Farm Blog

CSA Winter Season - #4

Hey folks!  The seasons are colliding this week as we pack up the very last of our storage root veggies for the winter shares and tend to the tiny baby plants just starting their life in the greenhouse.  We hope you've enjoyed the roots this winter.  We're going to close out the winter share by answering some questions that have been asked over the past few months.  We hope it's helpful to hear a little more about what goes on behind the scenes here at the farm...  (Scroll down to read.)  Hope to see you all in June!  -Love, Farmer Matt, Maggie & the crew

What's in the share?

Parsnips -  This root vegetable is similar to a carrot, but can also be prepared similar to a potato.  No need to peel the skin, just scrub well.  Try one of our recipes below.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Watermelon Radish OR Golden Turnips - These are actually heirloom Chinese radishes!  They are super beautiful and can be eaten raw or cooked. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Parsley OR Cilantro - Add a fresh flavor to soups, salads and super healthy in your juices! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Scarlet & Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.


Recipes

Watermelon Radish Salad with Orange & Walnuts
Sauteed Parsnips, Carrots & Watermelon Radish
Baked Parsnip Fries with Rosemary

Q&A with your farmer

CSA Member: What's up with all the root veggies?  Why am I not getting greens in my winter share? 
Farmer Matt & Maggie: We "advertise" our Winter CSA as a roots-only share.  We harvest the roots through November & December and store them in our coolers to distribute throughout the winter.  This is how farmers (and pretty much everyone) used to eat in the "old days".  The broccoli, kale, collards, etc. that you receive are bonuses.  If the weather cooperates and we have a mild winter, we are able to harvest these for the winter shares.  As you know, the first 2 winter shares had fresh greens in them - remember all that amazing broccoli?!  Then everything froze in January and we were back to all roots.  This week we are including some herbs to brighten things up! 

CSA Member: What about potatoes and sweet potatoes? 
Farmer Matt & Maggie: We lost a good portion of our potato crop to leaf hoppers (destructive insects) in 2016.  Many farms in the Northeast faced similar losses. The ones we did harvest were distributed to our regular season CSA members.  The sweet potato crop faced similar insect damage and we did not have a large yield to distribute through the winter.  If you would like to share your thoughts and feedback with us, we would love to hear from you!  Thank you as always for your membership! 

CSA Winter Season - #3

Seeds are being ordered, greenhouses are being cleaned out.  It must be February because winter "break" is over and we're getting ready to start planting for the upcoming season!  In the meantime, we hope you enjoy more of these delicious winter storage root veggies.  We have 2 different types of carrots and 3 different types of beets!  See you next month!  - Love, Farmer Matt, Maggie & the crew

A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Rainbow Carrots -  A beautiful rainbow of colors...and sweet too!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Chioggia Beets - Also known as "candy cane" beets because of their color when sliced. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Golden Beets - Beautiful deep yellow/orange color.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Red Beets - I love how these brighten up winter dishes! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Purple Top Turnips - These are delicious roasted or in soups. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Recipes

Roasted Beets with Orange & Thyme
Rosemary Roasted Beets & Carrots
Purple Top Turnip Gratin
Roasted Rainbow Carrots with Ginger
Beet, Carrot & Apple Juice (with a juicer)
Beet, Carrot & Apple Juice (without a juicer)

CSA Winter Season - #2

Let's just say it was a challenge getting the winter share boxes packed today in these subfreezing temperatures!  We took refuge in the coolers, yes, the coolers, which were about 15 degrees warmer than the outside air.  Even those these root vegetables like the cold, they cannot freeze, or they will be permanently damaged and will quickly rot.  After sorting and weighing everything inside the coolers, we packed the boxes on the assembly line inside our unheated barn with propane heaters blasting!  Ahh, the joys of farming in the winter.  Hope you guys all enjoy this month's fabulous variety of winter storage crops and broccoli (surprise!) that was still alive and well out in the fields.  We wish you a happy and healthy start to the new year.  See you next month!  - Love, Farmer Matt, Maggie & the crew

It bears repeating again, so here you go... A note on storage -- Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  Eat your greens (collards, kale and broccoli) first, within the first week.  They should be stored in an airtight plastic bag in the fridge.  The root vegetables should be stored separately from the greens, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  Happy storing and eating!

What's in the share? - TUESDAY GROUPS

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Beets -OR Purple Potatoes - I love how these brighten up winter dishes!  Great juiced, roasted or try this week's recipe for Beet & Quinoa salad.  (It's really good!)
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Juiced, Raw or Cooked. When to use: Within 3 weeks.

Broccoli - Freshly picked from the fields in January! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 1 week.

Watermelon Radish - No need to peel these.  Just scrub the skin with a vegetable brush. When you cut through, you'll see how they get their name!  Slice them and sprinkle with sea salt or make a quick salad by tossing them with olive oil, lemon juice, fresh cilantro and salt & pepper to taste. 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked. When to use: Within 3 weeks.

Rutabaga - These are delicious roasted...think rutabaga "fries"!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Butternut Squash -OR- White Potatoes -  This winter squash variety holds well though the winter months.  Perfect for soup! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Cabbage - My mom used to give us wedges of raw cabbage to munch on as a snack before dinner.  I guess I didn't realize how unusual this was until I casually mentioned it to a friend last week.  But now I find myself doing the same with my kids...sorry, boys.  It's good for you!  Also delicious in soup (my secret ingredient in vegetable soup) and slaws!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Recipes

Beet & Quinoa Salad
Rutabaga Oven Fries
Watermelon Radish & Cilantro Salad
Curried Butternut Squash Soup - Minimalist Baker