Even though this is technically week 3, I'm going to call it week 2 and move forward from there so we can all be on the same page!  Thank you for being SO understanding with skipping last week, as it just wasn't even a possibility out here!  This year (and the end of 2016) has been incredibly difficult both in not being able to get out into the fields but also realizing the amount of crops we loss--things that were meant for your CSA box!  To lose so much you have worked hard for all year is devastating.  Not only do we not get to deliver the goods planned, but we see that back breaking work going down the drain.  Yet, on the bright side, every year we learn a little bit more and it makes us so much stronger.  We are ready for 2017 and whatever it may bring. This year is going to be better than ever!

​That being said we are nervously navigating through the next month.  Your shares are going to be the reality of what we have.  Some may be a bit on the small side, or a bit on the starchy side, but it is what survived and what we have.  We are seriously crossing our fingers hoping for a warm spring so that we can fill your boxes with abundance as March and April come around.  We also are going to get a bit creative, and send some goodies that we have preserved from our farm over the past year.  Thanks for taking this ride with us--tis the true meaning of Community Supported Agriculture and you guys are our rock stars!

​Don't forget we have farm fresh eggs, soups, dressings and hummus as well as awesome fellow farmer beans, grains, coffee, oats and more on our farm store!  We will pack it with your CSA share next week.  Look for Mal's email on Friday's for cut-off time.  You can also set things for regular delivery so you don't have to think about it.

xo,
​Farmer Jen

​P.S. In times of hardship, we farmers come together.  Our friends over at Zenger Farm had a lovely crop of parsnips with no where to send them as they don't have a winter veg program.  We happily took them off of their hands and are sending them to you!  They are grown with the same high standards that we use and we are so lucky to be able to have them this week.  Thanks Bryan and Gareth!

AMAROSA FINGERLING POTATOES:  These are a real gem.  Pink all the way through, they look like lil sausages when cooked.  They have a great flavor and texture, are a chef favorite, and are delicious in the pan or oven!

​CARROTS:  The tastiest treat on the dreariest morning.  These are the last of our 2016 carrots that withstood the freezes and they are sweet and crunchy to prove it.  Raw, cooked, roasted -- do it all!  I can help but just gobble them up super fast this time of year.

PARSNIP:  Yea!  Parsnips are awesome!   Up there in my top two roots, parsnips are very versatile and can be used much like all the other winter roots.  My absolute favorite thing to do with them is make a parsnip puree (much like mashed potatoes) but because they don't have as much starch as a potato the texture is more silky.  You can make a mini version of this recipe on Bon Appetite from Portland's own Naomi Pomeroy or roast them with the carrots and turnips (lil olive oil and spices will do the trick).

​WONNEGOLD TURNIP (Mini Only):  These gorgeous yellow guys are obvious winners in the winter warrior category.  They sat out there in all that freezing and snow and they look better for it.  We haven't grown these before but are super stoked on them.  A beautiful creamy golden colored turnip the flesh is the same color as the outside. Slightly flattened globes have mild radish-like flavor and are great roasted, in soups or stews.  The seed originally came from an Austrian bio-dynamic farm and the name translates as "gold bliss!"

THYME (Large Only):  A nice, hardy herb that doesn't seem to be phased by the cold and never fails to brighten up a dish. I like to hang my on a hook in the kitchen and pull from it whenever I feel. 

​KABOCHA SQUASH (Large Only): A great storage squash, kabocha can range from warty to smooth and blue to grey on the outside but when you crack one open you are greeted by beautiful, bright orange flesh.  They are super tasty and can be used much like a butternut.  You all probably know I love Smitten Kitchen recipes but this is a great simple and tasty dinner that Kabocha can be subbed for.  Or try roasting the squash with the carrots and parsnips. I also love making squash raviolis with brown butter and sage, mmm.

​ARUGULA (Large Only):  What a treat!  In times of cold and darkness arugula is that fresh, bright, tender green that reminds you of spring!  Greens (even in our cold house) grow incredibly slow during this time of the year so I'm very proud that we have this arugula to share. It is delicious in a salad with citrus, on a pizza, on toast -- you name it.

​GARLIC (Large Only):  Some of our garlic from last year's harvest.  Not the prettiest garlic on the block but it sure is tasty!

