This Week’s Share
Garlic
Butternut Squash
Frozen Broccoli*
Head Lettuce
Turnips/Cabbage
Scallions
Fennel
Kale/Collards
All Winter CSA pick-up dates here
*This week you’re going to see broccoli in your share, which is wildly exciting to us, but make note that it is coming to you frozen.
We had made a harvest plan for the broccoli before the snow storm hit us, hoping that there would be time to harvest the broccoli once it had thawed but before it died - it was a tight window, since broccoli tends to die at temperatures below 15° or so (which was just about every night after Thursday last week). We made the tough call to harvest the broccoli frozen rather than let it all turn to mush and die - a tough decision but we’re excited that you get to have some broccoli.
You should use it as you would frozen broccoli- in a casserole, cheddar soup, or sautéed—and know that while it still has some crunch the freezing process causes the cell walls to break, so it will not have that perfectly crisp snap that fresh raw broccoli has. The flavor will be unchanged and all of us here are very excited still to enjoy!
Winter Season Updates:
Snow! Actual SNOW! Not a drill!
As you all definitely know, we got probably 5-6 inches of snow last week - more than we’ve had in the past 3 or 4 years. It was beautiful, serene, peaceful, cold, and many other adjectives that always come to mind out here on the farm.
Pre-snow we had to make sure all our the growing food was secured under a layer or two of row cover, since there were multiple nights in the the temperature dipped in the low teens. Now post-snowfall, we have spent some time clearing snow and ice off the top of our tunnels to prevent any sinking or bowing in the frame/plastic. Snow is heavy!
We also made an effort to pull row cover off of our indoor plants for most of the day on some sunny days to let the plants breath a little. Inside the high tunnels, and under row cover, without proper ventilation, the health of the plants will suffer due to becoming too humid and moist. Letting plants air out regularly , as well as keeping them warm, is an important part of keeping all the babies healthy and happy.
You’ll also see some scallions in your share - they’ve been living underneath row cover that has been repeatedly removed and put back on, which has knocked their tops around a little bit.
The scallion tops are a little bit scraggly - but who isn’t after a week of snow?
Meanwhile, we enjoyed some time sitting indoors doing some office work, looking at the snow, inspecting various animal tracks, and staying warm. Hope you all did too!
Also in the post-snow aftermath, we had to go out check our field of outdoor greens, but had to wait anxiously for days for the snow to melt off the top!
Yet again, this shows what goes into deciding what we harvest week-to-week; if we can’t even get to the food, there’s no way we can harvest it and hand it off to you. Luckily this oddly warm week has melted the snow and we’ll be able to harvest the kale and collards for the last time.
There’s kale hidden underneath all that snow and row cover.
Carrots coming your way soon!
Coming up soon, we think you’ll be getting some beautiful carrot bunches! Each little carrot snack I’ve had when checking their size so far has been sweet and really packed with flavor.
The first round of carrots will be harvested to let the others left behind to size up,— so they will be smaller than what you see in the grocery store.
A great way to eat these cuties is to leave them whole, just trimming the tops and bottoms if you feel you must, and toss them with honey, oil, and salt on a baking sheet. Roasting them whole, maybe mixed with a turnip or sweet potato too, makes a really classy side dish, maybe with a nice grass-fed pot roast, if that’s your thing.
Recipe:
Cabbage Fennel and Lentil Soup:
Photo credit: The Minimalist Baker
Ingredients:
2 Tbsp olive or avocado oil (plus more for serving // if oil-free, sub twice the amount of water)
1 large onion, peeled and finely chopped (1 large onion yields ~ 3 cups or 225 g)
1 medium fennel bulb, trimmed and finely chopped (or sub 2 stalks of celery // 1 medium fennel bulb yields ~ 2 cups chopped or 210 g)
2 large carrots, peeled and finely chopped (2 large carrots yield ~3/4 cup or 90 g)
1/2 tsp each sea salt and black pepper
6 cups green cabbage, sliced into 1/4-inch slices
2 cups chopped hearty greens like kale, collards or chard, sliced into 1/4-inch slices
3 cloves garlic, minced
1 Tbsp fennel seeds, crushed lightly in a mortar & pestle or spice grinder (or leave whole)
1 heaping tsp smoked paprika
1/2-1 tsp red pepper flakes (to taste)
8 cups vegetable broth (or store-bought)
1 medium-large yellow potato, peeled and chopped into 1/2-inch chunks (1 potato yields ~3 cups or 300g)
Substitute in your turnips for the potato!
1 (15 oz.) can crushed tomatoes
3/4 cup dry green lentils
FOR SERVING (optional)
Your favorite bread (we love garlic bread or focaccia)
Instructions:
Heat the oil in a large pot over medium heat. Once hot, add the onion, fennel (or celery), and carrot. Sauté gently for 8 minutes, stirring occasionally, until the vegetables are soft. Stir in the salt and pepper — don’t be tempted to turn the heat up to speed this up or the veggies won’t get as sweet.
Add in the cabbage and kale (if using), and sauté for another 5 minutes until wilted. Then stir in the garlic, fennel seeds, smoked paprika, and red pepper flakes. Cook for 1 more minute until the fennel seeds are fragrant.
Stir in the vegetable broth, diced potatoes (or turnips), crushed tomatoes, and lentils. Bring to a simmer, cover (with the lid slightly ajar), and simmer on medium-low for 30-40 minutes, or until the lentils are tender but not mushy.
Taste and adjust as needed, adding more salt for overall flavor or red pepper flakes for heat.
We like to top bowls with a drizzle of olive oil and a sprinkle of vegan parmesan and serve with garlic bread or focaccia bread.
Leftover soup will keep well in a sealed container in the refrigerator for up to 4-5 days or in the freezer for up to 1 month.
More Farm Updates
Main CSA Share’s On Sale NOW!
Don't miss this opportunity as we have been in growing demand. Same times and locations for this coming year, and amazing fresh veggies—Spring Summer and Fall!
Secure your share now and make every season a celebration of delectable, farm-fresh delights
-Olivia (she/they) and Will (he/him)