Recipes, produce information and forum for Zoe's Garden Community Supported Agriculture (CSA) members. Zoe's Garden offers CSA subscriptions in the Park City, Heber, Salt Lake, Ogden & Lindon areas. Our purpose is to provide the freshest naturally grown produce possible by delivering it to our local members within a day of picking.

Tuesday, November 22, 2011

A few ideas to get the ball rolling

The Fruit Syrup
Refrigerate after opening.  Made with Zoe's honey and berries.  This is fantastic on pancakes or scones, or on bread pudding made with day after Thanksgiving rolls / pastries (with the frozen strawberries?).  Or pour over ice cream.  Or make a reduction with white wine and... (something?  apples?)... to replace your cranberry sauce.

Apples and Rutabaga
Apparently, a four to one mix of sliced rutabaga and apples, lightly seasoned and oiled, makes for a very interesting tart.  A mix of sweet and savory, familiar and unfamiliar.

Galeux D'Eysines
This warty winter squash comes highly recommended for soups and pumpkin pies.  1 1/2 cups of cooked squash = one can of pumpkin puree.


  1. Just want to say THANKS for all the blog posts. I don't comment often and there hasn't been much "chatter" on the winter share posts; however, I always read them and try out a lot of the preparations suggested.

    Also, I just wanted to stick up for sun chokes. I feel they got a bad rap during the "surplus" in the spring, but I love them roasted with garlic and served with a spicy dipping sauce (think hot-wing type sauce). They also can be mashed with potatoes. Don't peel them, just scrub with a brush. They are amazing and I am glad to see them back!

    Happy Thanksgiving.

  2. This is our first time ever doing a CSA, and after getting our first box of the winter CSA a couple weeks ago we were determined to have a local CSA-only Thanksgiving--at least when it came to the produce. We had a great Thanksgiving using as much as we could from the box. In addition to the usual fixins (turkey, cranberry sauce, sausage stuffing, etc) we had:

    --boiled & sauteed spinach, collards, and chard in chicken stock with garlic and onions

    --"rustic mash": potatoes, parsnips, rutabagas, and sunchokes (with some buttermilk, butter, salt, pepper, and garlic). has a nice smokey flavor!

    --hubbard and heirloom squash pie

    creative leftovers included

    --turkey hash for breakfast (turkey, potatoes, onions, parsley)

    --turkey hash and "thanksgiving empanadas" (filled pastry dough with leftover hash from breakfast, and turkey/stuffing/gravy/rustic mash)

    --apple dumplings!

    Everything was delicious and we are loving coming up with creative recipes to use all these new vegetables!