***REMINDER: Sandpoint pick up is at Bluebird Bakery from now on, 329 N First, 4:00-5:30. The bakery will be closed for business at that time, but the doors will be open and we'll be inside!***
The Carrot Race
The race is on! Now that our carrots have had a good frost (5 nights in a row below 20F!), we are trying to get them all out of the ground as quickly as possible, before it snows or freezes even harder.
In the header picture, Nick and Nicole are digging one of 5 beds. Our process goes like this: we pull off and compost the tops, then we use a digging fork or broadfork to loosen the soil around the carrots. We pull them out by hand and sort them into "good" or "compost". We spray them in bulb crates until they sine, then they air dry in our cooler overnight. For long term storage, we put them in 2 yard bulk bins lined with plastic sheets. Our carrot outlook looks good and we should have them to sell every week through April!
"Cherokee" lettuce heads are blowing us away this year. Try one this week!
We hope you have a fantastic week ahead. -Katherine, Spencer and Crew
Roasted Squash with Miso Glaze
2 delicata, 1 acorn, 1 kabocha or a combination
olive oil, salt and pepper
2 cloves garlic, minced
2 tablespoons oil
2 tablespoons soy sauce
2 teaspoons sesame oil
2 tablespoons white or yellow miso
1 tablespoon maple syrup
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes
1. De-seed and cut squash into 1/2" thick crescents. Place on a baking tray in a single layer and sprinkle with oil, salt and pepper to taste. Roast at 400F until tender and a little brown, about 30 minutes (note: we usually put the squash in the over without preheating).
2. Mix all the glaze ingredients in a blender or a jar using a whisk. When the squash is tender, sprinkle or brush on the glaze, then put back in the hot oven for 10 minutes. Serve hot and enjoy!
