Farm Share Week 19 (Oct 9-11, 2013) Thanksgiving!

Hi everyone:

Slowly I’m feeling for you who have food allergies or children with them. Never before was I aware. We went to a birthday party where my poor toddler son had to watch all the other kids eat pizza while he munched on snack foods. He has snuck forbidden foods when I turn my head for a second, or from relatives that are equally oblivious to the presence of gluten and milk in virtually everything prepackaged. I think the new dietary restrictions may be helping, though it’s early to tell. Eating well is sure not about instant results. At least I have a fresh start with my two young kids- as many of you do. I’m already noticing the benefit of an added sensitivity to others’ dietary needs. Now I can offer guests alternatives and leave the welcome mat open a little wider.

I hope everyone feasts this weekend with gratitude for the abundance we all enjoy and the others around your table. When you’re doing dishes for a gazillion people, grab a partner, reminisce a little, and remember, each dish represents someone dear to you whose company you have for another year.

Half Share

  • spinach

  • chinese cabbage

  • pumpkin

  • pepper or delicata squash

  • assorted sweet peppers

  • assorted beans

  • sage (great for adding savory flavour to stuffing)

  • carrots

  • radish

  • green leaf lettuce

Whole Share

  • spinach

  • chinese cabbage

  • pumpkin

  • pepper or delicata squash

  • assorted sweet peppers

  • assorted beans

  • sage (great for adding savory flavour to stuffing or roasted veggies- see recipe below)

  • carrots

  • radish

  • green leaf lettuce

  • rainbow carrots

  • garlic chives

  • eggplant

  • green kale

  • grape tomatoes or cucumbers

  • red beets

  • sugar snap or snow peas

Recipes

Spicy Asian Slaw With Napa Cabbage from http://www.cookincanuck.com

A twist on classic slaw- could be tasty on a leftover turkey sandwich, too!

Ingredients

  • 3 tbsp. Rice vinegar

  • 2 tsp. Sugar

  • 1 tsp. Peeled and grated fresh ginger

  • 1 tbsp. Sesame oil

  • 1 tbsp. Canola oil

  • ½ tsp. Grated lime zest

  • 1 tbsp. Lime juice

  • ½ serrano chile, seeded with membranes removed (or dial it down with sweet pepper), and finely chopped

  • 1 small napa cabbage (1 ½ lbs), halved lengthwise, cored, and cut crosswise into ½ inch slices

  • 1 ½ cups grated carrots

  • 4 scallions, sliced

  • ½ cup chopped cilantro

Directions

  1. In a small bowl, whisk together rice vinegar, sugar, ginger, sesame oil, canola oil, lime zest, lime juice and chile. Set aside.

  2. Separate the cabbage leaves into a large bowl, add carrots, scallions and cilantro, and toss well.

  3. Pour the dressing into the cabbage mixture and toss again. Let stand for 10 minutes, tossing occasionally.

Serves 4-6

Have a blessed Thanksgiving with those you love!

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