On the verge of winter, our farm experienced a notable shift in weather. Over the last two weeks, two atmospheric rivers brought a substantial amount of rain to our land.
The first wave delivered a foot of rain in just three days, flooding our fields. The second, though less intense, added another six inches over the following three days. This abundant rainfall posed both benefits and challenges for our garden.
The excess water led to considerable flooding in our fields, testing the resilience of our grass for the sheep. Simultaneously, the nearby river swelled with newfound strength, emphasizing the force of nature during this winter season.
As caretakers of the farm, we are navigating the aftermath, acknowledging the delicate balance between the advantages of moisture and the challenges posed by flooding. With warmer days on the horizon, we eagerly anticipate observing how our garden responds to this substantial winter rainfall. Meanwhile, we are surrounded by waterlogged fields, grateful for the rain, mindful of the obstacles, and constantly ready to adapt to the idiosyncrasies of winter on our farm.
Acorn Squash
Acorn squash, a member of the winter squash family, is characterized by its small, dark green, or orange ribbed exterior, often with a distinctive acorn-like shape. Its sweet, yellow-orange flesh is dense and nutty. Whether stuffed, mashed, pureed into soups, or simply roasted with a drizzle of maple syrup, acorn squash is celebrated for its rich taste and nutritional value, adding warmth and vibrancy to fall and winter menus.
Prep
To prepare acorn squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Acorn Squash Wedges: Slice the acorn squash into wedges, toss them with olive oil, salt, and pepper, and roast until golden brown and caramelized.
Stuffed Acorn Squash: Halve the squash, scoop out the seeds, and fill the cavity with a stuffing mixture of grains, vegetables, and protein. Bake until the squash is tender.
Acorn Squash Soup: Puree roasted acorn squash with broth, onions, and spices to create a comforting and flavorful soup.
Mashed Acorn Squash: Boil or steam the squash until tender, then mash it with butter, herbs, and spices for a delicious side dish.
Acorn Squash Rings: Slice the squash into rings, brush with maple syrup or honey, and bake for a sweet and savory side dish.
Grilled Acorn Squash: Cut the squash into thick slices, brush with olive oil, and grill until grill marks appear.
Acorn Squash Fries: Cut the squash into thin strips, toss with olive oil and your favorite seasonings, and bake until crispy for a healthier alternative to fries.
Acorn Squash and Apple Bake: Combine acorn squash with apples, cinnamon, and a touch of brown sugar for a delicious baked dish.
Acorn Squash Risotto: Incorporate diced roasted acorn squash into a creamy risotto for a rich and satisfying meal.
Acorn Squash Desserts: Use mashed acorn squash in desserts like pies, muffins, or cakes for a unique twist and added moisture.
Carrots are vibrant root vegetables known for their distinct crunchy texture and sweet, earthy flavor. They come in various colors, including orange, purple, yellow, and white. Carrots have a satisfyingly crisp bite and a subtly sweet taste that is enhanced when cooked. Whether enjoyed raw as a snack, grated into salads, roasted to bring out their natural sweetness, or used as a flavorful ingredient in soups, stews, and stir-fries, carrots provide a versatile and nutritious addition to a wide range of dishes.
We love growing every color of carrot! Atomic reds might be our favorite. They are the red carrots. Which color is your favorite?
Storage
Keep in the fridge. If you plan on storing them longer than a week, remove the greens and the carrots will stay crisp.
Prep
Rinse. The whole carrot is edible, including the leaves and root. Carrots can be enjoyed raw or cooked. If the leaves start to wilt, you can revive them by soaking them in ice water for a few minutes, then pat them dry and use as desired.
Preserving
Freezing: Peel and slice or chop the carrots into desired sizes. Blanch them by briefly boiling in water and then plunging them into ice water to stop the cooking process. Drain well and place the blanched carrots in freezer-safe bags or containers. Label and date them before placing them in the freezer. Frozen carrots can be used in cooked dishes such as soups, stews, and stir-fries.
How to use Carrots:
Raw: Carrots can be enjoyed raw as a snack or added to salads for a crunchy texture. They can be sliced, grated, or julienned to incorporate into your favorite salad recipes.
Roasted: Toss carrots with olive oil, salt, and pepper, and roast them in the oven until tender and slightly caramelized. Roasted carrots make a delicious side dish or can be used as a component in grain bowls or roasted vegetable medleys.
