Winter 2022 CSA - Week of December 19th

Full: Spinach, lettuce heads (baby romaine), micros, long pie pumpkin, garlic, french grey shallots, carrots, sage

Half: Spinach, micros, long pie pumpkin, garlic, french grey shallots, carrots

Hello!

Thank you all for bearing with us as we weather the coming storm. Tomorrow’s temps are not the most CSA pickup-friendly but for today we’ve got a nice fire going in the market stand and all your produce ready for market style pickup starting at noon. After 5pm today we’ll have pre-made boxes available in the cold room as always. 

Reminders:

  • Don’t forget your wreaths! We have a few Whole Farm members who still need to pick up, which we’ll highlight on the check off sheet. We also have wreaths and dried flower bouquets available for purchase if you’re still looking for holiday decorations or gifts! If you don’t see any you like in the market stand, let us know and we can show you more.

  • There are still folks who have Whole Farm cider to pick up. This will be indicated on the list as well.

  • We have eggs for Whole Farm this week! They’re in the same cooler in the front room as always.

Produce and Recipes

  • French Grey Shallots - “While the shallot has a bit of a bite, it's smoother and less pungent than the onion, but not as mild as a leek or as strong as garlic. Often, the shallot starts its life in a recipe finely chopped and sautéed with butter or olive oil, as a way to build flavor in dishes without making the kind of bold statement that an onion or garlic would” (The Spruce Eats). “French Grey Shallots, aka Griselle, are thought of as the true shallots, as they can only be propagated from bulbs. Highly prized by chefs, foodies, and home cooks alike, they have a delicious, more refined, umami flavor, and delicately pink-purple flesh” (Hudson Valley Seed).

    • Try the dijon shallot vinaigrette from this recipe on roasted root vegetables or a salad. Their recipe calls for a tablespoon of chopped fresh tarragon - you can use dried if you have it or skip this if you don’t and it will still be great.

    • Or thinly slice and lightly fry your shallots to top a rich and delicious holiday side: Green Beans with Crispy Shallots 

  • Kimchi soup with wilted greens & soft boiled eggs — This is one of the only dishes I can make without even glancing at the recipe because I make it so often in the winter. Making this with our spinach last week brought things to a whole new level. 

  • Long pie pumpkin tamale/enchilada filling I found this recipe on a blog (linked here) and copied and simplified it for ease of access here. The recipe uses the filling for enchiladas but I think they'd be amazing in tamales too. A perfect thing to bring to your next holiday potluck!

    • Cut the pumpkin in half lengthwise and scoop out the seeds.

    • Cut the pumpkin halves into quarter-moons. 

    • Simply sauté in butter, with an onion. 

    • These were destined for enchilada filling, so I added chili powder (cumin, cayenne, oregano, etc.) and a little salt. The enchiladas had the sauteed squash, some pulled pork, corn, and cheese wrapped in corn tortillas and doused in sauce. Quite tasty.

Wishing you all a Merry Christmas, Happy Hanukkah, and a cozy, family and fun-filled subzero week!

Sasha

Jacy Rothschiller