Paisley Farm CSA blog

It was brought to the farm’s attention recently that some folks had bad winter squash in their shares… making some question how “fresh” the items being delivered are. There was only a small small fraction that were “bad” with over 95% being quite good with quality entirely maintained. In the world of local eating by the season and thus in our CSA. Unlike a grocery store, where items are shipped in everyday from all over the world, from locales with very different climates and growing seasons, all the CSA food is from local farms. Local farms that harvest as the land and weather determines here, selecting storage crops to enjoy over the winter months. Winter squash, true to it’s name sake, it considered “winter” due to its hard outer skin which allows for storing despite being harvested earlier.

This squash in your boxes was harvested in November and has been stored properly since then, culling out of bad ones as need be. This it the way of local eating. You will not always have 100% perfection and coupled with all the rain of this past year, some of those squash just don’t make it to their final edible endings. Fret not though as there is a beautiful and connecting feeling in knowing you are eating by a time table that is not controlled by grocery managers, stock prices or the food system that has no seasons, no faces and will never tell you no to raspberries in February. So embrace your bad squash and compost it or eat it up super fast if you notice spoilage taking place. A quick slice, peel and trim is all you need to take the remaining good bits to a roasting pan to be cooked and enjoyed. Also, take note that storing these squash in over heated apartments (I know, totally out of most of our control, but worth nothing) does not help either, so try your best to keep these babies cool. 

After a proper burial for the squash lost to the good storage fight, celebrate the replacements that are ready for you! There will be an extra box at the CSA drop offs this week where any bad squash will be happily replaced! 

You lose one squash… and you gain another. Now doesn’t that feel better?  

Now that we’re on the subject of Butternut Squash, it is one of the uniquely American foods. The word “squash” comes from a Native American (Massachuset Indian) word meaning “eaten raw or uncooked,” though today we consume most of our squashes cooked. Part of the North American Food Package along with beans and soughum (each continent has a given food package of native foods,) butternut squash is thus puritanically American. Particular apples, concord grapes and maple syrup are also foods with an American birth right. Speaking of maple syrup….

Maple syrup is coming next week! Drum roll please and for your enjoyment links to a recipe and article on perfect pancakes if the syrup makes its way to a brunch near you. Maple syrup is one of the original American foods, with history telling the Indians taught the early settlers this practice. Much like how we have to store foods after harvesting, the Indians did the same and maple syrup, made after boiling off the water from maple sap of the tapped trees, added sweetness and variety to their diets into the winter months and beyond. Depending on the tribe, there are varying legends as to how maple syrup was first made, but there is no denying its role in today’s food stuffs. Now that natural eating is the only way to go with many steering clear of refined cane sugar, this sweetener is like liquid gold. With a characteristic aroma and flavor, few can deny the goodness of real and pure maple syrup. In fact, making sugar in North America is one of the toughest agricultural challenges. Some other countries have the ability to grow and process sugar easily but here we must extract sugars from plants, saps, etc. 

Make it with Maple Ideas:

<> Perfect Pancakes! recipe included My Pancake Recipe

<> Use in oatmeal, baking or sweetening tea… Swirl into yogurt….

<> Spread over toast or make a maple salad dressing, adding in toasted nuts and a good cheese…

<> Combine equal parts with Dijon mustard for a spread to put on chicken or pork before roasting… 

<> Drizzle over french toast, bread puddings, ice cream….

<> Maple glazed parsnips and/or carrots make a tasty side dish…

To celebrate the season, we’ll be hosting a Paisley Farm CSA Potluck for all members, friends, and family this Wednesday, January 27 at d.b.a. in Williamsburg. There’s no pick-up that day, so we hope you’ll take the opportunity to come meet your fellow CSA members, share a favorite dish, and enjoy drink specials from the bar.

Paisley Farm Winter CSA Potluck
Wednesday January 27, 2010
7 - 9pm
d.b.a., Williamsburg
113 N. 7th St. (between Berry and Wythe, L to Bedford)

Thanks again for being a member of Paisley Farm CSA, and looking forward to seeing you at the potluck!

Below is a note from Nina, one of the Fort Greene members, with some delicious meal ideas.  I know that a list of dishes is often more helpful to me than a bunch of recipes, since they get my wheels turning, but I can still make the meals my own.