Soups and stews: Add carrots to your homemade soups and stews for extra flavor and nutrition. They can be chopped, diced, or sliced depending on your preference and the recipe.
Stir-fries: Carrots are commonly used in stir-fry dishes. Slice them into thin strips or matchsticks for quick and even cooking. They add color, texture, and a touch of sweetness to stir-fried vegetables, noodles, or rice dishes.
Grated for baking: Grate carrots and incorporate them into baked goods like carrot cakes, muffins, or bread. The natural sweetness of carrots adds moisture and flavor to these treats.
Juices and smoothies: Carrots can be juiced or blended into smoothies for a nutritious boost. They pair well with other fruits and vegetables, adding a vibrant orange color and a subtle sweetness.
Carrot-based dips and spreads: Puree cooked carrots with spices, herbs, and other ingredients to make delicious dips and spreads. Carrot hummus, carrot ginger spread, or carrot-based salsas are just a few examples.
Pickled or fermented: Carrots can be pickled or fermented for longer-term preservation or to add a tangy and crunchy element to your dishes. Pickled carrots are great as a condiment or in salads and sandwiches.
How to use Carrot Greens:
Pesto: Blend carrot greens with garlic, nuts (such as almonds or pine nuts), Parmesan cheese, olive oil, and a squeeze of lemon juice to create a vibrant carrot green pesto. Use it as a sauce for pasta, spread it on sandwiches, or drizzle it over roasted vegetables.
Herbaceous garnish: Finely chop carrot greens and sprinkle them as a garnish over salads, soups, or roasted dishes. They add a pop of color and a fresh, herbaceous flavor to your presentation.
Vegetable broth: Add carrot greens to homemade vegetable broth or stock for extra flavor. Simmer them along with other aromatic vegetables and herbs to enhance the depth of your broth.
Sautéed greens: Cook carrot greens as you would other leafy greens like spinach or kale. Sauté them with garlic, olive oil, and a pinch of salt and pepper for a quick and nutritious side dish.
Blended into smoothies: For an added nutritional boost, blend a handful of carrot greens into your green smoothies. They provide an earthy taste and pack in extra vitamins and minerals.
Rainbow chard, a vibrant and visually stunning leafy green, is a variety of Swiss chard distinguished by its multicolored stems and veins. The leaves are broad, glossy, and range in color from deep green to red and yellow. With a flavor profile similar to spinach, rainbow chard offers a mild earthiness and a slight bitterness. Suitable for both raw and cooked applications, rainbow chard can be sautéed, steamed, stir-fried, or added fresh to salads.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the chard starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storing
To store chard, place unwashed leaves in a bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Rainbow Chard can be used any way you would use spinach.
Sautéed Rainbow Chard: Heat olive oil in a pan, add stems first and once soft, add leaves, and sauté with garlic, onions, or your favorite herbs and spices for a quick and nutritious side dish.
Rainbow Chard Salad: Use raw, thinly sliced rainbow chard leaves in salads. Combine with other greens, cherry tomatoes, nuts, and a light vinaigrette for a refreshing and colorful salad.
Stir-Fried Rainbow Chard: Stir-fry rainbow chard with other vegetables, tofu, or meat for a flavorful and vibrant stir-fry. Add soy sauce, ginger, and garlic for an Asian-inspired twist.
Rainbow Chard Wraps: Use large rainbow chard leaves as a wrap for your favorite fillings, such as hummus, quinoa, or grilled vegetables.
Rainbow Chard and Cheese Frittata: Incorporate sautéed rainbow chard into a frittata along with cheese, eggs, and herbs.
Rainbow Chard Smoothie: Add raw rainbow chard leaves to your favorite smoothie for a nutrient boost.
Rainbow Chard and Lentil Soup: Include chopped rainbow chard in hearty soups with lentils, beans, and a variety of vegetables for a nutritious and satisfying meal.
Rainbow Chard Pesto: Blend rainbow chard leaves with garlic, pine nuts, Parmesan cheese, and olive oil to create a vibrant and nutritious pesto. Use it on pasta, sandwiches, or as a dip.
