Yesterday was the first day of the winter CSA farm share distribution, and I couldn’t have been more shocked at both the size of the bag (I could barely carry it, so I’m guessing 50 pounds?) as well as the diversity of the produce. Winter harvest is kind of an oxymoron. Actually most, if not all, of the produce is harvested before the snow flies (or at least before the hard freeze) and kept in cold storage and then distributed through the next 4 months.
But even though I know that’s how it works, I was still shocked by the bag which included two types of winter squash, red cabbage, purple broccoli, leeks, carrots, potatoes, peppers, tomatoes, and of all things…
…a big bag of baby leaf lettuce. Now I know that wasn’t harvested weeks ago, so it was quite fun to get fresh organic lettuce at this time of year! When I get the bag, I clean everything well first, then store in order to keep things the longest. Onions, garlic, winter squash, potatoes and tomatoes all stay OUT of the refrigerator, and everything else goes in, sometimes solo (peppers) and sometimes in bags to keep them moist(carrots).
The two sweet potatoes looked like they were rotting so I had grabbed them to cook up for dinner hoping I could salvage them. Turns out only the skin was ugly looking, but having peeled them, I proceeded to cook them up for dinner. I simply boiled them…
…along with some chopped leeks and garlic and let them simmer until soft, then mashed them together with some butter, fresh thyme leaves, and a little salt and pepper. Simple side dish that’s easy to make, packed with vitamins, and a nice change from white potatoes. If you’re looking for something easy and different from all of those cloyingly sweet sweet potato dishes you see for Thanksgiving, this would be a good choice!
I’m off to San Francisco tomorrow for the first Foodbuzz Food Blogger’s Conference – look for posts on my travel journal when I return!