Most mornings, the farm is enveloped by a cool, often icy, layer of fog that sticks around longer than we’d like. The light really has to fight its way through the atmosphere to reach us on days like these, so when we’re able to produce something crisp and green in late Fall and Winter, it feels like a major win on all sides. And this week, we have not one but TWO great green things topping our harvest list this week. (It almost makes me feel like I want to cook again after a long holiday weekend;)

The first one is coming from our hoophouse—a fresh and flavorful Mustard Greens Mix, some hot, some mild, some red, some green, ALL of which will make a really tasty stir fry, soup or spicy salad (with a bit of roasted squash…yum!). And the second is this year’s crop of Winter Kohlrabi. Bigger and sweeter than their summertime counterparts, Winter Kohlrabi grows larger without getting woody or spongy, so you can grate or slice it up small to eat raw as a slaw OR chop up to roast or saute. Mark and I peel the outer layer away and slice it up to dip in hummus. It has a size and texture that are similar to jicama, but the flavor is sweet broccoli-esque. What’s more—it is the last of our “storage” crops to come out of the field this year. We had to take a gamble on the Kohlrabi toughing out the frost, because we have flat out run out of room in our storage spaces after stashing away all of the carrots, beets, celery root and whatnot. So, I hope you enjoy this munching on this lucky Kohlrabi as much as I do.

With three weeks of CSA harvest left for this year (we'll be closed December 14th, 2023 - January 15th, 2024), we're wrapping up as much as we can in the field so that we can turn our attention to planning and preparing for 2024. And as of this afternoon, Priority Registration is LIVE! We are offering Priority Registration & Renewals for next year's CSA again, so returning and continuing members can click here to register online NOW through January 15th, 2024.  If you’re not currently a member but are interested, please make sure you are on our waiting list.

In Gratitude,
Katie

PS: The hens continue to defy expectations, so there will be eggs available as an option for all CSA members again this week as part of their shares. We’ll have extras for sale by the dozen too!

IN THIS WEEK’S FARMSHARES:

• Mustard Greens Mix

• Carrots

• Winter Kohlrabi

• Onions

• Spaghetti Squash and/or Eggs

• Frozen Blueberries

  
  
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

KOHLRABI SLAW
Love & Lemons

• 1/4 cup extra-virgin olive oil or hazelnut oil

• 1 tablespoon apple cider vinegar

• 2 teaspoons honey

• 1 teaspoon whole grain mustard

• 1/2 teaspoon fine sea salt

• 1 large apple, cored and cut into matchsticks

• 1 medium kohlrabi, peeled and cut into matchsticks

• 1/4 cup thinly sliced red onion

• 1/4 cup toasted chopped hazelnuts

• 1/4 cup finely chopped parsley, more for garnish

• Freshly ground black pepper

CONTINUE TO RECIPE

SPAGHETTI SQUASH STIR FRY
Minimalist Baker

• 3 cups cooked spaghetti squash* (~1 small (2 lb) or 1/2 large (5 lb))

• 1 Tbsp toasted sesame oil (or sub avocado oil)

• 3 cups sliced shiitake mushrooms (~8 ounces)

• 1 medium red bell pepper, diced

• 2 large cloves garlic, minced

• 1 Tbsp freshly minced ginger

• 4 stalks green onions, thinly sliced (optional)

• 2 Tbsp peanut butter (or other nut/seed butter)

• 2-3 Tbsp coconut aminos (or half as much tamari)

• 1 Tbsp maple syrup

• 1 Tbsp lime juice

• 1-2 tsp chili garlic sauce (optional // or sub red pepper flakes to taste)

CONTINUE TO RECIPE

KOHLRABI FRITTERS
Dishing up the Dirt

• 1 pound kohlrabi (about 1 large or 2 medium sized kohlrabies) peeled

• 1 medium-sized potato, peeled

• 1 small yellow onion, diced

• 1 1/2 tablespoons minced dill

• 1 1/2 tablespoons minced parsley

• 1 teaspoon fine sea salt

• 1/3 cup all-purpose flour

• 2 eggs, lightly beaten

• 1/3 cup grapeseed oil (or another high heat oil) 

