It has looked like a winter wonderland on the farm. It's been an unexpectedly frosty week, with temperatures plummeting to 19 degrees Fahrenheit. Usually, we reserve these bone-chilling days for February, not November!
The cold has us a bit on edge, especially for our cold crops facing a test they didn't expect so soon. It's a dance of protecting and hoping nature lends a helping hand. Wrapping them in frost blankets feels like a makeshift shield against the unseasonable chill.
On the other front, the barns are alive with extra warmth and bustling activity. We're pulling out all the stops to ensure the animals are snug and comfortable. From extra bedding to breaking ice water troughs, the priority is their well-being in this unexpected cold snap.
Here's hoping for a swift return to more typical November temperatures, even if that means rain and mud. Until then, we'll be here, watching over our crops and critters as they weather this frosty surprise.
Butternut squash, with its distinctive bell shape and creamy, orange flesh, is a beloved winter squash known for its sweet and nutty taste. Typically, butternut squash is peeled, seeded, and diced before being roasted, boiled, mashed, or pureed. Its smooth texture and subtly sweet flavor make it a delightful addition to soups, stews, casseroles, and even desserts.
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.
Prep
To prepare butternut squash for cooking, begin by washing it thoroughly under cold running water. Using a sharp knife, trim both ends of the squash, then carefully peel the tough outer skin. Slice the squash in half, separating the narrow neck from the bulbous base. Remove the seeds from the bulbous part using a spoon. Proceed to dice or cube the squash according to your recipe's requirements. Whether you're roasting, boiling, sautéing, or pureeing, uniform cuts ensure even cooking. Enjoy the sweet and nutty flavor of butternut squash in a variety of culinary creations.
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.
How to use
Roasted Butternut Squash: Toss cubed butternut squash with olive oil, salt, and pepper, then roast until caramelized for a flavorful side dish.
Butternut Squash Soup: Puree roasted or boiled butternut squash with broth, onions, and spices to create a comforting and velvety soup.
Butternut Squash Risotto: Add diced roasted butternut squash to risotto for a creamy and hearty dish.
Butternut Squash Pasta: Spiralize or cube butternut squash to use as a pasta substitute or mix it into traditional pasta dishes.
Butternut Squash Curry: Incorporate cubed butternut squash into a flavorful curry with coconut milk, spices, and vegetables.
Stuffed Butternut Squash: Fill halved and roasted butternut squash with a savory stuffing of grains, vegetables, and protein.
Butternut Squash Salad: Roast or steam butternut squash cubes and add them to salads for a sweet and savory element.
Butternut Squash Casserole: Layer sliced butternut squash with cheese, herbs, and cream for a delicious and comforting casserole.
Butternut Squash Desserts: Use mashed butternut squash in pies, cakes, muffins, or even ice cream for a naturally sweet and moist addition.
Cabbage is characterized by its dense leaves and mild, slightly sweet taste. It can be enjoyed raw in coleslaw, pickled in sauerkraut, or cooked in numerous ways, such as in soups, stews, stir-fries, or stuffed cabbage rolls. Notable for its impressive nutritional profile, cabbage is a rich source of vitamins, particularly vitamin C, and dietary fiber. Its firm texture and subtle sweetness make it an ideal candidate for a wide range of culinary applications, adding both flavor and nutrition to an array of dishes.
Storage
To store cabbage and maintain its freshness, wait to remove any loose or damaged outer leaves, they will protect the cabbage in the refrigerator. Place the cabbage in the vegetable crisper drawer of your refrigerator. It can typically be stored in the fridge for several weeks, maintaining its crispness and flavor. If you've cut a portion of the cabbage, wrap the remaining part securely to prevent it from drying out.
Prep
Remove outer leaves. Rinse. Eat raw or cooked.
Preserving
Blanching and Freezing: Blanch cabbage leaves in boiling water briefly, then cool them in an ice bath. Drain, pat dry, and freeze them for use in stuffed cabbage recipes and casseroles.
Fermentation (Sauerkraut): Shred the cabbage finely, layer it with salt, and pack it tightly into a fermentation vessel. Leave it to ferment at room temperature for several weeks. The result is sauerkraut, a tangy and probiotic-rich condiment that can be stored in the refrigerator for an extended period.
How to use:
Roasted Cabbage: Roasting cabbage wedges with olive oil, salt, and pepper can create a delicious and slightly caramelized side dish.
Coleslaw: Coleslaw is a classic cabbage salad that combines shredded cabbage with a creamy dressing, often including mayonnaise or a vinaigrette. It's a favorite side dish at barbecues and picnics.
Stir-Fries: Cabbage can be a star ingredient in stir-fry dishes. Its crunchy texture and ability to absorb flavors make it a great addition to stir-fried vegetables, proteins, and sauces.
