The End
Well, this is our last Winter CSA Pickup. Just as we had started our spring season last year we had no idea how it was all going to work. We had an idea and we'd seen it be done but could we store vegetables through the winter? Could we grow greens in our greenhouse? Enough to feed 50 shares? We were pleasantly surprised the results and we feel happy that our roots survived quite well considering the circumstances (I believe it is 5 degrees outside as I write this).
We learned how to navigate the farm through snow and ice, which at tractors will work in the cold and which ones won't.
We had to put a heater into our storage unit and realized it's a weird feeling when you walk into the vegetable cooler and it's warmer than outside.
We found out that pipes and hoses freeze and they will not unfreeze no matter how many times you lay them out in the sun.
Eating like our grandparents isn't so bad: turnips are good with butter.
Roots are good for the the soul, they keep us grounded through a long cold winter.
Greens will grow as long as they are sheltered and there is sun.
Vegetables are amazing things, given the right conditions they can outlast the darkness of winter, just biding their time until they can go to seed. We all could learn a little something about survival.
We learned, despite the logistical challenges we love dong a winter CSA, it prevents from being hermits and we find warmth in our interactions with our CSA members as we do our small part to keep us all fed through the winter.
A beautiful photo from a CSA member, Karen Winkler. We think it sums it up nicely.
Today's share will be a doozy, we suggest bringing 2 bags.
14 pounds roots!
beets
carrots
parsnips
potatoes
turnips
celery root
leeks
onions
garlic
popcorn
salad greens
Try something new with popcorn!
Rosemary Parmesan Popcorn
1/2 C. popcorn kernels (I use Arrowhead Mills organic)
1 paper lunch bag
2 T. extra virgin olive oil
2 t. finely chopped fresh rosemary leaves
1/2 t. sea salt
a bit of cracked black pepper
1 T. freshly grated Parmesan cheese
zest of one lemon
In a paper lunch bag, add 1/2 C. popcorn kernels and fold the top of the bag down two times. Place in your microwave and cook on high for about 3 minutes and 45 seconds. Microwaves vary greatly, and after many attempts, that is what I found to work with mine. Err on the side of less time when you are doing this…burnt popcorn is awful!
While the popcorn is popping, combine the olive oil, rosemary, sea salt and pepper in a small bowl.
When the popcorn is done, pour it out into a large bowl, drizzle with the olive oil mixture, then grate the Parmesan and the lemon over top and mix.
http://www.tasteloveandnourish.com/2013/02/17/rosemary-parmesan-popcorn/
Potato Carrot Parsnip Pancakes
Ingredients
- 2 medium russet potatoes, peeled
- 1 medium parsnip, peeled
- 1 medium carrot, peeled
- 1/2 cup chives, cut crosswise into 1 1/2-inch lengths
- 1 large egg, lightly beaten
- 1 teaspoon coarse salt, plus more for sprinkling
- 1/4 teaspoon freshly ground pepper
- 1 cup canola oil
- Sour cream, for serving (optional)
- Lemon slices, for serving (optional)
Directions
http://www.marthastewart.com/344427/potato-carrot-parsnip-pancakes
Step 1
Grate potatoes in long strips, using smooth strokes to run potatoes across the grater. Transfer to a large bowl of cold water. Use a slotted spoon to remove potatoes. Drain well and transfer to a second bowl. Reserve soaking liquid. Set reserved liquid aside for 10 minutes to allow the starch to sink to the bottom of the bowl. Carefully pour liquid from the bowl, reserving the milky residue (potato starch).
Step 2
Using the same method as for potatoes, grate parsnip and carrot. To potatoes add parsnip, carrots, reserved potato starch, chives, egg, salt, and pepper, and mix well.
Step 3
Preheat oven to 200 degrees. Line a baking sheet with paper towels; set aside. In a heavy nonstick skillet, heat 1/2 inch of oil. Working in batches to accommodate pan size, spoon 1/4 cup of potato mixture into skillet for each pancake. Drop into oil loosely; you should be able to see oil bubbling up in between the individual strands. Fry until golden brown, 2 to 3 minutes per side. Transfer to prepared baking sheet to drain. Sprinkle with salt. Keep warm in oven. Serve hot, with sour cream and lemon slices.
Red Flannel Hash Recipe
Prep time: 10 minutes Cook time: 15 minutes Yield: Serves 4
- 1 cup chopped onion
- 2 cups chopped cooked corned beef
- 1 1/2 cups chopped cooked beets
- 1 1/2 cups chopped cooked potatoes
- 1 teaspoon Worcestershire sauce (optional, and use gluten-free Worcestershire sauce if cooking gluten-free)
- 1/4 cup (packed) chopped fresh parsley (optional)
- Freshly ground black pepper to taste
- 4 Tbsp butter
1 Heat butter in a frying pan (cast iron preferred) on medium high heat. Add the onions and cook a couple minutes, until translucent.
2 Add the corned beef, potatoes, and beets. Stir in the pan to combine, and spread out evenly in the pan. Reduce the heat to medium. Press down with a metal spatula to help brown the mixture. Don't stir, but just let cook until nicely browned on one side, then use a metal spatula to lift up sections of the mixture and turn over to brown the other side. If the mixture sticks to the pan too much, just add a little more butter to the pan where it's sticking.
3 When nicely browned, remove from heat. Sprinkle in some Worcestershire sauce, if using. Stir in fresh chopped parsley, if using, and sprinkle on freshly ground black pepper to taste. There should be enough salt from the corned beef, but if not, add salt to taste.
Serve plain or with fried or poached eggs.
http://www.simplyrecipes.com/recipes/red_flannel_hash/
Stay safe this weekend. We hope to see you all soon.
R2R