Hello Farm-ily!
Yes your CSA season will soon come to an end (next week is the last week). And our on site Farm Store and the Hereford Farm Market will close until Spring, but quality, freshly-picked, Certified Organic produce will still be available!
During the CSA off-season, we offer 2 different ways to keep eating your veggies and support local farming that you may not have known about. Throughout the entire Winter, we will have ad hoc individual shares for purchase through our Harvie 'Farm Stand'. It's important to sign up for 'Farm Stand'. To receive email notifications as shares become available, simply sign up here-Farm Stand link-
Then it’s as easy as making the purchase at the online link in your email and picking up your share directly from the farm. Because we can only offer fewer shares from the high tunnels over the cold months and because everyone’s still looking for tasty produce, they sell out fast, so first come, first served!
Or why not sign up for our 2022 Spring Share? This 7-week share kicks off the 2022 CSA season at the end of March before the regular share season begins in May, providing shares heavy in nutrient-dense greens, roots and shoots.
Click here to sign up today on our “My Farms” Harvie page. Like our Farm Stand shares, we are only able to offer a reduced number of shares compared to regular season shares, which is why we offer them to Farm’ily members FIRST. We’ve done our utmost to provide you — our valued Farm’ily members — with plenty of ways to keep eating your veggies the whole year through. Don’t let the colder weather stop you!
Bread share: Cinnamon Raisin
Cheese share: Smoked Cheddar or Garlic Chive
Storage tip:Store whole, unwashed peppers in food storage zipper or mesh produce bags in your refrigerator's vegetable drawer. Once cut, peppers should be sealed in a food storage bag or food protection container (I use glass storage bowls with plastic lids). Add a lightly dampened paper towel in with the cut peppers to keep them crisp. I chop my peppers (removing seeds and stems)in a dice I use for chili and freeze them in zipper bags removing the air with a straw! Simple and so easy to use all winter long.
Recipe of the week:
Oak Spring Veggie Chili
My vegetarian daughter recently asked me to bring her some of this at college! It really varies based on what ingredients I have on hand but sweet potatoes or winter squash are a staple.
2 tablespoons Olive oil
I large onion, chopped
1 c chopped sweet peppers (any color)
1 jalapeno, minced
3 cloves garlic, minced
2 sweet potatoes, diced
2 tablespoons chili powder
2 tablespoons cumin
2 tsp smoked paprika
1 tsp dried oregano
1/4 tsp red chili flakes
2-3 c vegetable broth
1-2 Tablespoons tomato paste (optional)
1 (28 ounce can) diced fire roasted tomatoes (I use 2 pints of my own or Muir Glen)
1 c each drained and rinsed black beans and Kidney beans
1 c frozen sweet corn
1 c chopped kale, chard, spinach or any hearty green on hand
Heat olive oil in a large pan (I use cast iron) over medium heat. Cook and stir onion, garlic, and jalapeno pepper until slightly tender, about 5 minutes. Add sweet potatoes, chili powder, cumin, paprika, oregano, and red pepper flakes to onion mixture. Pour 2-3 cups vegetable broth over sweet potato mixture.
Bring vegetable broth mixture to a boil, reduce heat to medium, and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir tomatoes, corn and beans and greens into sweet potato mixture and simmer over low heat until flavors have blended, about 45 minutes or as long as you like! Use tomato paste to thicken if needed.
You can also sauté veggies in a pan and add all ingredients to a crock pot and cook on low for a few hours.
Please adjust the spice to your liking. You can add more or less jalapeños and red chili flakes!
Bon Appetit.
Have a great week!
