“Winter is not the death of the life cycle, but its crucible.”
— Katherine May

This week will mark the end of our 2024 Winter CSA, and Spring Share will pick right up next week on March 26th & 27th. Winter is a season of dormancy, but we'll have all of you Winter CSA members to thank for all of the planting, mulching and trellising hours that your membership makes possible when we're all eating crisp lettuces and juicy tomatoes in a few short months. Standing over our trays of tiny seedlings in the greenhouse tonight, I felt a familiar twinge of hope for the seasons at hand. This Winter fed us, but it was rougher than most. Two days of bitter cold in January, days that a lot of people have already forgotten about by now, cost us dearly this Winter (and likely in Early Spring too). There has been a great deal of heartache (and headache) in our house over the past nine weeks, but you want to know what else there was? An abundance of kind words, notes, warm little asides at the front counter and an overwhelming sense of care for me, for our crew and what we do here, coming straight from all of our customers and CSA members. I’m beyond grateful.

Have a Great Week,
Katie

IN THIS WEEK’S FARMSHARES:

• Stir Fry Greens

• Purple Daikon

• Fingerling Potatoes

• Shallots

• Frozen Blueberries
  

AT THE FARMSTAND THIS WEEK

RECIPES & SEASONAL TIPS

ROASTED FINGERLING POTATO SALAD
WITH MUSTARD GREENS & TAHINI DRESSING
Danielle Premo

• 2 pounds fingerling potatoes, thinly sliced or cut in half lengthwise

• 1/4 cup avocado or coconut oil, divided (see note)

• 1 1/4 teaspoons salt, divided

• 1 red onion, cut into half moons or diced

• 1 to 1 1/2 bunches mustard greens, chopped

• 2 teaspoons tamari, divided

• 1 teaspoon mirin

• 2 to 3 tablespoons tahini

• 1 tablespoon apple cider vinegar

• 1/3 cup water

• 1 teaspoon honey

• 1/2 teaspoon pepper

CONTINUE TO RECIPE

ROAST CHICKEN SALAD
WITH CROUTONS & SHALLOT DRESSING
Antoine Westermann & Julia Moskin

Dressing

• ⅓ cup minced red onion or shallots

• 3 tablespoons sherry or balsamic vinegar

• Salt and freshly cracked black pepper

• ¼ cup extra-virgin olive oil, more to taste

• ¼ cup minced parsley

Croutons (optional)

• 3 tablespoons olive oil

• 2 to 3 cups bite-size bread pieces

Salad

• 10 to 12 ounces leftover roast chicken, skin and bones removed, with any juices that have collected in the container

• 5 to 6 ounces tender salad greens, like mesclun, Bibb or oak leaf lettuce

• 2 ounce chunk Parmesan or aged Gouda or other sharp cheese

CONTINUE TO RECIPE

SPICY PORK & MUSTARD GREEN SOUP
Alison Roman

• ½ pound ground pork

• 2 cloves garlic finely chopped

• 2 teaspoons finely grated peeled ginger

• 1 teaspoon Sichuan peppercorns, crushed

• ¾ teaspoon crushed red pepper flakes

• ½ teaspoon cumin seeds, coarsely chopped

• 1 tablespoon vegetable oil

• Kosher salt and freshly ground black pepper

• 4 cups low-sodium chicken broth

• 1 bunch mustard greens, torn (about 4 cups)

• 4 scallions, thinly sliced

• 2 tablespoons reduced-sodium soy sauce

• 1 teaspoon fish sauce (such as nam pla or nuoc nam)

• 8 oz. wide rice noodles

CONTINUE TO RECIPE

SMOKY SPANISH POTATOES & EGGS
Kendra Vaculin

• 3 Tbsp. plus 2 tsp. olive oil, divided

• 1½ lbs. Yukon gold potatoes (about 3 medium), cut into 1-inch pieces

• 1¾ tsp. kosher salt, divided

• 1 medium onion, roughly chopped

• 3 cloves garlic, roughly chopped

• 2–3 chiles from a can of chiles in adobo, depending on your preferred spice level, roughly chopped, plus 2 Tbsp. sauce from the can

• 1 medium tomato, roughly chopped

• 1 Tbsp. tomato paste

• ½ tsp. smoked paprika

• ½ tsp. ground cumin

• 2 Tbsp. sherry vinegar

• Freshly ground black pepper

• 3 large eggs

• Chopped parsley and mayonnaise, for serving

CONTINUE TO RECIPE

BLUEBERRY BUCKLE WITH LEMON SYRUP
David Lebovitz

Topping

• 4 tablespoons (55g) unsalted butter, cubed and chilled

• 1/2 cup (100g) sugar

• 1/3 cup (45g) flour

• 1/2 teaspoon ground cinnamon

Batter

• 6 tablespoons (85g) unsalted butter, at room temperature

• 1 cup (200g) sugar

• zest of 2 lemons (use the same lemons for the syrup, below)

• 1 1/2 cups (230g) + 2 tablespoons flour

• 1 teaspoon baking powder, preferably aluminum-free

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon, or 1/4 teaspoon ground nutmeg

• 2 large eggs, at room temperature

• 1/2 cup (125ml) buttermilk, at room temperature

• 3 cups (1 1/2 pints, 475g) blueberries

Lemon Syrup

• 1/3 cup (65g) sugar

• juice of 2 medium lemons (about 6 tablespoons, 90ml)

CONTINUE TO RECIPE