WILD HARE WEEKLY WINTER #5/8
Today is a serious snow day at the farm. Okay, there have been snowball fights too, so not too serious. But for the past several hours, the temps have been in the twenties and flurries continue to fall in varying sizes. The guys have been shaking snow off of the greenhouses with some regularity, because if the snow gets too heavy, it could bend or break them. The snow that blankets the fields right now doesn’t appear to be going anywhere—it is breathtakingly gorgeous and a whole lot of fun to play in, but it presents some challenges for our day-to-day ops around here. Here’s what you need to know/what we’re keeping in mind at the start of week five:
Our farmstand and CSA pickup hours will remain the same; however, if you cannot get here on Tuesday or Wednesday this week due to inclement weather, we are happy to box up a share for you to pick up on Thursday or Friday if you let us know no later than 5pm on Wednesday that you need us to do so. Just call or text (253) 778-6257.
Good news! Mark did as much harvesting as he could on Sunday afternoon ahead of the storm, so we’ll have tasty cabbages to share along with the roots and squash from storage.
Uncertain news! We’re not confident that Salad Mix harvest will be a possibility this week for shares or otherwise. If we harvest leafy vegetables when they’re frozen, they just turn to mush. We usually harvest the winter salad greens in the late morning on Mondays, after the little plants have had a a few hours to thaw; however, today, the temperature has not come above freezing even in the greenhouses, and with the forecast due to dip into the teens overnight, we’re not exactly optimistic about tomorrow. We will take things as they come this week. Thank you in advance for your understanding.
Great news! We’ve been thinking warm thoughts today, working through our crop plans and assembling another round of seed orders for things like Peppers, Eggplant & Tomatoes. If that doesn’t put a little fire in the heart and the belly, perhaps the handful of recipes that CSA members have been passing my way will do the trick. I’ve included a handful of them below this week for you—most of them are geared toward using up odds and ends that, face it by five weeks into the winter share, we’re all looking at. I’ve got a few cookbooks on loan that I hope to parse out for you all over the next few weeks too. Keep the recommendations coming, and I’ll keep them circulating. It is what a CSA is all about!
Best,
Katie
PS: Spring & Summer Share Registration will open next week.
IN THE FARMSHARES THIS WEEK:
Green Cabbage
Winter Squash
Choice of Roots
Onions
Garlic
Pink Lady Apples
SEASONAL RECIPES, TIPS & INFO
HOT MOROCCAN CARROTS
Healthy Seasonal Recipes
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided
2 pounds carrots, peeled and sliced into 1/3-inch slices (about 6 cups)
1 ¼ teaspoons salt
1 tablespoon chopped garlic
1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon dry harissa
¼ teaspoon ground turmeric
3 tablespoons lemon juice
½ cup chopped curly parsley
CRISPY LEEK & PARSNIP SOUP
Cook For Your Life
1 tablespoon olive oil
2 cups diced parsnips
1 cup diced celery
1 cup chopped leeks, green tops reserved
1 garlic clove, minced
2 cups vegetable stock
2 cups water
1 can white beans, drained
2 tablespoons lemon juice
¼ cup canola oil
Salt and pepper to taste
CONTINUE TO RECIPE
DELICATA SQUASH WITH CARAMELIZED ONION, BEEF & BACON (WHOLE 30, PALEO & KID APPROVED!)
Paleo Running Momma
3-4 delicata squash Depending on their size
1 tsp cooking fat and sea salt for roasting
1 lb grass fed ground beef
6 slices nitrate free bacon cut into pieces
1 large onion sliced thin
3 tbsp bacon fat or ghee, or coconut oil for caramelizing
1/2 tsp sea salt for caramelizing onions
1 cup mushrooms chopped
2 cloves garlic minced
2 handfuls baby spinach chopped
2 tsp organic poultry seasoning
3/4-1 tsp salt or to taste
1/8-1/4 tsp black pepper or to taste
CONTINUE TO RECIPE
RIBOLLITA (HEARTY TUSCAN BEAN, BREAD & VEGETABLE STEW)
Serious Eats
3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
3 medium cloves garlic, thinly sliced
1 medium red onion, diced (about 7 ounces; 200g)
1 large leek, white and light green parts only, diced (about 13 ounces; 370g)
4 large carrots, peeled and diced (about 1 1/4 pounds; 525g)
2 1/2 cups peeled, seeded, and diced butternut squash (about 1/2 of a medium squash) (about 12 ounces; 360g)
1 turnip, peeled and diced (about 8 ounces; 240g)
3 large celery stalks, diced (about 8 ounces; 240g)
Water
1 bunch lacinato kale, stemmed, leaves roughly chopped (about 6 ounces; 170g) (see note)
1 bouquet garnis (herb bundle made from a few sprigs each of mixed herbs, such as parsley, oregano, thyme, rosemary, and bay leaf)
2 cups cooked beans, such as cannellini, navy, or cranberry, plus 1 cup bean-cooking liquid or water (if using canned beans) (see note)
1/4 pound (110g) fresh or stale rustic crusty bread, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Grated Parmigiano Reggiano, for serving (optional)