We’ve made it to the end of our 2023 CSA season! We’ve strived to grow the best produce we are capable of, and we can honestly say that we put our all into this 2023 season. We’ve improved year over year, as many of our returning members have witnessed, and we hope you’ve created many delicious meals with the help of our produce throughout the season. The vegetables we included work well in a Thanksgiving spread, or you could chop everything together and make a very hearty soup. All of the leafy vegetable tops can be dehydrated and then added as a green addition to soups and stews in the depths of winter. Thank you for sticking with us through spring, summer, and fall. We wish you all a wonderful holiday season! Thank you for supporting our farm!
Tear 1 large loaf of good, crusty bread, preferably sourdough or ciabatta (about 1¼ pounds) into 1 1/2- to 2-inch pieces. Place chunks on a rimmed baking sheet, toast the chunks in a 300-degree oven, tossing occasionally, until lightly crisped, but not browned, on the outside.
Heat oven to 375 degrees. In a large skillet over medium-high heat, combine ¼ cup olive oil and 4 tablespoons butter. Once butter has melted, add the 6 garlic cloves, thinly sliced and 1 large onion, and 1/2 a leek chopped. Season with salt and pepper and cook, stirring occasionally, until onion are bright green and totally softened, 8 to 10 minutes.
Add 1 cup celery stalks, thinly sliced, leaves reserved for garnish if available, and season with salt and pepper. Cook, stirring occasionally until bright green and tender, 4 to 6 minutes. Add ½ cup dry white wine, and cook until reduced by about three-quarters, 3 to 4 minutes. Add ½ teaspoon red-pepper flakes, if using, and remove from heat.
Whisk together 2 ½ cups chicken broth and 3 large eggs in a medium bowl. Place bread in a large bowl, and add the leek and celery mixture, ½ cup finely chopped parsley, ¼ cup finely chopped chives and 2 tablespoons finely chopped marjoram, oregano or thyme. Stir to coat so that everything is evenly distributed, trying not to totally crush the bread. Pour the egg mixture over everything and toss a few times. Let sit a minute or two and give another toss. Repeat twice until all the liquid has absorbed and evenly distributed to each and every piece of bread.
Transfer mixture to a 2 1/2- to 3-quart baking dish (a 9-by-13 pan also works), making sure not to pack it too tightly. (You want to keep the bread in the stuffing as light as possible.) Dot the top with 4 tablespoons butter, making sure to pay extra attention to the corners, where the stuffing will get the crispiest.
Cover with foil and bake until the stuffing is sizzling at the edges and completely cooked through, 25 to 30 minutes. If it’s not yet time to serve, remove stuffing from oven and set aside. (If you are nearly ready to serve, proceed directly to the next step and continue without pausing.)
When ready to serve, remove foil and increase temperature to 425 degrees. Bake stuffing until crispy, crunchy and impossibly golden brown on top, 20 to 25 minutes. Scatter with celery leaves, if using, and serve.
bacon and broccoli greens and black eyed peas
Cook 1 cup of black eyed peas.
Roughly chop 1 bunch of broccoli greens, finely chopping stems, and cutting florets and greens into 1 inch segments. Mince 2-3 cloves garlic.
cook 2 strips of bacon in a skillet, until done remove bacon but leave the fat. Add garlic and saute for 3 minutes, then add broccoli stems and saute another 3 minutes. Add greens and florets and saute another 2 minutes. Add 2 cups chicken stock and salt as needed. Cook for 15 minutes, or until most of the stock has reduced.
Add back chopped bacon, and black eyed peas. Mix well and serve.
Salad with Creamy Ginger Dressing
Combine 1 carrot, peeled and chopped, 1 cup mayonnaise, 2 Tbsp ginger, 2 Tbsp soy sauce, and 2 Tbsp white sugar in a food processor. Blend until smooth. Serve. Serve warm, garnished with green onions if desired.
Green Tomato Chili
Heat oil 1/4 cup olive oil in a large stock pot with a tight-fitting lid over medium-high heat. Add 1 large onion diced and cook, stirring occasionally, until translucent. Add 3 cloves garlic minced, hot peppers and 1 sweet pepper diced and continue cooking until browned, about 10 minutes.
Add 1 lb ground beef, 1 tsp chili powder, 1 tsp cumin, 1 tsp dried oregano, 2 tsp paprika, and 2 tsp coriander and stir. Cook until beef is browned, about 5 minutes more.
Add 1 pound dry pinto beans, soaked overnight, drained and rinsed, all green tomatoes, diced, and 6 cups chicken broth and bring to a boil. Reduce heat to low and simmer, covered until beans are tender, about 2 hours. Add salt and cook another hour. Taste and add more salt as needed; stir in cilantro right before serving.
Garnishe with grated cheese, sliced scallions, and avocado at the table for everyone to garnish their own bowl.
Roasted sweet potatoes
Cut sweet potatoes into bite-sized pieces. toss with 2 Tbsp melted butter. roast in the oven for 30 minutes or until they start to brown. Drizzle 1 Tbsp honey. Serve immediately and enjoy!
The first table shows the ingredients that come in the share. The table after that shows the ingredients you would need to make the recipes.