Planting seeds ahead of the rain and feasting on sunchokes

IN THE CSA SHARES THIS WEEK:

Braising Greens
Carrots
Leeks
Shallots or Garlic
Jerusalem Artichokes (or alternate root:)
Bosc and/or D'Anjou Pears

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

 

PLANTING SEEDS AHEAD OF THE RAIN & FEASTING ON SUNCHOKES

Our current mantra around here is "if you don't plant the seeds, the plants won't grow."  What it lacks in poesis it makes up for in practice.  We're packing the propagation house, transplanting peas in the field to make room for more, and Mark is putting some miles on the walk-behind seeder.  We've wrestled with rowcover in the wind and we're playing the open it/close it/open it again/ok better close it game with greenhouse panels and table covers to keep up with the clear skies.  Judging by the forecast, we won't have much more of that to worry about.  We're looking forward to potting up tomato starts in the greenhouse while it pours at the end of the week.  Rites of spring come in many forms.

We're going to nosh on another round of Braising Greens this week, and before we get to planting this year's round, we're going to feast on a few Jerusalem Artichokes, aka Sunchokes.  For those of you who haven't tried them yet, Sunchokes are neither Artichokes nor do they hail from Jerusalem.  They're actually relatives of Sunflowers, producing a tiny yellow flower in the latter part of the year.  The tubers so just happen to taste a whole lot like globe artichokes.  Roasting Sunchokes with Olive Oil is a great way of showcasing their nutty flavor, and they even make a great addition to a soups and salads.  I happen to have a favorite Stir Fry recipe that I'm sharing below.  They don't need to be peeled--just wash and go.  One warning though...while just about everyone loves the flavor of a Sunchoke, a handful of people may find them difficult to digest, because they are high in inulin, a non-starchy dietary fiber.  On the other hand, this is what makes Sunchokes such a great prebiotic.   

Happy April,
Katie

PS:  I'm also going to plant this little seed--it isn't too soon to begin thinking about Summer Share.  You can sign up on our newly-designed website or as always, register at the farmstand in person.   

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 
• Braising Greens
• Kale Raab
• Rainbow Chard
• 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
• Jody's Honey!  

SEASONAL RECIPES & TIPS

SUNCHOKE & CASHEW STIR FRY
Heidi Swanson, 101 Cookbooks

1 teaspoon peanut or sunflower oil
1 egg, beaten
1 tablespoon peanut or sunflower oil, plus more if needed
1 tablespoon minced ginger
2 cloves minced garlic
3 medium shallots, chopped
1/2 serrano chile pepper, deveined and minced
1 cup very thinly sliced sunchokes, well scrubbed
Kernels from 2 ears of corn
1 1/2 - 2 cups day-old, cooked brown rice
1 egg, beaten (optional)
1 tablespoon soy sauce, plus more to taste
1/3 cup toasted almond slices
1/2 cup toasted cashews
fine grain sea salt and pepper, to taste
plenty of chopped fresh basil (in Katie's humble opinion, this can be omitted if you're basil-less)

CONTINUE TO RECIPE

MICHAEL ANTHONY'S SUNCHOKE & APPLE SALAD
Tara Parker-Pope, The New York Times

12 sunchokes
 Olive oil to coat the sunchokes
4 apples, sliced
2 tablespoons toasted pumpkin seeds
 Mixed greens: radicchio, bok choy, mizuna, celery leaves
½ cup celery, minced
1 tablespoon shallot, minced
1 cup apple cider
2 Tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon maple syrup
½ cup olive oil
¼ cup lemon juice
 Salt to taste
 Pepper to taste

CONTINUE TO RECIPE

GINGER FRIED RICE (WITH LEEKS)
Smitten Kitchen 

1/2 cup peanut oil
2 tablespoons minced garlic
2 tablespoons minced ginger
Salt
2 cups thinly sliced leeks, white and light green parts only, rinsed and dried
4 cups day-old cooked rice
4 large eggs
2 teaspoons sesame oil
4 teaspoons soy sauce