The list from my kitchen, thus far through the CSA season, includes: Sauteed Onion and Potato Frittata with Parmesan (pictured), Potato and Carrot Hash with Poached Eggs, Roasted Squash and Spelt Berry Salad with a Mustard & White Wine Vinegar Dressing, Roasted Carrots And Beets with Fresh Ginger and Farro, Mom’s Apple Cake (again, pictured, thought this is not the one I made.  see Smitten Kitchen for more information).

————–

Hi Annie-
I am having a great time with all of my new foods. Having interesting produce has truly jump-started my cooking habit, and made me much more apt to have people over to my place to eat!

Last night I made
-carrot-pumpkin-ginger soup with sour cream and sage
-spaghetti squash - parmesan patties with apple sauce
- sauteed beet salad with onions and feta over romaine and those beautiful watermelon radishes

Here is the spaghetti squash recipe I found online. Easy and tasty, highly recommend!

Spaghetti Squash Hash Browns

Ingredients:
1 Medium Spaghetti Squash, cooked 1/3 cups all-purpose Flour (or try Whole Wheat Flour for a healthier dish)
1/2 cup Grated Parmesan Cheese
4 Tablespoons Butter or Olive Oil
Salt and Pepper to taste
Sour cream garnish (optional)

Steps:
1. Prepare and cook squash (see basic methods above).
2. Mix squash strands with flour and cheese.
3. Heat 1 Tablespoon Butter or Olive Oil in skillet over medium-high heat.
4. Spoon 1/4 cup of squash mixture into skillet.
5. Pat and press the squash mixture to form a thick “hash brown” cake.
6. Cook until bottom is lightly browned.
7. Turn hash brown over and cook the other side until lightly browned.
8. Continue with remaining squash mixture, adding butter or oil to the skillet as needed.
9. Sprinkle with Salt and Pepper to taste.
10. serve with a dollop of sour cream if desired.

Serves 4-6

Parsnip Soup

It’s creamy and leek filled. The recipe I looked at called for an apple, but I would much rather eat my apples so gosh darn I used all parsnips and it worked fine; especially with the sweetness of the parsnips from the share. 

Heat 2 tablespoons of butter over medium heat. Add 2 cups of prepared leeks (meaning you wash them well after cutting off the roots and dark green ends. Halve these lengthwise and thinly slice into half moon shapes.) Add the leeks and cook a 5 minutes.

Add 1 pound of parsnips (trimmed and cut into chunks)… you can add 2 apples peeled, cored and chopped if you like, but I just up-ed the parsnips and the butter (shh.)

SO add the parsnips, apple if using, and 1 medium potato peeled (1/2 pound) and cut into 1 inch cubes, and 1 can of chicken broth. (or homemade, 1-2 cups). Bring to a boil, then reduce heat to a simmer and cook until vegetables are tender about 25 minutes. 

Working in batches, puree the soup in a blender (vented but covered) until all smooth and creamy. Return to pot and stir in 1/2 cup cream. Season to taste to salt and fresh cracked pepper.) 

*Save the leek bits for making stock.

In other news from upstate… 

It’s a beautiful saturday, mild temperatures and almost all the snow has melted. Deer still bounce around the lands and old fallen trees are being given new life as fire wood. The potatoes and butternut squash are not holding out as well for me, so I would say eat them now if you have not already. Hope you are all still finding great things to do with the black turtle beans…and enjoying the cheese fully! 

Week 2 is here! After last weeks grain mix up, Spelt berries… more info CSA Spelt Berries…

I’m here to break down the box for this week… which gets exciting with the addition of cheese and black turtle beans! 

Week two box contains:

Carrots

Parsnips

Beets, red and golden

Empire Apples 

Chippowa Potatoes

Butternut Squash

Garlic 

Onions, red and yellow

Eggs 

Green house local Salad Greens 

Harper’s Field Cheese in a variety of flavors

and….. Black Turtle Beans!

Carrots are still crispy and delicious. Parsnips keep me excited and have found their way into a puree under bay scallops and spinach for me this past week. Beets never fail to be champs; raw, roasted, juiced or stewed. The salad greens are a total fresh greens treat during winter days as well as the butternut squash for it’s humble familiarity….and versatility. 

Harper’s Field Cheeses can be read more about on their website Cheese!  and I would love to hear how everyone is using or eating the flavor they got! Share! I’m making cheese straws in true southern style… recipe soon. 

Beans, beans, the magical…. stop right there. Here is a piece I wrote on black beans with a little recipe, too! You could certainly sub potatoes or other winter squash cubes for the butternut/ sweet potato in this recipe. It could easily work under poached eggs as well as a riff on breakfast burritos and make for a lovely brunch or dinner. 

Beans, sweet potatoes, and corn provide for complex carbs, protein, iron, fiber, and not to mention, many other nutrients in this recipe. 

Warm Black Bean and Butternut Squash OR Sweet Potato Salad 

2 medium sweet potatoes (washed, peeled, and cut into bite sized chunks) 

OR butternut squash, 1 small-ish one, peeled and cubed

1-2 Tb olive oil 

1-2 cups chopped onions (amount based on your preference) 

½ cup diced red or green bell pepper 

2 cloves of garlic, minced

1 finely diced jalapeno (optional)*

1 tablespoon ground cumin

1 teaspoon oregano 

1/2 teaspoon cinnamon 

salt to taste (about 1 teaspoon generally)

1 ½ cups cooked black beans (about 1 can, drained, if you do not cook your own beans)

1 cup corn kernels (canned or frozen both work)

1-2 tablespoons fresh chopped cilantro

squeeze of lime juice, optional

***optional: a slash of orange juice OR diced avocado

1. Place the butternut squash OR sweet potatoes in pot, cover with water, and bring to a boil. Reduce heat and simmer until tender (do not overcook, or the squash/potatoes will become mushy, which you do not want.) 

Remove from heat, drain, and keep warm. 

2. Meanwhile, in a deep skillet, sauté the onions and peppers in olive oil, until they soften. Add the garlic and jalapeno, stir and sauté about 1-2 minutes. Stir in spices, sauté 1 minute or so. 

3. Add the beans and corn, cover and cook until heated through. 

4. Remove from heat, stir in the sweet potatoes and chopped cilantro. 

5. Transfer to a bowl and stir in lime juice if using…. and enjoy! 

This salad tastes great with a side of toasted corn bread, or grilled meat, tofu or shrimp. It can be served warm or cold, and feel free to alter the spices to your tastes, or change things up by trying this option:

  Leave sweet potatoes out, and do not cook any ingredients. Stir all together in a large bowl, adding 1 cup of chopped tomatoes for a black bean relish that is delicious as a side dish or over other foods. Have fun with these local black beans. 

*remove the seeds to temper the heat of the pepper, or omit completely if serving this to children.

<> More on the value of fresh dried beans and recipes later this week <>

Potatoes are a cold weather staple with plenty of creamy and hearty appeal, happy to be baked, boiled, mashed, smashed or turned into a mess of cubes as morning has browns. Content to be eaten all my themselves, it’s easy to forget that potatoes can be used for far more. Jumping into the baking world, I decided to take my potatoes to the oven in classic Potato Rolls. Home made bread still sounds like a head ache to some, but this recipe makes plenty to eat now, freeze or give away and is quite forgiving. These make great little sandwiches or serve with a big roast or stew. Soft, sweet and somewhat rich, these rolls are basic and take well to additions like Caramelized Onions (stir into dough, cooled, in the beginning mixing of all ingredients.) Also, see notes at bottom for using left over mashed potatoes. 

Being a fat enriched sweeter and soft dough, this can also be rolled out into a large rectangle after the first rise….brushed with butter, sprinkled with cinnamon, brown sugar and pecans… then rolled up (starting with the long side facing you) jelly roll style, sliced into rounds and made into Pecan Cinnamon Buns! Smear with cream cheese frosting or a quick powdered sugar, milk and splash of bourbon icing to drizzle on top. 

Potato Rolls 

makes 48 rolls

2-3 potatoes, skinned and cubed

water to cover (2 cups) 

2 packets yeast (1/2 ounce total) 

sprinkle sugar 

1/2 cup melted butter 

1/2 cup honey

2 eggs 

2 teaspoons salt 

6-7 cups of flour total 

egg mixed with water or cream or another yolk for egg wash

1<> Boil potatoes in water for 15-20 minutes until tender, reserve 1 cup of the cooking water. Mash potatoes until smooth, and cool mash to 110 to 115 degrees, while you cool the potato water to the same temp, again 110 to 115 degrees. **This is just to not burn and kill your yeast.) 

