Sunday, December 8, 2013

Winter CSA Share #3, Tuesday, December 10th, 2013

Standard Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)
¼ lb salad mix (Ditto)
3 mini lettuce heads
1 kohlrabi
1 head cabbage
5 lb onions
5 lb potatoes
5 lb carrots
8 lb winter squash
2 lbs beets

Family Shares:

¼ lb spinach (Or more, hard to say how much we will be able to harvest tomorrow)
¼ lb salad mix (Ditto)
5 mini lettuce heads
2 kohlrabi
1 head cabbage
10 lb onions
10 lb potatoes
10 lb carrots
12 lb winter squash
4 lbs beets

Farm News:

Hi all,
Brrrrrr! It really feels like winter today… now all we need is some snow. Mike is in the new building bagging up veggies for the CSA shares while Lizzy naps and Christa sits in front of the fire with the baby, typing away. Pretty cozy.

We hope you all had a great Thanksgiving with your families, and were able to incorporate lots of Bahner Farm veggies into your meal! We came home from the hospital with Nicky the day before, so enjoyed a quiet holiday at home with just us.

Stay warm!

Christa, Mike and little Lizzy


Cabbage-Kohlrabi Slaw

1 kohlrabi
1/4 head shredded cabbage
1/2 lemon
1/4 cup chopped dill
1/2 clove minced garlic
1 teaspoon dijon mustard
salt and pepper
3 tablespoons olive oil

Peel the kohlrabi or turnip and cut into matchsticks. Whisk the lemon juice, dill, garlic, dijon mustard, and salt and pepper in a bowl; whisk in olive oil. Toss with the kohlrabi, shredded cabbage, and add salt and pepper to taste.

Roasted Beet Salad with Feta

2 lbs beets
3 T olive oil Sea salt
1/2 C crumbled feta cheese
 2 t lemon zest
1 T maple syrup

Cover the beets in olive oil (about 2 T of the 3) and sea salt and then wrap each of them in foil. Roast in the oven at 400 for approximately one hour, or until they can be easily pierced with a fork.
Allow the beets to cool. Chop the beets into bite-sized pieces, and toss them with the feta, lemon zest, 1 T olive oil, and maple syrup.

Buttercup Squash with Apples

1 small buttercup or other winter squash
½ chopped tart cooking apple
1 tablespoon maple syrup
2 teaspoons butter or margarine, softened
½ teaspoon lemon juice
1/8 teaspoon ground nutmeg

      Heat oven to 400°F. Cut squash in half; remove seeds and fibers. Place squash halves, cut side up, in an un-greased baking dish, 11x7x1 1/2 inches. Mix remaining ingredients; spoon into squash halves.
      Cover and bake 30 to 40 minutes or until squash is tender.