end of winter

As the winter share comes to a close this week, we are feeling more signs of spring.  The sun has been peaking through the clouds more and more, melting the snow and warming the soil.  It's about to be very busy for us on the farm, and we are eager to get out in the fields!  The Market will be open each week to tide you over until the summer share starts up in June, we hope you will join us!

scenes from the farm: some beautiful head lettuce, jars of yum, our amazing crew harvesting 

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304 greenhouse.jpg


the share:

1 jar kraut

1 tomato jar

4 onions, 4 carrots, 1 kale, 2 head lettuce

choice of pea shoots or spicy mix


recipe of the week

1-Pot Lentil Stew



  • 2 Tbsp (30 ml) water (or sub oil of choice, such as avocado or coconut)
  • 2 cloves (6 g) garlic, minced (or sub 2 Tbsp garlic-infused oil*)
  • optional: 2 small shallots or 1/2 white onion, diced
  • 4 large (~245 g) carrots, thinly sliced
  • 4 stalks (~160 g) celery, thinly sliced
  • 1/4 tsp each sea salt and black pepper (divided), plus more to taste
  • 3 cups (~500 g) yellow or red baby potatoes, roughly chopped into bite-size pieces*
  • 4 cups (960 ml) vegetable broth
  • 2-3 sprigs fresh rosemary or thyme (I used a bit of both)
  • 1 cup (192 g) uncooked green or brown lentils, thoroughly rinsed and drained
  • 2 cups (~130 g) chopped sturdy greens (such as kale or collard greens)


  1. Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir.
  2. Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it's cooking too quickly.)
  3. Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
  4. Add vegetable broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
  5. Add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it's become too thick, or herbs for earthy flavor.
  6. Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls.