Finally! Plenty of Wild Hare eggs!

IN THE CSA SHARES THIS WEEK:

Purple Sprouting Broccoli
Kale Raab/Braising Mix (Large Shares)
Onions
Baby Potatoes and/or Parsnips
Carrots
Frozen Blueberries
Apples & Pears

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

 

 

FINALLY!  PLENTY OF WILD HARE ORGANIC EGGS

There's something to be said for a having two flocks of hens laying beautifully, and that something is, "Thank goodness!"  If you stop by the farmstand, we'll have plenty of Wild Hare Organic Eggs available for Easter and beyond.  You may recall that this was our first year taking a gamble with raising chicks over the late Fall and Winter months rather than the Spring as we've done in the past.  While it meant that Mark, Jade and Joshan worked their tail feathers off to keep the growing girls dry, warm and safe during a time of year that weather is extreme and predators have fewer options, so far, it seems that this was a gamble worth taking.  Not only do we have more than enough eggs to provide, Mark was just commenting on how liberating it is to not have to fuss over delicate baby birds when we're in the midst of our seasonal seeding frenzy.  (The propagation house is so full of trays that we ran out of space on our tables. We'll be building more this week).

We've also got a fully stocked shelf of Jody's Honey just in time for Passover (and allergy season!).  Be sure to check out the recipes and tips I've included this week--especially if you're going to hard boil some of those super fresh eggs.  We'll have full sized eggs from our more mature flock of girls as well as some of the smaller eggs from our pullets.  My mom likes to use the smaller eggs to braid whole into the Italian Easter Breads she makes every year.  

Have a great week!
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 
• 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

HOW TO HARD BOIL A FARM FRESH EGG
Have you ever brought home a dozen of our incredible eggs to boil only to only to find the shells nearly impossible to peel away?  You're not alone.  And thankfully, there's a solution that only requires a colander, some ice and a kitchen timer.  You'll be peeling in no time

HOW TO DYE EASTER EGGS NATURALLY,
WITH EVERYDAY INGREDIENTS
I definitely grew up with the plop plop fizz fizz variety of egg dyes; however, they can contain some less-than desirable additives.  Why not give one of these natural dyes a try.  OR BETTER YET...

LET YOUR VEGETABLES BRIGHTEN UP YOUR TABLE
Whether we're talking about Purple Sprouting Broccoli served up with a Poached Egg or a Quiche packed with colorful Braising Greens, you can let your vegetables bring the color.


BALSAMIC ROASTED PURPLE SPROUTING BROCCOLI
Abel & Cole

Purple sprouting broccoli (about a lb)
1 garlic clove
2 tbsp balsamic vinegar
1 tbsp olive oil
Sea salt
Freshly ground pepper
pine nuts

CONTINUE TO RECIPE


BRAIDED EASTER EGG BREAD
All Recipes

2 1/2 cups all-purpose flour, divided
1/4 cup white sugar
 1 teaspoon salt
1 (.25 ounce) package active dry yeast
2/3 cup milk
2 tablespoons butter
2 eggs plus 5 more whole eggs, dyed if desired
2 tablespoons butter, melted

CONTINUE TO RECIPE

SPICED HONEY PARSNIP BREAD
Dishing up the Dirt

1/2 cup walnut oil
1/2 cup runny honey
2 eggs, lightly beaten
2 teaspoons vanilla extract
1 1/2 cups grated parsnips
1 1/2 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup walnuts, roughly chopped

CONTINUE TO RECIPE

SMOKED PAPRIKA RED POTATO EGG BAKE
Naturally Ella

1 pound red potatoes
1/2 medium yellow onion
2 cloves garlic
3 tablespoons heavy cream
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
3 to 4 large eggs
1/4 cup blue cheese (optional)
Chives, for topping

CONTINUE TO RECIPE

MORNING GLORY BAKED OATMEAL
Ellie Krieger

1 cup pecan pieces, chopped, divided
¼ cup shredded unsweetened coconut, divided
1 teaspoon cinnamon, divided
1 tablespoon light brown sugar
½ teaspoon plus 1 pinch salt, divided
2 cups rolled oats
1 teaspoon baking powder
2 cups 1% low-fat milk
1/3 cup pure maple syrup
1 large egg
2 tablespoons canola oil
1 ½ teaspoons pure vanilla extract
1 medium apple, cored and cut into ½ inch piece (1 cup)
1 cup shredded carrot
½ cup raisins

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

Farming on the Frostier Side of Fall

Friends, I can't tell you what a mind game it is to be a farmer.  We have spent the past few days of Fall winterizing, which in our case means wracking our brains over just how much we can prudently haul in from the fields before the temps are forecast to drop. (Not knowing if it would actually freeze hard, but knowing that if we weren't prepared, it certainly would and everything would die, because that's how luck works, right?)  There are only so many beds we can cover, and only so many hours in which we can actually work.  The guys spent a good part of their Sunday morning covering beds with floating row cover, and Mark and I hurried back from a family gathering to get out into the field and harvest as much Escarole and Celery as possible before dark.  I'm really aiming at having some of this year's celery crop around for Thanksgiving, so Jade and Joshan spent time trimming it up so we can store it for another week or so and still have it crisp and ready for soups and stuffings.  Because we're in "use it or lose it mode," the Escarole will hit our tables again this week, so break out your soup pot (or wilt it into your Macaroni & Cheese, Katie & Mark style.  Creamed Escarole is also amazing).    Spaghetti and Red Kuri Squash are also on the menu for this week, and the crew is digging up another round of those sweet and savory Parsnips.  (Sweet!  Let's savor them!)

