Winter is typically a time of self reflection, planning and looking forward for most–on the farm it is that to the nth degree. The farmers (and farm as a whole) are continuing our daily operations while trying to also plan for the coming year: working on our crop plan, figuring out what does and doesn't work in the soil and trying to pick the best varieties we could grow for our customers while also planning farm dinners, farm camps and class schedules. We look at our sucesses (fantastic berry year, bangin' potato crop, greens on lock-down, no deer damage) and failures (gopherssssssss, garlic fails, low winter squash yields, unexpected staff changes) as a whole, trying to learn as much as possible so that we can go into this coming year as prepared as ever for the unique challenges that we will face. Our Table hasn't had the best year but we have the best people (customers, farmers, coop members and producers), who are that much stronger together, and are determined to make this farm better than ever.
A small reminder that Winter CSA has a couple of spots left and begins January 11! Also gift baskets from the farm, kitchen and our producer memebers are on sale and can be shipped up until this Saturday! Oh! we have gift cards too that can be used for pretty much anything on the farm: farm dinners, brunches, pizza night, store, beef shares, add-ons, CSA and more – give the gift of good food and support your local farm and farmers! Last but not least we have holiday sides straight from our farm and kitchen to your table, available for pick-up Dec 23 and 24!
I want to say a final THANK YOU for joining us for CSA. Whether you've been with us for years, the three seasons this year, or just this past one, we wouldn't be a farm without you guys. We started an entirely new CSA program this year and are still trying to hone in on certain parts of it (like how can we replace those boxes with something better!?! or what crops we'd still like to see in the boxes) and any feedback you have would be SO appreciated!
All the love,
PS. thanks so much for following along with me through the seasons – I know that I'm not super gifted when it comes to prose (maybe why I'm first and foremost a farmer) but I always enjoy sitting down and writing about our farm and what we are up to!
MIXED POTATOES: Since it is the end of the year we decided to just send out a grab bag of potatoes! In the share is an assortment of sangre (red skin white flesh), amarosa (pink fingerling), yukon gold, russet and purple majesty. Remember that because of the storage of the box and outdoor temps it is best to wait a couple days before you use these guys - just leave them out at room temperature! If you do use them right away expect them to be a bit on the sweeter side and that they will burn in a pan a little faster because of all the sugars that haven't converted back to starches.
SHALLOTS: A nice little allium addition to the share.
BRUSSELS SPROUTS: When you get these guys just give them a nice little wash and they'll be perfect! They are super tasty and after this last frost/snow event they are even better!
LUTZ BEET (Mini Only): A big gorgeous red winter beet. Lutz is our winterkeeper and boy–what a beat! As you know you can use the greens as well! You can store this guy in your cooler for quite a while, and they get sweeter in storage also (just make sure you remove the greens).
PARSLEY ROOT (Large Only):
Break out the champagne! This is one of my FAVORITE winter crops and after the gophers ate 75% of the crop I was not very hopeful that we'd be able to put some in CSA, but it was a harvest day miracle when voila, there were some gorgeous parsley roots out there. These guys look like parsnips but range in size from large to small and taste a little less earthy and a little more like parsley (go figure!) I love that you can use the tops (if they are there, some had them, some didn't) and the root. I like to prepare them much like a parsnip, though pureed and sauted are my favorite dishes. You can also shred and put raw on a salad, add to a soup or roast with other roots. If you want to store them make sure to pull the tops off! Try this Parsley Root and Apple soup or if you got a large parsley root you could use some other roots and try this Root Ribbon recipe.
BLAUER WINTER RADISH (Large Only):
Blauer Winter is a storage radish with freakin gorgeous bright violet skin & white flesh. Its mild radish flavor is good raw or cooked. Uncommon in the US but a favorite winter staple in Germany. Great for kimchi, salads and pretty much anything you want. Fun little note: the seed was collected by The Seed Ambassadors Project from the Swiss biodynamic seed company, Sativa
BLACK FUTSU (Large 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!