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 www.bahnerfarm.com

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

Recipes:

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.

Winter CSA Share #4, Tuesday, December 23rd, 2014

 

What You’re Getting: 

 

Standard Share:

5 lbs Onions	8 lbs Winter Squash
5 lbs Potatoes	2 Mini Head Lettuce
5 lbs Carrots	1/2 lb Salad Mix
2 lbs Beets	1/4 lb Baby Pac Choi
1/2 lb Leeks	1 Green Cabbage
1 bulb Kohlrabi

Family Share:

6 lbs Onions	12 lbs Winter Squash
10 lbs Potatoes	6 lbs Turnips
6 lbs Carrots	0.5 lb Salad Mix
3 lbs Beets	2 Green Cabbages
2 bulb Kohlrabi	6 ears popcorn
Farm News: Happy holidays from your Bahner Farm family! Winter vegetables are key to our holiday favorites… roasted potatoes and onions, caramelized squash, leek dip, carrot cake and more will grace our table in a few days. Can’t wait. Hope you all get to see lots of your loved ones and enjoy good food with them all. Merry Christmas and a happy, happy New Year! Enjoy, and many thanks! Christa, Mike, Lizzy and Nick Recipes: Parma-Style Carrot Cake I love all things carrot cake, and usually follow the Joy of Cooking recipe. I tried this recently and loved it – it would be a great holiday dessert! 2 1/2 cups all-purpose flour 1 tablespoon baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1 cup pine nuts (about 6 ounces) 1/2 cup sugar, plus 1/2 cup 1 teaspoon fennel seeds 1 lemon, zested and juiced 2 cups peeled and chopped carrots (about 6 carrots) 1/2 cup mascarpone cheese 1/2 cup (1 stick) butter, softened 5 eggs Powdered sugar, for garnish Preheat the oven to 375 degrees F. In a medium bowl stir together the flour, baking powder, cinnamon, and salt. Set aside. Place the pine nuts, 1/2 cup sugar, and fennel seeds in a food processor and pulse to mince the nuts. Add the lemon zest, lemon juice, and the carrots. Pulse to mince the carrots. Add the mascarpone cheese and pulse until the cheese is incorporated. In a large bowl, using a hand mixer, cream together the butter and remaining 1/2 cup sugar. Add the eggs, 1 at a time, until well blended. Add the carrot mixture to the butter mixture and stir until combined. Add in the reserved dry ingredients and stir until just incorporated. Place the mixture in a lightly greased and floured 8 by 10 by-2-inch baking dish. Bake for 45-55 minutes. Let the cake cool for 1 hour, then dust with powdered sugar. Cut into squares and serve. http://www.foodnetwork.com/recipes/giada-de-laurentiis/parma-style-carrot-cake-recipe.html?oc=linkback Caramelized Winter Squash 2 medium butternut squash (4 to 5 pounds total) 6 tablespoons unsalted butter, melted 1/4 cup maple syrup 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Preheat the oven to 400 degrees F. Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, maple syrup, salt, and pepper. Toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot. http://www.foodnetwork.com/recipes/ina-garten/caramelized-butternut-squash-recipe.html?oc=linkback Leek Dip Delicious with carrot and kohlrabi sticks!     1/4 cup slivered almonds     2 tablespoons unsalted butter     ½ lb leeks, thinly sliced (Don’t be afraid to use the whole leek!)     2 cups sour cream     14 oz plain goat cheese     1 tablespoon chopped fresh flat-leaf parsley     Coarse salt and freshly ground pepper     Preheat the oven to 350 degrees. Spread slivered almonds in a rimmed baking sheet; bake until fragrant, about 10 minutes. Set aside to cool. Coarsely chop and set aside. Melt butter over medium-low heat, then add leeks. Saute until soft and translucent, about 5 minutes. Set aside to cool.     Place sour cream and goat cheese in a medium bowl, and stir until well combined. Add almonds, leeks, parsley, salt and freshly ground pepper. Keep covered in the refrigerator until ready to serve. http://www.marthastewart.com/339796/leek-dip Lemony Cabbage-Avocado Slaw A delicious way to use up that cabbage… and a welcome light dish after all that holiday cooking!     6 cups finely shredded cabbage     1 small red, orange or yellow pepper, chopped     1 ripe avocado, diced     2 tablespoons finely chopped red onion     3 tablespoons lemon juice     1/4 cup shelled hemp  (or flax) seeds     3 tablespoons fresh cilantro     1/4 teaspoon fine sea salt Toss all ingredients together in a large bowl until avocado is creamy throughout. Yum, yum, yum.

Season cooking liquid with salt and pepper; spoon over chicken. Serve with couscous, if desired.

   

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

Recipes:

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

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.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

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

Salt

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.

CSA Share #6, Tuesday July 15th, 2014

What You’re Getting:

Standard

½ pint raspberries!!!!

