This week we had the Raw Polenta with Mushroom Ragout from Ani Phyo’s book and it was incredible! We had some really great fresh corn that was sooooo sweet the best I’ve had in a long time. The whole dish was great and even better for lunch the next day!
So I am really interesed in Kombuncha and everything it claims to offer however I just can’t get over the rotten taste it leaves in your mouth. It just taste like rotten fruit/vegetables (which it is in a way since it is fermented) but it’s hard to get down. I find myself chugging it when I do drink it and I appreciate the sparkling aspect of it as this helps in distracting my mind as the rotting beverages slides down my throat but who knows maybe I just haven’t found my flavour yet and I think I definitly took a bigger risk this time with the multi-green which is essentially kombucha and green algae. Anyone have any favourites I should try? I’ve tired a guava one that wasn’t bad but otherwise that’s it.
On another note last night was a yummy dinner of Ani Phyo’s raw shiitake miso soup which I was skeptical about considering the large amount of olive oil involved but it was delicious. We also had a sprouts and cabbage salad with sweet miso dressing from Everyday Raw which was delicious- made from white miso, raw tahini, lemon juice and water soooooooo good.
Soy-Mirin Tofu with Peanut Sauce
Smokey Miso Tofu Sandwich
Temeph Sausage Crumbles in White Gravy
Red Cabbage Dijon Cabbage, Garlic Broccoli and Chipotle Carrots
Roasted Sweet Potato Rounds, Roasted Brussels Sprouts and Sauteed cabbage, tomatoes and tofu
Spinach and Artichoke Dip
And Dr. Cow Cheese
Veggie Spring Rolls
Vegetable Stir Fry
Fat Free Vegan Corn Chowder
Tofu Red Curry with Rice and Vegetables
Sugarsnax Carrots; Chioggia and/or Red Beets; All Blue Potatoes; Brussels Sprouts; Sweet Salad Turnips; Yellow Storage Onions; Bright Lights and/or Ruby Red Chard; Mix of Claytonia and Spinach; ; Elmore Mountain Multigrain Bread.
Hen of the Wood Members look for your cranberries this week!
“Sausage” Rolls w/ a selection of mustards
Spinach Dip Bread Bowl w/ bread bites and veggies
Poinsettia Cocktail (non-alcoholic for Grammy)
Winter Salad w/ Toasted Mustard Seed Vinaigrette
Mushroom, Lentil & Wild Rice Timbale
o A timbale is a large thimble or cone shaped mold used for various sorts of food. The name is derived from ‘thimble’. (However we will be using ramekins)
Assortment of Holiday Cookies
Mini Fruit Cakes
Coffee and Tea
This Week’s Share Contains Yellow Potatoes (Some Russets and Other Mixed In); Bunch Kale (Maybe depends on the weather);Shallots; Mars and/or Torpedo Onions; Turnips -or- Rutabaga; Pie Pumpkin -or- Red Kuri; Parsnips; Brussels Sprouts; Bag of Greens (Probably Mix of Claytonia and Tatsoi); 2 Mini Decorative Pumpkins; Butterworks Farm Early Riser Cornmeal; Fresh Cranberries from Vermont Cranberry Company;Dozen of Deborah’s Eggs; Organic Quebec Flaxseed
You may have noticed that there was no CSA share post last week that is because our partners took everything last week and we are taking everything this week because our CSA partners will be out of town this week. We will be giving the eggs to my parents as obviously we will not be eating them and our partners will not be around to take them.
Some plans we have to use these items are:
- Whipped Montreal Chicken Spiced Potatoes
- Mashed Turnip/Rutabega
- Fried parsnip rounds
- Roasted Brussels Sprouts
- Chickpea Pumpkin Tagine
- Apple Cranberry Salad with Fried Seitan and Almond Dijon Dressing (using the greens)
- We will be freezing the cranberries and using them for Christmas Dinner
- As for the other items only time will tell