Clean Out the Fridge and Invite Your Friends Over

In this, our final week of the 2021 Winter CSA season, our baskets overfloweth.

Literally.

In an effort to streamline things and provide the highest level of service for you, our CSA members, AND our retail customers, we are doubling up on this week’s CSA shares.  Filling the boxes at The Farmstand today, we kind of feel a little like Oprah herself (“YOU get extra cabbage! YOU get extra Romanesco! YOU get extra Grandview Farms shiitake mushrooms!”) It feels so good to share this largesse!

So, what to do with all this farm-fresh produce?  So many options! Let’s start with what will keep – like that cabbage from Hamm Farms. As a member of the Brassica family, cabbage is hardy and practically happy to wait in the fridge until it is its turn on the menu. When you do cook it, pick a recipe like any of these from Food & Wine, stretching yourself culinarily. Stored properly, this cabbage should even keep until New Year’s Eve  when you can enjoy it with champagne for a very special supper. 

Romanesco is another member of the Brassica family making an appearance this week. Related to both cauliflower and broccoli, Romanesco has a similar flavor profile which is mild and one that takes on the flavors of whatever you put with it. That said, we think it is just too pretty to hide in a casserole. We’ve mentioned before that these Romanesco spirals grow in a naturally occurring Fibonacci sequence that is found elsewhere in nature. Also called “the Golden Sequence”, these patterns are found in everything from nautilus shells to sunflowers. Once you see them, you’ll start to notice them elsewhere, and maybe even wonder why you never saw them before.  Who knew vegetables could be so interesting!?

In addition to his cabbage and Romanesco, Farmer Hamm shares his signature hot sauce. This stuff lives on the table next to the salt and pepper at homes all over town!  We love this sauce on everything from Muffaletta sandwiches to braised Stone Hollow Farmstead broccoli greens. Other items from our Harpersville farm and cannery this week include Champagne-pickled okra, bread-and-butter pickles and pea relish. Any of these items would make great hostess gifts or a little something for your neighbors or favorite over-worked postal carrier. Pick up a few extra wooden forks from Farmstand today and secure to the jars or bottles with a pretty ribbon and a gift-tag and you are good to go. 

One final item from our farm is one that might cause some of you to scratch your heads and wonder what it is: fresh turmeric. This powerful root is well known in other parts of the world for the health benefits it may provide. We just think it is deliciously spicy – try your hand at one of these Bon Appetit recipes and let us know what you’ve enjoyed the best!

We close out this season with not one but two breads from baker Corey Hinkel – one is a traditional French bâtard and the other is a holiday-classic stollen that can trace its origin back to Dresden in the early 1300’s. This is a dense and sweet bread, packed with citron (also sometimes called Buddha’s hand) and raisins. A slice or two at breakfast will keep you full all morning but also pairs perfectly well with a dessert wine or strong post-prandial espresso. If the loaf dries out a little before you enjoy it all, dredge slices in an egg-and cream-wash and fry up for the most decadent version of French toast you’ve ever experienced. Your family may clamor for this dish to be a part of their holiday celebrations every year!

Finally, we cannot close out this year without a deep and heartfelt ‘thank you’ for being one of the best parts of what we do. Our CSA members sustain us, week in and week out. We love seeing your faces at pick up and we often picture YOU when we are speaking with farmers about what to include each week in the baskets. HAPPY HOLIDAYS and HAPPY NEW YEAR from all of us.