Winter CSA week 2

 

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.

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