We’re doing the thing! Seeds are hitting the soil and we’re getting ready for Spring, even if it isn’t quite ready for us just yet. Our youngest hens have started laying in earnest, so we will have cute little pullet eggs available for sale at the farm stand and available for folks with Egg Shares starting this week. They will size up fully within a matter of weeks, so now is the time to enjoy these little ones.

If you’re passing through the farm in daylight, you might notice some dark strips of ground out in the field. They’re a telltale sign that Mark was lucky enough to hop on a tractor and begin prepping our first and driest spots in the open field. It is still pretty damp out there, but it is a start. And if our luck continues, we’ll be filling those beds with Fava Beans and Spring Garlic, post-haste. We just need a little more time, patience and warmth. Those things seem to go a long way, regardless of the situation at hand, no?

In the meantime, we’ll be nourishing and noshing on Cabbage, Potatoes and golden Rutabagas. We’re definitely having Colcannon at least once this week (we spruce up our version with a bit of Mashed Rutabaga with the Potatoes and such). And if that doesn’t get you going, Pi(e) Day falls on Thursday, 3.14, and I’m already thinking of way too many sweet and savory ways a person could celebrate this modern day food and math holiday. I got a little carried away with recipes to share, so I hope you find something great to shake things up and carry you through yet another week of Winter Vegetables.

Thank You,
Katie

IN THIS WEEK’S FARMSHARES:

• Rutabagas

• Onions

• Cabbage

• Potatoes

• Apples and/or Pears
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

THE COOLEST MENU ITEM AT THE MOMENT IS…CABBAGE? - NYT

CHICKEN POT PIE WITH WINTER VEGETABLES
Brooklyn Supper

• 1 12 - 14 ounce sheet puff pastry, thawed, or use homemade

• 2 pounds skinless, boneless chicken thighs

• 1 tablespoon extra virgin olive oil

• Salt and freshly ground black pepper

• 1 cup 1/2-inch diced carrots (2 medium)

• 1 cup 1/2-inch diced golden beet (1 small)

• 1 cup 1/2-inch diced rutabaga (1 small)

• 1 cup 1/2-inch diced turnip (1 small)

• 8 tablespoons unsalted butter

• 1 cup thinly sliced leeks (1 medium)

• 1 cup diced yellow onion (1 medium)

• 4 sprigs thyme

• 2/3 cup all-purpose flour

• 4 cups low-sodium chicken stock, homemade or store bought

• ½ cup minced fresh parsley, stems and all

• 1 egg, lightly beaten

CONTINUE TO RECIPE

LENTIL VEGETABLE SHEPHERD’S PIE
Dishing Up the Dirt

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 yellow onion, finely chopped

• 2 carrots, diced

• 2 parsnips, diced

• 1 cup mixed mushrooms, chopped

• 3/4 teaspoons salt

• 1/4 teaspoon black pepper

• 1 tablespoon fresh thyme (or 1 teaspoon dried)

• 1/2 teaspoon smoked paprika

• 1 1/2 tablespoons tomato paste

• 1 tablespoon flour (GF if necessary)

• 1 cup vegetable broth

• 1 1/2 cups cooked brown lentils

Mashed Rutabaga/Potato Topping

• 2 pounds yukon gold potatoes, peeled and cut into 1 inch chunks

• 1 pound rutabaga, peeled and cut into 1 inch chunks

• 4 cloves of garlic, peeled

• salt

• 1/4 cup extra virgin olive oil

CONTINUE TO RECIPE

UPPER PENINSULA PASTIES
Taste of Home - Contest Winner!

• 2 cups shortening

• 2 cups boiling water

• 5-1/2 to 6 cups all-purpose flour

• 2 teaspoons salt

  filling:

• 6 medium red potatoes (about 3 pounds), peeled

• 2 small rutabagas (about 1-1/2 pounds), peeled

• 1 pound ground beef

• 1/2 pound ground pork

• 2 medium onions, chopped into 1/4-inch pieces

• 3 teaspoons salt

• 2 teaspoons pepper

• 2 teaspoons garlic powder

• 1/4 cup butter

• Optional: Half-and-half cream or a lightly beaten large egg

CONTINUE TO RECIPE

SLOW COOKER CORNED BEEF & CABBAGE
Sarah DiGregorio

• 3 to 3½- pound ready-to-cook corned beef, preferably flat-cut

• 1¼ cups semi-dry white wine, such as Riesling

• 1 pound red or Yukon gold potatoes, cut into 1- to 2-inch pieces

• 2 to 3 large carrots (about ½ pound), peeled and cut into 1- to 2-inch pieces

• ½ small head green or savoy cabbage (about 1 pound), core left intact, cut into 4 wedges

• 3 tablespoons Dijon mustard, plus more for serving

• 2 tablespoons honey

• Flaky sea salt, if necessary

• Black pepper

CONTINUE TO RECIPE

CABBAGE SOUP
Love and Lemons

• 2 tablespoons extra-virgin olive oil

• 2 carrots, chopped

• 1 medium yellow onion, diced

• 1 celery rib, diced

• 2 tablespoons white wine vinegar

• 2 (14.5-ounce) cans fire roasted diced tomatoes

• 4 cups vegetable broth

• 1 (15.5-ounce) can cooked white beans, drained and rinsed

• 4 garlic cloves, grated

• 2 Yukon gold potatoes, diced

• 1 small green cabbage, about 1 pound (9 cups chopped)

• 1 teaspoon dried thyme

• ¾ teaspoon sea salt

• Freshly ground black pepper

CONTINUE TO RECIPE