- Purple pickled cauliflower (Madura Farm)
- Onions (Morgiewicz Farm)
- Frozen peaches (Glorie Farms)
- Frozen pesto (basil from wintergreens' garden, garlic from Huguenot Street Farm)
- Carrots (Huguenot Street Farm)
- Dried red beans (Cayuga Pure Organics)
- and, fresh from the greenhouse, Mesclun baby salad mix (Madura Farm)
Put onions in all hot things (and some room temp salads, too), and put peaches in or on anything cold. Sweet peaches in winter—does it get better than that?
The pesto is made with basil, pine nuts & walnuts, garlic, sea salt, and olive oil. It is very concentrated, and should go a long way. I put my jar in the fridge to thaw first, scrape some off the top & mix with additional olive oil for use (or blend with tofu and spinach for a healthy version). I then put a bit of extra oil on top of what's left in the jar so that it doesn't discolor. It will keep in the refrigerator this way for quite some time. The basil is extra special, since it's grown with seed from the Hudson Valley Seed Library.
Carrots are holding up great in the root cellar. They're amazing little beasts—enjoy them!
We're thrilled to include New York State beans in the distribution. My taste buds and stomach will tell you that Cayuga Pure grows beautiful beans. But before I'd even tasted them I admired them, so glossy compared to those other, dingier red beans! But what to do with all those pretty beans?
Last but not least, we have very nice mesclun mix (heavy on spicy arugula). Many of you told me you'd had too much of EVERYTHING over the holidays. I bet you didn't have too much fresh greens!
Go forth and eat, and remember to bring back your jars for the next helping.