Winter - Week 8 (Nov 29/30)

Pics in a bit...

Parsley
Spinach
Buttercup squash
Hubbard squash
Red Pontiac potatoes
Yukon Gold potatoes
Yellow onion
Winter kale
Parsnip
Turnip
Black radish
Kohlrabi
Granny Smith apples
Red Delicious apples
Yellow Delicious apples
Beets
Rutabaga

MEAT:  honey  (The meat processor delayed AGAIN!  David is getting quite frustrated.  He'll make it square when the meat finally shows up.)

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.

Winter - Week 7 (Nov 22/23)

Final list.....  At the end of the day, there was a limit to what David hoped to pick and get in the boxes and how that fit into the daylight hours.  Sorry if you were expecting anything different.

The whole holiday box

parsnips, sunchokes, and rutabaga

Turnips
Rudabaga
Parsnip
Salad Mix
Parsley
Spinach
Swiss Chard
Frozen Strawberries
Berry Syrup (made by David with his honey and berries)
Yukon Gold Potatoes
Red Potatoes
Onion
Garlic
Shallots
Sunchokes
Bell Pepper
Poblano Pepper
Mariachi Pepper
Marisol Pepper
Red Delicious Apples
Golden Delicious Apples
French Heirloom Squash (Galeux D Eysines)
Kohlrabi

MEAT:  lamb again -- the processor is three weeks behind with the beef order

That French heirloom squash is famous for its very smooth flesh, which is great for soups and equally great for pies!

David's no-gravy Mashed Potatoes

I think David learned this working the kitchens at the Grand America.  Seriously no gravy needed.

5lbs red or gold potatoes, peeled and cubed

1/4 lb butter, melted

1/2 cup milk

1 cup cream

3/4 cup mascarpone cheese

salt, pepper, and herbs to taste

Boil the potatoes in salted water until soft, then leave to sit in the hot water while you mix the rest (a good 10-20 minutes is best).  You'll want to adjust the liquids -- if you're using lighter cream, you'll need a little less milk.  Stir together the butter, milk, and cream.  Drain the potatoes, and start mashing, maybe with an electric beater.  Whip in the cream / milk / butter in batches to avoid splashing.  The final product shouldn't be stiff -- no forks standing up in there.  Add more milk if needed.  Lastly, blend in the mascarpone and season to taste.