CONTINUE TO RECIPE

SPAGHETTI SQUASH WITH CHARD, WALNUTS & CHEVRE (Thanks, David!!!)
Feasting at Home

• 3 cups spaghetti squash from 1 medium squash

• 1 tablespoon olive oil

• 4 large garlic cloves, minced

• 1/4–1/2 teaspoon red pepper flakes

• 1 bunch, swiss chard 4 cups shredded

• 1/2 teaspoon sea salt

• 5 ounces chevre

• 1/2 cup toasted walnuts

CONTINUE TO RECIPE

CARAMELIZED KOHLRABI SOUP
Melissa Clark

• 3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes

• ¼ cup extra-virgin olive oil, more as needed

• 1¾ teaspoons kosher salt, more to taste

• ½ teaspoon black pepper

• 1 large white onion, peeled and diced

• 3 garlic cloves, minced

• 2 cups vegetable or chicken stock (or use water)

• 1 bay leaf

• 1 small lemon, preferably a Meyer lemon

• Grated Parmigiano-Reggiano, as needed

• Smoky chile powder, as needed

CONTINUE TO RECIPE

BRAISED CHICKEN THIGHS WITH SQUASH & MUSTARD GREENS
Claire Saffitz

• 4 pounds skin-on, bone-in chicken thighs (about 12), patted dry

  Kosher salt, freshly ground pepper

• 2 tablespoons vegetable oil

• 8 scallions, white and pale green parts sliced into 1-inch pieces, dark green parts thinly sliced

• 4 dried chiles de árbol

• 2-inch piece ginger, peeled, thinly sliced

• 1 cup dry white wine

• ½ cup low-sodium soy sauce

• 3 tablespoons dark brown sugar

• 2 tablespoons toasted sesame oil

• 2 cups low-sodium chicken broth, divided

• 1 acorn squash, halved lengthwise, seeds removed, sliced ½ inch thick

• 1 bunch mustard greens, tough stems removed, leaves torn

• 2 tablespoons unseasoned rice vinegar

• 2 teaspoons toasted sesame seeds

• Cooked white rice (for serving)

CONTINUE TO RECIPE

SPICY RED LENTIL SOUP WITH MUSTARD GREENS & BUTTERNUT SQUASH
Janet Fletcher, Eating Local

• 2 tablespoons canola oil

• 1 medium yellow onion, minced

• 4 cloves garlic, minced

• 1-inch piece fresh ginger, peeled and minced

• 1 teaspoon ground turmeric

• 1 teaspoon cumin seed, toasted and finely ground

• 1 dried red chile, broken in half

• 2 cups Indian red lentils, rinsed

• 1 bay leaf

• 1 quart chicken or vegetable broth (if canned, use equal parts broth and water)

• 1 quart water

• Kosher or sea salt and freshly ground black pepper

• 2 cups peeled butternut or kabocha squash, in ½-inch dice

• ⅓ pound mustard greens, ribs removed and cut crosswise into ½-inch-wide ribbons

CONTINUE TO RECIPE

CRANBERRY BLUEBERRY BREAD
The Top Meal

• 1⁄2 cup cranberries (fresh or frozen)

• 1⁄2 cup blueberries (fresh or frozen)

• zest from 1 orange

• 1 teaspoon vanilla

• ½ cup white sugar

• 1⁄2 cup brown sugar

• 1⁄4 cup butter, softened

• 1 egg

• 1⁄2 cup buttermilk

• 1 1⁄2 cups flour

• 1⁄2 teaspoon baking soda

• 1⁄2 teaspoon baking powder

• pinch of teaspoon salt

CONTINUE TO RECIPE