A weekend well spent!

unnamed (19).jpg

IN THE CSA SHARES THIS WEEK

  • Braising Greens
  • Cabbage
  • Potatoes
  • Choice of Leeks/Onions
  • Rutabagas
  • Carrots
  • Pink Lady Apples
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

unnamed (21).jpg

A WEEKEND WELL SPENT

My cheeks are burning from all of this grinning and unexpected sun exposure.  What a weekend!  Peas are sprouting, soooo many seeds are hitting the soil, and on Friday, Joshan discovered the first tiny egg of the new flock. This meant that Saturday and Sunday were spent preparing and repairing their fencing, roosts, nest boxes and house and moving the hens out onto their very own yard in the field where they can scratch around as they please.  You can see where Mark is disking up the oldest chicken yard for future use (and you can spot the newest one just behind).  So far, we're really pleased with our first ever Fall flock.  If all goes according to schedule from here, we should be rolling in Easter eggs.  If you're interested in adding an egg share this week, let me know!

Meanwhile, I spent a few hours over the weekend working on an exciting project with my Mom (and Hazel here and there too).   You'll probably notice that we've finally taken Terry's signs down from the barn.  And after some time to think (and sketch), we've decided to replace it with something really special--a barn quilt.  Many of you know that Mark and I come from very talented parents on both sides, whose artistry you may have seen on display around the farm in many forms.  Having the opportunity to make this with my mother was so very meaningful (and FUN!).  So, this is in part a tribute to the incredible, creative and caring people who make this life possible--and the design itself,  a nod to this growing journey of ours--from our familial roots, to our start on Long Island and to our first year here on River Road, when Mark planted that that traffic-stoppingly beautiful row of giant sunflowers.  I don't think we'll have it hung before business this week because I don't see Mark stepping off of the tractor before dark.  But, I'm way too excited to keep it under wraps!

Best,
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix (limited)
  • Celeriac 
  • Greens
  • Eggs 
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Golden Russet, Pink Lady, Honeycrisp, Fuji, Gala, & Melrose Apples. Bosc & D'Anjou Pears
  • NW Organic Roots, Potatoes & Onions 
  • Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

VEGAN IRISH VEGETABLE STEW
Thyme and Love
 
2 Tablespoons Olive Oil
1 Leek cleaned, white and pale green parts sliced
1 Medium Yellow Onion, diced
1 Cup Carrots, peeled and diced
1 Cup Celery, diced
1½ lbs White Potatoes, peeled and chopped
1 lb Parsnips, peeled and chopped
1 lb Rutabaga {1 large sized}, peeled and chopped
¾ lb {1 medium sized} Turnip, peeled and chopped
½ Cup Parsley, chopped
3-5 Fresh Thyme Springs, tied together with kitchen twine
4 Cups Vegetable Broth {or water is fine}
2 Cups Water, plus more if needed
1 Bay Leaf
1½ Tsp Sea Salt, or to taste
¼ Tsp Black Pepper
1 Cup Short Grain Brown Rice
 
CONTINUE TO RECIPE

ROOT  VEGETABLE POT PIE
Naturally Ella
 
1/2 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter (cold)
2 tablespoons heavy cream
3 tablespoons yogurt
1 tablespoon olive oil
1 large leek (diced)
2 cloves garlic
1 cup diced rutabaga (about 1/2 inch dice)
1 cup diced potato (about 1/2 inch dice)
1/2 cup diced carrots (about 1/2 inch dice)
1 cup diced parsnips (about 1/2 inch dice)
1 cup low-sodium vegetable broth
1 teaspoon dried sage
1 teaspoon dried thyme
3 tablespoons flour
2 cups whole milk
1 cup white beans (drained and rinsed if using canned)
Parsley (for topping)
 
