Winter Share Pickup 2

We, at the farm, have had a much needed break. We’ve eaten our weight in Thanksgiving feasts, taken many walks in the woods and given many gratitudes for the multitudes that we have to be thankful for. The intensity of the farming season has somewhat diminished and we are getting in the groove of winter. Our root veggies are all in storage, the greens in our little tunnels look good and we may even have a bit to harvest from the fields, that kale is pretty hard core. We hope you’ve enjoyed your holiday and are looking forward to another bounty of veggies. As we go farther into winter you’ll notice they share get more roots heavy with fewer greens and more canned goods from veggies we stored in the summer - as is the way of the season. Our fridge is full of soups and stews and we hope yours will be too!

Scenes from the farm: turnip heart, still harvesting lettuce from the field, the pinkest radicchio of all time, root veggie goodness and the last day of the season crew (we couldn’t be more thankful for them).

The share:

1 bag salad mix

1 head lettuce

1 bunch kale

1 bunch tatsoi

2 butternut squash

1 gunma cabbage (roast it!)

5# free choice roots: beets, carrots, purple top turnips, daikon, watermelon radish, kohlrabi, potatoes

Recipe of the week:

Root Vegetable Miso Stew

https://food52.com/recipes/32944-root-vegetable-miso-stew

by: ARIA ALPERT ADJANI

Ingredients send grocery list

2 tablespoons extra-virgin olive oil

2 tablespoons unsalted butter or coconut oil

4 large leeks (white part only) or 1 medium yellow onion, coarsely chopped

4 garlic cloves, minced

2 tablespoons fresh ginger root, peeled and finely chopped

1 fennel bulb, cored and coarsely chopped

1/4 teaspoon red pepper flakes (optional)

sea salt

2 pounds (about 8 cups) assorted root vegetables, (such as winter squash, rutabaga, carrots, sweet potato, celery root, parsnips, turnips) peeled and coarsely chopped

2 teaspoons fresh thyme or 1 tsp dried thyme

1 piece of kombu seaweed

1 bay leaf

6 cups filtered water

4 tablespoons (heaping) of mellow miso paste

In a large pot, heat oil and butter over medium heat. Add leeks or onion, garlic, ginger, fennel, 1/2 tsp sea salt, red pepper flakes if using and stir well. Reduce flame a bit and sauté for about 5 minutes or until the leeks or onion soften. Cover, reduce the heat to low, and slowly cook until the mixture is soft and juicy, about 15 to 20 minutes. Check a few times and stir.

Add the root vegetables, thyme, bay leaf and kombu - raise heat to high and cook, stirring, for a few minutes. Pour in the filtered water and bring to a boil. Reduce the heat to low and simmer, about 30 minutes, or until the vegetables are tender.

In a small bowl mix the miso paste with some of the hot broth to make a slurry. Mix the miso slurry into the soup pot, stirring to combine. Taste, adding a TB more miso or a dash of sea salt to taste. Serve hot with a sprinkle of fresh thyme or parsley leaves on top