Week of Feb. 19, 2018: Breaking the Winter Monotony

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IN THE CSA SHARES THIS WEEK:

  • Cabbage
  • Celeriac, Rutabaga, Turnip & Parsnip
  • Onions
  • Russet Potatoes
  • Carrots
  • Bosc Pears
  • Frozen Blueberries

EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.  

 

 

So beautiful but so very cold--that's how I'm summing up this latest stretch of February.  We're hoping that the perennials are all hanging onto their buds for a little longer, and even though they're fully feathered and wouldn't need it otherwise, Mark turned on the heat lamps for the chickens for sake of their comfort.  With just two weeks remaining of our Winter CSA season, we're sitting square in the middle of the Hunger Gap, which refers to the period of time when we're counting on the last of the storage crops to pull us through until things get warmer, greener and leafier again.  We're almost down to the end of our Celeriac supply and we'll be seeding next Fall/Winter's crop this week...already!  Even though much of our Spring plans (and beyond) are already in the works, we still have bitter cold and menu monotony to work through together.  Do any of the following sentiments seem familiar?  

"Wow thanks, Katie.  Another [insert weird looking root vegetable] this week.  I still have the last one that I haven't used. When is Spring again?"

"My freezer is overflowing with Frozen Blueberries,"

"I think I still have squash from...November."  

"I guess I'd better make some applesauce."


"I can put this in soup, right?"

If you've said or thought any of these things over the past few weeks, I feel you!  The comfort that I find in the staying power of roots and such diminishes, and eventually, I start I feel overwhelmed by the number of odds and ends rolling around my crisper drawer (or in our case--the root cellar).  The only cure for this is a good recipe, preferably one that helps use up a bunch of something all at once.  The more comforting the better, because after a day out there getting things done  in the cold, few things reward hard work quite like warm spices, butter, coconut milk or any number of things cooked in batches or served in bowls.  So this week, I'm sharing some great recipe ideas for just using stuff up--everything from latkes, casseroles, pastas, slaws to soups and sauces.  I'm especially excited that I finally got around to making a sizeable batch of Blueberry Chia Jam for the house last week--though Blueberry Pie is probably still the most delicious way to make a dent in your supply of frozen blueberries, I like this everyday, low sugar treat a whole lot and hope you enjoy a few of the recipes I'm sharing below.  

Have a great week, and remember, it isn't too early to sign up for your Spring CSA Share!
Katie

HARVEST HIGHLIGHTS &
WHAT'S IN STOCK AT THE FARMSTAND

CSA Members receive a 10% discount on most items at our farmstand

HARE-RAISED:  

  • Salad Mix (limited)
  • Celeriac 
  • Greens
  • Eggs 
  • Winter Squash

FROM BEYOND THE FARM:

  • WA Organic Golden Russet, Newtown Pippin, Pink Lady, Honeycrisp, Opal, Fuji, Gala, & Melrose Apples. Bosc Pears
  • Organic Broccoli, Fennel, Roots & Cabbage 
  • NW Organic Roots, Potatoes & Onions 
  • Organic Fruit: Blood Oranges, Cara Cara Navel Oranges, Red Grapefruit, Meyer Lemons, Bananas, Limes, & Lemons.
  • Olykraut, Essential Baking Co. Artisan Breads, Grounds for Change Coffee
  • Jody's Honey--in stock!
  • Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit

SEASONAL RECIPES

BLUEBERRY CHIA SEED JAM
Bon Appetit

3 cups fresh (or frozen, thawed) blueberries
2 teaspoons finely grated lemon zest
¼ cup fresh lemon juice
3 tablespoons (or more) pure maple syrup
¼ cup chia seeds

CONTINUE TO RECIPE


CELERY ROOT & POTATO LATKES
Gourmet


1 large celery root (celeriac; 1 1/2 lb), peeled with a knife
1 1/2 lb large russet (baking) potatoes (about 3 large)
2 tablespoons fresh lemon juice
1 lb onions, quartered
2/3 cup all-purpose flour
4 large eggs, lightly beaten
1 1/4 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon ground celery seeds
About 1 1/2 cups vegetable oil

CONTINUE TO RECIPE


PRESSURE COOKER THICK APPLESAUCE
Frieda Loves Bread

3 lbs Apples
1/4 C Water, Cider or yogurt whey
1 tsp Ground Cinnamon, or 1 cinnamon stick

