We are sad that our official Winter Share is coming to a close. The transition to spring feels very real with these tropical temperatures and dried out fields. We hope you've enjoyed the winter share this year, we feel proud of the roots and greens and canned goods we've been able include in the share. It is such a joy for us to be able to provide healthy veggies for our community members through the winter. You've received an average of a 25% discount on all the produce and products in the share this season!
We've spent the last few weeks keeping up with warming temps, finishing our Organic Certification annual update, buying new equipment and cleaning up for spring farming! We're ready for the season ahead! Please sign up for our Summer/Fall CSA if you haven't already. We rely on members like you to keep up going through the season and we are so lucky to have you as part of our farm community!
Scenes from the farm: the most beautiful lettuce heads, walks on the farm, working on organic certification as the sun sets over the farm, the greenhouse looking lush, and farmer Malaika featured in an amazing new cookbook all about alliums called "Onions etcetera".
choice of baby kale or arugula
Choice of sauerkraut or kimchi
Choice of canned good: sauce, puree, ketchup, tomato butter
Choice of 8 pounds roots
Recipe of the week:
2 tablespoons plain flour
2 teaspoons ground cumin
1 garlic clove, crushed
2 tablespoons chopped flat-leaf parsley
3 green onions, thinly sliced
2 eggs, lightly beaten
3 carrots, peeled
2 tablespoons olive oil
2 green onions, extra, thinly sliced lengthways
reduced-fat Greek-style natural yoghurt and lime wedges, to serve
Combine flour, cumin, garlic, parsley and green onions in a large bowl. Add eggs. Mix well to combine.
Coarsely grate carrots. Use your hands to squeeze out as much excess moisture as possible. Add carrots to egg mixture. Season with salt and pepper.
Heat oil in a non-stick frying pan over medium heat. Add 1/4 cup of batter per fritter to frying pan. Cook fritters in batches for 3 minutes each side, or until golden and cooked through.
Place 2 fritters onto each serving plate. Top with extra green onions. Season with salt and pepper. Serve warm with yoghurt and lime wedges.