Hello and welcome!
"How much of your own food do you grow?" is a question we get asked a lot. Surprisingly, when considering total caloric consumption, we grow quite little of our own calories! But - and here's the part that's relevant to you - we eat very well with fresh, flavorful, nutrient dense meals every day and our number one goal is to help you do the same. The truth is, gardening season in north Idaho is very short! We don't blame anyone for switching to the grocery store for more of their produce in the fall, winter and spring months, or for eating fewer vegetables. BUT we do make it possible for you to keep eating as many fresh, local, certified organic/non-hydroponic vegetables as you want every week of the year. So spread the word (we always have extras available in our online farm stand), try something new, and keep up your healthy eating habits even when the outdoors tells you you can't.
To get you inspired, here's a dish that we make all the time when we need dinner in a hurry and we want it vegetable-focused:
Moose Meadow Farm Squash Hash
1 winter squash (kabocha, delicata, acorn, butternut etc.) peeled and cut into 1" cubes
2-3 medium potatoes, unpeeled, any color, cut into 1" cubes
1 large leek OR 1 medium onion OR 2 medium shallots or 3-4 cloves garlic or a mix, sliced thin
1 large bunch greens (kale, chard, komatsuna, tatsoi, bok choi or 5oz spinach)
Cooking fat of choice
Smoked Paprika or ground chipotle chiles
Salt and pepper
Nutritional yeast
Soy Sauce
Cooked beans or lentils (we often use chick peas)
1 bunch cilantro or parsley, finely chopped
Once all the vegetables are chopped, this comes together quickly so chop everything before you begin. Heat the cooking fat in a deep skillet over medium-high heat. Once it shimmers, add the onion/shallot/leek and/or garlic with salt and pepper to taste, and about 1 teaspoon smoked paprika or ground chipotles. Stir and cook until the vegetables barely begin to brown, about 5 minutes. Add the cubed squash and potatoes along with 1/2 cup water, stir to combine, then cover and cook for about 8 minutes, or until the squash and potatoes are tender. Add the greens at this point and stir them in to melt them. Taste and adjust salt and pepper, then add nutritional yeast and soy sauce to taste (start with about 1 tablespoon each) and stir to combine. Add 1-2 cups cooked beans or lentils (or skip and cook a protein of your choice on the side), stir to combine, then serve with the fresh herbs.
Have a great week you all and happy healthy eating!
Katherine, Spencer and Crew
We had a rainy harvest day last week. Our helpers were undeterred!