CONTINUE TO RECIPE


MASHED POTATO, RUTABAGA & PARSNIP CASSEROLE
WITH CARAMELIZED ONIONS

Bon Appetit

7 cups canned low-salt chicken broth
3 pounds russet potatoes, peeled, cut into 1 1/2-inch pieces
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch pieces
1 1/4 pounds parsnips, peeled, cut into 1 1/2-inch pieces
8 garlic cloves
1 bay leaf
1 teaspoon dried thyme
3/4 cup (1 1/2 sticks) butter, room temperature
3 large onions, thinly sliced

CONTINUE TO RECIPE


CELERIAC APPLE SLAW
PBS Kitchen Vignettes

1 medium-small celeriac (weighing about 1/2 pound)
2 medium crisp sweet red apples
1/4 cup finely chopped flat-leaf parsley (about 1/4 of a small bunch)
1 tsp lemon juice
1 Tbsp apple cider vinegar
1 tsp dijon mustard
4 Tbsp olive oil
1/4 tsp salt
1/8 tsp cracked black pepper

CONTINUE TO RECIPE


CARROT, POTATO & LEEK SOUP
WITH ROASTED GARLIC

The Crepes of Wrath  --Thank you for the recipe, Kacey!

1 pound fingerling or baby Dutch potatoes, cleaned and halved (or cubed, depending on their size)
4-5 medium-sized carrots, cleaned and chopped into roughly the same size pieces as your potatoes (so that they roast evenly)
2 large leeks, cleaned and cut into 1-1/2 inch pieces (leave the tough green parts behind)
5 cloves of garlic, left in the peel
⅓ cup olive oil
1 teaspoon kosher salt
1 teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (or more, if you like it spicier, like me)
¼ teaspoon ground black pepper
a small pinch of cinnamon
a small pinch of granulated sugar
8-9 cups vegetable stock
grated carrots, for garnish

CONTINUE TO RECIPE


DEB PERELMAN'S WINTER SLAW WITH FARRO
via Food 52

1/2 cup (100g) finely diced dried apricots
1/4 cup (60ml) white wine vinegar, plus more to taste
1 small-medium (2 pounds or a bit less than 1kg) head green cabbage
1 1/3 cups (145g) cooked farro, cooled (from about 3/4 cup uncooked)
1/3 cup (45g) roughly chopped roasted almonds
2 ounces (55g) Parmesan, thinly shaved on a grater with a vegetable peeler
3 tablespoons (45ml) olive oil, plus more to taste
1/2 teaspoon kosher salt, plus more to taste
Freshly ground black pepper

CONTINUE TO RECIPE


VEGAN INSTANT POT ONE-POT LENTILS & RICE
WITH RUTABAGA

Healthy Slow Cooking

1 tbsp (15 ml) oil (or *dry sauté or add a little water/vegetable broth)
1/2 cup (80 g) chopped onion
2 cloves garlic, minced
3 1/2 cups (820 ml) water
1 1/2 cups (278 g) brown rice
1 cup (192 g) brown lentils
1 cup (160 g) peeled and diced rutabaga (or turnip or potato)
2\" (5-cm) sprig fresh rosemary
1 tbsp (2 g) dried marjoram (or thyme)
Salt and pepper, to taste

CONTINUE TO RECIPE


BIG BARN BOWTIE PASTA
inspired by one of my favorite cookbooks, ReBar Modern Food

1 lb farfalle
2 tbsp olive oil
1 tbsp butter
1 large onion, diced
1 tsp sea salt
6 garlic cloves, minced
1/4 tsp red chile flakes
1/3 cup minced sage
1 tbsp minced thyme (optional)
8 cups chopped savoy cabbage
1/2 cup vegetable stock, or water
2 medium carrots, half-moon slices
2 tbsp balsamic vinegar
1/4 tsp cracked pepper
1/2 cup walnuts, roasted
1/4 cup brown butter
extra minced sage and thyme
grated Parmesan cheese

CONTINUE TO RECIPE

BRAISED BEEF WITH LOTS AND LOTS OF ONIONS
Joshua McFadden, Six Seasons

3 pounds boneless beef chuck roast cut into two or three large pieces
 Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
2 pounds onions sliced as thin as possible
6 garlic cloves smasked and peeled
1 small handful thyme sprigs
1 cup dry, unoaked white wine

CONTINUE TO RECIPE