Hello everyone! Welcome to the last week of the CSA for Fall of 2017! This week please bring back your boxes so that we can clean, prep, and store them for usage in 2018. Other than that, bring a reusable bag to the pickup on Thursday at Cook Field from 3:30-5:30 pm to grab your final stock of vegetables and say your farewells until next year! Oh and salsa jars will be sold at pickup as well for $6 a jar! Great for stocking stuffers 🙂
Also please join us if you can on Wednesday, December 6th for this symposium on sustainable farming and the learning associated with it!
For this week:
And as always, here are some delicious recipes that you can concoct for your eating pleasure.
This one is blowing my mind. I would love to see how these turned out and I know there are some true beet lovers out there so if you have a bit of time on your hands, run wild with me and let’s try this recipe!
Spicy Shrimp and Kale atop Mashed Rutabaga
This one will take a bit of prep time for a lunch meal, but I think that it will be well worth it. I know that a lot of people have plenty of kale hidden somewhere so save it before it goes bad by sauteeing it with some shrimp and putting it on top of some rutabagas. I am very excited for this recipe!
Butternut and Sage Linguine
This is my dinner tonight!!! I am so pumped for this recipe because I think that it will taste amazing! This recipe is vegan, but I’m a cheese lover so I might toss some mild cheddar into the sauce and call it creamy 🙂
Well for the last month of 2017 I wish you all the best with the upcoming holidays, and in the midst of the hectic shopping, cooking, and gift giving, make sure that you take a moment to remember the holidays are for family and friends and that we often get swept up in the rush. Take a moment to have beet pancakes and a cup of hot cocoa with the kids after sledding and building a snowman. Make some memories this Christmas! Happy Holidays!
Happy and Healthy Eating,