Winter Share Week 3; October 25, 2012


Winter box week 3

butternut squash


pie pumpkin

bagged spinach



bagged broccoli

brussel sprouts

lacinato kale





Pretty much the same as last week.  As you can tell with the Winter Shares, if you aren’t able to get through all the produce in a week, it’s a good idea to have an area set aside for storage of things like onions, garlic, squash, and potatoes.  For your broccoli and other greens, freezing is a great idea and can be done quite easily and quickly.  Broccoli can be chopped, blanched for a few minutes, run under cold water to stop the cooking, drained well, then placed into freezer bags until you are ready to use them.  Thawed broccoli is good for soups and casseroles.  Greens can be blanched (very shortly for spinach) then drained and chopped and put into a freezer bag.  We like having frozen spinach on hand for spinach lasagna or other pasta dishes.

Cilantro FINALLY made it into the boxes.  We tried four plantings of cilantro this season!  One got rained out in the Spring, the next bolted before it sized up enough to harvest, the third planting didn’t germinate because it was too hot when we planted it, and this final one we expected to have for our last Summer box, but it wasn’t big enough to send out.   I know cilantro seems to be much more of a summertime herb, but it’s great with curry or on tacos or burritos.


I’m quite excited to share a super easy and yummy way to cook cabbage!  I know that cabbage is a challenging vegetable for many, but it’s actually very versatile.  The good thing about it is that even if you can’t use it up right away, it will hold for a VERY LONG TIME.  At a farm I once worked on, when cleaning out the cooler in the spring, we discovered a cabbage in a box in the back of the cooler.  It had been harvested in October and was found in March.  It had quite a bit of fuzzy mold on it, but after peeling away a few layers of leaves, we found the interior to be in good condition!  We cooked it, ate it, and we are still alive to tell the tale!  While I don’t recommend trying to keep cabbage around for 5 months, just know that there’s no rush to get it all eaten in a couple of weeks.  But really, the recipe in the link is so easy and fantastic.  We had it for lunch without the Bacon, and it was still so yummy!


Brown Lentil Soup With Cilantro


Roasted Butternut Apple Soup with Cilantro and Walnut Pesto


Garlic, Thyme, Lemon Potato and Brussel Sprouts

1. Clean, dice, and boil several potatoes  until you can pierce them easily with a fork.  Amount depends on how many you are feeding and how hungry you are…

2. While the potatoes are cooking, prep the rest of your ingredients. Take the brussels sprouts off their stalk, then slice off the hard woody bottom on each one can cut the large ones in half. Chop 1 large red onion into small pieces. Chop 4 cloves of garlic into smaller pieces. Prepare fresh thyme by sliding your fingers over the stems to remove the leaves.  The small stems are pretty tender at the top are tender enough that you don’t have to worry about them. You want enough to make about two tsp (or more if you like a lot of thyme!)

3. Toss the boiled potatoes and prepared brussel sprouts in a pan with the onion, garlic, thyme, 2 tbsp olive oil, 2 tsp salt, and some fresh ground pepper.  Mix everything so it’s all evenly coated.  Cook in a skillet on medium-high heat for 20-30 minutes, stirring every five or so minutes to keep things from burning. Let cook until the brussels are tender and there is some nice browning on them and the potatoes.  Squeeze the juice of half a lemon over everything before serving.


making bunches of cilantro

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