In spite of the fact that we’ve been battling some seriously cold conditions, I’m offering the warmest wishes and regards that I can as we gear up to begin our Winter Season this week. Though you haven’t seen us in a month, we’ve been hard at work over the past few days in the face of this exceptionally cold weather, harvesting in anticipation of what we might otherwise lose, giving the animals extra TLC, dealing with deeply frozen infrastructure, following wildly varying forecasts, and making a whole lot of little decisions with seemingly big implications for our farm. But hey, there are Brussels Sprouts to be enjoyed—look at those babies! As of right now, we plan to open up and hold our regular hours this week on Tuesday, 12-7 and 10-5.  But, if the last week has reminded us of anything, forecasts can change and conditions can deteriorate. If inclement weather, dangerous road conditions or power outages arise this week (or any other week for that matter), we will modify our hours plans in the spirit of keeping everyone, customers and crew alike, safe and sound.  In the event that our hours change, I will notify folks using as many of the following methods as possible,

• Updating the farm Voice Mail Message (253) 778-6257

• Posting updates to our Facebook & Instagram pages

• Sending an Email Blast (if we have electricity and internet access)

• Posting an update to our Website (if we have electricity and internet access)

… so feel free to check ahead before you make the drive if things look dicey.

Katie

PS: As of right now, the plumbing and drains in our processing room are still frozen, so if the temps don’t come up enough before we open tomorrow, folks may have to take produce home unwashed. We apologize for the inconvenience—we typically try to leave as much of the farm here for you as we can, so I thank you in advance for your understanding.

IN THIS WEEK’S FARMSHARES:

• Brussels Sprouts

• Potatoes

• Onions

• Rutabagas

• Spinach (Large Shares)

• Fuji Apples
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

BRUSSELS SPROUT SALAD WITH APPLES, WALNUTS & PARMESAN
Once Upon a Chef

• 1½ pounds Brussels sprouts, shredded

• 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)

• 3 tablespoons minced shallots, from 1 large shallot

• ¼ cup extra-virgin olive oil

• ¼ cup vegetable oil

• ¼ cup + 2 tablespoons apple cider vinegar

• 3 tablespoons honey

• 1 teaspoon salt

• ¼ teaspoon freshly ground black pepper

• ¾ cup walnuts, toasted if desired (see note) and coarsely chopped

• ¾ cup thinly sliced and crumbled Parmigiano-Reggiano

CONTINUE TO RECIPE

RUTABAGA APPLE SOUP
North Wild Kitchen

• 1 stick (112 g) butter

• 1 large onion, roughly chopped

• 2 cups (about 350 g) rutabaga, cut into small pieces

• 2 medium tart apples, peeled, cored and cut into pieces

• 1 ½ cups (about 225 g) carrots, cut into small pieces

• 5 cups (1.2 litres) chicken stock

• 1 cup (240 ml) heavy cream, optional

• Salt, to taste

CONTINUE TO RECIPE

ROASTED ROOTS WITH TURMERIC-TAHINI SAUCE
Dishing Up the Dirt

• 1 cup chopped sweet potato

• 1 cup chopped rutabaga

• 1 cup chopped parsnip

• 1 cup chopped carrots

• 1 cup chopped turnips

• 3 tablespoons olive oil

• salt and pepper to taste

• fresh minced thyme for serving (optional)

• 1/2 cup tahini

• 2 tablespoons rice vinegar

• 2 tablespoons low sodium tamari (or soy sauce)

• 1 tablespoon freshly grated ginger

• 3 teaspoons freshly grated turmeric (or 1 teaspoon ground)

• 1 1/2 teaspoons pure maple syrup

• 3/4 cup water

CONTINUE TO RECIPE

RUTABAGA SOUP WITH BACON & SAGE
Florence Fabricant

• 2 tablespoons unsalted butter

• 1 medium-large onion, diced

• Salt

• 1 medium-large rutabaga, 6 to 7 ounces, peeled and diced

• 2 cloves garlic, sliced

• 1 cup heavy cream

• 1 cup whole milk

• 3½ cups vegetable stock

• White pepper

• 3 tablespoons maple syrup

• 4 ounces smoked slab bacon, diced fine

• 20 fresh sage leaves

CONTINUE TO RECIPE