February CSA Newsletter February 18 2015

News, CSA contents & recipes
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I just ran across this picture, even though it's few years old, I thought it was worth sharing.  Our sweet dog Oliver watching over a sick calf...the calf was fine!

CSA  News & Updates

Thursday is the last pick up for the fall/winter meat CSA

  • Pick up at the church rear lot between 4-5:30 pm this Thursday, Feb. 19th
  • Sign up for the upcoming spring/summer CSA by March 1st at our website or when you pick up.
  • Our size options and cost have not changed!  Expect the chickens to be a bit smaller in the coming CSA shares.
  • In the future, the monthly farm newsletter and CSA newsletter will be one in the same and will come out during the first week of the month.
This Months Share

Large:

whole chicken cut-up (approx 8#)
2 beef steaks
1 beef roast 2-3#
3# ground beef
1 ham steak (Nitrate Free cure)
1 package breakfast sausage links
1 package pork ribs
1# bulk Italian sausage 

Small:
whole chicken (approx 6#)
1 beef steak
2# ground beef
1# brats
1# bulk Italian sausage

See you Thursday!  
Bryce & Jen
Recipes:

Sausage Casserole: 
This is traditionally the Riemer Families Christmas morning fair, but it's simple to make and perfect anytime!  You can prepare ahead and leave it in the fridge overnight.
1 pound Italian or bulk sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 oz mild Cheddar cheese, shredded
1/2 cup onion, shredded

salt & pepper to taste
1 tsp dried sage
1 (16 oz) container small curd cottage cheese
8-10 eggs

1.  Preheat oven to 375 F.  Lightly grease a 9x13 inch square baking dish.  
2.  Place sausage in a large, deep skillet.  Cook over medium-high heat until evenly brown. Drain, and set aside.
3.  In prepared baking dish, stir together the shredded potatoes and butter.  Line the bottom and sides of the baking dish with the mixture.  In a bowl, mix the sausage, Cheddar cheese, onion, salt, pepper, sage, cottage cheese and eggs.  Pour over the potato mixture.  
4.  Bake 1 hour in the preheated oven, or until a toothpick inserted into center of casserole comes out clean.  Let cool for 5 minutes before serving.

Cincinnati Chili:
Bryce and I lived in Cincinnati for a short time where there was a chili restaurant on every corner!  They love their chili on noodles...cocoa is the secret ingredient!
1 # ground beef
1 cup diced onion
1 garlic clove, pressed
1 (15 oz) can tomato sauce
1 1/2 cups water
2 t. unsweetened cocoa
1 1/2 t. chili powder
1/2 t. salt
1/4 t. ground allspice
1/4 t. ground cinnamon
1/4 t. ground cumin
pinch of ground red pepper
1 1/2 t. cider vinegar
6 oz dry spaghetti (we use GF noodles) cooked according to package directions
1 (15 oz) can red kidney beans, heated
chopped onion
1/2 cup shredded Cheddar cheese

1. Crumble beef into a large, nonstick skillet and cook over medium-high heat.  Add diced onion; cook, mixing with a large spoon to break up meat, until beef is browned.  Add garlic, tomato sauce, water, cocoa, chili powder, salt, allspice, cinnamon, cumin, red pepper and vinegar.  Bring to a simmer, reduce heat and simmer slowly, uncovered, 1 hour.  Stir occasionally and add more water as necessary to make consistency of a meat sauce.  
2.  Spoon sauce over cooked spaghetti, top with beans, onion and cheese.  Serve with oyster crackers if desired.

Enjoy!