Winter box week 3

What’s in the box?

butternut squash

pie pumpkins


salad mix

daikon radishes, or watermelon radish for a few of you



red cabbage

red onions

red potatoes


(please scroll down two weeks if you have any questions on storage of any items in the box)

The Daikon radishes are smaller than the ones you might normally find in the store, but they are extra delicious!  Very mild and sweet with a touch of spice at the end.  They will hold for three weeks if you remove the tops and store them in a plastic bag in your crisper.


Red Cabbage with Cranberries Salad

Braised Red Cabbage

Tempeh Ruben with Red Cabbage Slaw

Asian Coleslaw with Miso-Ginger Dressing 

Arugula, Salmon, Manchego Egg Bake  (This recipe calls for leeks, but I think onions would work just as well.  You can make it in a casserole dish instead of individual ramekins if you don’t have them)

Have you tried Arugula Pesto, yet?  It’s so easy and a great way to eat up that Arugula that you may be accumulating.  The simplest way to make it is to put some coarsely chopped Arugula (stems and all),  some peeled cloves of garlic, some toasted pumpkin seeds, pine nuts, sunflower seeds, or walnuts, a few big glugs of olive oil and a big pinch of salt into your food processor and give it a buzz until pureed.  Add some grated parmesan.  You can add some lemon juice if you like.  It is great with pasta and some sun-dried tomatoes with some fried sausage on the side.  Great as a pizza sauce, too.  Give it a shot, or make it and freeze it and give it a try later!

Also, you can try Arugula on a pizza~ Catherine M. sent us this as a recommendation, we’ve done it many times with cooking the arugula on the pizza, but it could also go well fresh and slightly wilted, here is Martha Stewart’s Pizza Bianca

Need to use up that spinach?   Chicken Florentine!

Daikon Radish Salad – cut daikon and carrots into match sticks, toss with chopped arugula and/or spinach. Try this salad with miso-ginger dressing (below) or an Asian vinaigrette by mixing dark sesame oil, soy sauce and rice wine vinegar.

Miso Ginger Dressing – whisk together 1/4 cup miso, 3 tablespoons rice vinegar, 1 1/2 tablespoons gave nectar or honey, 1 tablespoon finely grated ginger, 1 tablespoon toasted sesame oil
2 tablespoons water

On the Farm

We are looking at our first snow this morning!  We are wrapping up what is left out in the field and preparing for the great white out.  Next week will be our final delivery of 2011, if you want to make sure you get a spot for 2012 visit our sign-up wizard and re-new for next season.  You will pay a $50 deposit now and your next payment will be on February 1 (or whenever you would like us to schedule it).

Next week will be a three box week, so prepare for feasting!  much of the same things you’ve been getting, but probably not as much salad and spinach. we are coming to the end of it. But that will be taken care of with collards and kale.

To help you with your Thanksgiving menu planning, next weeks box will contain:





butternut squash, pie pumpkin, and acorn squash







  1. laura k said

    Thanks for sharing my recipe with your CSA members! Your produce box looks gorgeous. And my chicken florentine was also made with spinach for my CSA box. 🙂 I have lots of other recipes on my site that feature other produce from your box, so please, poke around and find something good to cook.

  2. Kim said

    I subbed 2% Fage for heavy cream and added 1 cup marinara and red pepper flakes to add more “sauciness” and served over spinach tagliatelle. Winner with even the pickiest eater in my house!

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