In the CSA shares this week:

Beets
Leeks
Fennel
Garlic
Cabbage
Delicata Squash
Braeburn Apples
 

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

Hello All,

I'm getting to this week's newsletter late, because we were out experiencing Winter firsthand on the other side of the mountains for a couple of days. Tuesday is hitting us like a brick load, but watching Hazel sledding for the first time, and staying up way too late playing board games with good friends, was totally worth it.  We were able to drive through several valleys of snow-covered orchards to witness all of the pruning already in the works over there.  We're thankful that Jade, Joshan and Kim took care of the farm and got to a bit of pruning on their own around here while we were out.

We're digging this sunny morning and the tasty lineup of vegetables for the second week of Winter.  One of my favorite salads this time of year, when leafy things are scarce and intermittent, combines roasted beets with fennel and Winter citrus that's in season.  If you're looking to keep your tastes local, beet, fennel and apple make a mighty fine combo too.  Beet salads and slaws taste sweet, look gorgeous, and feel good, and that's what matters most, isn't it?  I don't really follow a specific recipe, but the one I've included in the section below is a great model to follow and doctor up to your liking.  I was enjoying Alice Waters' Red Kuri Soup Recipe in the Fall, and I'm going to borrow the crispy fennel that she uses to top the soup to dress up my beets this week.  (In fact, if you do nothing else with fennel this week, try it crispy like that and put it onto a soup or salad you love).  Sometimes I even like to eat this dish warm, and I'm so happy that it holds up for several days in the refrigerator after I've made it.  Lettuce can't really handle that sort of treatment, so enjoy the chance to prep and coast while the weather allows.  

Best,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
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SEASONAL RECIPES

LEEKS VINAIGRETTE
Alice Waters, The Art of Simple Food

12 small to medium leeks
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
salt
fresh ground pepper
1/4 cup extra virgin olive oil
optional: 1 tablespoon chopped parsley

CONTINUE TO RECIPE

ROASTED BEET & FENNEL SALAD
WITH CITRUS VINAIGRETTE
Dishing Up the Dirt

2 medium-sized fennel bulbs, trimmed and sliced into 1 inch pieces (save the trimmings for another use)
2-3 large beets, cut into 1 inch cubes, save the beet greens and chop them up as well.
1/2 cup uncooked quinoa
1 TBS olive oil
Salt and pepper to taste
For the Citrus Vinaigrette:
1 shallot, minced
1/4 cup extra virgin olive oil
1 tsp dijon style mustard
2 TBS lemon juice
2TBS lime juice
1 1/2 TBS fresh orange juice
fine sea salt

CONTINUE TO RECIPE

GARLIC CABBAGE "STEAKS"
Paleo Leap

1 big green cabbage, cut into 1″ thick slices;
3 tbsp. extra-virgin olive oil or melted ghee;
5 large garlic cloves, minced;
Sea salt and freshly ground black pepper to taste;

CONTINUE TO RECIPE