In our CSA share this week

It is almost the holiday season! At the Farm, the two weeks at the end of December to the beginning of January are one of the few times we almost completely shut down. Most of the crew has those 2 weeks off as a much needed break before the spring season begins again. The fields are full of vegetables and cover crops – all growing very very slowly now so they don’t need much attention from us. They will begin to pick up their growth rate after the Solstice ✨ when the days – and eventually temperatures – begin to increase. Until then, I hope you also find time for rest and relaxation in the weeks ahead. We’ll look forward to seeing you again on Jan 3rd 2023!

A few ideas for some of those veggies:

• Delicata Squash: A perennial favorite, this cucurbita pepo peaks in flavor from late fall to the early winter. We grow two different varieties. Zeppelin, in the photo above, has the classic creamy color with green & orange stripes. Candystick is a darker carmel color with similar green & orange stripes. Both are delicious with dark orange flesh and edible skin. Many years ago, I read an article that described the orange on a truly ripe Delicata as “pumpkin pie spice with the cinnamon stirred in” and that description has never steered me wrong. Beware underripe Delicata squash at the store! Any variety with light yellow or light orange stripes is likely to lack the superb nutty sweetness of a truly ripe Delicata. I usually cut them lengthwise and roast in the oven until soft. For a fun presentation they can be stuffed or made into Squash Rings.
• Winter Cabbage: Only a few special varieties are hardy enough to keep growing through our wet and cold winters. Some are purple on the outside, some are more saved, but all are more sweet and less dense than summer cabbage. They are great for slaw or can be cooked. There are many variations on the vegetable fritter, and one of my favorites features cabbage – Okonomiyaki is a delicious japanese fritter that features cabbage. One of my other favorite recipes is Roasted Cabbage Wedges.
• Brussel Sprouts: Just pop the sprouts off the stalk and peel a few layers off and they’ll be good to go. Sprouts are great roasted or shaved thin into salad. And I always have to include this super simple recipe for them with Gnocchi & Pesto.

Oh, by the way, whether you’re a shareholder or not, if you need some extra veggies for the holidays, we’ve got you covered! All you need to do is follow the link below and sign up for a single pickup half (aka the Try It Out) share. For example, reserve a Try It Out share on..

• Dec 13th for the Winter/Solstice/Hanukkah/Christmas Holiday
• Jan 3rd for a Happy & Healthy New Year