Stuffed Cabbage Rolls: Cabbage leaves can be stuffed with a mixture of ground meat and rice, then simmered in tomato sauce for a comforting and hearty dish.
Kimchi: Kimchi is a traditional Korean fermented cabbage dish, often made with spicy seasonings. It's used as a side dish and a flavor enhancer in many Korean dishes.
Cabbage Soup: Cabbage soup is a warming and hearty option. You can prepare it in various ways, including classic cabbage soup, stuffed cabbage soup, or borscht.
Cabbage Gratin: Layered with cheese and cream, cabbage can be turned into a rich and satisfying gratin.
Cabbage and Noodles: Sautéed cabbage and noodles, often referred to as "Haluski" in Eastern European cuisine, is a simple yet flavorful dish.
Cabbage in Soups and Stews: Cabbage adds a hearty and slightly sweet element to soups and stews, such as the Irish dish "Colcannon."
Cabbage Wraps: Use cabbage leaves as a wrapper for various fillings, similar to how you would use lettuce leaves for wraps. They work well with both Asian and Mediterranean-inspired fillings.
Cabbage Chips: Bake cabbage leaves with olive oil and seasoning to create crispy cabbage chips.
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.
Kale, a leafy green vegetable renowned for its robust and earthy flavor, belongs to the Brassica family and stands as a nutritional powerhouse. Its slightly bitter, peppery taste lends itself well to a multitude of culinary applications, from hearty salads and smoothies to sautés and soups.
Prep
Rinse. Remove from stems because leaves cook faster. Chop or use whole leaves. Eat raw or cooked. If the kale 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 kale, place unwashed leaves in a perforated 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:
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.
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.
Spaghetti squash is a unique winter squash variety that, when cooked, transforms into long, tender strands resembling spaghetti, hence its name. With a mildly sweet flavor, its golden flesh can be roasted or microwaved until the flesh can be easily separated into "noodles" using a fork. This vegetable is a popular low-carb and gluten-free substitute for traditional pasta, and it serves as a versatile base for various sauces and toppings, from classic marinara to creamy alfredo.
Prep
Start by washing the outer skin to remove any dirt or debris. Preheat your oven to 375°F (190°C). With a sharp knife, carefully cut the squash in half lengthwise for short noodles or crosswise for long noodles. Scoop out the seeds and stringy pulp using a spoon. Drizzle the cut sides with olive oil, then season with salt and pepper. Place the squash halves, cut side down, on a baking sheet, and roast in the preheated oven for about 35-45 minutes, or until the flesh is tender and easily separates into spaghetti-like strands when scraped with a fork. Let it cool briefly before using a fork to scrape out the "noodles." Serve the spaghetti squash with your favorite sauce, as a side dish, or as a nutritious pasta alternative.
Storing
Store uncut spaghetti 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:
Classic Spaghetti: Toss the cooked squash strands with your favorite pasta sauce, such as marinara or pesto, for a low-carb version of traditional spaghetti.
Stir-Fry: Add spaghetti squash to stir-fries with vegetables and your choice of protein for a lighter, healthier take on the classic stir-fry.
Casserole: Layer the squash in a casserole with cheese, vegetables, and sauce for a cheesy and satisfying baked dish.
Salads: Use cooked and cooled spaghetti squash as a base for salads, adding fresh vegetables, herbs, and vinaigrette.
Gratin: Combine the squash with cream, cheese, and breadcrumbs to create a creamy and baked gratin.
Frittata: Incorporate spaghetti squash into frittatas or quiches for an extra layer of flavor and texture.
Taco Bowls: Top cooked squash with taco fillings like seasoned ground meat, beans, cheese, and salsa for a taco bowl.
Pesto "Pasta": Mix the squash strands with homemade or store-bought pesto for a flavorful and vibrant dish.
Curries: Add cooked spaghetti squash to your favorite curry for a unique texture and added nutrition.
Pasta Primavera: Combine the squash with sautéed vegetables and a light olive oil or cream sauce for a pasta primavera-inspired dish.
Breakfast Hash: Create a breakfast hash by mixing spaghetti squash with eggs, vegetables, and spices, and then bake it until set.
Sweet Potatoes
Sweet potatoes, often recognized for their vibrant orange hue, are nutrient-rich root vegetables with a sweet and earthy flavor. These tuberous delights boast a smooth and creamy texture when cooked. Whether roasted, mashed, baked, or incorporated into stews and soups, sweet potatoes offer a delicious balance of sweetness and warmth.
Storing
To store sweet potatoes, it's essential to keep them in a cool, dark, and well-ventilated place. Ideally, store them in a dry pantry or a basket in a cool corner of your kitchen. Avoid refrigeration, as the cold temperatures can alter the taste and texture. Check them periodically for any signs of sprouting or spoilage.
