IN THE CSA SHARES THIS WEEK:
- Leeks
- Purple Sprouting Broccoli — this was a late-in-the-day surprise, so here are a few recipes to get you in the loop on this awesome vegetable.
- Garlic
- Carrots
- Delicata Squash
- Apples
EXTRAS TO PICK THIS WEEK (FREE TO ALL SHARE MEMBERS):
UPICK for Herbs only from here on until Spring.
LAST WEEK OF WINTER SHARE...BRING ON SPRING!
This week will mark the end of our 2018 Winter CSA, and Spring Share will pick right up next week on March 6th & 7th, 2018. If you haven't registered for your Spring Farm Share, you may sign up online or in the farmstand this week. With one foot at the edge of Winter and the other dipping a toe into Summer, Spring is probably the most diverse of all seasons for the CSA. Things go from root to leaf to fruit over the course of three months, and all the while, your farmers are behind the scenes setting the vast majority of the entire year into motion. To stand in our propagation house right now looking at tray after tray of tiny transplants is to feel an overwhelming sense of anxiousness for the seasons at hand, and as soon as the temps warm up and we can get to planting in the fields, that feeling will hit our bones and muscles too. There are seeds to buy, hens to feed and crew to pay long before we reap what we sow, so to speak. Therefore, I cannot stress enough how thankful I am for those of you who take up the charge and support our farm outside of the main summer harvest. Winter is a season of dormancy, but we'll have all of you Winter CSA members to thank for all of the pruning and trellising hours that your membership made possible when we're all eating those juicy raspberries in July. (Not to mention Jade, Joshan and Mark for pruning those berries and taking care of the animals whether the sun is shining, snow is falling or anywhere in between). Nevertheless, I am extra thankful that so many of you make your way through traffic on quick lunch hours and/or dreary days in the name of good food and support of this farm. We are so incredibly grateful to be part of this incredible community, and we hope that you are too.
And to that, I say ...BRING ON SPRING!
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 & D'Anjou Pears
- NW Organic Sprouting Broccoli, 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
- Dates, Ginger, Nuts, Sweet Potatoes and Dried Fruit
SEASONAL RECIPES
BRAISED LEEKS & APPLES
BBC Good Food
3 small leeks, outer leaves removed, thickly sliced
2 eating apples, cored and cut into wedges
3 sprigs thyme
300ml vegetable stock
knob of butter
CONTINUE TO RECIPE
INSTANT POT APPLE BUTTER
My Heart Beets
5 1/2 pounds apples, cored and quartered
1/4 cup water or apple juice
1/2 teaspoon cinnamon
Pinch of freshly grated nutmeg
Pinch of ground cloves
Sugar, optional
CONTINUE TO RECIPE
SQUASH PIZZA
Smitten Kitchen --The recipe may be written for Summer Squash, but I have it on enthusiastic authority from share member Sharon C. that you can use winter squash on this pizza and your family will gobble it up like hers was lucky enough to!
1 tablespoon olive oil, plus more for fingertips
1 recipe pizza dough (below) or about a 2/3 volume of my lazy fitted-to-your-schedule favorite or your favorite, whichever it may be
2 1/2 pounds (about 5 small-medium or 3 large) zucchini or other summer squash, trimmed
1 1/2 teaspoons fine sea salt
2 cups (8 ounces) coarsely grated gruyere cheese
2 to 3 tablespoons plain breadcrumbs
CONTINUE TO RECIPE