2<> Dissolve the yeast with the cooking water and the sprinkle of sugar in a large bowl. Let stand a few minutes while you gather rest of ingredients. 

3<> Add in the reserved potato mash, butter, honey, eggs, salt and 3 cups of flour. Beat until smooth and then stir in enough of the remaining flour to make a soft yet cohesive dough. Turn onto a lightly floured counter or bread board and knead until soft and smooth, about 8 to 20 minutes depending on your kneading skills… A dough hook will also do this for you if you have a stand mixer. 

4<> Place dough in a lightly oiled bowl and cover with plastic wrap. Place in a draft free spot until doubles in size…about 1 hour. **Dough can also be placed in fridge and allowed to “slow rise” over night at this stage**

5<> Punch dough down and turn onto a lightly floured counter again. Shape into 48 equal sized rolls OR proceed with Cinnamon Bun Variation above. Place into greased round pans or on a greased baking sheet. I let the sides all touch to get that pull apart soft yeast roll side. Cover again and let rise another 30 minutes to an hour until double in size. 

6<> Preheat oven to 400^…. Uncover rolls and brush with egg wash. Bake 20-30 minutes until puffy and cooked through. Cool on racks. 

**Left over mashed potatoes can be used here but since they already come with butter and such, decrease the melted butter in the recipe or remove it completely depending on how rich you made you mashed potatoes. Cheese doesn’t not hurt either, and will work. **

**Freeze left over mashed potatoes for another batch of rolls or to break off chunks of the frozen mash for stirring into soups that need a little more body or thickening.**

Vegetable Super-Stock
This recipe is for a slow cooker, and is from “From the Vegetarian Slow Cooker,” by Robin Robertson. I’m sure it can be easily adapted for stove-top, probably by adding a little more water and then following whatever instructions are given for hours on the burner. Anyway, this is really great, and definitely uses a lot of the stuff you may still have hanging around. As with any stock, small modifications are probably no problem, so feel free to use a red onion rather than a yellow one, and etc.

1 lrg yellow onion, thickly sliced
2 lrg carrots, cut into 1 inch chunks
1 lrg all-purpose potato, left unpeeled and cut into 1 inch chunks
1 lrg parsnip, peeled and cut into 1 inch chunks
1 celery rib, cut into one inch pieces
3 garlic cloves, left unpeeled and crushed
1 T. olive oil
Salt and pepper
half cup coarsely chopped fresh parsley leaves
4 dried shitake or porcini mushrooms, soaked in 1 c. hot water until softened, drained. Strain liquid of grit, and reserve
2 bay leaves
half teaspoon black peppercorns
1 T. tamari or other soy sauce
7 cups water

1. Preheat the oven to 450. Place the onion, carrots, potato, parsnip, celery, and garlic in a lightly oiled baking pan. Drizzle with the oil and sprinkle with salt and pepper. Roast the vegetables unitl slightly browned, turning once, about 30 mins total.
2. Transfer the roasted vegetables into a 4-6 quart slow cooker. Add the parsley, the mushrooms and their soaking water, bay leaves, peppercorns, soy sauce, 1 teaspoon salt, and the water. Cover and cook on LOW for 8 hours, until the vegetables are soft and the stock is a rich golden color.
3. Let the stock cool slightly, then strain through a fine-mesh sieve into a large bowl or pot, pressing against the solids with the back of a spoon to release the liquid. Use at once or let cool completely, then portion and store in the refrigerator in tightly covered containers. Properly stored, the stock will keep in the refrigerator for 5 days or in the freezer for up to 3 months.

Submitted by Ben Masur. Thanks Ben!

Hopefully you are all finding your own inspirations in this box, as was I with the warm aroma of roasted winter squash already in the air as it met its early fate in my oven today. A Japanese proverb one said that “One kind word can warm three winter months.” I think a kind and delicious meal can warm all the winter months, and here are a few more ideas of how to use this week’s share…

Parsnips: sweet and nutty tasting, obviously these make a great dish roasted. After roasting you can also puree with plenty of butter and salt for a base that fills in for mashed potatoes, add herbs such as thyme, dill, sage or tarragon as all compliment parsnips…Parsnips can also be substituted for carrots, and if yours taste sweet and tender enough, by all means, grate them into salads raw…along with toasted walnuts to balance their sweetness. Or combine with carrots and potatoes in stews, braises or alongside while roasting a chicken. 

