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!
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!