Included in the CSA boxes:

frozen blueberries, lettuce, turnips, carrots, potatoes, cabbage and kale.


For more recipe ideas check out our website!

One Pot Turkey Sausage Dinner

Heat large pot with 1-2 t olive oil, over medium heat. Add 1 small onion, thickly sliced and saute for 2 minutes. Add 1 pound turkey kielbasa sausage, sliced into 1″ slices, and cook 2 more minutes or until sausage and onions are browned. Add medium red potatoes (3/4 pound), sliced thick.

In a small bowl, whisk together 1 T brown mustard, 1/2 c apple juice, and 1/2 c water; pour over sausage mixture. Sprinkle with 1 t caraway seed and stir. Pile 6 cups shredded cabbage on top of sausage mixture; cover and cook for 20 minutes, or until cabbage is tender.

Serves 4

From Eat What You Love by Marlene Koch – Shared by a CSA member!

Turnip Cabbage Salad


• 1 c. shredded turnips

• 1 c. shredded cabbage

• 1 c. shredded carrots

• salt and pepper to taste

• French dressing

Combine vegetables; season to taste.  Serve with French dressing.  Variation: Use shredded beets instead of cabbage.

From the Practical Produce Cookbook

Carrot Bake

3 cups carrots, shredded
1 1/2 cup water
2/3 cup brown rice, uncooked
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup Monterey Jack cheese shredded
1 cup milk
2 eggs, beaten
1/4 cup onion, chopped
1 pinch nutmeg
1/2 cup Monterey Jack cheese shredded

1. Combine carrots, water, rice, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.

2. Stir in the cheese, milk, eggs, onion, and nutmeg and transfer to a 1 1/2 qt casserole dish. Bake uncovered at 350F for one hour.

3. Sprinkle remaining cheese on top and return to oven to melt the cheese.

Servings: 6


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