Herbs in your Thanksgiving box

There is a nice assortment of herbs in this year’s Thanksgiving box! Some of them may be recognizable, while others might leave you wondering. Just in case you need help identifying which herbs you got, here are some pics!

 

Herb bouquets — (Sage, parsley, thyme) OR (sage, curry, thyme)

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And…

Bagged herbs (cilantro, parsley, chervil)  OR  Sage

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And…

Horseradish for all! Storage tip: Horseradish must be stored in airtight plastic in the fridge or it will dry up overnight and be to hard to prepare. When you get your box home, put it in a sandwich bag in the fridge and use it within a week or two for best flavor.

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Thanksgiving 2014 Box

It’s a little delayed due to our early snow storm, but here are the herbs and vegetables that will make your feast extra special.  Some crops we had originally planned to give you (chard, more beets, more lettuce, fennel) were damaged by the early extreme cold, but that left extra room in the boxes for Napa cabbage, spinach, extra sunchokes, and garlic.  Enjoy your veggies and have happy holidays!

 

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 Napa Cabbage from Fields of Plenty

collards

Collard greens from Fields of Plenty

Kale bunches

Kale from Fields of Plenty and Buffalo Street

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Sweet Potatoes or garlic from Food Field

radishesturnips

Salad radishes from Fields of Plenty or salad turnips from Buffalo Street

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Daikon radishes from Food Field

beets

Beets from Fields of Plenty and Singing Tree and Buffalo Street

Sunchokes from Buffalo Street

butternut

Butternut Squash from Food Field

carrots

Carrots from Buffalo Street

Scallions

Scallions from Buffalo Street

horseradish

Horseradish from Buffalo Street

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Baby lettuce from Fields of Plenty or spinach from  Singing Tree

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Spicy Salad Mix from Food Field

sage

Herbs from Fields of Plenty, Buffalo Street and Singing Tree

Carrots

Carrots are the best!  Or at least that’s how I feel.  They’re crunchy, or you can cook them and they get soft, but not mushy.  You can use them in soups and salads and more.  They’re good straight out of the garden all by themselves or dressed up in something complicated.  Plus they’re super good for you, packed with beta carotene.  Here are some of our favorite recipes that use carrots (including the greens!):

Kale and Swiss chard soup with navy beans

Sesame kale salad

Pasta salad with salmon, cabbage, and carrots

Shell beans and summer vegetables stewed in their own juices

Gazpacho

Carrot Top Salad

Carrot Top Soup

Winter Squash

Pumpkins, butternut, delicata, acorn, spaghetti, kabocha… They’re all hard squashes that store well and are SUPER HARD to cut open but totally worth the time and energy.  They can be sweet in pies, or savory with curries.  They store very well at a temperature slightly below room temperature, save the ones that don’t have any breaks or scrapes in the skin.

Here are some recipes to get you started cooking with winter squash.  Every squash has a slightly different flavor, but you can mix and match for most of these recipes depending on what you have on hand.

Pasta with pumpkin sage sauce

Fresh pumpkin pie

Mama Stamberg’s Cranberry Relish Recipe

Susan Stamberg, former host of NPR All Things Considered and Weekend Edition, is famous in MY family for being the lady whose mother-in-law makes the best cranberry sauce in the world.  Growing up we always made it with jarred horseradish, but it is MUCH better with the fresh stuff from Buffalo Street.  It is good on turkey the day of Thanksgiving, but, in my opinion, GREAT on turkey sandwiches the next day.

If you’d like to hear Susan read you the instructions, go here: http://www.npr.org/templates/story/story.php?storyId=97115660

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 Tbs horseradish (about 1 1/2 inches of a thick root)

Directions

  1. Grind the horseradish in your food processor
  2. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”) (I always use a food processor)
  3. Add everything else and mix.
  4. Put in a plastic container and freeze.
  5. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
  6. The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

What’s a Sunchoke?

Jerusalem Artichokes, also known as sunchokes,  are a relative of the sunflower. They are funny looking, but great for your health. Diced up raw, they are crisp and flavorful and can replace water chestnuts in recipes,  or they can be eaten cooked like potatoes! Learn more about them here: http://www.eattheseasons.com/Archive/sunchoke.htm

 

Here are a few old blog posts with more recipe ideas:

Sunchoke and potato mash

Sunchoke soup