Well, we’re finally back to delivering! It’s been a rough winter. With catching covid on the trip to Chicago in December to meet my birth mother for the first time, the 40 mph winds blowing the plastic off the new greenhouse a month after we finished it, to the cold and crazy snowy weather the last few weeks, losing four sheep (three pregnant ewes and our best ram), and to top it off the devastating loss of our favorite "little" farm dog Bart to salmon poising last week. It's been a rollercoaster trying to keep the winter deliveries going this year.
It’s been so cold this winter as well. Normally we hardly ever go below 25 degrees. But this winter we got down into the single digits a few times. Our overwintering produce is not able to handle that kind of cold. You may notice the produce is not as high a quality as years past. We also lost a lot of the produce due to the severe cold. We are hoping to have enough to keep the boxes full through the rest of the season. We will do our best.
Due to all the stress caused by weather, this will probably be our last year doing the fall/spring CSA. We will still do a few summer boxes but plan to shift most of our efforts to growing produce to donate. We have been struggling and are questioning how we plan to move forward with the farm.
We truly appreciate all the support you have given us and we will do our best to make sure our loyal members still get our produce boxes in the future.
Beets
Beets, with their earthy, sweet, and slightly nutty flavor, are root vegetables renowned for their vibrant, jewel-toned flesh that ranges from deep red to golden yellow and even candy-striped varieties. Whether roasted to enhance their natural sugars, boiled and pickled, or grated fresh for salads, beets offer a rich depth of taste and an impressive nutritional profile.
Also, I am trying to find a gentle way to say they will turn your poop red, without talking about poop...
Storage
Remove greens for beets. The leaves will continue to draw moisture from the root. Store the beets and greens separately.
It's best to use the greens within a few days for optimal flavor. To store the greens, place unwashed leaves in a container lined with a dry paper towel to absorb excess moisture. Seal the container loosely to allow for some airflow. Store in the fridge. Here it will stay fresh for a few days.
Beet roots can keep for several weeks, sometimes even months, when stored in the fridge.
Prep
Rinse. The whole beet is edible, leaves and root. Eat raw or cooked. If the leaves start to wilt, you can revive them by soaking in ice water for a few minutes before patting them dry and using as desired.
Large beets can benefit from being peeled. We don't bother.
How to use:
Roasted beets: Wrap whole beets in foil and roast them in the oven until they are tender. Once cooled, peel and slice or cube them. Roasted beets can be used in salads, as a side dish, or even on pizza.
Boiled or steamed beets: Cook beets in boiling water until tender, then peel and slice them. Serve with butter, salt, and pepper or use them in various recipes.
Pickled beets: Make your own pickled beets by simmering them in a vinegar and sugar solution with spices. Pickled beets are great as a condiment, in salads, or as a side dish.
Beet salad: Combine cooked and sliced beets with ingredients like goat cheese, arugula, nuts, and vinaigrette for a flavorful salad.
Beet soup (Borscht): Prepare a classic Eastern European beet soup called Borscht. It typically includes beets, vegetables, and sometimes meat, all simmered in a savory broth.
Beet chips: Slice beets thinly, toss them with olive oil and your favorite seasonings, and bake them until they become crispy beet chips.
Beet hummus: Blend cooked beets with chickpeas, tahini, garlic, and lemon juice to make a vibrant and nutritious beet hummus.
Beet smoothies: Add cooked beets to your smoothies for a natural sweetness and a vibrant color boost.
Beet desserts: Beets can be used in desserts like chocolate beet cake or beet and citrus sorbet, where their natural sweetness and vibrant color shine.
A taste of summer! Great cooked. We make sauce of them. So good on pasta or pizza!
Prep/Storage
Thaw to use. Keep in freezer.
How to use
Sauces: Thaw the frozen tomatoes and use them as a base for pasta sauce, chili, or pizza sauce. Chris's Tomato Sauce is my fave.
Soups and stews: Frozen tomatoes can be added directly to soups and stews for added flavor and texture.
Tomato paste: Thaw the frozen tomatoes. Cook on the stove or in the oven on a low heat until most of the water has evaporated. Strain out skins and seeds. Store in fridge for short term use or freezer for longer.
