Day 1: Roasted winter vegetables with cheesy polenta (my dish will have brussels sprouts, cauliflower, butternut squash)
Day 2: Succotash chowder (frozen corn, green beans , and tomatoes from summer supply)
Day 3: Homemade pizza, Tossed salad
Day 4: Pot Roast, Garlic mushrooms and cauliflower, Mashed Hubbard squash
Day 5: Chopped salad with spinach, hard-boiled eggs, walnuts, carrots, and radish
Day 6: Squash pancakes, Fruit smoothie with oranges, frozen strawberries, and ginger
Day 7: Mozzarella-stuffed turkey meatloaf, Shaved beet salad
Notes: CSA Sign Up
Have you been thinking more about our food chain during the covid-19 pandemic? If so, you are not alone. We’ve all watched as grocery store shelves became bare, potatoes rotted in piles, and farmers were dumping milk. Crazy! What happened as a result is that many people started turning to local producers to try to get their food.
Now you all know I’m a big proponent of community supported agriculture (CSA). This is where you sign up for a farm share and pick up a weekly or every other week box filled with fresh, local fruits and vegetables directly from a farm near you during the growing season. In fact, I store and use a lot of my farm share throughout the year (check out the succotash chowder above). If this method appeals to you, you need to sign up NOW. There has been record demand for this type of farm-to-table style shopping and even though it may be 30 degrees outside, you have to secure your share as soon as possible. Farms have seen a large uptick in demand for their services and many are already sold out for next season.
Now you may be wondering how to sign up. Well, lucky for you I wrote a whole article on seasonal and local eating. There is a section on food sourcing that will provide you with the details and get you started on finding your dream farm. Do a little quick research and find one that matches your needs, then if they have an open slot, jump on it!
So this is my PSA to sign up for a CSA today! Do it now before things get too crazy with the holidays.
Quick Cooking Tip: As you are preparing the butternut squash for polenta on day 1 or when you are baking squash for day 4, cut an extra squash in half and bake it using my basic baked squash recipe. Then scoop out the flesh and put it through a food processor to puree so that it is ready to go for the squash pancakes later in the week. That way you can get it done while the oven is already in use and you don’t have to bother with a time-consuming process when you ready to whip up those pancakes.
