Final CSA Baskets #'s 18 & 19

Our final two weeks worth of garden produce were delivered this last Friday. With the killing frosts taking our gardens earlier than normal, we are quite pleased that the hardier greens and winter storage veggies were available in ample supply to fill the baskets.

It was a challenge to come up with ideas to add to each basket, but we trust that it is also reasonable & pleasurable as well as being sustenance for your families.

The fresh ground organic whole wheat flour is a staple at our house. If you have never used whole wheat, give it a try with the bag that was added to your baskets. Be sure to store unused flour in the fridge or freezer as the fresh ground flour is susceptible to going rancid. Be sure to notice the two recipes that I posted earlier for Chiffon Cake & Buttermilk Whole Wheat Waffles.

The cherries are great fresh frozen, in smoothies or made into sauce and used in recipes some of which are also posted earlier.

Our twins picked up the pinecones earlier in summer & bagged them to add to the basket for you to enjoy in the upcoming Christmas holiday season.


The thyme plant can be kept indoor for the winter providing your family with this aromatic fresh herb. Then plant it outdoors in the spring to let it grow & thrive in a little spot on your yard. It is a perennial so it will keep on giving great flavor & health!

Finally, the bag of potatoes should help to feed you families for a while yet. Hopefully it makes up for another basket worth. We do not have storage for root vegetables ... yet! So we shared it with you.

Whole Wheat Chiffon

Another favorite way to use whole wheat flour ... then again this recipe does well with most any type of flour. Give it a try.

Whole Wheat Waffles

Whole wheat flour makes wonderful waffles.

Buttermilk WW Waffles

3 eggs, separated
1/2 c. cooking oil
2 c. buttermilk
3-4 c. flour
1 Tbsp. honey/sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Separate eggs. Beat whites until stiff.. Use mixer to mix egg yolks, oil & buttermilk. Combine dry ingredients then add into liquid mixture. Mix only until the batter is smooth, then fold in the whipped egg whites.
Bake in hot waffle iron. Makes 10-12 4"x4" waffles.

Top with ice cream or whipping cream & cherry sauce ... any which way. They're yummmm!

CSA Basket #17

The season is almost done. One more basket after this ... plus a big sack of spuds if you wish.


-- onions
-- carrots
-- swiss chard
-- parsley
-- beets
-- parsnip
-- potatoes
-- peppers
-- amber cup squash
-- spaghetti squash


Next week:
-- hubbard squash
-- 2 lb. tub of frozen cherries
-- bag of fresh ground local organic wheat flour (store in fridge or freezer)
-- various squash
-- bag of pinecones for holiday decorating and/or fire starters
-- maybe more ... we'll just have to wait & see

... and the bag of spuds if you've requested it.

CSA Basket #16

The lettuce from last week was short lived. That was our third planting that yielded just one picking. Yes, a bit disappointing, but alas, such is what we expect at this time of year.

Nevertheless, there is still quite a bit of garden goodies to share:

-- red and white potatoes
-- carrots
-- peppers
-- onions and green onions
-- beets with greens
-- chard
-- parsley
-- thyme
-- spaghetti squash
-- two pumpkins, one smaller & one larger

CSA Basket #15

The lettuce made it through these last three weeks of frosts & has grown enough to be an option in the basket this week. Yumm!

--carrots
--potatoes
--beets with greens
--lettuce
--chard
--zucchini
--thyme
--summer savory
--onions
--peppers - turning colors

As the gardens wind down in production with the turning of the season the baskets are getting leaner. That's what happens in Fall. It is precisely that reason that causes us to top up the baskets, even to overflowing, during the peak production season in mid-late summer.

Much of what you are getting in these last weeks is produce that will keep longer, especially if you can refrigerate some of it. Hopefully you're finding ways to use it or share it. Peppers, for instance, can be diced & frozen for use later in soups, stews, sauces & omelets. While the pumpkins & squashes should keep a month or two or three in a cool, dark place somewhere. I've even used up the last of my larger zucchini's in December once or twice in years past.

All that to say. Enjoy! Gardening 2010 is coming to an end.

Looking forward to 2011 ... notes are taken from 2010 experiences. We'll toss out some ideas & plant some new stuff -- one thing for sure? Butternut squash.