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.
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!
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!