Monday, January 14, 2013

Winter Share #5, Tuesday, January 15th

What You’re Getting:

½ lb salad mix                   1 lb kohlrabi
1 head cabbage            2 lb beets
4 lb carrots                   2 lbs leeks
5 lbs potatoes               5 lbs onions
8 lbs mixed winter squash

Farm News:

Happy 2013! It may be January, but it feels like April today. Weird. I hope you guys enjoyed you holidays, and are excited for another round of local veggies. We are in full-on planning mode right now, doing seed orders, field maps, market reports and all the other exciting stuff to get ready for the season ahead. Had to believe we will be starting our seedlings in 6 weeks. This winter has been flying by. Thanks so much to those of you who have already signed up for next year’s CSA!

Happy eating!
Christa, Lizzy, and Mike


Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage
    2 carrots, shredded
    1 large kohlrabi, shredded
    ¼ cup olive oil
    juice of one lime
    sea salt and pepper to taste

    To prepare slaw, combine the first 3 ingredients in a large bowl. To prepare dressing, mix all ingredients in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour.

Skillet Potato and Cabbage Pancakes

    1 cup shredded cabbage
    2 1/2 cups grated potatoes
    ¼ cup minced onion
    1 clove minced garlic
    1 egg, beaten
    1 1/2 tsp. salt
    1/2 tsp. black pepper
    2 tbsp. oil
    sour cream or applesauce (optional)

Place the cabbage in a steamer basket set over 1 1/2 inches boiling water. Cover, steam until tender, 15-20 minutes. Place the grated potatoes in a dish towel. Gather up, twist and hold over the sink. Squeeze out as much moisture as you can. Combine the potatoes, cabbage, onion, garlic, egg, salt and pepper in a bowl. Mix well and then use your hands to form thin, loose patties. Combine the butter and oil in a large skillet over med-high heat; heat until butter melts. Add patties a few at a time. Cook until browned on one side, 7-10 minutes, periodically pressing down with a spatula. Flip and cook 7-10 minutes more. Serve hot and top with sour cream or applesauce. Serves 4.

From Farmer John’s Cookbook. 2006.

Christa’s “I’m sick of winter cooking!” Squash and Bean Salad

2 cups winter squash, cooked, cooled, and cut into ¾” cubes
2 cups cooked kidney beans
1 cup diced onion
1 diced apple
1 kohlrabi, peeled and diced
Your favorite Vinaigrette dressing (I prefer a simple olive oil and balsamic vinegar mix)

I like this cold salad because it reminds me of the corn-and-bean salads of summer. I love winter, but I also love a little variety in our meals!
Toss everything together in a large salad bowl with the vinaigrette dressing. I usually put in about ½ cup of dressing, but you can add it to your own taste. You can eat it alone or serve it over a bed of salad mix.