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November 21 Thanksgiving Week

This week's projected CSA menu:

Nicola Gold Potatoes
Store in a cool dark place

Butternut Squash
Store at room temperature

Napa Cabbage
Store in the fridge

Broccoli
Store in an opened bag in the fridge

Onions
Do not need refrigerated

Collard Greens
Store in a sealed bag in the fridge

Garlic
Store at room temperature

Japanese White Turnips
Remove edible greens and store both separately in the fridge in bags

Baby Spinach
Store in the fridge

Brussel Sprouts (Full Share Only)
Store in the fridge

Red Beets (Full Share only)
Store in the fridge

Our Last CSA delivery will be made on the week of December 12th!

2017 signups will go live on December 5th

Happy Thanksgiving to you and your family from Spiral Path Farm!
Many people ask us what our typical Thanksgiving meal looks like as vegetable farmers. It's true that the sides do make the meal for us and although we do roast the traditional turkey, we bake heavily with all the different veggies in season. When my mom, so kindly, emailed my siblings and I to request our favorite sides for the big meal, we all quickly replied with basically the CSA menu for the week. Check out the recipes below that we will be preparing and making as a family together. Our favorite way of making mashed potatoes is mixing in turnips and sweet potatoes.

CONFETTI CABBAGE SALAD (our favorite appetizer to hold us over until dinner is ready)
2 cups shredded cabbage
2 large carrots, shredded
1 medium red pepper, chopped
1 onion, finely diced
2 T parsley, chopped
1/2 cup raisins (soaked in 2 cups hot water then drained)
Combine the above ingredients in a large bowl, and then dress with the dressing below. You could also garnish with 1/2 cup roasted peanuts or sunflower seeds
DRESSING: Whisk until blended:
2 t red wine vinegar
3 T olive oil
1 t salt
fresh ground black pepper to taste

Roasted Autumn Trio
Brussels Sprouts-stems trimmed off
White Turnips-remove tops for another use, cut into roots into pieces, same size as Brussels sprouts
Sweet Potatoes –leave skins on, cut into pieces, same size as Brussels sprouts
Use even amounts of each vegetable, beginning with 1-2 Cups of each. The colors of this side dish are very appealing. Place all in a large bowl. Sprinkle with 1/2 to 1 t salt and 1/4 t black pepper. Pour over the veggies: 2 T olive oil. Toss till all veggies are coated with the oil.
Lay out in a casserole dish 9' x 13' or a cookie sheet. Bake at 350 degrees for about one hour

Broccoli and Carrots -Cheesy Style
Break several heads of broccoli into small florets. Thinly slice 3 carrots. Place both in a steamer and steam until broccoli is bright green and carrots tender. Make a cheesy cream sauce: melt 3 T butter in a heavy saucepan, whisk in the 4 T flour, 1/2 t salt, and 1/4 t pepper; then add 2 C milk slowly. Whisk over high heat until it thickens, then stir in 2 C cheddar cheese. Pour over steamed veggies. Kids seem to love this, try it!

Mashed Japanese White Turnips Submitted by Sherra Zavitsanos
4 cups turnips, washed and cut into similar size cubes
Ground Fenugreek-1 1/2 teaspoons
Bay leaves -2 or 3
2 garlic cloves, peeled and sliced
sea salt (about 1 teaspoon)
pepper (to taste, optional)
butter (tablespoon)
Clean turnips, trim off any brown spots, and cut into about 2 inch cubes
Put in 2 quart saucepan and cover with water.
Add fenugreek, bay leaves, garlic, salt and pepper.
Bring to boil over high heat, then turn to medium heat, and boil until turnips are very soft. This will take about 30 minutes. Watch to prevent pot from boiling dry, but you do want to boil off most of the water, allowing the seasonings to remain. Remove from heat, and carefully pour off excess water, but do not allow seasonings to go down the drain. Mash with fork or potato masher for chunky texture. Remove bay leaves, add butter. If a smoother texture is desired, you can whip the turnips with a mixer and add a bit of milk. Makes about four servings.

Butternut Squash Casserole
1 pkg. couscous
1 butternut squash, peeled and cut into cubes
Butter, brown sugar
Cinnamon, nutmeg
Parmesan cheese, shredded
Cook the couscous using the directions on the package. Line the bottom of a greased 9 x 12 casserole with the couscous. Boil the squash in water until soft. Drain. Mash the squash. Mix in butter, brown sugar, cinnamon, and nutmeg to taste. Pour on top of couscous. Sprinkle the top with parmesan cheese. Bake at 350 for 30-40 minutes.

Napa Cabbage Stir Fry
1 lb. ground Beef
3 cloves garlic, sliced
1 C chopped onion
2 T sesame oil
2 C chopped Carrots
1 C turnip greens, chopped
1/2 or whole head Napa Cabbage, sliced thin, use the ribs also
1 t salt
1 Can organic coconut milk blended with Thai peanut sauce or -1-1/12 C stir fry sauce
1 lb package of wide Thai rice noodles, cooked
Brown the ground beef in a large pot. Add the carrots, garlic, onions. Stir often over medium heat. When carrots are soft, add the cabbage and salt. Stir often until cabbage is completely wilted down. Add sauce. Serve hot over rice noodles. If you like spicy, use Red Curry paste with coconut milk, instead of peanut sauce.

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