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Week of January 12th

My dear Community,

Winter is in full swing here on the farm. Winter solstice was of course December 21st, but the effects are just starting to sink in. With limited sunlight hours and frosty mornings the crops are at a standstill. We pick what’s available and have no choice but to wait patiently until the rest come along. With limited availability this time of year we definitely struggle with selections for the boxes. We’re fortunate to team up with other local farms to fill out the rest of our needs. As I follow farms across the country, I am truly thankful for our ability to grow produce year round on a scale that we can provide for our whole community.

Large Box note: On account of human error, the full amount of tangerines was left out of our Large shares last week. We will be adding an extra portion this week (4.5 lbs total). We will also look back to our bi-weekly members last week and make sure they are included next week.

Be good to each other. 

CSA Contains:
BABY SPINACH from SUNRISE ORGANICS
CELERY from SUNRISE ORGANICS
GREEN CABBAGE
GARLIC
BUTTERNUT SQUASH
FENNEL
LOOSE CARROTS
GREEN LEAF LETTUCE
SATSUMA TANGERINES from GLEN ANNIE ORGANICSs
LACINATO KALE
BIG BOX ADD: BRUSSELS SPROUTS from WILD ROSE FARM, ROMANESCO CAULIFLOWER, ROMAINE LETTUCE, CARROTS, SATSUMA TANGERINES

JUST the BASICS:
BABY SPINACH
CELERY
BUTTERNUT SQUASH
LOOSE CARROTS
GREEN LEAF LETTUCE
SATSUMA TANGERINES

JUICE FEAST:
LOOSE CARROTS
ROMAINE LETTUCE
LACINATO KALE
GREEN CABBAGE
FENNEL
LACINATO KALE
CELERY
BUNCHED SPINACH
COSMIC CRISP APPLES

FRUIT EXPANSION: COSMIC CRISP APPLES and SATSUMA TANGERINES
LETTUCE of the WEEK: ROMAINE
MUSHROOM MIX: will update – coming from our local growers

Roasted Fennel and Butternut Squash Soup

Ingredients:
1 Tablespoon extra virgin olive oil
1 medium onion, sliced or diced
1 large fennel bulb, core and tough stalks removed, thinly sliced
4 cups butternut squash
4 cups stock (chicken or vegetable)
salt and pepper, to taste
½ cup heavy cream or creme fraiche, optional
(Find the full recipe and inspiration here at Cafe Johnsonia)

Celery Salad with Lentils, Dates and Almonds

Ingredients:
1 ½ cups cooked, cold lentils ( ¾ cup dry)
6–8 celery stalks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced)
8 Medjool dates, finely chopped
3 green onions, sliced at a diagonal
½ cup toasted slivered ( or macrona) almonds
¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
(Find the full recipe and inspiration here at Feasting at Home)

Kale, Tangerine, Pepita Salad

Ingredients:
1 small bunch kale, de-stemmed and shredded
1 tbsp extra virgin olive oil
2 tangerines, peeled and segmented
¼ cup pumpkin seeds or pepitas
coarse salt and fresh cracked black pepper to taste
Tangerine Vinaigrette
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed tangerine juice
1 tbsp apple cider vinegar
1 tbsp honey
coarse salt and fresh cracked black pepper to taste
(Find the full recipe and inspiration here at Marisa Moore)

Roasted Galic Parmesan Cabbage Wedges

Ingredients:
1 cabbage head
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
3 or 4 clove garlic, finely minced
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
(Find the full recipe and directions here at Eating Well 101)