Delicata squash, often referred to as the "sweet potato squash," is a winter squash variety known for its cylindrical shape, cream-colored skin with green stripes, and sweet, creamy orange flesh. Unlike many other winter squashes, Delicata has a thin, edible skin that adds a delightful texture to dishes when roasted. Its flavor is rich and sweet, reminiscent of sweet potatoes, and it has a smooth, velvety consistency when cooked. Delicata squash is a versatile ingredient that can be sliced into rings, stuffed, roasted, or pureed into soups and sauces.
Prep
To prepare delicata squash, begin by washing the outer skin to remove any dirt or debris, the skin is edible. Then, carefully slice the squash in half, lengthwise or in rings. Scoop out the seeds (save the seeds for roasting) and stringy pulp using a spoon. Slice, dice, or roast the squash as desired for your chosen recipe, and it's ready to be used in various culinary creations, from savory soups and side dishes to sweet pies and casseroles.
Squash seeds can be roasted to create a delicious and nutritious snack. Preheat your oven to 300°F (150°C). After cleaning the seeds thoroughly, toss them with olive oil and your preferred seasonings. Spread the seeds in a single layer on a baking sheet and roast for about 15-20 minutes, stirring occasionally, until they turn golden brown and are crispy. Keep a close eye on them to prevent burning, as the exact time may vary based on the size of the seeds and your specific oven. Once roasted, let the seeds cool before enjoying this crunchy and nutritious snack.
Storing
Store uncut squash in a cool, dry place, like a pantry or on the kitchen counter. It can keep for up to a month. Once cut, wrap the unused portion tightly in plastic wrap or foil, refrigerate, and use it within a few days for the best quality.
How to use:
Roasted Delicata Squash: Cut the squash into rings or half-moons, toss with olive oil, salt, and pepper, and roast until caramelized. The thin skin becomes tender and can be enjoyed.
Stuffed Delicata Squash: Halve the squash lengthwise, remove the seeds, and fill the cavity with a stuffing of grains, vegetables, nuts, or meats before baking until tender.
Delicata Squash Soup: Puree roasted or boiled Delicata squash with broth, onions, and spices to create a creamy and comforting winter soup.
Delicata Squash Salad: Roast or steam Delicata squash cubes and add them to salads for a sweet and savory element. They pair well with greens, nuts, and vinaigrettes.
Grilled Delicata Squash: Slice the squash lengthwise, brush with olive oil, and grill until grill marks appear. This method imparts a smoky flavor to the squash.
Delicata Squash Tacos: Roast or sauté Delicata squash slices and use them as a filling for tacos along with your favorite toppings.
Delicata Squash Fries: Cut the squash into thin strips, toss with oil and seasonings, and bake until crispy for a healthier alternative to traditional fries.
Delicata Squash Sweets: Incorporate pureed Delicata squash into muffins, pies, or desserts for a naturally sweet and moist addition.
Mung Bean Sprouts
Mung bean sprouts are, crisp, and crunchy sprouts that emerge from germinated mung beans. These sprouts are commonly used in various cuisines, particularly in Asian dishes. Mung bean sprouts have a delicate and mild flavor, with a slight nuttiness.
Prep
Rinse. Eat raw or cooked.
Storing
To store it, place unwashed sprouts in a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to use:
Salad: Add mung bean sprouts to your favorite salad recipe for a crunchy texture and a boost of nutrition.
Stir-fry: Stir-fry mung bean sprouts with vegetables like bell peppers, mushrooms, and onions for a quick and easy meal.
Sandwiches and wraps: Use mung bean sprouts as a filling for sandwiches or wraps, along with other vegetables and your favorite protein.
Soups and stews: Add mung bean sprouts to soups and stews for a refreshing crunch. They are delicious in Asian-style soups like miso soup or tom yum soup.
Spring rolls: Use mung bean sprouts as a filling for fresh spring rolls, along with other vegetables and your favorite protein.
Toppings: Use mung bean sprouts as a topping for dishes like ramen, pho, or bibimbap, along with other toppings like scallions, cilantro, and sesame seeds.
Pak choy, similar to bok choy or Chinese cabbage, is a leafy green vegetable widely used in Asian cuisines. It features dark green, crinkled leaves with white, crunchy stalks. Pak choy has a mild, slightly peppery flavor, and both the leaves and stems are edible. It is highly versatile, commonly stir-fried, sautéed, or used in soups and stews. Pak choy's tender, succulent texture and earthy taste make it a popular choice for adding a nutritious, leafy green component to a wide range of Asian and international dishes.
