Oh oh oh oh ohhhhhhhh!!!!! Every other Thursday might be the most wonderful time in each month. In my mind, somewhere far down the road is where my wonderful day starts. In my mind a farmer is gently harvesting all of my food, packing it into a tractor and driving that tractor into downtown Toronto to deliver my bag of magical goodness.
Okay I know that’s not EXACTLY how CSA programs work but geez let it be my dream okay.
Let’s begin.
Nah, that’s not for me.
Let’s keep digging.
Ooooooooooh 
Ahhhhhhhhh
BRAVO!
This was our haul :
Fruit
- Fuji Apples
- Peach Puree
Vegetables
- Cioggia Beets
- Multi-Carrots
- Parsnips
- Yellow Onions
- Red Cabbage
- Red Chieftain Potatoes
- Tatsoi and Mizuna
- Microgreens
- Purple-skinned sweet potatoes
- Butternut Squash
Meat: Berkshire Pork Chops
Cheese: Niagara Gold Cheese Curds
Pantry: Apple Blackberry Jelly
Ummmmmm yes I just did list cheese curds. CHEESE CURDS!!!!! Poutine anyone 
Okay . . . calm . . . down . . .
In other delicious but not even close to as exciting news I got back to cooking stew last night.
I’m teetering on the line here people. You may need to send intervention. I’m a stew addict!
The lentil curried stew recipe was from Oh She Glows . . . but NOW with rutabaga.
Plus some crazy greens on the side.
As always, you are more than welcome to share any recipe ideas you have with me for the above ingredients
By the way, does anyone know the difference between green cabbage and red cabbage?
Ohh peach puree and purple carrots, so jealous of you!
One of my favorite recipes to make is root vegetable hash, and you’ve certainly got a lot of root veggies going on there! Chopped roughly and sautéed in a skillet with olive oil, some garlic and onion until they’re browned and soft. Yum! We usually eat it with eggs.
I am SO jealous! I seriously need to look in to one of these delivery’s around me. Now I want to go to the grocery store again
I am so jealous that you got purple carrots. We got them in our LAST organics bin (Green Earth Organics) but this week just had orange and yellow
I’m so impressed with how much you still get in the middle of the winter! And cheese curds? Holy yum. I need to sign up for some CSA action for next summer. It seems like such a food win-win-win.
This is the first time I see purple carrots. I wonder how it taste.
OMG you got Niagara Gold cheesecurds???? Niagara gold cheese is what tried at the Upper Canada Cheese company last weekend. That cheese is so appropriately named – incredible!!!!! I may have to invite myself over…
Ooooo, am I jealous of your produce bounty! My mum and I really want to join a CSA, we already frequent the farmer’s market regularly (I’m pretty sure I’m the only student who gets excited when the farmers make a weekly appearance at my university). Also, the stew kick you’re on is totally understandable. What’s not to love about comfort and nourishment in the same bowl? In fact, I think I’m going to make myself some cabbage soup for my lunches this week at school.
Morgan,
Good evening! Being of partly German decent I can let you know that red and green cabbage are essentially the same, only red is sweeter. I suggest you sautee the cabbage with some apples and sweet onions. Well sautee the onions until soft then add the shredded cabbage and about 1/2- 1 cup of apple juice or cider (watered down apple sauce works too), the apples and a tbsp of balsamic vinegar. When the cabbage is tender you’re ready to eat….YUMMY!!!
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