This week's share marks the 8th delivery for the Fall / Winter CSA. We have 2 deliveries in February before we break for planning and seed starting in March and April!
THE PICKUP: We have been finding that the first hour of the pickup (3 to 4 pm) is the busiest time to retrieve your share. If you prefer not to wait, generally between 5 and 6 pm is the quietest time to come to the CLE. If you can't make it to the pickup, your share is available at the farm Thursday to Sunday in our walkin cooler. The farm pickup (as always) is self-serve so there is no waiting required!
NEW ITEMS: Over the next few weeks we will be offering some pickled items; garlic scapes this week and dill pickles and pickled beets in subsequent weeks. They will be available as a swap or add-on as long as inventory lasts. We pickled the scapes and cucumbers over the summer and we pickled the beets last week! Please look for them in Harvie. Also, in February we will be offering beef cuts (add-on only). We will have assorted roasts and steaks available all produced here at Sleepy G Farm!
- sauté some carrots for a quick vegetable side dish
- grate a carrot, add some raisins and a squeeze of lemon for a quick salad
- add grated carrots to a burrito or quesadilla
- carrot cake!!!
Anita emailed this recipe to us last year:
Carrot Cake
- ¾ cup oil
- 1 cup sugar
- 3 eggs
- 1 ½ cup whole wheat flour
- 1 ½ tsp cinnamon
- 1 1/3 tsp baking soda
- ½ tsp salt
- 4 cups grated carrots
- 8 oz cream cheese at room temperature
- ¼ cup softened butter
- 2 cups icing sugar
- 1 tsp vanilla
Beat together oil, sugar and eggs. Combine flour, salt, baking soda and cinnamon. Add dry ingredients to wet ingredients. Mix until well blended. Fold in carrots. Put into a greased 9x13 inch pan and bake for 1 hour at 300*F.
To make icing: beat cream cheese and butter together, add sugar and vanilla and mix again. Spread on cooled cake.
Finally, here is a longer one but sounds divine (radishes and butter are the perfect combo!) This would be a great way to use our roasting daikon radishes (need 1 or 2 lbs of white or purple radish)
Roasted Radishes with Green Goddess Butter (Alison Roman)
INGREDIENTS
- FOR THE GREEN GODDESS BUTTER
-
1 stick (1/2 cup) unsalted butter, at room temperature
-
1/2 cup fresh flat-leaf parsley, tender leaves and stems, very finely chopped
-
1/4 cup fresh tarragon leaves, very finely chopped
-
1/4 cup very finely chopped fresh chives
-
4 anchovy fillets, very finely chopped
-
1 garlic clove, finely grated
-
2 tablespoons white wine vinegar
-
Freshly ground black pepper
-
Kosher salt
- FOR THE VEGETABLES
-
2 bunches radishes or baby turnips with tops on, scrubbed well and halved lengthwise
-
3 tablespoons extra-virgin olive oil
-
1 lemon, halved
-
Flaky sea salt, such as Maldon
-
Freshly ground black pepper
DIRECTIONS
Make the green goddess butter: In a medium bowl, combine the butter, parsley, tarragon, chives, anchovies, garlic and vinegar, and, using a fork, smash until well blended. (For a greener -- and quicker -- butter, you can place the ingredients in a food processor and blend until well combined.) Season with pepper, then taste and season with more salt, if desired.
Make the vegetables: Preheat the oven to 425 degrees with the rack in the middle.
Toss the radishes and olive oil together on a large rimmed baking sheet, making sure to get the olive oil on the leaves as well. For better browning, arrange the radishes so that they’re cut-side down. Roast for 12 to 15 minutes, until the radishes are tender and the tops are browned and crispy like kale chips.
Spread some of the herbed butter on a serving plate or in a shallow bowl. (You’ll likely have some leftover butter; save for another use.) Top with the radishes and squeeze the lemon halves over everything. Sprinkle with some flaky salt and pepper, and serve right away.
