The first Winter Share!

The winter share begins this week! As the farm transitions to winter routines it’s nice to keep our hands busy with prepping veggies, making kimchi and sauerkraut, and watching over our winter greens houses. Some of the crew have switched to winter jobs - pruning blueberries and cutting christmas trees, some of us are still busy finishing up the last of the clean-up projects and getting everything stored away for winter. We are looking forward to a time of rest and reflection. It never comes soon enough after the intensity of a farming season and more time by the wood stove with friends and family is exactly what is in order in the coming weeks. We thank you so much for joining us this winter and we hope you enjoy your share!

Scenes from the last few weeks on the farm:

The Share:

3 pounds root veggies: beets, celery root, potatoes, kohlrabi, daikon, purple top turnips

1 head garlic

2 bunches kale

1 head radicchio

1 head escarole

1 head lettuce

1 bunch parsley

1 head napa cabbage

1 bag greens

1 gunma cabbage

1 organically grown butternut squash from Genesis Farm in Blairstown NJ

Recipe of the week:

Warm Triple Greens Salad

by Ian Knauer

1 head escarole

1 head radicchio

1 bunch kale

Dressing:

3 tablespoons mayonnaise

1 tablespoon apple cider vinegar

1 clove garlic

Cut the kale, radicchio and escarole into bite sized pieces, kale stems included

Blanch the greens into boiling salted water until just tender, about 2 minutes, drain

In a bowl whisk together mayonnaise, vinegar and black pepper to taste

Mince and mash the garlic clove with a pinch of salt to a paste using the side of chefs knife on the cutting board

Whisk the garlic into the mayonnaise mixture

Season to salt and pepper to taste

Toss the greens with the dressing to serve