Week 4
What was in it and how'd you use it?
- 1.0 lb Potatoes - These were roasted up along side the butternut squash and used as a side to some roasted chicken.
- 1 Pumpkin OR 1 Butternut Squash
- .75 lb Shallots - This was so many shallots! I ended up following this recipe for caramelized shallot pasta that originally appeared in the NYTimes. I just scaled it up for the shallot part and then stored the remainder. These were a base for a crock pot roast beef, appeared in other pasta and on a pizza.
- 1 head Lettuce - Salad with locally grown lettuce in February is so awesome ;)
- 1 bunch Basil - the stems all ended up in spaghetti sauce, some leaves there and some on a pizza.
- .5 lb Radishes - Most radishes were chopped up for salads or tacos but they did not store very well so half probably ended up in compost.
- 1 bottle Sunflower Oil - So far this has mostly just been used for salad dressing or drizzled on roasted veggies (like the potatoes and squash noted above). It's an interesting way to get that sunflower seed taste into things without the seeds themselves.
Week 5
What was in it and how'd you use it?
- 1 lb Beets - Roasted up for a beet and goat cheese salad of course.
- 2 heads of garlic - My go to for preserving a lot of garlic is to separate the cloves and freeze them. It mellows out the harshness too.
- .5 lb Pearl Mushrooms - More lettuce wraps!
- 1 head Lettuce - Lettuce wraps of course.
- 4 oz Arugula - We mixed this into salads throughout the week. The rest of the folks around here are not fans of a straight arugula salad.
- 4 oz Kale - Sautéed and served as a side with some roast beef.
- 1 bag Quinoa - I haven't even started on this one yet but it will end up in grain bowls soon.
Overall we've been very pleased with the winter share even if it is a little expensive. With only two more shares (as of this writing) we will have a long wait till June when things pick back up from the farm. If you are interested check out GoFarm for more info.
Comments