1 bunch kale

1 bunch Hakurei summer turnips

1/3 lb salad mix

1 bunch scallions

½ head green cabbage (2lbs)

1 bunch parsley

Family 

2 (1/2)  pint raspberries!!!!

1 bunch kale

1 bunch chard

2 bunches Hakurei summer turnips

1/2 lb salad mix

2 bunches scallions

1 head green cabbage (4-5lbs)

1 bunch parsley

Farm News:

This is late this week because it was so hard to predict what would be ready this week: Do we have enough zucchini from the first picking to give every one? Are the carrots ready? Raspberries? Looks like NEXT week we will be able to give you guys zucchini, carrots and TOMATOES (!)… but this week you get raspberries! Yum!

We are not excited about all the heavy rain scheduled for today and tomorrow, but you can’t control the weather, so we’ll try to make the best of it, pruning and thinning things in the greenhouses and hoping the sun will come out again soon!

Enjoy your veggies!

Christa, Mike, Lizzy and Nicky

Recipes

Parsley Scallion Hummus

(2) 15 oz. cans garbanzo beans (chickpeas)

5 scallions sliced thinly

1 bunch parsley leaves chopped

2 Tbsp tahini

3 Tbsp lemon juice

 1/4 teaspoon cumin powder

1 1/2 teaspoon kosher salt

1/3 cup olive oil

In a food processor or blender, finely chop the scallions and parsley. Add the chickpeas, tahini, lemon juice, cumin, and salt and blend, stopping to slowly drizzle in olive oil until mixture is near smooth. Add more salt, lemon, cumin or olive oil to taste. Serve at room temperature or refrigerated.

You can serve this hummus with flat bread, crackers, pita bread, chips, spread it on a sandwich or dip veggies in it. It goes amazingly well with anything!

From: http://aminuteinthelifeofmaria.blogspot.com/2012/10/parsley-scallion-hummus.html

Hakurei-Cabbage Slaw

 1/2 cup slivered almonds

 3 tablespoons vegetable oil

 2 tablespoons rice vinegar

1 tablespoon soy sauce

1/2 teaspoon sugar

1 pound cabbage, chopped into this strips

4 medium Hakurei turnips, sliced thin

2 scallions, thinly sliced

1/4 cup chopped cilantro

 Freshly ground pepper

    Preheat the oven to 350°. In a pie plate, bake the almonds for 5 minutes. Let cool.

    In a bowl, mix the oil, vinegar, soy sauce and sugar. Add the cabbage, scallions and cilantro and toss. Add the almonds and season with pepper. Toss again and serve.

From: http://flyingcoyotefarm.wordpress.com/2014/07/03/csa-week-4/

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:

 Standard:

2 head cabbage

3 lbs onions

6 lbs potatoes

6 lbs carrots

2 lbs beets

3 lbs turnips

4 ears popcorn

3 lbs shallots

Family:

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

Recipes

Colcannon

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.

From: http://allrecipes.com/recipe/colcannon/

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.

From: http://www.foodnetwork.com/recipes/ina-garten/caramelized-shallots-recipe.html

Popcorn:

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!

Winter CSA Share #5, Tuesday, January 20th

 

What You’re Getting:

Standard

1 kohlrabi

2 head cabbage

5 lb onions

6 lb potatoes

6 lb carrots

6 lb winter squash

3 lbs turnips

0.5 lbs leeks

Family  

 

1 kohlrabi

3 head cabbage

10 lb onions

12 lb potatoes

12 lb carrots

9 lb winter squash

4 lbs turnips

1 lbs leeks

Farm News:

Hi all,

Another day, another CSA share! Nicky and I are hanging out in the kitchen writing in front of the fire this while every one else sleeps. We’ve tried some great new recipes lately that I’ve included here today – Hope you enjoy them!

Hard to believe, but the next share (February 10^th) will be our last! Enjoy those sweet, crunchy carrots while you can.

Thanks,

Christa, Mike, Lizzy and Nicky

Recipes

Roast Turnips

2 lbs. turnips

1 Tbsp. olive oil

Salt

    Preheat oven to 400°F. Trim and peel the turnips. Cut larger turnips into large-ish bite-size pieces. Put turnips into a baking pan. Drizzle with olive oil. Use your hands or two large spoons to toss the turnips to coat them thoroughly with the oil. Sprinkle with salt. Add pepper, dried rosemary, parsley or thyme (Optional)

    Roast turnips until tender and browned, start checking on them after about 30 minutes. Depending on the size and age of the turnips, it may take them up to an hour or more to get completely tender.

Clapshot with Bacon and Nutmeg

A flavorful, slightly spiced potato and turnip dish from North/Northeast Scotland. Perfect with roast meat, or double up the helpings and serve as a tasty supper.

    1 1/3 pounds potato, peeled and quartered

    2/3 pound turnips, cut into chunks

    3 tablespoons butter

    1/4 cup milk

    8 strips bacon, cooked and crumbled

    1 pinch ground nutmeg

    Salt and ground black pepper to taste

    Place the potatoes and turnips in a large saucepan, cover with water and bring to a boil. Cook until tender, about 20 minutes.

