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!
Thanks,
Christa, Mike and little
Lizzy
Recipes
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.
Adapted from http://www.foodnetwork.com/recipes/food-network-kitchens/cabbage-kohlrabi-slaw-recipe/index.html
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.
