Wednesday, January 28, 2015

Winter CSA Share #6, Thursday, January 29th, 2015

What You’re Getting: 

 Standard Share:

4 lbs Shallots
6 lbs Winter Squash
5 lbs Potatoes
3 lbs Turnips
3 lbs Carrots
2 Green Cabbages
2 bulb Kohlrabi
4 ears Popcorn

Family Share:

6 lbs Shallots
10 lbs Winter Squash
10 lbs Potatoes
5 lbs Turnips
5 lbs Carrots
3 Green Cabbages
3 bulb Kohlrabi
6 ears Popcorn

Farm News:

Ahh, the last CSA share. How bittersweet! We hope you guys have all enjoyed your share this winter. We really appreciate all your support!

I’ve talked to a few folks who have been feeling a little bogged down with cabbage and kohlrabi, so I’ve been sure to pile on the cabbage, kohlrabi and turnip recipes this time and last time. Be sure to check out the recipes to get inspired!

The winter share may be over, but summer is coming fast! Already the wheels are turning on the farm to plan, prep, and grow your veggies for the summer months. We hope to see you at farmers markets or in the farmstand, or perhaps you’ll join us for a growing season CSA Share! Check out your many options at

Thank you, thank you for being a part of our 2014 Winter CSA…. Happy Eating!

Please bring back your boxes when you come ot pick up your share! Remember, this is the last share!
Enjoy your veggies!
Christa, Mike, Lizzy and Nick


Ground Beef, Cabbage and Mushroom Stir-Fry

1 pound ground beef
2 cloves garlic, minced
1 lb cabbage, sliced thin
8 ounces fresh mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 T minced fresh ginger
Pinch cayenne, optional
Salt and pepper, to taste
2 t honey
1 bunch green onions, cut on the bias (about 8 onions or 3 ounces after trimming)

In a very large skillet or wok, brown the ground beef with the garlic, ginger and a little salt and pepper. Add the cabbage and mushrooms and stir-fry until the cabbage is tender-crisp. Add the remaining ingredients and heat through. Adjust the seasoning to your taste.

Sweet and Sour Cabbage with Bacon

    1 teaspoon vegetable oil
    4 slices bacon, cut crosswise into 1/2-inch pieces
    2 shallots, peeled and thinly sliced
    1 medium head green cabbage, cored, cut into 1-inch pieces
    1/4 cup cider or rice vinegar
    1/4 cup sugar
    3 tablespoons soy sauce

    In a large Dutch oven or heavy pot, heat oil over medium-high and cook bacon, stirring, until browned and crisp, 6 minutes. With a slotted spoon, transfer bacon to a plate. Add onion and cabbage to pot and cook, stirring, until cabbage is wilted, 10 minutes. Add vinegar, sugar, and soy sauce and cook until cabbage is crisp-tender, 10 minutes. Stir in bacon and serve.

Root Vegetable Gratin

    3 pounds mixed turnips, potatoes and kohlrabi, peeled and cut into 1/8-inch-thick slices
    3 tablespoons extra-virgin olive oil, divided
    1 cup thinly sliced shallots
    1 1/3 cups milk, divided
    3 tablespoons all-purpose flour
    1 1/2 cups finely shredded Gruyère cheese, divided
    1 tablespoon chopped fresh thyme, or 1 teaspoon dried
    1/2 teaspoon salt
    1/4 teaspoon freshly ground pepper
    1 cup fresh whole-wheat breadcrumbs, (see Tip)

    Preheat oven to 400°F. Grease a 9-by-13-inch baking dish.
    Heat 2 tablespoons oil in a medium saucepan over medium heat. Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes. Add 1 cup milk and bring to a simmer. Combine flour and the remaining 1/3 cup milk in a small bowl to make a smooth paste; stir into the hot milk and cook, whisking constantly, until the sauce bubbles and thickens, 1 to 2 minutes. Remove from the heat. Stir in 3/4 cup cheese, thyme, salt and pepper.
    Combine breadcrumbs, the remaining 3/4 cup cheese and 1 tablespoon oil in a bowl.
    Layer the vegetable slices in the prepared baking dish. Pour the cheese sauce over the top and top with the breadcrumb mixture.
    Bake the gratin until it is bubbling and the top is golden, 30 to 40 minutes. Let cool for 10 minutes before serving.

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