Welcome!
*** Important: If you forget to pick up your box this week, we will not be able to get it to you later in the week as we are traveling ***
"What do you do all winter?" is a question we get asked a lot. As owners, we work Mondays, Tuesdays and Wednesdays every week from November through March. We are able to keep two employees working two days per week all winter as well. Most of our working days are spent harvesting, washing and packing orders, but we take extra time each week to label all of our grocery store packaging for the upcoming busy season, as well as keep our tunnels weed free. Though we seed microgreens and shoots every week of the year, we don't do any other seeding from now until mid-January. It's a nice break and a good winter schedule for us!
This week, we wrapped up outdoor field work by applying farm-made compost to our outdoor beds. As the days continue to get shorter and colder, we will be working exclusively in the high tunnels. We are so grateful to have these structures to work (and let's be honest, play) in! We'd probably go a bit stir crazy as farmers without plants to work with in the winter!
You will find the usual assortment of crops this week, but BREAD is back, and I'll highlight our KOMATSUNA as the crop that is looking it's absolute best right now! Try it in Greens Soup:
Greens Soup
1 T olive oil
1 pound potatoes, not peeled and cut into 1/2" cubes
Salt and pepper to taste (start with 1/2 teaspoon each)
7 cups vegetable broth or water (add 1T miso paste at the end if using water)
2 cloves garlic, finely chopped
1 dried or fresh chile like jalapeño or cayenne, finely chopped
1 teaspoon ground cumin
8 oz or 1 large bunch greens (komatsuna, kale, chard, spinach)
Juice from 1 lemon
Soft cheese like cotija or feta for garnish
Cook the potatoes in a skillet with olive oil, salt and pepper until they're getting golden. Heat the broth in a soup pot and add the garlic, chile and cumin. Coarsely chop the greens and add them to the broth. When golden, add the potatoes and simmer the soup for 10-15 minutes. Turn off the heat and add the lemon juice (and miso if using water), garnish with cheese and serve.
Have a great week and enjoy the produce!
Katherine, Spencer and Crew