CONTINUE TO RECIPE
 
 
ROASTED RUTABAGA, APPLE & SQUASH SALAD WITH FETA
Susie Middleton, Fine Cooking
 
3/4 lb. peeled butternut squash, cut into 3/4-inch dice
1/2 lb. peeled rutabaga, cut into 3/4-inch dice
1/2 lb. red apples, cut into 3/4-inch wedges
2 Tbs. extra-virgin olive oil
Kosher salt
4 lightly packed cups mixed sturdy winter greens (such as mizuna, purple mustard, and arugula), torn or cut into bite-size pieces if large
1/3 to 2/3 cup diced feta
1/4 cup toasted pine nuts
3 Tbs. golden raisins

For the vinaigrette

1/4 cup grapeseed oil
1/3 cup thinly sliced shallots
Kosher salt
1/2 to 1-1/2 tsp. chopped fresh ginger
2 Tbs. white balsamic vinegar
1 Tbs. pure maple syrup
1 Tbs. fresh lime juice; more to taste
1/2 to 1 tsp. finely grated lime zest
1 to 2 tsp. finely chopped fresh flat-leaf parsley
1 tsp. Dijon mustard
Freshly ground black pepper
CONTINUE TO RECIPE
 
 
TWICE-BAKED POTATOES WITH KALE
Smitten Kitchen

3 russet potatoes (mine were 9 to 10 ounces each)
1 bundle lacinato kale (aka dinosaur, tuscan or black kale), swiss chard or spinach (10 ounces)
Coarse salt
1 tablespoon olive oil
1 tablespoon butter
1 large leek
1 cup coarsely grated cheddar, gruyere or comté, 2/3 cup finely grated parmesan or pecorino, or 1/2 to 2/3 cup cream cheese or goat cheese, softened
3/4 cup sour cream
Freshly ground black pepper or red pepper flakes to taste
 
CONTINUE TO RECIPE

Breaking the Winter Monotony

unnamed (16).jpg

IN THE CSA SHARES THIS WEEK:

  • Cabbage
  • Celeriac, Rutabaga, Turnip & Parsnip
  • Onions
  • Russet Potatoes
  • Carrots
  • Bosc Pears
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

 

 

So beautiful but so very cold--that's how I'm summing up this latest stretch of February.  We're hoping that the perennials are all hanging onto their buds for a little longer, and even though they're fully feathered and wouldn't need it otherwise, Mark turned on the heat lamps for the chickens for sake of their comfort.  With just two weeks remaining of our Winter CSA season, we're sitting square in the middle of the Hunger Gap, which refers to the period of time when we're counting on the last of the storage crops to pull us through until things get warmer, greener and leafier again.  We're almost down to the end of our Celeriac supply and we'll be seeding next Fall/Winter's crop this week...already!  Even though much of our Spring plans (and beyond) are already in the works, we still have bitter cold and menu monotony to work through together.  Do any of the following sentiments seem familiar?  

"Wow thanks, Katie.  Another [insert weird looking root vegetable] this week.  I still have the last one that I haven't used. When is Spring again?"

"My freezer is overflowing with Frozen Blueberries,"

"I think I still have squash from...November."  

"I guess I'd better make some applesauce."

"I can put this in soup, right?"

If you've said or thought any of these things over the past few weeks, I feel you!  The comfort that I find in the staying power of roots and such diminishes, and eventually, I start I feel overwhelmed by the number of odds and ends rolling around my crisper drawer (or in our case--the root cellar).  The only cure for this is a good recipe, preferably one that helps use up a bunch of something all at once.  The more comforting the better, because after a day out there getting things done  in the cold, few things reward hard work quite like warm spices, butter, coconut milk or any number of things cooked in batches or served in bowls.  So this week, I'm sharing some great recipe ideas for just using stuff up--everything from latkes, casseroles, pastas, slaws to soups and sauces.  I'm especially excited that I finally got around to making a sizeable batch of Blueberry Chia Jam for the house last week--though Blueberry Pie is probably still the most delicious way to make a dent in your supply of frozen blueberries, I like this everyday, low sugar treat a whole lot and hope you enjoy a few of the recipes I'm sharing below.  

