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
Recipes:
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
Dressing:
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.
