Week 8 Winter CSA

Frozen Corn, Pasta and Sauce, chicken brats and more...

Jan 14, 2013   ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~



While Trevor is out meeting with local farmers this week, I am sending out the weekly eblast.  So winter is finally here.  This week is when we start transitioning products.  Our winter producers will have more greens and kale in a couple of weeks, but for this week, we are turning to the freezer.  Over the course of the summer, we put away quite a bit of local produce for use in the summer.  For this week, we will have frozen Ohio sweet corn and your choice of extra corn or local frozen tomatoes.  The tomatoes will go well with our local rosemary spelt linguine from Ohio City Pasta.  We will have ground chicken along with chicken brats.  Either of these can be cooked in a skillet, then add the tomatoes and toss with the cooked pasta.  Simple tasty meal in a matter of minutes.


If you feel more like Mexican food, you are in luck.  We have this week a choice of cheese and a bag of heirloom corn crackers from Shagbark.  You can make simple tasty nachos or pair with black beans from a previous bag.  Used those tasty beans already?  Not to worry, we will have more available for sale on the truck this week.  You can cook the ground chicken with the tomatoes and some spices to make a nice topping for those nachos as well.  Of course the corn will go well with any Mexican dish.  You can even try your hand at Huevos Rancheros.  


No matter what you make, you can garnish your dish with the young garlic.  This is a new product for us.  It should look like green onions but boast the rich pungent flavor of garlic.  I can't wait to try it myself.  This bag is may be a little more of an eclectic mix than usual, but you should be able to get some great meals out of it.


So, this week's complete contents:


 Winter Week 8: 



Sweet Corn - 2 frozen containers

Frozen tomatoes or choice of another corn

1 package chicken brats

1 package cheese  - smoked cheddar or Swiss

1 package ground chicken

1 lb rosemary spelt linguine

1 pint heirloom tomato sauce

1 bag corn chips

1 dozen eggs

1 bunch young bunching garlic (looks like green onions)




Robert Stockham