Weekly Weed Archive

Week Eight

November 20, 2012

This weeks share basket became the “reason for the season”

We love to imagine Red Acre food on your table this week, feeding your family and friends from near and far. Hopefully this will be one of the  most healthiest, local, seasonal Thanksgivings you’ve ever enjoyed. And hey – if you’re traveling out of town to join loved ones elsewhere, don’t leave your veggies behind! Every year we have packed the whole dinner for my sons family in Co. No need to leave your local produce behind when you can stuff the spuds right in there next to your toothbrush and clean socks.

Seriously ,feasting and veggie traveling aside, Eating locally on Thanksgiving is a radical and important act. Why? Because around the country, the food that goes into preparing most Thanksgiving meals will probably have traveled over 1500 miles. It will probably be highly processed, heavily packaged,not highly nutritious,laden with GMO and funneled through a complex industrial food chain. It will not directly support family farmers, or sustainable agriculture, or local economies. Eating Red Acre produce on Thanksgiving does.
 Thanksgiving is the perfect opportunity for us to say a giant thank you for being a part of the farm this season. We love feeding you, we love getting to know you, and we’re deeply grateful for your support.


Belonging to a CSA you share the risk as well as the bounty.Some weeks are lighter then others. This week we share the BOUNTY!


Photo by Abe Fawson

What’s In Your Harvest Basket This Week?

Thanksgiving Dinner

  • Sugar Pie Pumpkins
  • Winter Squash, Waltham Butternut,Sweet Meat
  • Yams or Sweet Potatoes, from Driftless Organics  We bought these at the Farmers Market in Madison Wisconsin
  • Potatoes,Yukon Golds & Reds
  • Garlic
  • Onions,Red,Yellow,and White
  • Leeks
  • Carrots
  • Beets
  • Parsnips
  • Turnips,Purple Top
  • Lettuce,our own mix
  • Radishes
  • Sage
  • Rosemary
  • Persimmons,Fyjui
  • Pomegranates
  • Apples

Photo by Abe Fawson

Fruit Share:

  • Cranberries,  Certified Organic  dry harvested.
  • Persimmons, Fyjui,from La Verikin
  • Pomegranates, from Overton Nevada
  • Apples,from Iowa & Colorado We bought them right from the farm/farmer on our way home
  • Pecans & Pistachio’s from Springdale

Persimmons, There are two types of persimmons generally at the market. One is called Fyjui and is small and somewhat squat . There is also the Hachiya variety. This type is longer and shaped like an acorn. Both begin a deep orange. The Fyjui should be eaten while firm, like an apple. The Hachiya, on the other hand, are to be eaten when very soft; when they look like they’re just about to go bad. If you have ever eaten one and it coated your mouth with bitter pith this was the variety.Once they’re to this stage, you can use them in baked goods or freeze them for later use.We have always had both for Thanksgiving but the Hachiya were ready weeks before the Fyjui. You can bake with the Fyjuis too .

 Cheese Share:

 Tome

Thanksgiving Menu that uses everything in your basket

 It just warms my heart to see the change in the food movement compared years past. The recipes,themes and ideas all include local,organic,farm menus.When you see Hakuries,and Kale on a Thanksgiving menu you know things r a chagin!

A Red Acre Thanksgiving

Local, Organic, Heirloom,& Slow

Radish Hors D’ Oeuvre Tome with crackers
Dish of Pistachios
Butternut Apple Cider Soup
Persimmon,Pomegranate,Goat Cheese Salad
Pumpkin Dinner rolls with Orange Honey
Red Bourbon Heritage Turkey from Red Acre Next Year
Brown Butter Yukon Gold Mashed Potatoes
Crushed Sweet Potatoes with a drizzle of Orange Honey
Roasted Parsnip Bread Pudding
Roasted Vegetables with Sage Butter

Red Acre Apple Sauce
Cranberry Orange Sauce
Black Bottom Pumpkin Pie
Pumpkin Bread Pudding with Spicy Carmel Apple Sauce
Persimmon Pudding
 

Enjoy the Bounty,

 

Happy Local Thanksgiving,

Blessings, Symbria, Sara and Lynn

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