Greetings!
The customization window is closing on SUNDAY at 5pm for the remainder of the CSA. There are THREE weeks remaining, including this upcoming delivery. Now is the time to reschedule any missed boxes (just let us know if you need help with that).
With the big Thanksgiving holiday behind us, we are eating simply in our house and really appreciating the abundance of fresh greens coming out of the high tunnels. This year, we feel like we've really nailed it in terms of the timing of crops! We have a lot of the right crops at the right time, and it feels good. Here is a recipe that we use on repeat in our house all winter long that showcases the colors and freshness of a winter vegetable farm (you might want to copy it down!):
Confetti Salad
4 medium carrots
4 medium beets
1 bunch kale, chard, koji, carlton or bok choi
1/2 bunch parsley or cilantro
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 cloves garlic, minced
1" fresh ginger, grated
1. Grate the carrots and beets in a food processor or with a box grater. Dump into a large serving bowl.
2. Finely chop the greens and herbs, stems and all, and add to the carrots and beets.
3. Mix the vinegar, soy sauce, ginger and garlic together and pour over the vegetables. If it seems dry, add more vinegar or citrus juice. Mix well and serve!
In our "off farm" days we're teaching June to ski! This was her first time out and she nailed it.
Our best for the week ahead,
Katherine, Spencer and crew
