Carrots, Swiss Chard, and Butternut Squash
The questions we hear so often, “I’d like to join a CSA, but what do I do with all that food? How to I keep it from going bad? And what do I make of the exotic things I’ve never encountered before, like garlic scapes, celeriac, or sun chokes?”
This year we are going to write about every pick up from Donna’s CSA share from Pennypack Farm. We’ll include recipes, strategies for preserving what you can’t make right away, and lots of resources for further exploration.
This week’s pick up: carrots, Swiss chard, and butternut squash. Look for Donna’s recipe for lentil soup in the next few days.