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Dear Common Thread Winter CSA Share Members, 

 

The second winter share box is ready tomorrow, Tuesday, November 26.  The vegetable list is on our website on the what's in page.  

 

Please be aware that the weather forecast for the evening is not looking like good driving weather so it would be best to pick up as early as you can.  

 

For those picking up at the farm, it is also fine to come pick up out of the cooler a day or two later, although the weather forecast for Wednesday is not looking great, and then it's Thanksgiving.  We should have the on -farm pick up area ready by 9 am tomorrow, so if you want to come earlier than 2 pm to stay ahead of the bad weather, that is fine.   We advise parking in front of the barn by the road unless you have a 4 wheel drive vehicle (in which case next to the barn ought to be okay).  

 

It's been a very cold November, with several snows and a fair amount of wind.   It has been challenging to protect the fresh crops in the field, so we are very happy to say that we have a great box this week with a lot of variety and fresh crops.  The remaining boxes will be mostly storage crops and we'll start pulling out things like parsnips, celeriac and winter radishes.

 

Brussel Sprouts became a favorite of mine after I stopped steaming them and starting roasting them in the oven with a little garlicky marinade and nuts or sunflower seeds.  They are also great pan fried.  Like most vegetables in the broccoli family, they don't do well being overcooked.  Brussel sprouts are one of the few vegetables that not only survive being repeatedly frozen, but taste better (sweeter) for it. 

 

Wine and Maple-Glazed Brussels Sprouts

From Nava Atlas, Poughkeepsie cookbook author:

The slightly sweet glaze gives Brussels sprouts a rich flavor. This is one of my favorite dishes to serve for Thanksgiving.

2 pounds Brussels sprouts
� cup dry red wine
3 Tbsp maple syrup
1 � Tbsp reduced-sodium soy sauce
1 � tsp cornstarch

Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.  In a small bowl, combine the wine, syrup, and soy sauce and stir together. Transfer to a 3-quart saucepan along with � cup water and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook, stirring occasionally, for another 10 minutes.  Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.
 
Yours in the field, Wendy and Asher