CSA Pick-up November 23 & 24
It’s the weekend before Thanksgiving, and we know that means many of you will be out shopping in anticipation of the big meal. As usual, our harvest list is below, and if you will need extra of any item, additional amounts will be available for sale at the pick-up. If you’re looking for a smaller bird for the table, we’ll have chicken on sale for $4.95/lb.
You can also order the “Thanksgiving Bounty Share.” This is a one-time share the week of Thanksgiving, and includes potatoes, carrots, onions, garlic, and pumpkin puree. $25 per share, and $5 of each sale goes to the Worcester Food Bank! It’s a great way to share the bounty.
Before the weekend is out, take a break from meal-prep and join us at Rural Vermont’s 30th Anniversary Finale! Held at the Bethel Town Hall on Sunday night, this finale celebration will feature music by Patti Casey, Colin McCaffrey and Pete Sutherland. You’ll also have a chance to enter the “eat like a farmer”raffle, the prize being $300+ value of fine local foods.
For those picking up in Worcester, this week we have more local Worcester food for sale! Kimberly Hagen of Osprey Hill Farm raises grass-fed lamb, and will have lamb sausage for sale in ~1 lb packages, $8/lb. Kimberly is a thoughtful and caring farmer, keeping her pastures and flock healthy and happy throughout the seasons. If you are interested in some lamb sausage, please email us with an order to pick up on Tuesday.
We wish you all a wonderful weekend!
In Good Heart,
Katie and Edge
|Roast chicken–the perfect dinner for a small Thanksgiving gathering
This Week’s Harvest:
**BONUS OPTION for Tuesday pick-up @ the Worcester Town Hall:
This silky, delicious recipe is from The Best Recipes Cookbook, from the editors of Cook’s Illustrated.
Brandied Whipped Cream:
To prepare the pie:
1. Adjust oven rack to lower and middle positions and heat oven to 375. Partially bake pie shell on middle rack until golden brown, about 25 minutes
2. Meanwhile, process pumpkin puree, brown sugar, spices, and salt in a food processor fitted with steel blade for 1 minute. Transfer pumpkin mixture to 3-quart heavy-bottomed saucepan; bring it to a sputtering simmer over medium-high heat. Cook pumpkin, stirring constantly, until thick and shiny, about 5 minutes.
3. As soon as pie shell comes out of oven, increase oven temp to 400. Whisk heavy cream and milk into pumpkin and bring to a bare simmer. Process eggs in food processor until white and yolks are mixed, about 5 seconds. With motor running, slowly pour about half of hot pumpkin mix through feed tube. Stop machine and scrape in remaining pumpkin. Process 30 seconds longer.
4. Immediately pour warm filling into hot pie shell. (Ladle any excess filling into pie after it has baked for 5 min or so). Bake pie on lower rack until filling is puffed, dry-looking, and slightly cracked around edges, and center wiggles like gelatin when pie is gently shaken, about 25 minutes. Cool on a wire rack for at least 1 hour.
5. FOR THE WHIPPED CREAM: