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Where did time go? Hard to believe this is the last of Winter shares and Summer season is just a few weeks ahead! Hum. We can’t wait for the spicy radishes and arugula or those tender fava beans.

But today, to close well the season, we have a couple of surprises and two mystery items. Read on for the complete list:

– Onions
– Greens
– Shallots
– Leeks stalk
– Garlic stalk
– Eggs
– Shallots
– Honey or Chicken
– Yogurt
– And, 2 Value added items!

Not bad, uh? See you all later.


It’s hard to believe we are FINALLY in March and Spring is just around the corner. (Can you wait for warmer weather?) Though the Winter CSA continues thru May we are already getting some spring crops, like fingerlings. Read on for the complete list:

– Onions
– Carrots
– Potatoes
– Beets
– Fingerlings
– Celery root
– Shallots
– Value added: yogurt, dry beans, chicken or ground beef (ratio 4:1 chicken to beef)
– 1/2 Milk, from last month’s share

Also, there was a mistake last month when Mark—our driver—forgot to include the milk in our shares. So, Zaid is sending it again to make up for the missing item. Yay!

See you all mañana.

If you are like me, then you are still not sure what to do with all the Jerusalem Artichokes we have been getting since late in the summer CSA season. For the most part I have just been adding a couple of them to anything I make with a variety of root veggies as well as dicing them to top tossed salads. This is an effective, tasty and very slow way to consume them. I highly recommend it to anyone who is attempting to savor their share for as long as possible. If you are like me at this point – searching for a way to gobble them down ASAP – then let me suggest this bastardized version of a recipe from Serving Up the Harvest by Andrea Chesman

– However many Jerusalem Artichokes you want to use up (I did about 1lb)
– A liberal splash of Olive Oil
– A couple cloves of garlic minced
– Zest of half a lemon
– A sprig of basil torn up (I used about 6 leaves from some I had frozen)
– Sea Salt to taste

1. Preheat oven to 450
2. Scrub the artichokes then dice them into pieces (I made them about 1″)
3. In a large bowl mix oil, garlic, lemon & basil. Toss in the chokes and make sure they are coated
4. Put in a baking pan single layer
5. Bake about 20 min shaking/stirring occasionally (don’t brush your arm on the oven door when you do this. It hurts!)
6. Sprinkle with a bit of salt & serve up hot

Alternate Plan – In the original recipe the garlic, lemon & basil are blended together in a mini food processor then added about half way through the baking time. I suspect that it would give the dish a little more of a zip.

Peace, Love & Veggies!

~ Angel

Another month has gone by and it is (again?!) distribution day. The share includes plenty of root vegetables, a mystery value item and milk! If you don’t drink milk, worry not—you can easily make your own yogurt. Angel shared her recipe earlier this year.

February share includes:
– Turnip or Radish
– Cabbage
– Garlic & Shallots (instead of the winter squash)
– Carrots
– Rutabaga
– Red Jerusalem Artichoke
– Red Onions
– Beets Mixed
– Milk 1/2 Gallon
– Pickled Peppers
– Chicken (for those with the omnivore share) or Value added

P.S.: Got an earthy recipe you want to share? Tips on storing veggies? Send ’em our way!

Did you know that rutabaga is a cross between turnip and cabbage? They have less than a third of the carbs and less than half of the calories of potatoes. If you’ve never had rutabaga before, you might be wondering what to do with them. I had mine like mashed potatoes—with a little butter and nutmeg. They were yummy.

Here are a few other ideas:

  • Cube, boil and serve rutabaga mixed with cubed, boiled carrots.
  • Make oven-baked rutabaga fries. Slice rutabaga into 1/4″ thick rounds or fries (strips). Toss in olive oil, salt, pepper and put them on a baking sheet. Cook for 12 minutes making sure to turn them. When they are golden brown, take them out. You can sprinkle them with garlic powder or paprika if you like.
  • Peel and cube rutabaga and boil in water. Add a tablespoon of olive oil and a dash of salt and pepper. Add some curry powder and a little brown sugar. Boil, then simmer until tender.
  • Mash boiled rutabaga into your mashed potatoes for a little kick!

Hope you enjoy this tasty little root vegetable.


Angel provided the link for this tasty and easy recipe, and couldn’t resist to share it with you. Thanks Angel and Nell!

Originally posted at Nell’s blog

Made this last night, it was scrumptious! My middle child is beginning to be a bit more finicky in his foods, I’m not a short order cook, so he either eats what’s offered or waits till the next meal. He eats soup mostly through a straw and this one he loved! He ate 2 bowls full and even tried using his spoon quite successfully.

1 stick butter (half of a cup) divided
4 leeks, washed and chopped
1 large onion, chopped fine
3 cups peeled and diced potatoes
7 1/2 cups chicken stock (i used 8 bouillon cubes and 7.5 cups water)
salt and pepper

Melt half of the butter in a large soup pot, add the leeks and onion and cook gently till they are softened but not browned, about 7 minutes or so. Add potatoes and cook for 2-3 minutes before adding stock. Cover and simmer for 30-35 minutes or until the potatoes are tender.

Remove soup from head and puree completely using a hand blender or traditional blender. Taste and add any necessary salt and pepper (i only added pepper to mine, it was salty enough already). Chop up remaining butter and stir into soup. Serve with fresh crusty bread!

For more tips and recipes, check Nell’s blog

Can you believe the Winter CSA starts tomorrow?

It was only yesterday since we picked our last summer share. Nevertheless, we can’t wait for the granola, cheese or honey (hum, maybe we’ll get lucky and receive the two!?), and all those veggies. For the complete list, read on:

December share includes:
Brussels Sprouts Stalks
Winter squash
W. Jerusalem artichoke
Yellow Onions
Cheese or Honey
Chicken (for those with the omnivore share)

Value Added

P.S.: If you have a favorite recipe with any of these ingredients, send it our way. We’d love to have it here!

See you all tomorrow.

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