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Last Winter CSA Pickup is today!

Posted 12/15/2017 11:57am by Christy and Chris Kantlehner.

Today is your last Winter CSA Pick-up from 2pm to 6pm in the barn. It is really frigid so we have the garage door closed, a tarp up to try to make a closed room and space heaters running. You will have to enter through the farmstand today and go through a funny little passage way to get to the pick-up zone. The temperature is supposed to be below freezing all day today so we are afraid the produce will freeze if we leave the door open!

Wear some gloves you don't mind getting dirty if you can!

AND thank you all so much for being part of our CSA program! Happy Solstice to you all next week!

The farmstand is open next Friday and Saturday and then we will disappear for a little bit. We will let you know as soon as we are coming back with storage veggies and winter salad greens.

This week's share includes:

2 lbs yellow onions

2 lbs of carrots Our yummy storage carrot variety, Bolero

1 head of sugarloaf - this is a white radicchio. it has the look and texture of iceberg lettuce, but it is a bitter green. I like to cut it into thin ribbons, add shredded carrot and radish, and finish with blue cheese and dried cranberries. This is your salad base this week. Don't be frightened by the word bitter. Add a pinch of salt and olive oil, crunch, crunch. your body will thank you! I looove sugarloaf! how amazing is it to have a local salad when the high is 30 degrees today?

2 lbs of white sweet potatoes - one way to do itpeel, rinse if necessary, pat dry, cut into thick french fry shaped sticks, toss with olive oil and salt on a baking sheet, spread the pieces out so they aren't touching for the crispiest edges, roast in a hot oven (i'd say anywhere from 350 to 425 is fine) flip the pieces over halfway through cooking (after 12 minutes?). take out when fork tender and golden brown where they were on the pan. add fresh herbs or more dry seasonings if you want. enjoy! You can also scrub the skins and skip the peeling and chopping up  for the finger sized ones.

5lbs total - mix'n'match - (you choose the proportions): rutabaga, gilfeather turnip, kohlrabi, celery root

1.5 lbs mix'n'match winter radishes - Daikon and/or Watermelon Radish

1 lb of leeks - this vegetable is a true winter veggie! You use the white and very light green parts. the dark green tops add tons of flavor to a stock, but otherwise can be composted. i made a simple potato-leek soup that came out great the other night. while i was roasting salmon and carrots and turnips for that night's dinner, i got the soup started in the pressure cooker. First I sauteed cut up leeks, yellow onions, a fennel bulb (the last one i had!), some celery root in a generous portion of butter, mixed with a little olive oil. Then i threw in an array of peeled, cubed potatoes (the wayward ones that are bruised or damaged and I take home), covered it all with 2 quarts of chris' turkey stock he made after Thanksgiving, crumbled a dry sage leaf - and closed the pressure cooker. It hissed away while we had salmon for dinner. I used the immersion blender to make a smooth puree, tasting and adjusting with salt, white pepper, tabasco, worcestershire, and a little lemon juice until i felt it was delicious. Graham asked for a bowl and ate the whole thing! I was in happy, happy, proud farming mom shock!

winter squash - Carnival or Delicata. Cut in half, scrape out the seeds, and bake. Each half can be served whole or cut in half and put right on the plate! These both have edible skins if you want to make half moon shapes or dice cubes, etc. 

pea tendrils - the green green of the week. spring flavor in a sprout! enjoy these mixed into a salad, chopped and added to a sandwich, or to accompany an omelet or spaghetti carbonara. kids sometimes like to just snack on them!