February 11th Whole Farm CSA
Full Share: Potatoes, onions, squash, kale, spinach, pea shoots, amaranth micro green, thyme
Half Share: Potatoes, onions, squash, kale, spinach, pea shoots
We have been busy the last month turning over most of our beds from deep winter produce into early spring production. So we have transplants of Broccolini, new lettuce heads, and fresh herbs all tucked in and seeds of Carrots, Hakurei turnips, Choi Sum, Arugula, Mizuna, and other mixed Asian greens are sprouting up! This sunshine and warm temps does help with that! We are also seeding transplants for the field and greenhouses this week. Onions and Celeriac are seeded now for the field and the first tomatoes for the greenhouses are germinating! Matt is on a trip to Lakeside to pick up piglets today so we should have some cute pictures for you next week!
New to your box are Amaranth Microgreens- they should add a festive color to your Valentines meals!
Farm camp sign up opens this Sunday February 15th at 9:00am! Whole Farm members get to sign up early and we will be sending out an early link on Friday afternoon, so look for that in your in box!
This week in your boxes you will receive greens, potatoes, onions and your choice of squash. This roast squash salad is fresh and filling:
Kale salad with roast squash:
1 bundle of kale chopped into bite sized pieces
1 bag spinach chopped
1-2 squash
2T Thyme
2T Olive Oil
2t salt
Dressing:
2T Olive oil
2T balsamic vinegar
1T apple cider vinegar
2t salt
2 cloves garlic finely chopped
1/4 cup dried cranberries
walnuts, pepita, sliced almonds to garnish
Pre heat oven to 400 degrees. Chop up kale and spinach and place in a bowl. Remove seeds and cut squash into bite-sized pieces. Place in a bowl and toss with olive oil, 2t of salt and thyme. Spread out on a cookie sheet and place in oven. Cook squash for 30 minutes or until tender. Meanwhile mix together the dressing ingredients. Remove squash from the oven and let it cool. Put squash, choice of nuts and cranberries in with the kale and spinach. Drizzle on dressing to taste. Toss and serve.