“Feed”back, So to Speak

I am tickled to report that the Enright CSA blog has gotten a little feedback from the entry last month that asked what people had made for Thanksgiving using farm produce, I am delighted to report. Another entry got a great response, too—“Remind me not read this when I am hungry!” Ah, then I must be doing something right, talking about all this great food we grow in Price Hill.

Now, for reports of what folks made with CSA or homegrown products for Thanksgiving—just to give you some ideas for Christmas, Hanukkah, or New Year’s feasts. It sounds like sweet potatoes were a common theme:

From Amy Stross: This year I made a sweet potato cake from homegrown sweet potatoes—turned out moist and delicious---perfect amount of sweetness.

Sweet potato cake—I never would have thought of that, but it sounds quite taste-tempting.

From Deborah Jordan: Still feeling the glow although slow to respond, but yes, I took a sweet potato dish to our family gathering - with cranberries and walnuts, etc. Love those sweet potatoes. And, on a preserve the harvest note, I finally bought a dehydrator so have been experimenting with that. Cheers!

I’ll add that on the preservation topic, I am definitely going to be making pickled squash again, with plenty of cloves in the pickling mix. They were a big hit at a night-after Thanksgiving leftover party we attended, as was the baba ganoush made from Enright eggplants. But the squash was really something different and very tasty, unique and delicious. I’m going to be ready for the onslaught of summer squash next year, because now that it’s all gone, I am wishing I had pickled more of it to enjoy all winter.

Now, keep those cards and letters coming, as they say. How are you enjoying the December bounty from the farm? I had some tasty steamed and sauteed mixed greens, or as we like to call it, "bacon delivery system," with dinner last night. And we had a nice salad the other day, made from lettuce and arugala with clementine segments and goat cheese. That would be tasty with the addition of roasted radishes or beets from the CSA, too. It's just wonderful to still have fresh local food to eat when it's almost the Solstice!