Juice: Thaw the frozen tomatoes and blend them to make tomato juice. Strain out seeds and skins.
Bloody Mary: Blend the frozen tomatoes juice from above with vodka, hot sauce, Worcestershire sauce, and celery salt to make a delicious Bloody Mary mix. Leave out the vodka for a virgin Mary.
Tomato soup: Thaw the frozen tomatoes and blend them with vegetable stock, herbs, and cream for a delicious tomato soup.
Tomato jam: Cook thawed and chopped frozen tomatoes with sugar, vinegar, and spices for a sweet and tangy tomato jam.
Collard Greens
Collards are in the same family as cabbage, broccoli and cauliflower. A bitter green.
Prep
Rinse. Eat raw or cooked. Stems take longer to cook. I like to remove them and cook longer than leaves.
How to use:
Sautéed Collard Greens: Heat a tablespoon of oil in a large skillet over medium heat. Add chopped onions and minced garlic and sauté for a minute. Then add chopped collard greens, a pinch of salt, and some red pepper flakes (optional). Cook until the collard greens are tender, stirring occasionally.
Collard Green Wraps: Use collard greens as a substitute for tortillas or bread in wraps. Fill with your favorite veggies, protein, and sauce for a healthy and flavorful meal.
Collard Green Chips: Preheat the oven to 350°F. Remove the stems from collard greens and tear them into large pieces. Toss the leaves with a little oil and salt. Spread the leaves in a single layer on a baking sheet and bake for 10-15 minutes, or until crispy.
Collard Green Pesto: Combine blanched collard greens, garlic, olive oil, Parmesan cheese, and nuts (such as almonds or pine nuts) in a food processor. Pulse until the mixture forms a smooth paste. Serve with pasta or as a dip.
Collard Green Salad: Thinly slice raw collard greens and toss with a citrus-based dressing, sliced almonds, and dried fruit (such as cranberries or raisins). Add crumbled feta cheese or goat cheese for extra flavor.
Collard Green Soup: Cook chopped onions and garlic in a large pot until softened. Add chopped collard greens, chicken or vegetable broth, and a can of diced tomatoes. Season with salt and pepper to taste. Simmer until the collard greens are tender and the flavors are blended. Serve with crusty bread.
Pea tendrils, also known as pea shoots or pea sprouts, are young and tender tendrils that grow from the tops of pea plants. They are delicate, leafy greens with thin, curly stems and small, bright green leaves. The taste of pea tendrils is often described as mild and slightly sweet, with a subtle hint of the distinct flavor found in mature peas. The texture is tender and crisp, providing a pleasant crunch.
Prep
Rinse. The whole tendril is edible. Sometimes the stems get a little woody at the ends and can be removed. Eat raw or cooked.
Storing
It's best to use it within a few days for optimal flavor. To store it, 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:
Salads: Add pea tendrils to your favorite salad greens for an extra layer of texture and flavor.
Stir-fries: Toss pea tendrils into stir-fries towards the end of cooking. Their tender texture and subtle flavor make them a perfect addition to stir-fried vegetables, meats, or noodles.
Sandwiches and Wraps: Layer pea tendrils in sandwiches or wraps to add a crisp and refreshing bite. They can provide a light and delicate crunch, along with a touch of sweetness.
Soups and Stews: Add pea tendrils to hot soups or stews just before serving. They will wilt slightly, adding a pop of green color and a burst of freshness to the dish.
Pasta Dishes: Mix cooked pea tendrils into pasta dishes like spaghetti or fettuccine. The tendrils will add a delicate and vibrant element to the pasta, complementing the other ingredients.
Pesto or Sauce: Blend pea tendrils with garlic, nuts, cheese, and olive oil to make a flavorful pesto or sauce. Use it as a spread, dip, or toss it with cooked pasta for a quick and vibrant meal.
Side Dish: Sauté pea tendrils with garlic and olive oil for a simple and nutritious side dish. The gentle cooking will help retain their delicate flavor and texture.
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 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.