Beets: Again, roasting is an easy staple way to enjoy those (high heat, covered, slip off skins once tender all the way through) where they can then be sliced and/or drizzled with an Orange Balsamic Glaze made by combining a 2 to 1 ratio of OJ and balsamic vinegar with a little honey or sugar, and reducing over medium heat to half. Add fresh orange zest too if you like. This blood toning super food also makes a wonderful soup addition… Or if you’re on a cleansing start to the new year and own a juicer… go to town with a Red Dragon juice of beets, apples, celery and fresh ginger.  

Daikon: …is a Radish…and a bit hotter than red radishes with  juicy flesh. Grate into a salad along side the carrots, dressing with toasted sesame oil, rice wine vinegar, cilantro (I skip the green usually and add seaweed…) and black sesame seeds. Radishes and sweet local carrots remain to be a great way to include raw vegetables into a winter diet, maintaining even more of their nutritional value. 

Quick Bits:  Taking a nod from simple British cooking I heard about rough dicing carrots and parsnips, boiling them with a little water until soft, and then smashing them all together with butter and some herbs like chopped sage or thyme… salting and having a simple pleasant mash side dish that still highlights the vegetables.

From January 10, 2010: A Warm Winter Welcome! 

For some, the signaling of winter came when the days grew short and dark. Colder temps beckon folks indoors; to soups, stews and mugs of hot cocoa. People seem to nest a little more and think that life takes a long nap until it is awaken by the spring. Bidding farewell to salads and watching many farmer’s markets close for the season, some fall into thinking winter means the stop to local produce and goods. Though this scenario is not the case at all, and the Winter CSA shares are here to share the bounty that goes far beyond the summer months. Despite the snow covered grounds and sound of the wind whirling through the trees here at Paisley Farms, the lands and nature are bouncing along right on schedule with a clock that ticks in tune with seasons. Lucky for all of you receiving the Winter CSA shares, you too can participate and experience the rhythm of winter in all its myriad edible forms. 

After a great 2009 with plenty of greens, the new year is already shaping up to just as fulfilling with the official start for the Winter CSA this past week! It also is the start to my writing and help with the Paisley Farm blog so a big hello from me, Claire, a southern food writer and pastry chef living next door to the farm. I extend my sincere appreciation to all of you participating and know that you all truly understand the quality of local food and the meaning of where food comes from. You are taking a step in the direction of better health, a better food system and a better environment overall. I will keep you all posted on what is going on up here on the farms or with the other purveyors, such as ….farms cheese and …eggs. 

Truly a way to honor winter, this selection excited me with possibility! You might have noticed the eggs and spelt berries and thought… hey, this isn’t produce. Well, winter shares function a little differently in that you all can look forward to those items in the coming weeks along with more local grains, fresh dried beans including red beans, black turtle beans and organic soy beans; fresh maple syrup, honey, and local greenhouse mesclun salad mix. Grown in a greenhouse in Highland, NY the greens will be arriving when they have grown a little more.With less sunlight these shorter days, the sweet little lettuces are still getting bigger. More information and pictures of the greenhouse are coming soon, too! Also coming in the next few weeks is local cheese from Brovetto Family Farms, also called Harper’s Field. Producing fine cheeses, this farm even has specialty flavors of cheese such as dill, caraway and some flavored with green tea or a smoky Lapsang souchong. And you thought you were just getting the basics! 

Let’s move to the box for week one, which contained:

• Carrots
• Parsnips
• Daikon
• Beets
• Apples
• Potatoes
• Spaghetti Squash
• Soup Pumpkins 
• Golden Nugget Squash
• Garlic 
• Onions
• Eggs 
• Mustardo Rose Radishes 
• and…Organic Spelt  Berries! 

A few notes on this box exist in that the apples this year were plentiful, but sadly  not all of them had that long of a shelf life according to Michael. Some of the apples this week might be softer, yet are ideal for baking and cooking. Sweet and ready to be had, enjoy those as soon as you can by making a quick applesauce, mixing them into hot oatmeal, making a speedy crisp or crumble, baking them into apple muffins (recipe soon!), roasting first with the parsnips and then mashing together, or cooking them into a sweet and savory braise along side onions (or shallots) and pork or chicken finished with a splash of apple cider or cider vinegar. 

