November CSA Newsletter December 01 2014

CSA Members, 
Welcome to winter before Thanksgiving!  Turkeys have been the story around here for the past couple weeks.  We took 50 to the butcher this morning and 43 will go on Friday.  What an adventure loading turkeys into a trailer before 6 a.m., with the real feel temp. hovering around -10.  I guess that's November in Wisconsin.  I hope you are beginning to get as excited about the holiday season as we are!
Your CSA pick up will be at the same place and time as usual.  This Thursday from 4-5:30 pm in the "First Church" rear parking lot (formerly First United Methodist Church, they just up and changed their name I guess).  Please remember to bring your purple or orange bag. If you are unable to pick up your meat share you can always have someone pick it up for you.  
Large Share:
1 Beef Roast 3-4#
2 # ground beef
1 package fajita or stew meat
1 chicken cut into 8 pieces
2 pkg. Nitrate-Free bacon
1 pkg. Nitrate-Free ham steak
pork shoulder roast 2-3#
Small Share: 
1 # ground beef
1 beef steak
1/2 chicken
1 package bacon
1 package ham steak
pork shoulder roast or spare ribs 2-3#
The ham steak and bacon packaging is labeled "uncured" this meat is actually cured in a nitrate free cure, but the butcher does not have a separate label for this.  They are ready to heat and eat.  The hams are fully cooked.
Holiday ham special!
If you would like a ham for Thanksgiving or Christmas, please let me know.  For CSA customers only hams are only $6/# (regulary $7).  These hams are bone-in, nitrate free cured and weigh about 7-8#. They will taste the same as the ham steak you are recieving in your bag this week, only MUCH bigger. 
Turkey Recipe:
I know some of you may soon have more turkey than you know what to do me...I get it!  I wanted to give you a couple simple recipes that will help you use up turkey leftovers with more pizzazz that the standard turkey salad, or sandwich.  Both recipes have been adapted from one of my favorite cook books: "Cooking with Heirlooms" by Karen Keb Acevedo
Turkey soup Provencal: (I always double the recipe)
1 # chopped turkey pieces
1/2 t crushed dried herbs de Provence*
1 15 oz can cannelloni beans, drained
1 14.5 oz chicken broth
1 14.5 oz can diced tomatoes with garlic and onion, undrained
4 C. chopped fresh spinach
Brown the turkey in a large dutch oven, stirring to crumble.  Add the herbs, beans, broth, and tomatoes, and bring to a boil. Reduce the heat and simmer 5 min. Stir in the spinach, and simmer 5 min. longer. Serve immediately.
*You can find herbs de Provence pre mixed in the herb section, or make your own from scratch with an internet recipe. 
Turkey Divan Casserole:
2 C broccoli florets, blanched
4 C cooked turkey, shredded
2 10.75 oz cans low-sodium cream of chicken soup
1 Cup mayonnaise
1 t curry powder
1/2 cup breadcrumbs
1 C. shredded cheddar Cheese
  • Preheat oven to 400 degrees
  • Lightly grease a 9 x 13 baking dish. 
  • Place the broccoli in the baking dish.  Cover with the turkey.  Combine the soup, mayonnaise, and curry powder in a medium bowl, and spoon over the turkey.  Sprinkle with the breadcrumbs, and top with the cheese.  Bake 30 minutes. 
  • Serve over or alongside rice.