Winter weeks 3 & 4; November13, 2014

Whats in the box(es)? 







diakon radish

green top and topped turnips



brussel sprouts

collard greens

winter squash

Notes on the box(es)…. 

We tried to harvest some broccoli and kale for you, but it was too frozen.  Kale was crumbling apart and broccoli was frozen solid and thawed into a sad floppy tree.  But the Collards and brussel sprouts did okay during harvest and everything else was gotten before the big cold snap rolled in. 

To store brussel sprouts, snap them off the stalk into a plastic storage bag, seal, and keep in your fridge. 

Cabbage will keep for a looooooong time in your fridge.  Cabbage always keeps for a long time, but adding that this is a storage variety, it can hang out for quite some time.  You may have to remove the outer leaves, but it will still be good.  If you’ve ever considered making sauerkraut or kimchi, this is a good time!  Did you know that 2 tablespoons of fermented vegetables have as many probiotics as an entire bottle of probiotic supplements?!  And much of our immune system is dependent on healthy gut flora.  So during cold and flu season, it’s very important to get some fermented veggies in our systems.  We love a serving of kimchi with a fried egg for breakfast.  Making fermented veggies is a great way to save a lot of money and help your gut flora. And it will make your veggies keep well into the spring while saving space in your fridge!  And all you really need are your veggies and some salt! Give it a try!


Mama Rama's Farmer Style Kimchi
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1 head of cabbage, sliced very thin with a knife or mandolin, or shredded
3 medium leeks, sliced thin
2 cups of carrots, grated or processed into small bits but not pureed
1 diakon radish, sliced very thin or shredded
1-2 tablespoons of grated fresh ginger
3 cloves of garlic, peeled and minced
1/2-2 tsp. dried chile flakes (depending on your taste for spice)
1 tablespoon sea salt
4 tablespoons of whey (if not available, add an additional tablespoon of salt) *note on whey - if you have plain yogurt in your fridge, the liquid that comes to the top is the whey that we use for our ferments. If you are dairy free, you can use some liquid from other fermented vegetables such as the ones from Angelica's Garden that you can buy in the co-ops.
The quick way that I get the veggies ready is with our food processor. I roughly chop the carrots, some peeled ginger, and the garlic and pulse them with the blade until they are all in small pieces, but not pureed. Then I switch to my shredding blade and put the cabbage, leeks, and radish through emptying ingredients frequently into a large bowl or pot. Sprinkle the salt over the veggies and add the whey (or the additional salt) mix everything up with your hands (wait to add the chile flakes until the very end so that you don't get hot hands!). Squeeze, massage, and smash veggies to encourage them to release juices. Let them sit for a few minutes while you clean things up, then come back and mix and smash them some more. Now mix in the chile flakes and start putting the veggies into wide mouth quart jars (this recipe should fill at least 2). Really pack them in tightly using your fist to pound the veggies down (if your fist fits in the jar, if not, use a wooden mallet or wooden spoon) You want the veggies to be submerged under the liquid that the veggies released. If you cant get veggies totally submerged, you can put part of a cabbage leaf on top then press down to keep the little bit of veggies under the liquid. Leave an inch of headspace. Put a lid on the jar, but don't screw it down too tightly as gasses will need to escape. Put the jars into a glass baking dish and set on your counter (the kimchi will start to bubble and will likely overflow some juice while it sits). Let it sit for 3-7 days depending on the temperature of your house. Bubbles will start coming up on the second or third day. Allow to sit for one to two days after bubbles get going. Lid tightly, rinse jar, and store in your fridge. Use as you would a condiment. Serve with beans, eggs, noodles, rice, etc. Cooking kimchi will destroy the good bacteria, so don't heat it!
Turnip Rock CSA

Orecchiette with Butternut Squash and Sage

Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing

Orange Glazed Brussel Sprouts and Butternut

Cabbage and Radish Slaw with Peanut Dressing to be served at room temperature

Vegan Lentil Shepherd’s Pie

One pot Cabbage Casserole

Dijon Roasted Cabbage is a healthy one

and this is Roasted Cabbage recipe with bacon in it. 

On the farm…

     Looking at the 10 day forecast, it seems as though we won’t make it above freezing, and will be 20 degrees below average!  We are not equipped to handle the extreme cold in our pack shed.  Also, the greens and broccoli are too frozen to harvest, so what is out of the field is everything that we have to offer!  In an effort to save yourselves and your farmers a trip to your drop site, we have combined the last two deliveries.  So here are the last TWO boxes of vegetables.  A lot of the items don’t need to be stored in your fridge, so we hope to not overflow your fridge. 

     So this wraps up the Winter Shares!  We think you will still have local veggies around for your Thanksgiving meal.  Yay!  We are grateful for our CSA members!  Thank you! 

Best way to bring a baby out to the field on a snowy day.

Best way to bring a baby out to the field on a snowy day.

It's hard to make bunches with gloves on, but also hard with cold wet fingers!

It’s hard to make bunches with gloves on, but also hard with cold wet fingers!

Harvesting in the snow!

Harvesting in the snow!


Taste testing the snow!

Taste testing the snow!


Okay! Ready to go back inside!

Happy Winter, everyone!

One comment

  • Steve McGrane on November 13, 2014 at 8:15 am said:

    Thank you for a wonderful season! The Veggies were amazing and kept us healthy and out of the grocery store all season long! We’ve got a nice chunk of them stored in the freezer and we’ll see if they last us until spring!

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