Farm Blog

CSA Winter Season - #2

Let's just say it was a challenge getting the winter share boxes packed today in these subfreezing temperatures!  We took refuge in the coolers, yes, the coolers, which were about 15 degrees warmer than the outside air.  Even those these root vegetables like the cold, they cannot freeze, or they will be permanently damaged and will quickly rot.  After sorting and weighing everything inside the coolers, we packed the boxes on the assembly line inside our unheated barn with propane heaters blasting!  Ahh, the joys of farming in the winter.  Hope you guys all enjoy this month's fabulous variety of winter storage crops and broccoli (surprise!) that was still alive and well out in the fields.  We wish you a happy and healthy start to the new year.  See you next month!  - Love, Farmer Matt, Maggie & the crew

It bears repeating again, so here you go... A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share? - TUESDAY GROUPS

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Beets -OR Purple Potatoes - I love how these brighten up winter dishes!  Great juiced, roasted or try this week's recipe for Beet & Quinoa salad.  (It's really good!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields in January! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Watermelon Radish - No need to peel these.  Just scrub the skin with a vegetable brush. When you cut through, you'll see how they get their name!  Slice them and sprinkle with sea salt or make a quick salad by tossing them with olive oil, lemon juice, fresh cilantro and salt & pepper to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Rutabaga - These are delicious roasted...think rutabaga "fries"!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash -OR- White Potatoes -  This winter squash variety holds well though the winter months.  Perfect for soup! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Cabbage - My mom used to give us wedges of raw cabbage to munch on as a snack before dinner.  I guess I didn't realize how unusual this was until I casually mentioned it to a friend last week.  But now I find myself doing the same with my kids...sorry, boys.  It's good for you!  Also delicious in soup (my secret ingredient in vegetable soup) and slaws!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Recipes

Beet & Quinoa Salad
Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Curried Butternut Squash Soup - Minimalist Baker