Pre-spring

Even though the ground is still covered in snow and the temps remain below freezing things are starting to get busy on the farm. The seeds are ordered, the seeding schedule is finished, the crew is hired, equipment purchased, and compost delivered. I've begun to spend more days on the farm unloading trucks and organizing the barn and less time in front of my computer. The transition has begun and spring is on it's way, seriously. Farming starts way before planting does. We have to start the seedlings, lay concrete in the barn, dig a well, spread the compost, plow the fields, and seed cover crop all before one vegetable plant gets put in the ground. As our root veggie supply dwindles and the greens in the greenhouse get pulled out to put in tables for our seedlings, we can feel the transition coming. Here's to the promise of spring!

Here are a few scenes from pre-spring farm:

Farm dogs. Playing Stick.

Winter veggie colors. Making quick pickle radish and carrots for vietnamese rice wraps.

Towing out the compost truck after dark. Always an adventure.

Napa cabbage in the snow.

Here's what's in the share today!

Salad greens

Onions

Napa Cabbage

Popcorn (just stick it in a paper bag in the microwave and it will pop on the cob!)

Tomato Sauce

Watermelon radishes

Carrots

Beets

Turnips

Potatoes

Parsnips

Salsify

Recipes

From the Farm Cooking School:

The current winter CSA from Roots to River Farm has been offering salsify in its selection of gorgeous root vegetables in the past few weeks. This little known and under appreciated vegetable, also for some reason called "oyster plant," is worth taking advantage of while the supply lasts because, yes, it's similar in taste and texture to an artichoke heart, and who doesn't love that? It is a long, thin brown-skinned root, similar in size to a carrot, but split into two or more thin branches at the root end. Peeling them reveals creamy white flesh that oxidizes, so have some acidulated water at hand.

I like to cook salsify in what the French call a blanc, a blanching mixture with lemon juice, a little flour, salt, and oil whisked into the water to keep oxidizing vegetables (like artichokes hearts, or, you know... salsify) white. For our CSA dinner recently I served them as a warm salad with a rich vinaigrette (recipe below), but they would also be delicious warmed in lemon juice, herbs, or melted truffle butter.

TENDER SALSIFY WITH BABY GREENS AND WALNUT-BALSAMIC VINAIGRETTE
Serves 6

3 lemons
1 pound salsify
2 tablespoons all-purpose flour
2 teaspoons plus 1/4 cup extra-virgin olive oil
Kosher salt
2 tablespoons organic walnut balsamic (from that great oil and vinegar store in the elbow of Frenchtown), more for drizzling
Freshly ground black pepper
pinch sugar or drop of honey
1 tablespoon truffle oil, optional
Baby salad greens such as arugula, mizuna, or kale

Fill a large bowl with cold water and halve and squeeze in two of the lemons. Rinse the salsify them peel with a vegetable peeler and drop in the acidulated water.

Put about 2 quarts of water in a 3 to 4 quart saucepan. Halve and squeeze the last lemon into it, add 1 teaspoon salt, 2 teaspoons of the oil, and whisk in the flour. Bring to a boil. Meanwhile slice the salsify into bite size pieces and return to the acidulated water. When blanc is boiling, drain the salsify and add to the pot. Simmer until tender, about 5 minutes, then drain.

In a small bowl combine the vinegar with salt, pepper, and sugar to taste, then whisk in the oils. Check seasoning, add a bit of lemon if you like. Steal a tiny bit of the vinaigrette for tossing the greens, then add the warm salsify to the rest and toss.  Mound salsify on a plate and scatter greens around it. Add another drizzle of balsamic to the plate and serve.

Radish and Carrot Pickle

(replace daikon with watermelon radish and is works perfectly)

Ingredients

• 1 large carrot, peeled and cut into thick matchsticks
• 1 pound daikon radishes, each no larger than 2 inches in diameter, peeled and cut into thick matchsticks
• 1 teaspoon salt
• 2 teaspoons plus 1/2 cup sugar
• 1 ¼ cups distilled white vinegar

Preparation

1. Place carrot and daikon in a bowl and sprinkle with salt and 2 teaspoons sugar. Knead vegetables for about 3 minutes, expelling water from them (this will keep them crisp). Stop kneading when vegetables have lost about 1/4 of their volume. Drain in a colander and rinse under cold running water, then press gently to expel extra water. Return vegetables to bowl, or transfer to a glass container for longer storage.
2. In a bowl, combine 1/2 cup sugar, the vinegar and 1 cup lukewarm water, and stir to dissolve sugar. Pour over vegetables. Let marinate at least 1 hour before eating, or refrigerate for up to 4 weeks. Remove vegetables from liquid before using in banh mi.

See you soon!

Malaika