Ground beef (2 lbs)
Stir Fry Strips
Beef Polish Sausage
Bacon
Pork Sausage
Pork Shoulder Steak
Chicken
1/2 dozen eggs
24 Boxes is expanding!As of today, I am technically at 25 boxes* due to the pick up of my December
Cedar Valley Sustainable Farm Meat CSA share. Actually, it was an insulated bag full of local and sustainable Angus beef, pasture raised chicken, free range eggs and farm raised pork. It’s a monthly share that offers a variety of pick up locations throughout the city and western suburbs. I can’t wait to add this into my rotation and it’s especially fun to participate this time of the year now that my vegetable boxes have ceased. Which leads me to my next increase in box count...
As many of you know, the
Angelic Organic shares do not start until the second week of June. That leaves me anxiously awaiting my first box and making do with the farmers markets when they open in May. But in 2009, I’ve signed up for a Spring share from
Genesis Growers that will take me through April and May and provide me with wonderful Spring vegetables and early fruits like rhubarb and strawberries. So much to look forward to in 2009...
* No, I’m not going to change the name!
If you’re looking for a hearty, warm, satisfying winter meal that you can eat for breakfast, lunch or dinner, look no further than Tex-Mex Cornbread Skillet made with ground beef from the Cedar Valley Sustainable Farm share. I used Beth’s recipe from this month’s newsletter as a jumping off point. It comes together fast and really is as good as it looks and sounds.
Tex-Mex Cornbread Skillet