    Drain the potatoes and turnips, return them to the saucepan and mash until creamy. Add the butter and milk and beat until fluffy. Stir in the crumbled bacon and season with nutmeg, salt, and pepper.

Lemony Cabbage Avocado Slaw

A summery tasting dish for a winter meal.

6 cups finely shredded cabbage

1 small red pepper, chopped (Optional)

1 ripe avacado, diced

1 Tsp finely chopped red onion (or yellow)

3 Tsp lemon juice

¼ cup hemp or flax seeds

3 Tsp chopped cilantro leaves

¼ tsp sea salt

Toss all ingredients in a large bowl, mix until avocado is creamy throughout.

Winter Share #5, Tuesday, January 15th

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.

From http://www.tastebook.com/recipes/2972191-Cabbage-Carrot-and-Kohlrabi-Slaw

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.

Winter Share #3, Tuesday, December 4th

Our winter salad mix in one of our wash tubs

What You’re Getting:

5 baby pac choi                       1 lb salad mix

1 head cabbage            2 lb beets

4 lb carrots                   2 lbs leeks

5 lbs potatoes               5 lbs onions

1 lb kohlrabi                5 lbs mixed winter squash

Farm News:

It’s beginning to feel a lot like winter around here! Most of our buildings and farm paraphernalia have been shut down and shut up for the winter months. The chickens are in the freezer, all the root veggies, cabbages, and squash are stored for the winter, and all the most important end-of-season jobs have been finished. The hardy greens in the hoophouse are still green under their double layers of extra plastic. The varieties we grow are specially chosen for their winter hardiness, and they can freeze solid at night and still be green, happy, and alive the next day… up until a certain point, of course. We should have greens through January, and we hope to have them through the final share in February, but you never can tell when the temperatures will stay cold enough to finally kill them.

Thanks!

Christa, Lizzy, and Mike

What is it? Kohlrabi!

Kohlrabi, that green bulbous looking round veggie with the tough skin, is a delicious treat in disguise. Peel off the skin to get at the crunchy, slightly sweet broccoli flavored yumminess! Wonderful for eating raw in a salad or slaw, it can also be roasted. More recipes can be found on the blog!

Recipes:

Roasted Kohlrabi with Garlic and Parmesean

1 lb kohlrabi bulbs, peeled

1 tablespoon olive oil

1 clove garlic, minced

salt and pepper to taste

1/3 cup grated Parmesan cheese

    Preheat an oven to 450 degrees F. Cut the kohlrabi into 1/4 inch thick slices, then cut each of the slices in half. Combine olive oil, garlic, salt and pepper in a large bowl. Toss kohlrabi slices in the olive oil mixture to coat. Spread kohlrabi in a single layer on a baking sheet.

    Bake in the preheated oven until browned, 15 to 20 minutes, stirring occasionally in order to brown evenly. Remove from oven and sprinkle with Parmesan cheese. Return to the oven to allow the Parmesan cheese to brown, about 5 minutes. Serve immediately.

From: http://allrecipes.com/recipe/roasted-kohlrabi/

Creamy Cabbage and Potatoes… yummy comfort food!

Olive oil

3 tablespoons butter, divided

1 largish onion, halved and sliced

1 pound green cabbage, cored and sliced thinly

Salt

Pepper

1 tablespoon apple cider vinegar

2 pounds potatoes, baked

1 1/2 tablespoons flour

1 cup milk

 Preheat the oven to 400°F. Heat a glug of olive oil in a pot (large enough to hold the cabbage) over medium heat. Add 2 tablespoons butter, and when its foam subsides, add the onion slices. Toss to coat with fat and cook, stirring occasionally, until the onions are soft and just beginning to color, about 10 minutes. Stir in 1 teaspoon salt and 1/4 teaspoon pepper and then toss in the cabbage. Continue to stir until the cabbage and onions are completely mixed and the cabbage is beginning to wilt. Pour in the vinegar and a tablespoon of water, cover the pot, and turn the heat to low. Cook for about 10 minutes, stirring once or twice, until the cabbage is tender enough to eat.

Peel the potatoes and mash them roughly with a fork or your fingers. Melt the remaining tablespoon butter in a 10- or 12-inch skillet over. Add the flour all at once, turn the heat to medium low, and cook, stirring constantly, for about 2 minutes. Stir in the milk, raise the heat a bit, and cook until the mixture thickens, a few minutes. Stir frequently to break up lumps and prevent the mixture from sticking to the skillet.

Turn the heat off under the skillet and stir the potatoes into the sauce. Stir in the cabbage and onions. When the contents of the skillet are thoroughly mixed up, smooth the top with your spoon and bake for 15 to 20 minutes.

From : http://www.seriouseats.com