I just picked up our T&D Willey Farms CSA box and thought I’d let you peek inside again. It’s a good one! We have carrots, celery, yellow onions, russet potatoes, garnet sweet potatoes, winter squash, winter savoy spinach, satsuma mandarins, cranberries, red bell pepper, rosemary, and Italian parsley. I think my favorite thing about this week’s box is the complete lack of lettuce. We haven’t been eating many lettuce salads lately so I still have an entire head of lettuce from last week.
I’m also pretty excited about the Cranberry-Cream Cheese Bundt Cake recipe that is included in this week’s newsletter. It’s adapted from a recipe on my friend Shawnda’s blog, Confections of a Foodie Bride and I’m going to give it a try with these cranberries since I happen to have an extra block of cream cheese in the fridge right now. It feels like such a small world when a CSA newsletter in a small town in California mentions a food blogger in Texas who I happened to meet in Mexico. I’ll post photos of the cranberry cake on Facebook and Instagram when I get around to baking it, but if you want to try it yourself, find the recipe here. It would make a great Thanksgiving or Christmas dessert!
One more thing. I’d like to create a new sourdough starter now that we’re in a new house, just to see how it works. Would you guys be interested in me documenting the process one more time on here? I’m going to use a slightly different method than the last time so it might be interesting to see if it behaves much differently than the last one. If any of you are still waiting to give sourdough a try for the first time, it would be a good time to start! Let me know what you think and I’ll figure out a timeline.