Hi Veggie Lovers!!
Pickups are on for:
Brandon: Tuesday from 4:00 – 6:00 pm at Stanley Park, 14th Street between Lorne and Princess Ave.
Coming in your Red Bag Nov. 23rd:
Broccoli Shoots, small bag
Spaghetti Squash, 1 large
Yellow Onions, 1.5 lbs
Frozen Dill, small bag
If you would like to place an optional pre-order for additional veggies to come with your red bag next week, please use THIS LINK.
(24-Week CSA members only on this form please, we are mostly sold out of produce now. Previous members (14-week), please use the link provided in email to access the pickles and few other things we have left!).
Our CSA Program continues for 2 more pickups, until November 30th.
About your Veggies: At last week’s pickup a couple of us were talking about how good for you Broccoli shoots are: Enjoy these sulforophane-rich micros! We aren’t stocking shoots in Chez Angela this winter, but we will keep you posted if we decide to run a shoots CSA-style program.
The last of the onions!
Spaghetti Squash! The last of those too. And a couple good recipes to try:
From Judi: Mediterranean Spaghetti Squash Recipe and she notes, “A friend recommended this recipe, saying it was delicious. It’s the best spaghetti squash recipe yet from my perspective. And it’s a perfect BSP recipe because it so easily can be adapted to whatever fresh ingredients one has available. For example we had Roma tomatoes, so those went into the salad. The pesto could be with whichever herbs are on hand. I had basil in the freezer which worked great in pesto. The combo of squash, chickpea salad with fresh and crunchy flavours and textures, and a pesto dressing are fabulous.“
We were blessed with an abundant baby dill crop and we are grateful for Mom’s hard work washing, chopping, and bagging it for you! It’s ready to use straight out from the bag, keep it in the freezer for fresh dill flavour all winter! (Ironically, had I harvested more before it froze, I would still have fresh dill available! What an extended fall season we had.)
Celeriac! Something you can forget about and leave it rolling around in your veg drawer until you’re making a big sheet pan bake, some mash, or soup.
I’m going to share this recipe from Kyla as well, great use for that frozen spinach from Week 22:
That’s it for this week’s newsletter, I left myself some extra space to go over the 2021 feedback survey results, which Jon and I did yesterday. You can check those out here, including the collection of recipes people shared on their replies!
See you at the pickup!
Teri, Jon & Myrah ❤