad. It is nice for potlucks or for dinner at home. Anjou Pears from Mt.View Orchards are the fruit again. Try them poached in port with spices. Yummy!
Posted by Christine at November 7, 2005 03:22 PM
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Comments
What is Sugar Loaf, please?
Posted by: julie nahra at November 8, 2005 07:26 AM
Sugar Loaf is a variety of delicata squash. It is shorter, more vividly colored, sweeter and drier than other delicatas. Jeff thinks it is the "best tasting squash you will eat".
Posted by: farmgeek at November 8, 2005 10:15 AM
Where is the order form for custom? Thanks. sheila
Posted by: sheila mckee at November 10, 2005 08:15 PM
Sheila,
You can log in to http://216.162.195.197/order/ to place your custom order.
Enjoy!
Posted by: farmgeek at November 10, 2005 08:50 PM
This soup was really enjoyable. I made it according to recipe and although it was a touch bland the first night, it got better the next day and even better still the day after. Thanks for this lovely recipe.
Posted by: Laura J at November 16, 2005 05:39 PM