I picked up my CSA share in a snow squall yesterday, so I feel like I get some extra bonus points – especially because I didn’t bring the right bag and had to walk out of the museum where I pick it up with lettuce in my arms. Keeping it real.
Here’s what we got this week!
I think I might try drinking the apple cider warm, especially because of the frigid temperatures. Haven’t really wanted to drink it much cold this year – probably because I’ve been trained to not consume beverages that contain calories and to basically drink water all the time. But I really do like cider, so maybe I just need to revisit it.
Sweet potatoes and onions went down to the root cellar but I doubt the sweet potatoes will hang out there very long. The last time I roasted sweet potatoes, they were melt in your mouth delicious, so I can see that happening again. Have I ever mentioned that I adore roasted vegetables? Heh.
I’m excited to have another jar of salsa, since this type in particular – Farmers Market – is really good for recipes that call for a jar of salsa. We make a crockpot recipe with black beans, corn and cream cheese that calls for a jar and this one works great. We eat a decent amount of salsa in our house because Taco Tuesday is a thing on a regular basis. So even though we can our own, it’s nice to add to the stash.
I think with the hot pepper jelly, I’ll make this pork dish again. We really liked it and it’s a great alternative to just eating it as part of an appetizer.
Lettuce will go in salads, as usual. (Even more delicious because it was carried delicately in my arms.)
I’ve got to make another batch of granola this week, so I was happy to get some extra honey from Bedillion Honey Farm. No honey from the store can beat local honey – no matter how fancy it looks.
I am inclined to make a pasta dish with the goat cheese, but this recipe that Penn’s Corner linked to for Baked Goat Cheese with Roasted Tomatoes sounds amazeballs. And I could see myself sitting in front of the fireplace with a giant baguette, eating this.
Not sure what my favorite roasted vegetable is – probably couldn’t pick just one. But rutabegas are up on the top. I roasted them with parsnips and blue potatoes last week and they were delicious. I usually roast with olive oil, but this recipe for brown butter roasted rutabegas looks great too.
AH, radishes. The vegetable I mildly enjoy and never really get around to effectively using. This week! This week! Going to pickle them, I think.
That’s it for this share. Stay warm and roast something!