Wow, it is the end of the CSA Main Season already. Fall is certainly here, and the extended CSA season has arrived. I am a little thankful that I will be moving from the parking lot of Wholefoods to a cozy indoor site at Workman’s circle. The CSA distribution was definitely cold yesterday. However, such a move does require seeing a few CSA members go, as not as many people sign up for the extended (Nov-Dec.) season. Very sad. Many great shining faces that I won’t get to see every week. Luckily, not all. There still are quite a few people who will be following me to the next site., and there still is a lot of great produce to go around.
The other part of moving to the extended season is the volume of produce. It is no longer the big producing/harvesting time, the frosts have come. Instead of having a share of produce every week, you get your share every other week, which means that you need to make your produce stretch over a long span of time. It also means that we get more storage crops, like root veggies and squash, and cold loving things veggies. For some people, it is a relief from that main season craze of ‘oh my god, how am I going to eat all of this!?’ For me, it’s a little daunting. Luckily, the last Main Season CSA share had a lot of great things to keep us till the next distribution.
I don’t have a lot to worry about, in terms of having enough food around to get me to the next distribution in (sigh) two weeks. We took stock of all our winter squash that we have accumulated over the past month….. and put together some extra shelves to store them….. and, yeah I think we’ll be fine.
Another amazing thing about the extended season: I get every other Friday off! Which means we get to cook a more elaborate meal than quickly put something together to satisfy our hunger before giving in to ‘after distribution exhaustion’ next week. We planned a great many good meals for the week. Here is this week’s meal plan:
- Saturday: Kabocha, Apple, Spelt Berry Bake with braised hakurai turnips
- Sunday: O.N.C.E. in Hell at the Oberon– some macabre local food served with a side of divine comedy
- Monday: Kohlrabi Bok Choy Curry with Cilantro, Green tomato chutney, and Indian Winter Squash and Split Peas
- Tuesday: Spatzle with Cabbage Bacon and Apple Cider Vinagrette, with a non-cabbage slaw
- Wednesday: Squash, Kale, Sausage Soup
- Thursday: Kale-Blue Cheese Calzones with Carmelized Onion and Roasted Tomatoes, and salad
- Friday: Potato Dumplings with Onion Soup, with frizzled leeks garnish and salad
- Breakfast for the week: Pumpkin Oatmeal Custard Slices