Your Thanksgiving Table

Stop for a moment to ponder what is going to be on your Thanksgiving table this year.

Will it include fresh, organic produce that nourishes you and your family? If you're a CSA member or shop at our farmer's markets in Dunedin and St. Pete, then it will be! Be sure to visit us at the farmer's markets this weekend, 9 am to 2 pm, or at our Farm Store from 10 am to 3 pm on the farm to get the freshest ingredients for your healthy Thanksgiving meal!

To preview the types of recipes our CSA Members receive each week in their member's emails, check out the Thanksgiving recipes below to use our produce for your celebration! It's our way of showing thanks to all of you!

Our CSA members can expect this fresh, organic produce in their share this week:


Collard Greens

Spring Onions

Asian Greens

Romaine Lettuce

Iceberg Lettuce




Herbs (Basil, Parsley, Cilantro, Sage, Rosemary)

As always, we will have the following extra items for sale on the farm:

Organic, pasture raised meats and eggs

Our own local honey

Fresh cut flowers grown on the farm

Artisan breads and baked goods

And don't forget our fresh and tasty microgreens to top off your salads or to put on holiday dishes as a garnish!

**Microgreens (Daikon Radish, Rainbow Mix, Sunflower, and Pea Shoots)**

Come out and visit us even if you are not a CSA member! And if you are a member, remember that referrals can earn you a $10 gift certificate to use at the farm market!

A few Thanksgiving Recipes for the produce in your CSA share:

Gingery Carrot-Raisin Salad

For raw food lovers, here’s a new variation on an old theme. There’s enough here for a party; amounts can be reduced, of course.

4-5 cups grated carrots 1 cup raisins ¼ cup grated fresh, peeled ginger root 1 cup orange juice (with pulp) ¼ cup rice syrup, agave nectar or honey 1 cup chopped walnuts

Combine all ingredients and mix together. Chill and serve. It keeps well for several days in the fridge. A food processor makes this dish a snap!

Balsamic Wilted Greens

Sauté a handful of chopped onion in 1 tablespoon of olive oil until beginning to brown. Add 1 tablespoon of balsamic vinegar and whatever herbs you like and heat until beginning to bubble. Pour mixture over bowlful of clean, chopped greens (spinach, chard or dandelion are good) and toss quickly. Garnish with chopped pecans and apples

Storage Tip: Greens do well put in glass containers with a paper towel on top to absorb the moisture. Don't wash until ready to use.

Eggplant and Arugula Pesto Sandwiches

Use the arugula pesto from the recipe below to make this simple sautéed eggplant sandwich really special.

1 large or 2-3 small eggplant 1 bell pepper ½ small onion 1 tablespoon olive oil Salt and pepper to taste Arugula Pesto*

Cut vegetables lengthwise into ¼ inch thick slices. Heat oil in a skillet over medium high heat. Add a single layer of vegetable strips and cook until beginning to brown. Turn vegetables and brown on other side. Remove to a paper towel and cook the rest of vegetables in batches until finished. Sprinkle vegetables with salt and pepper.

Assemble sandwiches by spreading 1-2 tablespoons of pesto over each sandwich bottom, and then adding cooked vegetables.

Arugula Pesto*

Spicy Arugula is a great herb for pesto. Add or substitute some basil for variety and use whatever nuts you have on hand. Serve tossed with pasta or spread on a sandwich.

1 bunch Arugula 2-3 cloves garlic ½ cup toasted walnuts ¼ cup olive oil 2 tablespoons grated Parmesan cheese (optional) Salt and pepper to taste

Wash and dry arugula. Pulse garlic and walnuts in food processor or blender until coarsely ground. Add the arugula (and basil if using) and olive oil, and continue to pulse to desired consistency. Add the cheese last, and then season with salt and pepper to taste.

77 views0 comments

Recent Posts

See All