Tuesday, February 11, 2014

Winter CSA Share # 6 Tuesday, February 11th, 2014

Seeds are here, and we're starting to plan for the summer ahead...

What You’re Getting:

2 head cabbage
3 lbs onions
6 lbs potatoes
6 lbs carrots
2 lbs beets
3 lbs turnips
4 ears popcorn
3 lbs shallots

2 head cabbage
6 lbs onions
12 lbs potatoes
12 lbs carrots
4 lbs beets
5 lbs turnips
4 ears popcorn
6 lbs shallots

Farm News:

Hi all,
The last CSA Share! Hope you guys all enjoyed your winter veggies. I can’t believe it’s February… already we are starting to seed for 2014. Some of the slower growing flowers, herbs and peppers will get started this weekend, while the onions, scallions and leeks, our first big seeding project, will get started in two weeks. Spring will come faster than you know, and there is so much to get ready for between now and then!

Thanks so much for joining us this winter. We hope to grow for you again when the warmer months are here! Tomatoes, cucumbers, peppers, lettuce, kale, zucchini, melons, basil…. Mmmm, I can taste them already.

See you in the spring,
Christa, Mike, Lizzy and Nicky


A delicious traditional Irish dish. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.

1 pound cabbage (1 small head)
1 pound potatoes
    2 leeks or 3 large onions
    1 cup milk
    salt and pepper to taste
    1 pinch ground mace or cloves
    1/2 cup butter

    In a large saucepan, boil cabbage until tender; remove and chop or blend well. Set aside and keep warm. Boil potatoes until tender. Remove from heat and drain.
    Chop leeks or onions and simmer them in just enough milk to cover, until they are soft.
    Season and mash potatoes well. Stir in cooked onions and milk. Blend in the cabbage and heat until the whole is a pale green fluff. Make a well in the center and pour in the melted butter. Mix well.

Caramelized Shallots

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.

Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.

To remove kernels, twist ear in hand until loosened kernels fall off. Heat oil in a covered pan. Add ½ cup kernels. Once you hear popping, shake pan (Leave lid on!) every 10-15 seconds until fully popped. Yum!