Monday, January 5, 2015

Winter CSA Share #3, Friday, December 5th, 2014


What You're Getting:

Standard Share:

5 lbs Onions
8 lbs Winter Squash
5 lbs Potatoes
½ lb salad mix
5 lbs Carrots
2 lbs beets
1 green cabbage
1 lb leeks
½ lb swiss chard
1 bulb kohlrabi

Family Share:

8 lbs Onions
10 lbs Winter Squash
10 lbs Potatoes
1 lb salad mix
10 lbs Carrots
3 lbs beets
1 green cabbage
1 lb leeks
1 lb swiss chard
1 bulb kohlrabi

Farm News:

Thanks to all of you for being so understanding about the last-minute date change this week! We are glad to be home and were glad to find that the winter greens survived our absence.

We hope you all had a wonderful Thanksgiving with your families. We were visiting Mike’s mother in Indiana, as usual. Among many, many other things we are incredibly grateful for our loyal and supportive customers. Without you, we would not be able to spend our lives farming. Thank you, thank you, thank you!

As winter sets in, the farm activities change. Buildings and vehicles need repairs. We take extra classes for certifications and to gain new skills. The mountain of winter paperwork is slowly conquered. Seed plans, markets, supply orders, next year’s crew… everything must be planned out and recorded! Exciting to be thinking about all the possibilities for next season.

Enjoy, and many thanks!
Christa, Mike, Lizzy and Nick


Rice Noodles with Pickled Vegetables

A fancy-sounding recipe that’s really pretty simple, this has become one of our favorite winter dishes.

 6 ounces wide rice noodles
1/4 cup soy sauce    
3 tablespoons fresh lime juice
3 tablespoons unseasoned rice vinegar
1 tablespoon sugar or maple syrup
2 teaspoons finely grated peeled ginger
1/4 teaspoon freshly ground black pepper
½  large kohlrabi, julienned (Cut into the thinnest sticks possible)
2 cups cabbage, julienned
2 large carrots, julienned
1/4 cup sesame oil
1 cup torn fresh cilantro, divided
3/4 cup unsalted, dry-roasted peanuts, coarsely chopped, divided
Optional: 1 lb cooked ground beef or minced cooked chicken

    Cook the noodles according to the package instructions. Drain, rinse with col water and toss with sesame oil.
    Whisk soy sauce, lime juice, vinegar, sugar, ginger, and pepper in another large bowl. Add vegetables; toss to combine. Let sit 10 minutes.
    Add noodles, oil, half of cilantro, and half of peanuts to bowl; toss to combine. Mix in meat if desired. Top salad with remaining cilantro and peanuts.

Cabbage, Carrot and Kohlrabi Slaw

This slaw is delicious solo, or in tacos.

    3 cups thinly sliced cabbage
    2 carrots, shredded
    ½  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.

Sautéed Swiss Chard with Lemon and Butter

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 garlic cloves, minced
1 pinch dry crushed red pepper
1 bunch swiss chard, stems and leaves cut into 1/2-inch-wide pieces
Juice of ½ lemon

Melt butter and oil in heavy large pan over medium-low heat. Add garlic and crushed red pepper. Sauté until fragrant, about 1 minute. Add swiss chard; stir to coat. Cover and cook until tender (stirring occasionally) about 8 minutes. Squeeze juice from 1/2 lemon onto chard. Season to taste with salt.

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