My CSA Box: How to prepare for Thanksgiving


Our box from Fifth Crow Farms contained Rainbow chard, Baby spinach, “Blue Ballet” squash, Leeks, Carrots, Parsley, Red radishes, Green Cabbage and Cauliflower. There was an extra cauliflower in the trade box, so I riced that and packaged into 2-cup zip bags for the freezer. And, I hoard my winter squash, since they are so beautiful.

Here is my menu plan for the week of November 20:

Sunday: Leftover butternut squash soup, bacon & cheddar corn bread, kale, cabbage & bok choy salad

Monday: No-Sear Lamb and Chickpea Stew, Cauliflower Cake, Brussel sprout salad, baguettes with radishes

Tuesday: Might be takeout, might be leftovers. Who knows?

Wednesday: Annual Pre-Thanksgiving Crab Feed with crab from Real Good Fish

Thursday: Cranberry & Sage Shrub, Rotkraut, Pumpkin slab pie, Pecan slab pie, Apple pie with cranberries

Friday: TGIF!!

Saturday (second Thanksgiving): Spatchcocked turkey with gravy, Simple Stuffing, mashed sweet potatoes

What is on your menu plan this week?