Have a great week, and remember, it isn't too early to sign up for your Spring CSA Share!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND
CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix (limited)
  • Celeriac 
  • Greens
  • Eggs 
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc Pears
  • Organic Broccoli, Fennel, Roots & Cabbage 
  • NW Organic Roots, Potatoes & Onions 
  • Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Jody's Honey--in stock!
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

BLUEBERRY CHIA SEED JAM
Bon Appetit

3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons (or more) pure maple syrup
¼ cup chia seeds

CONTINUE TO RECIPE


CELERY ROOT & POTATO LATKES
Gourmet


1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil

CONTINUE TO RECIPE


PRESSURE COOKER THICK APPLESAUCE
Frieda Loves Bread

3 lbs Apples
1/4 C Water, Cider or yogurt whey
1 tsp Ground Cinnamon, or 1 cinnamon stick

CONTINUE TO RECIPE


MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE
WITH CARAMELIZED ONIONS
Bon Appetit

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

CONTINUE TO RECIPE


CELERIAC APPLE SLAW
PBS Kitchen Vignettes

1 medium-small celeriac (weighing about 1/2 pound)
2 medium crisp sweet red apples
1/4 cup finely chopped flat-leaf parsley (about 1/4 of a small bunch)
1 tsp lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
4 Tbsp olive oil
1/4 tsp salt
1/8 tsp cracked black pepper

CONTINUE TO RECIPE


CARROT, POTATO & LEEK SOUP
WITH ROASTED GARLIC
The Crepes of Wrath  --Thank you for the recipe, Kacey!

1 pound fingerling or baby Dutch potatoes, cleaned and halved (or cubed, depending on their size)
4-5 medium-sized carrots, cleaned and chopped into roughly the same size pieces as your potatoes (so that they roast evenly)
2 large leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
5 cloves of garlic, left in the peel
⅓ cup olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (or more, if you like it spicier, like me)
¼ teaspoon ground black pepper
a small pinch of cinnamon
a small pinch of granulated sugar
8-9 cups vegetable stock
grated carrots, for garnish

CONTINUE TO RECIPE


DEB PERELMAN'S WINTER SLAW WITH FARRO
via Food 52

1/2 cup (100g) finely diced dried apricots
1/4 cup (60ml) white wine vinegar, plus more to taste
1 small-medium (2 pounds or a bit less than 1kg) head green cabbage
1 1/3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked)
1/3 cup (45g) roughly chopped roasted almonds
2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler
3 tablespoons (45ml) olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

CONTINUE TO RECIPE


VEGAN INSTANT POT ONE-POT LENTILS & RICE
WITH RUTABAGA
Healthy Slow Cooking

1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
1/2 cup (80 g) chopped onion
2 cloves garlic, minced
3 1/2 cups (820 ml) water
1 1/2 cups (278 g) brown rice
1 cup (192 g) brown lentils
1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
2\" (5-cm) sprig fresh rosemary
1 tbsp (2 g) dried marjoram (or thyme)
Salt and pepper, to taste

CONTINUE TO RECIPE


BIG BARN BOWTIE PASTA
inspired by one of my favorite cookbooks, ReBar Modern Food

1 lb farfalle
2 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 tsp sea salt
6 garlic cloves, minced
1/4 tsp red chile flakes
1/3 cup minced sage
1 tbsp minced thyme (optional)
8 cups chopped savoy cabbage
1/2 cup vegetable stock, or water
2 medium carrots, half-moon slices
2 tbsp balsamic vinegar
1/4 tsp cracked pepper
1/2 cup walnuts, roasted
1/4 cup brown butter
extra minced sage and thyme
grated Parmesan cheese

CONTINUE TO RECIPE

BRAISED BEEF WITH LOTS AND LOTS OF ONIONS
Joshua McFadden, Six Seasons

3 pounds boneless beef chuck roast cut into two or three large pieces
 Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 pounds onions sliced as thin as possible
6 garlic cloves smasked and peeled
1 small handful thyme sprigs
1 cup dry, unoaked white wine

CONTINUE TO RECIPE