Our 2018 Spring CSA begins tomorrow at Noon. If you’re reading this and you didn’t get around to signing up for before this week’s harvest deadline, don’t panic. We would love to have you! You may sign up online to begin picking up NEXT week. Our Farmstand CSA pickup & shopping hours will remain the same through the end of the Spring Share: Tuesday 12-7pm & Wednesdays 10am-5pm. As always, if you have trouble making it to the farm for a pickup, we are more than happy to pack up your box and make arrangements for you to pick up after hours if you email, call or text us at (253) 778-6257.
The beginning weeks of our Spring Share are geared toward the enjoyment of things that have overwintered , not just as in “Winter, we’re sooooooo OVER it,” but more that we count on crops that we set in motion anywhere from 6 months to even a year ago to carry us through until we can really get into the field and get rolling. Parsnips, Purple Sprouting Broccoli, Kale and Leeks are just a handful of my favorite crops that I think overwinter for the better—the sweeten up after a frost and are just such a welcome treat when things are still a little on the colder side. Overwintering comes with its gambles because we never know exactly what Fall and Winter will do to something that we plant in late Summer. As we lead into this week, I’ve been thinking about something that our friend Melissa, a fellow farmer, shared about her mentor farmer, Bob Cannard. In her words, “after 40 years of farming, he still took chances and he let us see him fail. And sorta brush it off and learn from it. We are NEVER through learning.” I miss my friend, but her sentiments have been with unshakably with me this week. I needed them. Mark and I are beyond bummed right now, because after rolling out a stellar stand of Purple Sprouting Broccoli for the several springs, this year’s crop is a failure. It is hard because it is such a favorite, and talking about wins in the field comes far easier than opening up to the vulnerability that comes with talking about shortcomings and failures. It honestly feels a tad gauche on my part to be sharing this to kick off what should be “Rah Rah Week ONE” of the Spring CSA, but in all honesty, failures happen in farming. We can either agonize in shame or we can go hard on the work, get seeds into the soil and keep learning. And if you know anything about us and our crew, I think you know what path we’re going to choose. And I’ll tell you one thing, this is one of those occasions where I’m thankful that we work within a web of local growers and distributors, because thanks to them, we’re lucky enough to have some of this year’s local crop to share with you all. Just a little more farm love to go around on this one. And with that, I suggest you roast or caramelize something with this week's share ingredients. A little plant sugar goes a long way.
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, 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
PARSNIP 'RICE' & BROCCOLI
Sarah Britton for Oprah.com
4 parsnips, peeled and roughly chopped (4 cups)
2 tsp. lemon juice
1/4 cup unsweetened shredded coconut
1 Tbsp. coconut oil
1 large onion, chopped (about 2½ cups)
2 orange bell peppers, cored and sliced
2 Tbsp. water
1/2 tsp. Kosher salt
3 cloves garlic, chopped
1" knob of ginger, peeled and minced
1 head broccoli, cut into florets
Olive oil, for serving
1/2 cup chopped cilantro
CONTINUE TO RECIPE
RAW CARROT & PARSNIP SALAD
Cathy Erway, Not Eating Out in NY
2 large carrots
2 large parsnips
juice and zest of half a lemon (about 2 Tb juice)
1 teaspoon mustard
1 teaspoon honey
about 4 tablespoons extra-virgin olive oil
pinch of salt and white pepper
fresh parsley, chopped
CONTINUE TO RECIPE
SPRING PARSNIP & CARAMELIZED ONION PASTA
Andrea Bemis, Dishing up the Dirt
8 ounces uncooked penne pasta
1/2 cup dry white wine (or veggie broth/water)
2 very large parsnips, cut into 1/2 inch pieces (about 3 cups worth)
1 large yellow onion, diced
4 cloves of garlic, minced
5 cups fresh spinach
1 Tablespoon chopped fresh thyme
2 + Tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Parmesan cheese
olive oil
Chopped walnuts
additional crushed red pepper flakes
CONTINUE TO RECIPE
CARAMELIZED PEAR STEEL-CUT OATS
Minimalist Baker
3/4 cup steel-cut oats, dry (GF for gluten-free eaters)
1 1/2 cups water
1 1/2 Tbsp butter or olive oil (non-dairy butter for vegan)
2-3 Tbsp brown sugar
2 Bosc pears, peeled, cored, and chopped
1/4 tsp cinnamon
1 Tbsp lemon juice
Optional additional toppings: pecans, granola, nut butter
CONTINUE TO RECIPE
PARSNIP & PEAR SOUP
Alexandra's Kitchen
2 tbs. unsalted butter
1/4 cup shallots or onions, small diced (I used more like 2 cups of diced onions)
kosher salt
2 cups parsnips, peeled and roughly chopped
1/2 cup celery root, optional
fresh thyme leaves, minced, about a tablespoon or so (original recipe calls for rosemary)
1 to 2 cups pear, peeled and roughly chopped (1 to 2 pears)
1 cup dry white wine
5 cups homemade chicken stock
1/2 cup half-and-half or cream
Pear vinegar (I used white balsamic vinegar)
truffle oil (optional, for drizzling, so good)
Pepper, optional
CONTINUE TO RECIPE
CARAMELIZED ONION & PEAR JAM
Striped Spatula
4 large onions , halved and cut into 1/4-inch slices (about 2 pounds)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
2-1/2 pounds pounds ripe Bartlett pears (about 5), peeled, cored, and cut into 1/4-inch dice
3/4 cup light brown sugar , packed
1 tablespoon whole grain Dijon mustard
1/3 cup white balsamic vinegar
1/2 cup water
2 teaspoons fresh thyme leaves
1 teaspoon freshly ground black pepper
CONTINUE TO RECIPE