 Winter CSA is here!  And we are finally able to deliver, hurray!  Thank you so much for your patience!  Never have I felt like winter CSA is truly winter (compared to so many of our East Coast farm friends), but man, oh, man this one is a doozy.  As a farm that doesn't usually get this much snow and freezing we don't have  the infrastructure that would help us continue to farm in such extremes.  Our ground is frozen and has been for so long that we just can't get in there. This kind of winter beautifully illustrates what eating local is all about and how we are at the mercy of the weather. We are going to try our hardest to send you guys the best produce we have and are crossing our fingers that we will have a warm and early Spring so that we can get some early season abundance! :P

Every week, I (or one of your other farmers) will highlight the produce we've included in the boxes, give you some anecdotes from the farm and often have some recipes as well!  Usually I have labeled photos of the produce but this lil farmer lost her phone with all the photos somewhere in the snow at the farm.

It is always a great feeling to know that our community members are following the season along with us. There will always be ups and downs, successes and failures and it's so special to us to share them with ya'll.  Some of the produce may be "ugly," there might be some mud still left on a radish but at the end of the day you know that it is all coming from our little farm!  

On another note, our farm chef Kerri has been busy in the kitchen making all sorts of delicious meals, soups, dressings, hummus and so much more.  Every week these items will be available for delivery to you(some things will always be available while others will rotate as the season dictates)!  You just need to visit our online store and order by Sunday evening and the items will be delivered with your CSA!

YUKON GOLD POTATOES:  Gorgeous yukon golds.  Golden and gorgeous.  When cooked they keep their golden hue and are creamy and buttery.  Right now they've been stored in our root cellar so they are shock full of sugar (to stay alive in the cold).  If you like your potatoes less sweet I recommend letting them sit out at room temp in your kitchen (in the dark) for a week or two so that those sugars convert back to starches.  The sugars in them do make them perform differently when cooking.  Yukons  can be boiled and mashed or used to make gratins, hash browns and purees. They also work well in roasted, grilled and sautéed preparations. They are a popular potato choice when making french fries.

BLACK RADISHES: A winter staple, these beautiful Nero Tondo black radishes have black-skinned, round roots with crisp, hot, white flesh.  Their flavor is a bit more pungent and texture more tough than their pink or purple counterparts, but they are so tasty that keeping it simple with them is my favorite way to go.  You can slice thin and sauté in butter, mash, add to a roasted root dish or even make chips.

BRUSSELS SPROUTS:  These guys are so tasty. They've been through a lot this winter and are little warriors (they survived all those freezes and snow uncovered!) You may have to peel a leaf or two away but underneath they are sweet from the cold.  I love them raw though not everyone does (think shaved brussels salad). The most common and easily delicious way to cook them is just roasting with some onion, garlic and bacon.  You can also pan fry them.  Here is a recipe for brussels and chestnuts in brown butter.

BLACK FUTSU (Mini Only):
A Japanese heirloom, this awesome looking squash once cut open,has bright orange flesh with a flavor crossed between a pumpkin and a chestnut — sweet, buttery, and slightly nutty. Unlike the thick skins on many other winter squash, the relatively thin skin remains edible.  I prepare much like you would a delicata: cut in half, slice, cover in olive oil, salt, pepper and toss in oven until tender!  YUM!  Here is a great spicy squash salad recipe.

BUTTERNUT SQUASH (Large only):  Butternut squash is so lovely–in color and flavor.  You'll want to skin or scoop out flesh after roasting (I love making butternut stuffed pasta).  Both are great to just pop in the oven, roast and enjoy–all you need is some olive oil, salt and pepper-though you can always get more creative I think I just like to keep things simple and bring out the true flavor.   Here is a great spicy squash salad recipe.

COLLARD GREENS (Large Only):  The quintessential winter green!  These greens stand out in this cold winter and can withstand cooking that many greens cannot!  They can be braised, used as wraps, added to soups – you name it.  Not only are collard greens tasty but they are incredibly nutritious especially when no other greens are available.

HAKUREI TURNIPS (Large Only):  Absolutely delicious fresh, these are great on toast, in a salad or munched on alone.  They can also be roasted or grilled but there is really no need.  They are one of our crops that we were able to pull and store as they definitely would not have survived the low temperatures.  They might have a light bruising but it is only on the surface!

SHALLOTS (Large Only):  Great for caramelizing or pickling, a nice addition to a salad!