Prep
Rinse. Remove leaves from the base, chop or add whole leaves. Eat raw or cooked. If the leaves starts to wilt, you can revive it by soaking the leaves in ice water for a few minutes before patting them dry and using as desired.
Storage
It's best to use it within a few days for optimal flavor. To store it, place unwashed leaves in a plastic bag or a container lined with a dry paper towel to absorb excess moisture. Seal the bag or container loosely to allow for some airflow. Store the bag in the refrigerator's crisper drawer, where it will stay fresh for a few days.
How to Use
Stir-Fry: One of the most common methods is to stir-fry pak choy. Cut it into bite-sized pieces, then sauté in a hot pan with garlic, ginger, and your choice of protein. Finish with a sauce of soy sauce, oyster sauce, or your preferred stir-fry sauce.
Soups and Stews: Pak choy is a great addition to soups and stews. Add it toward the end of cooking to retain its crisp texture.
Salads: Use raw or blanched pak choy leaves in salads. They add a refreshing crunch and mild flavor.
Side Dish: Steam or blanch pak choy and serve it as a simple side dish with a drizzle of soy sauce and a sprinkle of sesame seeds.
Grilled: Brush pak choy with olive oil and grill it for a smoky flavor and tender-crisp texture.
Pickled: Pak choy can be pickled for a tangy and crunchy condiment or side dish.
Braised: Braise pak choy in a flavorful broth with garlic, ginger, and soy sauce for a savory side dish.
Asian Noodle Dishes: Add pak choy to noodle dishes like ramen or lo mein for a vegetable boost.
Filling for Dumplings: Finely chop and sauté pak choy to use as a filling for dumplings, along with minced meat or tofu.
Sandwiches and Wraps: Use whole or sliced pak choy leaves as a fresh and crunchy element in sandwiches or wraps.
Kale, a robust and nutrient-packed leafy green, is celebrated for its earthy flavor and distinctive curly or flat leaves. This versatile superfood is rich in vitamins, particularly vitamins A, C, and K, as well as minerals like iron and calcium. Known for its slightly bitter and peppery taste, kale can be enjoyed in various culinary forms, from tender baby kale in salads to hearty mature kale sautéed, blended into smoothies, or baked into crispy kale chips. Its remarkable nutritional density and adaptability make kale a staple in health-conscious diets and a valuable addition to a wide range of dishes, contributing not only flavor but also an abundance of essential nutrients.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
In salads: Kale is a sturdy green that holds up well in salads. Try massaging the kale with some olive oil and lemon juice to make it more tender.
In smoothies: Kale adds a nutritious boost to smoothies. Try blending kale with frozen fruit and yogurt for a delicious and healthy breakfast.
In soups: Kale is a great addition to soups. Add it to vegetable soup or use it in place of spinach in a classic Italian minestrone.
In stir-fries: Kale works well in stir-fries. Add it to your favorite stir-fry recipe along with other vegetables and a protein.
In pasta dishes: Kale can be added to pasta dishes for a nutritious twist. Try tossing it with spaghetti, olive oil, and garlic for a simple yet satisfying meal.
In sandwiches and wraps: Use kale leaves as a healthy alternative to lettuce in sandwiches and wraps. They add a crunchy texture and a boost of nutrition.
In pesto: Use kale instead of basil in a classic pesto recipe. It adds a unique flavor and packs in extra nutrients.
In chips: Bake kale leaves in the oven with a little olive oil and salt for a healthy and delicious snack.
Turnips are a versatile root vegetable known for their crisp white flesh and purplish-hued skin. They offer a mildly peppery and earthy flavor with a tender yet crunchy texture. Turnips can be enjoyed both raw and cooked. These vegetables are commonly used in an array of culinary applications, from roasting and mashing to pickling, soups, and stews.
Prep
Rinse. The whole turnip is edible. Eat raw or cooked.
Storing
Turnip roots can keep for months in the refrigerator.
Preserving
Freezing: Turnips can be blanched and frozen for long-term storage. Start by cutting the turnips into your desired shape (slices, cubes, or wedges). Blanch them in boiling water for a couple of minutes, then immediately transfer them to an ice bath to stop the cooking process. Drain and pat dry the turnips before packaging them in airtight freezer bags or containers. Label and date the packages, then store them in the freezer for up to 10 to 12 months.