CONTINUE TO RECIPE

SOUP DORIA
Andrew Carmellini, American Flavor

2 tablespoons extra-virgin olive oil
10 slices bacon, diced large (2 cups)
1 large sweet onion, quartered and sliced (about 2 cups)
2 large leeks, cut in half, cleaned, and roughly chopped (about 2 cups)
1/4 teaspoon crushed red pepper flakes
6 medium carrots, peeled and sliced (about 2 cups)
1 large celery root, peeled, cut lengthwise into 6 pieces, and sliced thin (about 2 cups)
2 2/3 pounds mixed potatoes (red, yellow, wax), washed but not peeled and sliced thin (about 2 cups)10 Jerusalem artichokes, peeled or scrubbed and sliced into thin rounds (about 2 cups)
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
8 cups low-sodium chicken broth
Herb packet: 3 dried bay leaves and 10 fresh thyme sprigs, tied together with string
1 bunch kale, washed, stemmed, and torn (about 6 cups)
OPTIONAL
Hazelnut or pumpkin-seed oil for drizzling
2 tablespoons freshly grated Parmesan cheese

CONTINUE TO RECIPE

A weekend well spent!

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.  

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

Last week of winter share … Bring on spring!

IN THE CSA SHARES THIS WEEK:

• Leeks
• Purple Sprouting Broccoli — this was a late-in-the-day surprise, so here are a few recipes to get you in the loop on this awesome vegetable.
• Garlic
• Carrots
• Delicata Squash
• Apples

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

LAST WEEK OF WINTER SHARE...BRING ON SPRING!
 

This week will mark the end of our 2018 Winter CSA, and Spring Share will pick right up next week on March 6th & 7th, 2018.  If you haven't registered for your Spring Farm Share, you may sign up online or in the farmstand this week.  With one foot at the edge of Winter and the other dipping a toe into Summer, Spring is probably the most diverse of all seasons for the CSA.  Things go from root to leaf to fruit over the course of three months, and all the while, your farmers are behind the scenes setting the vast majority of the entire year into motion.  To stand in our propagation house right now looking at tray after tray of tiny transplants is to feel an overwhelming sense of anxiousness for the seasons at hand, and as soon as the temps warm up and we can get to planting in the fields, that feeling will hit our bones and muscles too.  There are seeds to buy, hens to feed and crew to pay long before we reap what we sow, so to speak.  Therefore, I cannot stress enough how thankful I am for those of you who take up the charge and support our farm outside of the main summer harvest.  Winter is a season of dormancy, but we'll have all of you Winter CSA members to thank for all of the pruning and trellising hours that your membership made possible when we're all eating those juicy raspberries in July.  (Not to mention Jade, Joshan and Mark for pruning those berries and taking care of the animals whether the sun is shining, snow is falling or anywhere in between).  Nevertheless, I am extra thankful that so many of you make your way through traffic on quick lunch hours and/or dreary days in the name of good food and support of this farm.  We are so incredibly grateful to be part of this incredible community, and we hope that you are too.

And to that, I say ...BRING ON SPRING!
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 & D'Anjou Pears
• NW Organic Sprouting Broccoli, 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

BRAISED LEEKS & APPLES
BBC Good Food

3 small leeks, outer leaves removed, thickly sliced
2 eating apples, cored and cut into wedges
3 sprigs thyme
300ml vegetable stock
knob of butter

CONTINUE TO RECIPE

INSTANT POT APPLE BUTTER
My Heart Beets
 

5 1/2 pounds apples, cored and quartered
1/4 cup water or apple juice
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
Sugar, optional

CONTINUE TO RECIPE

SQUASH PIZZA
Smitten Kitchen --The recipe may be written for Summer Squash, but I have it on enthusiastic authority from share member Sharon C. that you can use winter squash on this pizza and your family will gobble it up like hers was lucky enough to! 

1 tablespoon olive oil, plus more for fingertips
1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
1 1/2 teaspoons fine sea salt
2 cups (8 ounces) coarsely grated gruyere cheese
2 to 3 tablespoons plain breadcrumbs

CONTINUE TO RECIPE