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Winter CSA Newsletter Week #16, February 25 - March 2, 2024 “B” week



Winter ??? Spinach (question marks because most days right now don't feel like winter, not that I'm complaining)


 

VEG SHARES

(Photo of the "Default" FULL Share below. See listings to see which share size has what, how much, along with info, guides, recipes.)


FULL VEG SHARE:

SPINACH & TURNIP GREENS ((⅓ lb) - This green is very versatile (and YES! You can eat the stems, in fact they are very tasty too. ;) It can be eaten cooked or raw, requires little prep, works with sweet or savory ingredients, stands up to other hearty ingredients, and pairs well with rich, fatty foods such as cheese, butter, bacon, and cream. Raw is popular in salads with, or without, pecans, dried fruit such as cranberries, chunks of cheese, sunflower seeds, and roasted beets. Other possibilities are steaming, boiling, stir-frying, or sautéeing with butter or olive oil. Known as a longer keeper than lettuce, store in a plastic bag in the refrigerator for a week or more. Note - Cooks down in size considerably. Guide & Recipes


Monterey Jack CHEESE - Semi-soft, natural cheese is mild and pleasantly flavorful with a smooth creamy texture. Pairs well with: Riesling wine. (from Meister Cheese, *not organic)


SHIITAKE MUSHROOMS (¼ lb) - One of the world’s most popular edible mushrooms, the shiitake is loaded with rich, earthy flavor and goes great with almost everything! An easy way to use them is to simply add to a preheated pan with oil or butter, sauté until golden brown, season to taste, and serve as a side dish, or as a topper for eggs, mashed potatoes, crunchy salads, sandwiches, and, of course, steaks. They frequently have less dirt than some other mushroom varieties because they grow on rotting wooden logs and trees. Prep: Either shake off or, if you prefer, give mushrooms a quick rinse before cooking. Tips for cooking: Keep smaller shiitake mushrooms completely whole, and slice the larger mushroom caps into halves. Many say to remove the stems of the shiitake mushrooms before slicing as they have a tougher texture BUT they can be used if cut small. (from Mooshrooms)


CARROTS (1 lb) - Store the roots dry and unwashed in a plastic bag in the refrigerator. Will keep this way for months. Guide & Recipes (from Red Door Family Farm)


YELLOW ONION (1 lb) - Ready to be used now or later, this almost “cured” or dried onion should be stored on your counter or in your pantry out of direct sunlight. If you don’t use it in the next week, it’ll cure more and store longer. 

to desired size and place in Ziplock bag. Remove all the air and seal. It helps to freeze them in 2-3 cup increments. from Gwenyn Hill Farm


GERMAN BUTTERBALL POTATOES (2 lb)  With a brown peel and flesh that's a vibrant yellow to gold and is firm, waxy, and dense. German Butterball Potatoes are most commonly used as baking potatoes but can also be fried or roasted. When cooked, they're creamy with a smooth consistency and offer a rich, buttery flavor. Guide & Recipes


TETSUKABUTO WINTER SQUASH - A delicious cross between Butternut & Kabocha squashes, this variety was bred in Japan during the middle of last century. The translation of the Japanese name is “iron helmet,” after the famed hardness of its rind. It stores well - up to 6 months. And is fabled to just get better and better over time - we know this to be true! Store as you would any other winter squash. Guide & Recipes



HALF VEG SHARE: (see Full VEG Shares above⬆ for info on each item)

SPINACH & TURNIP GREENS ((⅓ lb)

MONTEREY JACK CHEESE

SHIITAKE MUSHROOMS (¼ lb)

CARROTS (1 lb) 

YELLOW ONION (1 lb)

GERMAN BUTTERBALL POTATOES (1 lb)



Other ITEMS available if you chose to "Design My Share"  


Wild Morel & Leek Jack CHEESE - Semi-soft Monterey Jack is blended with wild, earthy morel mushrooms and delicately flavored leeks. This creamy, uniquely flavored cheese is a real crowd pleaser, pairs well with light wines and is the original Morel & Leek Jack ever produced! Pairs well with: a soft white wine.


Bill’s FERMENTED KRAUT - Store in fridge. This will keep several months and is chock full of healthy probiotics! Makes a great side dish, condiment with burgers or brats, or addition to your sprout salad! We each eat a spoonful every day. 


Adirondack Blue Potatoes

Gold Rush Potatoes

Purple Top Turnips

Daikon Radish

Beets

Tetsu Squash



 

MES SHARES

Week 4 of the rotation so MES is for Big Sky


FULL: 1 Chicken, 1 lb Ground Beef, 2 Dozen Eggs

HALF: 1 Chicken 1 Dozen Eggs

 

EGG SHARE

WEEKLY = 1 Dozen

BIWEEKLY = 1 Dozen

 

PREPARED FOOD & RECIPES:


Simple yet Delicious Shiitake Ideas

An easy way to use shiitake mushrooms is to add them to a preheated pan with oil or butter, sauté until golden brown, season to taste, and serve as a side dish, or as a topper for eggs, mashed potatoes, crunchy salads, sandwiches, and, of course, steaks.


Or add tamari or soy sauce, fresh lime juice, sriracha hot sauce (or a similar hot sauce), sea salt, and sesame oil. Garnish with sliced green onion. Serve these on their own as a side or if you want them as a main dish, serve over brown rice, cauliflower rice, or basmati rice.



Salmon-Shiitake Rice Bowls
.pdf
Download PDF • 67KB


Spinach Salad with Seared Shiitake Mushrooms
.pdf
Download PDF • 59KB


Monterey Jack Chicken Spaghetti
.pdf
Download PDF • 48KB

 

Field News & Photos:



This is what greenhouse harvesting in late spring --- Whoaaaaa! Wait a minute! It's February! --- I mean late winter 2024 looks like.



It was lovely to be in the greenhouse with the sides rolled up, sleeves pushed up and feeling the sun on my arms, picking spinach listening to Aidan tell me about trees and other things he noticed earlier in the day while in the woods with Bill collecting sap.










In the cooler we store many of our winter carrots in the soil that they've been harvested in. The soil helps preserve the humidity of the carrots so they keep a long time for months.. This week we took advantage of the nice weather to wash up a big bunch of carrots for your CSA and for farmers market. The bright orange is quite a pop of color.

















Bill and Aidan also washed up the maple syrup evaporator pans in anticipation of starting the "cook" Thursday.



While the switch to more frigid weather doesn't feel great, it allows Bill to deliver shares today and start up the evaporator tomorrow.


We have several 250 gallon totes full of sap waiting to be turned into syrup and a bunch of wood cut to fuel the fire.


I can't wait for the sweet maple scent that will soon be wafting out from Bill's Sugar Shack during syrup season!








Totes of sap.









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