Prep
Thoroughly wash them under cold running water to remove any dirt or debris. Depending on your preference and recipe, you can peel the sweet potatoes or leave the skin on for added nutrients. Next, cut the sweet potatoes into your desired size and shape—slices, cubes, or wedges, ensuring uniform pieces for even cooking.
How to use
Roasted Sweet Potatoes: Toss sweet potato cubes with olive oil and your favorite spices, then roast them in the oven until they're golden and caramelized.
Sweet Potato Fries: Cut sweet potatoes into thin strips, season with herbs and spices, and bake or fry until crispy for a healthier alternative to regular fries.
Mashed Sweet Potatoes: Boil or roast sweet potatoes, then mash them with butter, milk, and your preferred seasonings for a creamy and flavorful side dish.
Baked Sweet Potatoes: Bake whole sweet potatoes until they're tender. Serve them with sweet or savory toppings like cinnamon, brown sugar, or black beans and cheese.
Sweet Potato Casseroles: Use mashed sweet potatoes in casseroles, blending them with ingredients like pecans, marshmallows, or coconut for a delightful dish.
Sweet Potato Soups: Purée cooked sweet potatoes to create a velvety and nutritious base for soups, adding spices and herbs for flavor.
Stuffed Sweet Potatoes: Fill baked sweet potatoes with a variety of toppings like black beans, avocado, salsa, or Greek yogurt for a wholesome and filling meal.
Sweet Potato Pancakes or Waffles: Incorporate mashed sweet potatoes into pancake or waffle batter for a nutrient-rich and tasty breakfast.
Sweet Potato Salads: Cube and roast sweet potatoes for a hearty addition to salads, bringing a sweet and savory element to your greens.
Sweet Potato Desserts: Bake sweet potatoes into pies, muffins, or cakes, adding a natural sweetness and moisture to your favorite desserts.
Turnips
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
Butternut Squash and Kale Salad: Roast butternut squash and toss it with shredded dazzling blue kale, carrots, and a balsamic vinaigrette.
Stuffed Cabbage Rolls: Fill cabbage leaves with a mixture of cooked quinoa, shredded carrots, and diced sweet potatoes, then bake in tomato sauce.
Spaghetti Squash Pad Thai: Replace traditional noodles with spaghetti squash in a Pad Thai recipe, incorporating pak choy and carrots for a vibrant touch.
Sweet Potato and Turnip Mash: Mash boiled sweet potatoes and turnips together, seasoned with herbs and a touch of butter.
Pak Choy and Butternut Squash Stir-Fry: Quickly stir-fry pak choy and diced butternut squash with soy sauce and garlic.
Roasted Carrot and Kale Quinoa Bowl: Roast carrots, mix them with dazzling blue kale, and serve over quinoa for a wholesome bowl.
Spaghetti Squash: Toss roasted spaghetti squash with sautéed sweet potatoes, carrots, and pak choy in a light tomato sauce.
Turnip and Cabbage Soup: Create a hearty soup by simmering turnips, cabbage, and carrots in a flavorful broth.
Baked Sweet Potato Fries: Cut sweet potatoes into fries, season, and bake for a healthy alternative to regular fries.
Butternut Squash and Kale Pizza: Top pizza dough with roasted butternut squash, shredded kale, and a sprinkle of cheese.
Pak Choy and Carrot Slaw: Shred pak choy and carrots, then toss with a zesty dressing for a refreshing slaw.
Stuffed Spaghetti Squash: Fill halved spaghetti squash with a mixture of sautéed kale, diced turnips, and breadcrumbs.
Sweet Potato and Cabbage Hash: Sauté sweet potatoes, cabbage, and carrots together for a flavorful breakfast hash.
Turnip and Butternut Squash Casserole: Layer thinly sliced turnips and butternut squash in a casserole with a creamy sauce, then bake until bubbly.
Stir-Fried Pak Choy and Carrot Noodles: Create vegetable noodles by stir-frying pak choy and spiralized carrots in a savory sauce.
Cabbage and Sweet Potato Tacos: Fill taco shells with shredded cabbage, roasted sweet potatoes, and a drizzle of lime.
Butternut Squash and Kale Risotto: Stir roasted butternut squash and kale into a creamy risotto for a comforting dish.
Turnip and Carrot Pancakes: Make savory pancakes using grated turnips, carrots, and a hint of dazzling blue kale.
Sweet Potato and Pak Choy Curry: Simmer sweet potatoes and pak choy in a coconut curry sauce, served over rice.
Cabbage and Spaghetti Squash Gratin: Layer roasted spaghetti squash with sautéed cabbage, carrots, and a cheesy béchamel sauce, then bake until golden.
