It seems surreal to even type the dreaded word "Winter" in a week when we've harvested hundreds of melons and Googled "recipes for when it's too hot to cook", and yet... here we are! We're farming in August, preparing for October, and dreaming of December. This week also marks the halfway point of this CSA season, so perhaps we are justified in thinking of the next.
Those of you who have been members of our Farm-ily since our CSA pickup was a folding table in front of the HOA building already know that Winter CSA is a farmer's best kept secret. For our new members, we hope that you'll consider inviting us into your kitchens again, after the mercury drops and the tree line becomes stark once again. Winter farm shares are my absolute favorite, filled with hearty roots and tubers, braising greens, all manner of alliums, and other ingredients that lend themselves to slow cooking, savory smells, and rich textures. The freshness of spring and the juiciness of summer are lovely, but I will always be loyal to gratins and roasting pans.
For my fellow Winter cooks, our Winter Vegetable CSA program will run from December to February. We'll have more detail to share in weeks to come, but one of the most important things to remember is that our enrollment capacity for Vegetable shares in Winter is naturally limited by the harsher weather conditions. One new feature of our off-season offerings is an extended schedule for egg and milk shares. We plan to provide these items continuously throughout the winter and spring, until the Farm Stand re-opens, for CSA shareholders only. Keep an eye on our social media for the start of sign-ups if you're already craving sweet potatoes and turnips, or just want to make sure your fridge is well stocked with chocolate milk in March!
While we're seeding our winter veggies, you can be stocking your own kitchen for months of delicious meals to come. Be sure to scroll through our "Extra Items" included in your share emails. You'll see we have 25 lb bulk boxes of tomatoes for those of you who like to put up your own sauce and salsa for the winter, as well as homemade sourdough (frozen the day it was baked!) made with locally milled wheat. New this week are our "Sunday Dinner" Willowsford Farm broiler chickens. These are generously sized birds, raised the healthy way on grass pasture with non-GMO grain feed and plenty of fresh veggies from the Farm. Roast one for dinner, make chicken salad with the leftovers, and polish it off with homemade chicken stock or bone broth for all your winter recipes.
A few of our favorite recipes to store...
And a classic, versatile chicken stock, from the always reliable Alton Brown.
This week, while you're digging into watermelons, we'll be curing red khuri squash to keep you warm when the days grow short. Have a great week, Farm-ily!
Eat well today and be well always,
Ashley, Collin, John, Lex, Rory, Nate, James, Alexandra, Michelle, the dogs, the uninvited deer, and all the happy livestock who love melon season too