Fermenting: Fermenting turnips creates a tangy and flavorful product. Grate the turnips, then place them in a clean jar. Prepare a brine solution by dissolving salt in water (approximately 2 tablespoons of salt per quart of water). Pour the brine over the grated turnips, ensuring they are completely submerged. Place a weight on top to keep the turnips submerged and cover the jar loosely with a lid. Allow the turnips to ferment at room temperature for a few days to a week, depending on your desired level of fermentation. Taste after a few days. Once fermented, secure the lid tightly and store the jar in the refrigerator.
Pickling: Turnips can be pickled to preserve their crispness and add a tangy flavor. Prepare a pickling brine by combining vinegar, water, salt, sugar, and your choice of spices. Bring the brine to a boil, then let it cool. Peel and slice the turnips, then pack them into sterilized jars. Pour the cooled brine over the turnips, ensuring they are fully submerged. Seal the jars with sterilized lids and store them in the refrigerator. Allow a few days for the flavors to develop before enjoying the pickled turnips.
How to use:
Roasted: Toss turnip cubes or wedges with olive oil, salt, and pepper, then roast them in the oven until they are tender and slightly caramelized. I like to roast the leaves for the last few minutes of cooking. Full recipe below.
Mashed: Cook peeled and cubed turnips until they are soft, then mash them with butter, milk or cream, and your choice of seasonings. This creates a creamy and flavorful alternative to mashed potatoes.
Soups and stews: Add turnip chunks to hearty soups and stews for added texture and flavor. They absorb the flavors of the broth and provide a subtle earthiness to the dish. You can add leaves in the last few minutes.
Salads: Slice or grate raw turnips and incorporate them into salads. They add a crunchy and slightly peppery element to the mix.
Stir-fries: Cut turnips into thin matchsticks or slices and stir-fry them with other vegetables and proteins. Their firm texture holds up well to the heat, and they can provide a unique flavor and texture to your stir-fry.
Pickled: Slice turnips thinly and pickle them in a mixture of vinegar, sugar, and spices. This preserves their crunchiness and adds a tangy, savory element that pairs well with sandwiches, burgers, or as a condiment.
Leaves can be added to any of the above dishes. They don't need to be cooked long and should be added in the last few moments of cooking.
Meal Ideas
Roasted Acorn Squash and Kale Salad: Roast acorn squash and mix with shredded red curly kale, rainbow chard, and carrots, then drizzle with a maple balsamic dressing.
Stuffed Delicata Squash: Fill halved delicata squash with a mixture of sautéed turnips, rainbow chard, and mung bean sprouts seasoned with herbs.
Pak Choy and Mung Bean Sprouts Stir-Fry: Quickly stir-fry pak choy, mung bean sprouts, and julienne carrots with ginger and soy sauce.
Acorn Squash and Carrot Soup: Blend roasted acorn squash with carrots, creating a creamy and flavorful soup.
Mung Bean Sprout and Rainbow Chard Wrap: Fill large rainbow chard leaves with a mixture of mung bean sprouts, shredded carrots, and a light dressing.
Delicata Squash and Kale Pizza: Top pizza dough with roasted delicata squash, sautéed red curly kale, and a sprinkle of cheese.
Miso-Glazed Pak Choy and Delicata Squash: Roast delicata squash and pak choy with a miso glaze for a savory side dish.
Rainbow Chard and Turnip Greens Frittata: Make a frittata with sautéed rainbow chard, turnip greens, and diced carrots.
Acorn Squash and Rainbow Chard Quesadillas: Fill tortillas with roasted acorn squash, sautéed rainbow chard, and cheese, then grill until melted.
Carrot and Delicata Squash Curry: Simmer carrots and delicata squash in a coconut curry sauce, served over rice or quinoa.
Mung Bean Sprout and Pak Choy Noodle Bowl: Create a noodle bowl with cooked noodles, fresh pak choy, mung bean sprouts, and a sesame-ginger dressing.
Delicata Squash and Turnip Puree: Boil and mash delicata squash and turnips together for a flavorful side dish.
Carrot and Mung Bean Sprout Stir-Fry: Quickly stir-fry julienned carrots and mung bean sprouts with soy sauce and garlic.
Acorn Squash and Kale Pesto Pasta: Toss cooked pasta with a pesto made from roasted acorn squash, red curly kale, and pine nuts.
