Weekly Blog on Grant Family Farms CSA - Week23

This week's harvest includes:

• Baby greens
  
• Broccoli
  
• Beets
  
• Carrots
  
• Potatoes
  
• Spagetti squash
  
• Dino kale
  
• Curly kale
  
• Spinash
  
• Cabbage
  

The napa cabbage from Grant Family farms continues to be beautiful - this week I made another slaw. I also made a quick version of creamed spinach. Cook down the spinach until soft, then add butter, and milk. I also added some diced chipotle chilies for some extra spice.

Weekly Blog on Grant Family Farms CSA - Week22

This weeks basket included:

• Baby greens
  
• Cabbage
  
• Cilantro
  
• Napa cabbage
  
• Red leaf lettuce
  
• Curly kale
  
• Green chilies
  
• Red skinned carrots
  
• Beets
  
• Potatoes
  
• Butternut squash

This week I made a slaw with the napa cabbage and carrots. Slice the cabbage as thinly as possible. Shred the carrots, and add to the cabbage. Salt and let sit for about an hour. Using cheese cloth, squeeze out the moisture as best you can. Make a dressing - I use canola oil, and dijon mustard to create a base emulsion. Then add honey, lime juice, olive oil, salt, pepper and chipotle peppers with adobo sauce. Toss with the dressing and serve.

Weekly Blog on Grant Family Farms CSA - Week21

This was a great harvest week - hard to believe its November with fresh greens like these. Additionally, this week's basket included these beautiful red skinned carrots that had amazing flavor - probably the best carrot I've ever tasted.

• Baby greens
  
• Spinach
  
• Onions
  
• Cabbage
  
• Lettuce
  
• Chard
  
• Beets
  
• Carrots
  
• Leeks
  
• Green chilies
  
• Cauliflower
  
• Butternut squash
  
• Cilantro
  

I had a couple of heads of cabbage from the past several weeks, so i used them for a braised cabbage dish. Remove the tough core from the cabbage, then slice into wedges. Arrange the wedges in a glass baking dish. Add sliced onion and carrot. Sprinkle on salt, pepper and red pepper flake (you can also add other herbs - I had extra thyme that worked perfectly). Then drizzle on olive oil. Add chicken stock to prevent the dish from drying out.. Tightly cover with aluminum foil and bake for 2 hours on 325 degrees. After an hour flip the cabbage wedges. Raise the temperature to 400, remove the foil and cook until the top begins to brown.

Weekly Blog on Grant Family Farms CSA - Week20

The produce continues, this week's basket includes:

• Baby greens
  
• Rainbow chard
  
• Broccoli
  
• Red new potatoes
  
• Leeks
  
• Onions
  
• Romaine lettuce
  
• Mini pumpkins
  
• Squash
  

No inspired recipes this week, just plain old good food! I roasted the squash (Kabocha i think) and served with a bit of butter, salt and pepper. The Kabocha squash has a very delicate, custard like consistency.