The spelt berries, hailing from Pederson Farms in the Finger Lakes, might also be new to some of you. Spelt is an ancient grain and relative of wheat that was mentioned as far back as the bible and was a popular staple in Europe from the bronze age through the medieval ages. Once in America it was overshadowed by wheat but is making a great come back and is worth trying in our current over-consumption of wheat products. These berries are the whole grain with the germ, bran and endosperm including meaning you get all the B vitamins, fiber and protein. Though *not* gluten free, it is easier for many to tolerate than wheat. Spelt berries can be used in pilafs or stirred into soups or cooked ahead and kept in the fridge for using in quick side dishes or cold grain salads. To cook spelt berries, it is a 2 : 1 ratio of water to grain, which can be seen in the recipe below. Being the most natural form of the grain, they do take a while to cook, about 50 minutes to an hour or more. Worth the wait though! 

Speaking of Spelt Berries, according to Tasting Table, Roman’s restaurant in Fort Greene, romansnyc.com served

“a spelt-berry soup ($7); thick with speck, cabbage and melted Parmesan, it conjures the comfort of corned beef and sings promises against the chill of January.”

Which to me was inspiration of how to try these in your own soup making! Speck is a type of ham, and the name given to an Italian prosciutto. Basically for the soup you would include a meat like bacon, prosciutto or even a smoked turkey leg could work and cook with a Parmesan rind and/or stir the cheese into your finished soup. 

Spelt Berries with Winter Squash 

variation on recipe from cayuga organics

• 2 cups of spelt berries
• 3 lbs of winter squash, peeled and cubed into 1/2 inch pieces
• extra virgin olive oil, 6 or so tablespoons 
• 1 minced shallot (or onion) 
• 1/4 cup cider vinegar
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon Djion mustard 
• 1/2 cup dried cranberries*
• 1/2 cup toasted pumpkin seeds*
• 1 teaspoon thyme*

salt, fresh pepper to taste 

** I left the cranberries and thyme out, replaced the seeds with toasted pine nuts, stirred in wilted spinach and crumbled goat cheese over this. 

1: Preheat oven to 375^ - 400^ F. 
2: Combine the spelt with 6 cups of water in a saucepan. Bring to a boil and then reduce to a simmer until tender, which is actually a bit chewy for spelt, about 50 minutes. Drain and reserve. 
3: Toss the squash with olive oil and salt and roast for 40-50 minutes. At this point add the shallot (or onion), toss again and return to the oven to continue roasting for 10-15 minutes… until the squash is browning and soft. (don’t let this get crispy.) Remove from oven and cool slightly
The spelt berries and/or the squash could both be made ahead. 
4: Combine the vinegar and mustard, season to taste and whisk in 4-6 tablespoons of oil. 
5: In a large bowl, add the cranberries, seeds and thyme IF using these… OR in the variation… add wilted spinach or other cooked greens, and toasted pine nuts. 
Add your spelt berries and roasted squash cubes… 
Pour over dressing and stir gently to combine… again, taste and season as preferred. 
6: IF variation, crumble cheese over….. OR serve immediately warm. 
This will keep chilled in the fridge for 2 days and can be eaten warm, room temp or cold. 

Again, a big thank you to all…and Enjoy!

Much more to come as the season bounces right along. 

Hope everyone is enjoying their first week’s share and looking forward to a great (mini-)season! If you have any recipes you think your fellow members would appreciate, be sure to email them to your site coordinator, and we’ll be sure to post them.

Here are a few ideas to get the juices flowing…

Roast Pumpkin with Cheese “Fondue” A great recipe for entertaining, gorgeous presentation, and delicious beyond words.

If the pumpkin is too much of a production, maybe try Martha’s Gratineed Baked Squash Halves with your golden nugget squash, which is sure to be an elegant addition to your weeknight supper.

What about that daikon radish? Well, member Dave Klopfenstein took it upon himself (along with some nudging from me) to demystify the daikon and also came up with an amazing indian-inspired dinner idea.

And if you’re just in the mood to bake cookies, use 2 of them farm fresh eggs for Peanut Butter Cookies with Milk Chocolate Chunks. I’m not much of a cookie baker, but this recipe has changed my life. Be sure to add a tad more peanut butter than what the recipe calls for.

Enjoy, and stay warm!!