Happy New Year!
– farm pickups begin this Saturday and we have added an email notification so you can get updates via email – sign up in the sidebar to the right –
- · Mixed Field Greens
- · Arugula Greens
- · Red Kale
- · Baby Sorrel
- · Poultry Herbs
- · Dill
- · Bay Laurel
- · Cilantro
- · Butternut Squash
- · Sweet Potatoes
2016 CSA Winter January 2 Planet Earth Diversified
Welcome to 2016!
CSA distribution for our farm pickup winter share has begun. Come to the Farm then follow the CSA pickup signs and your CSA is in the old Step Van across from the glass doors of the packing room. ( if you see a Deer or bags of seed – you’re in the wrong cooler)
We broke down on the last market – “literally threw a rod” on the diesel market truck. We made it a little late by transferring some stuff to our smaller van.
threw a rod
Dry the bay laurel bunches – we had to trim the tree that grew out the top of the greenhouse.
The butternut squash I like to roast in the oven at 350F to 375F cut in half lengthwise and seeds removed place open side down on a baking sheet pan with about 3/16in water. Cook until skin begins to brown and blister – it hard to over cook it and a little burning causes more flavor and easier removal from the skin. Remove flesh and eat with nutmeg, cinnamon, and allspice – maple syrup is good too. Refrigerate the remainder for an easy reheat anytime.
My favorite winter greens are any kind of kale collards chard etc cooked in the crockpot with some onion soy and rice and a bit of chicken stock or soy sauce – if you eat meat cubed ham or cooked and crumbled bacon is fine addition. A couple to 3 hours cooking in the crockpot and it’s ready to eat for any meal or snack. A good variation is to make it soup like by addition of broth or even putting the sweet potatoes and squash in peeled and cubed – add an hour cooking if the potatoes or squash are raw.
Kale Crockpot
Our sweet potatoes always seem more tender if boiled until soft especially the blue ones. Recook in casserole dish blended or pureed in food processor for a fine creamy textured dish – add eggs and cream with spices a little vanilla with brown sugar and fill pie shells!
