Pick-up: Oct 9th

IN THE SHARE

  • Boston Lettuce– Lancaster County, PA
  • Eggplant – Lancaster County, PA
  • Sauerkraut – AC Kissling’s – Philadelphia, PA (what to do with all this??)*
  • Turnips – Lancaster County, PA
  • Potatoes – Three Springs Fruit Farm, Aspers, PA
  • Bosc Pears – Three Springs Fruit Farm, Aspers, PA (I’m going to force myself to make THIS)
  • Rosemary – Greensgrow Farms, Philadelphia, PA
  • Cheese – Tomato + Basil Cheddar – Whispering Brook Farm, Chambersburg, PA
  • Dairy Option: 1 dozen Free-Range Eggs
  • Seitan – Ray’s Wheat Meat, Philadelphia, PA

A LA CARTE

  • Organic Oat Bread (Slow Rise Bakery)
  • Sugar Pumpkin
  • Delicata Squash (Greensgrow)
  • Assorted peppers
  • Greensgrow’s Ricotta!
  • Chestnuts (any ideas on what to do with them?)
  • leeks
  • collards

And our guest last night, Nicole, not only got me a cute lil white pumpkin from our visit to Greensgrow (nestled in there with the turnips) but also made me some pumpkin bread which was out of this world!  I will have to take some photos and share with you later.  Supposedly she made it while enjoying a few spirits and almost forgot the pumpkin!  But holy moly it was delicious!  She says she cuts back on the sugar since the pumpkin is already sweet and I think that’s why I loved it so much! I always find pumpkin desserts tend to be way too saccharine but this one was perfect! Not too sweet, not too dry, right on the money.

*Seriously any ideas on what to do with sauerkraut besides as a topping for bratwurst?

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2 Responses to Pick-up: Oct 9th

  1. Katie says:

    For a nice appetizer, take the chestnuts, roast them, wrap them in bacon and serve them with a sweet, barbecue dipping sauce. My aunt makes them all the time. It’s a wonderful (albeit indulgent) snack.

  2. ophile says:

    Thanks Katie! That sounds awesome.

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