CSA Pick-Up Oct 27
We just arrived home from a week in New Jersey, where leaves are still on the trees and it feels like September instead of the end of October. It’s amazing how just 7 hours south there are still peppers growing outside! We are happy to be home, though, and are still enjoying this rain after such a long dry spell.
We have plenty of eggs for sale this week, $5/dz, as well as pasture-raised chicken ($5.95/lb) and lamb. For those new to the CSA, you can see all our Farm Fresh Meat offerings on our website. All of our animals are pasture-raised and fed certified organic grain; the lamb is 100% grass-fed. We’ll have meat and eggs available at the pick-up each week. If you are interested in bulk, you can get 10 chickens or more for $5.50/lb.
This week on the menu: Onions, Brussels Sprouts, Potatoes, choice of Carrots or Parsnips, Braising Mix, Radishes, Herbs
Brussels Sprouts with pecans and cranberries
A great recipe from Serving up the Harvest:
1/2 lb Brussels Sprouts
1/4 C dried cranberries
1 Tbs butter
1/4 C pecan halves
1 shallot or 1/2 onion, minced
1. Steam the Brussels sprouts and cranberries over boiling water until the Brussels are tender but still crunchy, about 8 minutes. Immediately transfer to a serving dish.
2. While sprouts and cranberries are steaming, melt the butter in a skillet over medium heat. Add pecans and shallot/onion and saute about 3 minutes.
3. Pour the butter and pecan mixture over the Brussels sprouts and cranberries, toss gently, and serve.