It seems fitting that our last Winter CSA Pickup is on the first day that truly feels like spring. We are officially in transition into our growing season. Seeds have been started in the greenhouse, equipment has been delivered and once the snow is fully melted we can finally start cleaning up the place. The crew is trickling back to work and we feel a little more tired at the end of the day but also a little more useful.

We can't tell you how wonderful it's been to provide vegetables for you all winter. It keeps us busy, with our hands at the farm in the coldest months. We love imagining pots of steaming root veggies in your kitchens and bright green salads at the center of your tables. And we love seeing you every week, it is the interactions with our CSA members that keep us going hauling dirty roots around through snow and ice. We hope that you enjoyed your root cellar experience this winter. Eating farm food through the winter isn't glamorous but it can be quite satisfying having pantries stocked with food from the land around us. Thanks so much for being part of our winter season.

Our summer CSA starts in June! We still have shares available for our Pickup in Buckingham PA and now a new box share drop off at Tullamore this season! You can visit our CSA Page for more info.

Thanks again and we hope you enjoy your last box-o-roots before the spring veggies come in.

Some scenes from the last couple weeks:

This weeks share includes:

salad greens

cabbage

popcorn

onions

DRY BEANS

beets

carrots

potatoes

parsnips

turnips

kohlrabi

watermelon radishes

salsify

Kohlrabi, Turnip, and Radish Carpaccio

http://www.takepart.com/article/2015/03/09/winter-vegetable-carpaccio

Serves 4 (first course)

Ingredients

1 large green kohlrabi, peeled
1 medium Japanese turnip, peeled
1 medium watermelon radish, peeled
1/4 cup cilantro leaves
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon pink peppercorns
Kosher salt

Directions

Using a slicer, cut the kohlrabi, turnip, and radish into paper-thin slices. Lay the slices on a serving platter. Scatter the cilantro leaves over the slices, then drizzle with the lemon juice and the oil. Sprinkle the peppercorns and a large pinch of salt over the dish and serve.

Vegetarian Dry Curry

http://www.takepart.com/article/2015/03/02/vegetarian-curry

Serves 8

Ingredients

1/4 cup extra-virgin olive oil
1 large onion, chopped
1 head of garlic, peeled and sliced
2 tablespoons finely chopped fresh ginger
1 tablespoon coriander seed
1 tablespoon cumin seed
1 tablespoon black mustard seed
3 tablespoons harissa
1 quart pureed whole tomatoes in juice
2 cups water
1 pound carrots, peeled and sliced
1 pound potatoes, peeled and diced
1/2 pound turnips, peeled and diced
1 small head cabbage, chopped
1 cup unsweetened dried coconut
Kosher salt and freshly ground black pepper
1 cup baby spinach leaves

Directions

Heat the oil in a large heavy pot over medium-high heat. Stir in the onion, garlic, and ginger and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the coriander, cumin, and mustard seeds and cook, stirring until the mustard seeds start to pop, about 2 minutes. Stir in the harissa and cook until fragrant, about 1 minute. Stir in the tomatoes, water, carrots, potatoes, turnips, cabbage, coconut, 2 teaspoons salt, and 3/4 teaspoon pepper and bring to a simmer. Simmer the curry, covered, until the vegetables are tender, about 20 minutes. Uncover the pot and continue to simmer until most of the liquid has evaporated, about 15 minutes. Season with salt and pepper to taste; then stir in the spinach and serve.

Thank you thank you thank you!

Happy Spring to all!

Malaika and The Roots to River Team

Gratitude

Kohlrabi, Turnip, and Radish Carpaccio

Vegetarian Dry Curry

Roots to River Farm