Winter Box #4 The Thanksgiving Box!

What’s in the box






acorn squash

sweet dumpling squash

brussel sprouts




Smitten Kitchen is a great food blog that I look at for recipes.  Recipe calls for Napa cabbage, but would be good with the kind of cabbage you’ve been getting in the box sliced very thin.  I know there’s no cabbage in the box this week, but from talking to some of our members, it sounds like you might still have some in the fridge (it holds really well).  This recipe calls for some pretty gourmet ingredients.  We love to cook, but can’t usually find too much fancy stuff at Schadik’s Price Rite Food.  Just use the closest thing you have and it’ll be good…because you have some fresh, quality produce to make it with 🙂  

Cabbage and Mushroom Galette with Horseradish Sauce

link to this recipe (see the AMAZING PICTURES):

Roasted Corn Pudding in Acorn Squash

Try this recipe from 101 cookbooks with your Thanksgiving.  It looks really nice and fancy, but it’s not hard to make.  I used frozen corn for the pudding and it was yummy.  I think it would be nice to make several out of the smaller sweet dumpling or delicata squash for Thanksgiving to leave room on the plate for mashed potatoes, and roasted kale, and balsamic glazed carrots, and carmelized onion biscuts, and and and and……  We love Thanksgiving.

Beet Treats – an appetizer or snack

Make some refrigerator pickled beets:

Roast 3 medium whole washed beets in a foil pouch for about 40 min or until you poke them with a fork and they are tender.  

While beets are roasting mix 1/2 cup wine vinegar, about 1 tsp salt, 1/4 cup sugar, 1/2 cup water and bring to a boil to dissolve the sugar.  You can add your favorite pickling spices, too.  I like some mustard seed and one or two whole cloves or one cardamom pod (a word of caution: Resist the urge to add more than one pod just because they are small.  Putting too much cardamom will be icky).

When the beets are done, let them cool and either peel them or don’t (I don’t like peeling).  Cut into thin slices, put them in a jar with some cut up onion and pour the vinegar mixture over the beets and let them chill in the fridge for a few days.  

Here’s the treat part.  If you keep some of these around, you can make a really nice easy treat that looks fancy, but isn’t hard.   Slice a baguette and toast it then top with some soft goat cheese and a slice of the pickled beet on top.  There you go.  Or you can eat the beets with a salad or however you like.  

Have a look at the Brussel Sprout Harvest

Leaves are pulled off of the stalks
Stalks are chopped down.Stalks are gathered.They are put on the tractor and packed up.
It was a perfect day for harvesting brussels.
And we stopped to say hello to the neighbor.This week we said goodbye to our sweet lady goats.  They went to live on Khaiti’s LTD Farm.  Look for her duck eggs and goat milk soap at your Co-op!  Here’s a picture of the goats mingling with their new family at their new home!

1 Comment »

  1. annie said

    I made this chickpea stew from the smitten kitchen blog, using mostly your veggies. I know the butternut squash is probably done, but I’m guessing a substitute would be to just bake a different squash first before you stewed it. It was really good.

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