We’re winding down on this year’s 32-week Farmer’s Friend share from Penn’s Corner. The winter share starts the first week in December. You can find more details about it here. I highly encourage you to consider a winter share, especially if you’re new to the CSA model. It is slower, so you can get used to the deliveries. Plus, it’s great to have fresh vegetables in the winter. (Not to mention all the other pantry goodies you get. And the cheese.)
On to this week’s share!
Lots of standard stuff this week, which I’m happy for. I am gladly adding onions, garlic and potatoes to our stockpile. The onions, garlic and potatoes we get from the CSA store so well – just like the squash we get. Probably has something to do with the fact that they haven’t spent 4 weeks getting to me in the store. Either way, I am grateful.
I’m really happy for the parsley this week, because I’m pretty sure I’ve been writing about wanting parsley potatoes for a long time. This week, I need to make it happen. It smells really good too. Fresh!
The apples will be lunch snacks, just like the last delicious bag we got of Jonathan’s. These ones are from a different orchard, so it will be interesting to compare if there are any differences.
We start getting kale early in the year, and it doesn’t really blow my skirt up until it’s the fall. Ironic. This week I made lasagna soup and during the simmer stage, added a whole bag of kale. It ended up being a delicious addition to the soup. I don’t think I’ll ever make that soup again without some sort of green in it.
The bag of lettuce this week is huge! It could possibly feed our salad addiction all by itself. I love having fresh lettuce; it’s so nice to not have to pick the rotten pieces out of those giant salad mixes from the store.
This squash gave me the “what in the world is going on here” face when I opened our share box. At first I thought it was a delicata squash on steroids, since the coloring is really similar and I didn’t go to school for squash identification. But then I realized it was a spaghetti squash (wearing a delicata squash Halloween costume?). Duh. I confess that I’ve never actually made anything with a spaghetti squash before. I’ve eaten it and liked it, but never cooked with it. Going to have to do some research on that. I might go with the simple method that Penn’s Corner suggests on their blog (Recipe from Steamy Kitchen).
I bet you can guess what I’ll be doing with those turnips (who also look like they are wearing a kohlrabi Halloween costume). ROAST ALL THE THINGS!
Is your CSA done for the season or still going? Picked a winter share yet?