February 4 Whole Farm CSA - First Week!!

Full Share: Carrots, celeriac, kale, lettuce, sun shoot micros, parsley, garlic

Half Share: : Carrots, kale, lettuce, sun shoot micros, garlic

This is the first week of the new Whole Farm CSA year. Welcome new members, and welcome back continuing farm members!

Whole Farm CSA Marketstyle pickup is on Wednesday from 12:00-6:00pm. When you arrive at the farm stand take a look at the chalk board to see what veggies you get. Each tote of veggies will also be labeled with Full, Half or Both. We set the Veggies up heaviest to lightest, with your heavy roots in a big plastic bag that can used to carry everything else that is lighter. So start with the heavy roots and add to your bag, ending with your lightest greens and herbs! The heavy things in plastic are meant to be stored in the refrigerator and when we give you a paper bag, it is filled with “dry” produce, items that are meant to be stored in a cool, dark location in your kitchen or garage.

On the table there will be a clipboard with your name and what you will be receiving on any given week. If chicken or monthly meat is listed make sure to grab them out of the freezer. Check each item off once you get them. We distribute chicken the first week of every month, and it is in the chest cooler. It will not be labeled with any names, just pick any chicken you like. If meat is picked up all at once we will reach out to you when it is available and give you your lamb or pork all at one time, if you are picking up monthly, it is distributed the third week of every month. These bags are labeled with your name and the month and are left in the chest freezer until you pick them up. We tend to alternate, giving pork one month, and lamb the next, but it is not always the case.

Your eggs will be in the fridge on the right side of the market stand and the meat and chicken freezer is just to the right of the door.

Also listed on the clipboard is your market stand credit balance. Everyone starts the year off with $100 dollars of credit. If there is something else you would like from the marketstand, make a note of what you took, and we will subtract it each week.

If you do not make it to the farm for Wednesday pickup, we will pack up your box for you and put it in the walk in fridge in the back. Brown boxes are full share and white boxes are half share. When you walk into the cooler the most recent boxes will be straight ahead along the back wall. The previous week’s boxes are right inside the door on the left. If you miss a week make sure to go into the cooler and grab your previous week’s box when you come to get your CSA.

The boxes from February and a bit into the spring will be on the light side; we concentrate on producing healthy, fresh greens that are harder to find locally this time of year. Also, we back off the root crops and squash a bit as we are coming out of a winter season full of those items.

This week in your boxes, you will receive a mix of root veggies and green house goodies. This Italian soup recipe is nice way to use both in one hearty meal.

Sausage, Kale, White-Bean Soup

  • 2T Olive oil

  • 1-2 Onions

  • 1.5 lb Italian sausage

  • 4 cloves Minced garlic

  • 4 Carrots

  • 1 Celeriac (chopped thinly)

  • Sage, thyme, oregano, basil

  • 6 cups Chicken broth

  • 2 cans White beans *can also use rehydrated, cooked dried beans

  • 1 bunch Kale

  • Parsley

  • 1/2 cup White Wine

  • Salt

  • Ground pepper 

  • Red chili flakes

Chop up onions, carrots, celariac and garlic. Heat large pot on the stove and add olive oil. Once pot is hot put in onions and sauté until translucent. Add in sausage and garlic stirring frequently until sausage is lightly browned. Sprinkle in herbs to taste. Add carrots and celeriac and sauté for 4 minutes.

If using canned white beans, open and drain before adding to the pot. Poor in chicken broth and put on a lid. Simmer on low for 20 minute or until veggies are soft. Chop up kale into bite-sized pieces (the stalks are also tender on the winter kale) and finely chop parsley. Remove lid and add Kale, parsley and white wine, then sprinkle in pepper and salt to taste. Cook for another 10 minutes with the lid off until kale is tender.

Serve with crusty bread, parmesan and pepper flakes.


This week you will also be getting sunshoot microgreens. Sunshoots are baby sunflower plants and are one of the five kinds that we grow on the farm. Microgreens are packed with nutrients and can be used as a garnish on a number of meals: add to your morning eggs, spruce up instant ramen, or sprinkle on sandwiches and salads!


Happy eating!

Lily



Last week was sheep shearing day! They are so happy to be free of their wool coats and have trimmed hooves.



Jacy Rothschiller