Hello CSA customers,

Hope you all had a great weekend, and got out and enjoyed the nice weather we had. We have only a few weeks remaining for the winter CSA, we hope you are all enjoying your produce so far. Just a reminder, we will have an additional week for CSA to make up for the lost week back in early December. The session techincally ends the weekend of the 22th, but we will be delivering the following weekend of the 29th as well.   If you would prefer a credit voucher instead of the additional box  please contact  me  by the January 22nd.

Have a great week!

SMALL:3/4 pound Carrots, 2 Onions, 1 pound Red Potatoes, 2 Butternut Squash, 3/4 pound Parsnips, 1 pound Cannellini Beans, 2 Garlic, 3 Apples.

MEDIUM: 1 pound Carrots, 3 Onions, 2 pound Red Potatoes, 3 Butternut Squash, 1 pound Parsnips, 2 pound Cannellini Beans, 4 Garlic, 4 Apples.

LARGE:1 1/2 poundCarrots, 4 Onions, 3 pound Red Potatoes, 4 Butternut Squash, 1 1/2 pound Parsnips, 3 pound Cannellini Beans, 6 Garlic, 6 Apples.

VEGETABLE POT PIE

INGREDIENTS:

3 Parsnips, peeled and cut into 1/2 inch pieces                                  2 cups vegetable broth

3 Carrots, peeled and cut into 1/2 inch pieces                                   1/8 teaspoon dried thyme

1 Sweet Potatoe, peeled and cut into 1/2 inch pieces                  

3 tablespoons butter                                                                          1/4 teaspoon hot pepper sauce

2 cups sliced mushrooms                                                                  2 1/4 cups biscuit baking mix

1 cup chopped leeks                                                                          3/4 cup milk

3 tablespoons all-purpose flour

 salt and ground black pepper to taste

METHOD

1. Preheat oven to 400 degrees

2. Place the parsnips, carrots, and sweet potato into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 10 minutes. Drain and allow to steam dry for a minute or two.

3. Melt butter in a large skillet over medium heat. Cook and stir mushrooms and leeks until tender, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the vegetable broth into the flour mixture. Stir in thyme, salt, pepper, and hot pepper sauce, then add the drained vegetables. Spoon vegetable mixture into a 10 inch deep dish pie pan.

4. To prepare biscuit topping, combine biscuit mix with the milk in a bowl. Drop heaping tablespoon of batter onto vegetable filling. Do not cover filling completely with batter. Bake the pot pie in the preheated oven until topping is golden brown, 18-20 minutes.