We're looking at a similar forecast for tonight, so we're gathering another round of what we can, knowing that many of our tender leaves and stalks out in the field might not survive lows in the mid 20s.  But, since we've done all of this fretting and hustling, it may just as well bounce back up to 70 again. 

Best,
Katie

 

IN THE CSA SHARES THIS WEEK:

• Parsnips
• Leeks
• Escarole
• Lettuce (Lg. Shares)
• Red Kuri or Spaghetti Squash
• Empire Apples
• Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
Please, check the board this week.  We'll see what the frost brings and list from there.  Thanks!

 

 

 

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 — HARES ONLY THIS WEEK!
• Celeriac 
• Parsnips
• Lettuce
• Kale 
• Chard
• Celery
• Yellow Onions 
• Eggs
• Winter Squash

FROM BEYOND THE FARM:

• WA Organic Ambrosia, Empire, Honeycrisp, Gala, King David, MacIntosh & Macoun Apples
• NW Organic Cranberries, Carrots & Cabbage 
• Organic Cabbage, Potatoes, Sweet Potatoes & many more!
• Organic Fruit: Oranges, Bananas, Limes, & Lemons
• Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
• Jody's Honey--tbd
• Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
• Handwoven Market Baskets 

SEASONAL RECIPES & HELPFUL TIPS
 

PARSNIP & LEEK SOUP
Fine Cooking

• 1/3 cup olive oil
• 3 or 4 slices of fine-crumbed white bread
• 2 Tbs. olive oil
• 3 cups chopped leeks, white and light green parts only (from 2 to 3 large leeks), rinsed and drained
• 1 tsp. coarse salt; more to taste
• 1 lb. parsnips, peeled, quartered, and cut into 1-inch pieces
• 1/4 cup dry sherry (fino) or dry white wine
• 6 cups homemade or low-salt canned chicken broth
• 3 sprigs fresh thyme
• 2 small bay leaves, broken in half
• 1/2 tsp. white peppercorns, lightly crushed
• 1/4 cup heavy cream (optional)
• 2 Tbs. chopped fresh thyme, for garnish

CONTINUE TO RECIPE

ALICE WATERS' VIBRANT RED KURI SQUASH SOUP
Food & Wine

• 1 1/2 pounds red kuri or butternut squash, peeled and cut into 1-inch cubes (3 cups)
• 1/2 medium onion, coarsely chopped
• 1 bay leaf
• 1 medium fennel bulb, cored and cut into thin wedges
• 1 tablespoon extra-virgin olive oil, plus more for drizzling
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• Chopped toasted pecans and small marjoram leaves, for garnish

CONTINUE TO RECIPE


WHITE BEAN ESCAROLE SOUP
Giada de Laurentiis

• 2 tablespoons olive oil
• 2 garlic cloves, chopped
• 1 pound escarole, chopped
• Salt
• 4 cups low-salt chicken broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (1-ounce) piece Parmesan
• Freshly ground black pepper
• 6 teaspoons extra-virgin olive oil
• Serving suggestion: crusty bread

CONTINUE TO RECIPE

RED KURI SQUASH CURRY WITH CHARD
Naturally Ella

• 1 small onion
• 2 cloves garlic
• 1/2 bunch of Swiss chard about 6 ounces
• 1 red kuri squash about 2 pounds
• 2 tablespoons coconut oil
• 1 tablespoon mild curry powder
• 2 teaspoon fresh ginger
• Salt and pepper to taste
• 1 can coconut milk 13.5 fl oz
• 1 cup low-sodium vegetable broth
• Cilantro for topping
• Brown rice for serving

CONTINUE TO RECIPE

LEMON SPAGHETTI SQUASH
WITH PINE NUTS & FETA
The Sea Salt

• 4 cups cooked spaghetti squash
• juice of 1 lemon, about 1/3 cup
• 1/4 cup olive oil (can use even less, it doesn’t need much)
• 1 tsp sea salt
• 1/2 tsp fresh ground pepper
• 1/2 cup chopped parsley
• 1/2 cup toasted pine nuts
• 1/2 cup feta cheese

CONTINUE TO RECIPE

SPAGHETTI SQUASH LASAGNA WITH BROCCOLINI
Eating Well

• 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil
• 1 bunch broccolini, chopped
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons water
• 1 cup shredded part-skim mozzarella cheese, divided
• ¼ cup shredded Parmesan cheese, divided
• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground pepper

CONTINUE TO RECIPE