Whats in the CSA Box?

Here are your goodies this week:

Rose Finn Potatoes

Turnips

Celery

Celeriac (celery root)

Cauliflower

Red oak leaf lettuce

Arugula

Edamame (fresh soybeans)

Chanterelle mushrooms

Tomatoes

Pumpkin!

Anna’s CSA Tips & Recipes

My boyfriend is lucky his birthday is in the fall because every year he asks for the same autumn dish – fresh pasta with chanterelle mushroom cream sauce & toasted walnuts.  Here is the recipe so you can share it with your loved ones, too.

INGREDIENTS

1 pound fresh fettuccini (step it up a notch & make your own)

1 pound chanterelle mushrooms, chopped

3 tbsp olive oil

2 garlic cloves, minced

1/2 tsp minced thyme

1/3 cup pumpkin ale (I use the Elysian Night Owl)

1/2 cup heavy whipping cream

1 cup freshly grated parmesan cheese, plus extra for topping

2 tbsp butter

1/2 cup walnuts

Preheat oven to 350.  Spread walnuts out in a single layer on a cookie sheet & toast until fragrant, about 8 minutes.

Clean the mushrooms with a brush or paper towel.  Do not rinse or soak as they will become mushy.  Chop roughly.

Heat a pan on high heat & add the mushrooms.  Once they release their water & it begins to evaporate, add the oil, garlic & thyme.  Cook until fragrant but before the garlic browns.  Deglaze with the pumpkin ale, then add the cream.  Let simmer until thickened.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.

Taste the sauce for texture & flavor, adding cheese, salt &  pepper to taste.  Toss with the fettuccini until combined.  Serve the pasta topped with the toasted walnuts & any extra grated cheese.

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