It is always with a bit of sadness when we go to pick up our last Roots and Shoots Farm CSA share of the season. Week 18 came so quickly and that was two weeks ago already.
1 quart of Carrots
2 quarts of Potatoes - a mix of Chieftain and Russet
1 Butternut Squash
2 Acorn Squash
1 bunch of Leeks
2 Cooking Onions
1 pint of Parsnips
1 bunch of Broccoli leaves
1 quart of Beets
1 bunch Swiss chard
Much of of the preparation of this share was very basic. Often just roasted to have the beautiful produce accompany some special meals. As you will see, the dishes speak to the change in the weather. More comfort food and food to that can be stored in the freezer for another day.
The carrots were roasted with two meals - one was a prime rib roast dinner. The other was a roasted chicken (Roots and Shoots Farm chickens) dinner.
The Chieftain potatoes were roasted for the prime rib dinner. The russets were used with the leeks for a scalloped potato recipe to which we also included sweet potatoes, bacon and onion.
The butternut squash went into homemade butternut squash ravioli. After roasting the squash, I mixed the pulp with a bit of cream, maple syrup, finely diced sauteed onions, sage, cinnamon, nutmeg, salt and pepper.
The onions were used in French Onion Soup.
The garlic was used in our ubiquitous garlic shrimp pasta dish.
The parsnips were roasted up for the prime rib roast dinner.
The rutabaga was used in the big vat of beef stew.
The broccoli leaves and Swiss chard was chopped up and put in the freezer for another day.
The beets are still in the fridge. They are not big and will be sweet when roasted. There is a nice selection of colours too. It may not be imaginative, but I bet they end up in a roasted beet salad. We never tire of this dish.
They say they have learned a lot over the last 4 years. I can say that I have too. Thank you Roots and Shoots Farm.