This winter CSA share is no joke.

I filled every bowl on my counter with potatoes and onions, and every drawer in my fridge with greens, sprouts, and roots. They’re bursting at the seams, if fridges had seams. The good news is, of course, that this week is Thanksgiving (the greatest holiday in America), and so we’ll have plenty of help consuming it all.

Farmer's Market & CSA Series {Week 21} | Things I Made Today

For years, my family and I have had a pre-Thanksgiving video conference to decide on the menu. This is totally normal, not at all strange, so don’t tell me otherwise. The turkey on Thanksgiving is always prepared the same way, and we usually allow one other dish to stay from previous years, but other than that we toss it all up in the air. We’ll be holding that meeting shortly, but I’ve already got some ideas started (plus some non-Thanksgiving dishes for the vegetables that’ll last until next week):


Brussels Sprouts

Napa Cabbage

Watermelon Radishes


Chioggia Beets




Sweet Potatoes

Russet Potatoes

Butternut Squash

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