In Your Share (Week of Feb 4th, 2019)

Some folks had a snow day this week, but not your farmers! We harvested a few things ahead of the storm, braved the icy roads this morning, and washed all the veggies outside with 33 degree water. And it was uphill both ways : ) Just kidding on the last one, but serious about the rest. If you see the farm crew at pickup tonight give them an extra high five. Winter farming is not for the faint of heart and they busted it out this week!

Lots more veggies to come this season so let your friends know that they can still sign up for a prorated Winter/Spring CSA Share.

Amazing recipes for everything in your share are available to members at our website and at  Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Brussel Sprouts: Perhaps you’re getting tired of me mentioning my favorite One Pot Wonder with brussel sprouts, pesto and gnocchi? If so, then check out CWWYH’s new website!! There you’ll find at least 2 dozen tasty recipes for sprouts.
  • Cabbage, Savoy: Beautiful wrinkly crinkly leaved savoy cabbages in your share this week. This is my favorite cabbage to use for Roasted Cabbage Wedges. Since it is not a super tight head, more of the leaves are exposed to the heat and get carmelized easier. Yum!
  • Brassica Medley: Love those dark winter greens! We’ve harvested several varieties of kale & kale tops this week for you to chose from.
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Onions, Red: I first made this quick pickle to put on tacos, but now I use it on everything from salads to roasted veggies. The recipe is super simple to make and I love how it brightens up the flavor of rich winter foods.
  • Potatoes: Tasty yellow Nicola is great roasted or mashed with turnips.
  • Radish, Black Spanish: This can be cut into chunks and roasted with other roots, or thinly sliced into coins and baked with olive oil.
  • Turnips, Purple Top: This is a turnip your grandmother would recognize! Good roasted & mashed. Also good Au Gratin with potatoes and/or winter squash.
  • Winter Squash: The tried and true butternut squash : )

Coming soon… Purple Sprouting Broccoli!!