Happy New Year!

Oh 2018! As farmers we are not sad to see it go. Although the year held incredible happiness (including getting married! and an amazing honeymoon!) it was one of epic agricultural challenges. As the new year is upon us we are in deep reflection and intense planning for the new season. How can we learn from last years challenges to become more resilient, use our resources more efficiently and create a farm that can withstand the extremes of climate change? Of course, we’re not sure but we’re working on it. Our New Year’s Resolution is to be flexible in the face of challenge, to work to find new a better ways to be stewards of our lands and community. We are so thankful to have you all as part of our farm family and we hope you will join us in the journey through 2019 and beyond. Wishing everyone a beautiful and bountiful 2019!

Scenes from the farm: lettuce in the greenhouses, cozy dogs in front of the fire, and evening walks on the canal (life is pretty good!)

The Share:

1 bag salad

1 head lettuce

1 kale

1 radicchio

1 cabbage

1 bunch carrots

5 pounds roots: daikon, purple top turnips, beets, celery root, potato, watermelon radish, kohlrabi

1 jar tomato preserves

Farro Salad With Beets, Greens and Feta

MARTHA ROSE SHULMAN

https://cooking.nytimes.com/recipes/1016092-farro-salad-with-beets-greens-and-feta?login=email

INGREDIENTS

2 medium or 3 small beets (any color) with greens, the beets roasted, the greens stemmed and washed in two changes of water

1 cup farro, soaked for one hour in water to cover and drained

Salt, preferably kosher salt, to taste

2 tablespoons sherry vinegar

1 teaspoon balsamic vinegar

1 small garlic clove, minced or pureed

1 teaspoon Dijon mustard

½ cup extra virgin olive oil (may substitute 1 to 2 tablespoons walnut oil for 1 to 2 tablespoons olive oil)

½ cup broken walnut pieces

2 ounces feta or goat cheese, crumbled (more if desired for garnish)

¼ cup chopped fresh herbs, such as parsley, tarragon, marjoram, chives, mint

Nutritional Information

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PREPARATION

Bring 2 quarts water to a boil in a medium saucepan. Fill a bowl with ice water. When the water comes to a boil, add salt to taste and the greens. Blanch for two minutes, and transfer to the ice water. Allow to cool for a few minutes, then drain and squeeze out excess water. Chop coarsely and set aside.

Bring the water back to a boil, and add the farro. Reduce the heat, cover and simmer 45 minutes, stirring from time to time, or until the farro is tender. Remove from the heat and allow the grains to swell in the cooking water for 10 minutes, then drain.

While the farro is cooking, make the vinaigrette. Whisk together the vinegars, salt, garlic and mustard. Whisk in the oil(s). Add to the farro. Peel and dice the beets and add, along with the beet greens, feta or goat cheese, herbs and walnuts. Toss together, and serve warm or room temperature with a little more cheese sprinkled over the top if you wish.