Winter 2022 CSA - Week of December 26th
Full: Potatoes, Beets, Parsnips, Baby Kale, Garlic (2), Chard, Micros
Half: Beets, Parsnips, Baby Kale, Garlic (2), Chard, Micros
Happy CSA Wednesday!
Apologies for the slight delay on this newsletter – we are currently open for market style pickup until 6pm this evening. We also have wreaths (now $40), eggs, dried herbs, local grains, and all of the extra produce you may need for your New Year’s Eve feast so be sure to stop by and stock up at the market stand!
Notes & Reminders:
Eggs are done for WFCSA but are available for purchase in the market stand. $8 for a dozen and $4 for a half dozen.
Wreaths are now $40 - they last all year and are a beautiful way to brighten up your home during the colder months!
Some of you still have cider to pick up. The number you’ve taken will be marked on the sign off sheet and frozen jugs can be found in the stand-up cooler.
Winter CSA ends the last week of January. 1/25 will be the last market-style pickup day.
The fiscal year for Whole Farm CSA starts Feb 1. Notices from Matt and Jacy will go out mid-January.
Produce
Parsnips: In the almost year that I’ve been writing this newsletter, I have not once highlighted the parsnip. Humble but mighty, parsnips are one of the storage crops that carry us through our long Montana winters. “Native to Eurasia, the parsnip has been cultivated since Roman times. Parsnips are harvested in the fall and winter … are cream-colored, carrot-shaped root vegetables that are a member of the parsley family. They can be eaten raw but are often roasted, boiled, fried, or steamed. Parsnips have a thin, tan peel that is typically removed before use, revealing white flesh underneath. Similar to carrots, they can be prepared a variety of ways but are at their sweetest when roasted” (The Spruce Eats). All very true, and follow the link for some tasty looking recipes. Meanwhile Naturally Ella writes: “While they can be easy to pass up, parsnips actually have a wonderfully pleasant flavor. They pair well with many other root vegetables. Additionally, herbs like thyme, sage, and parsley complement parsnips in stews, purees, and sauces. Parsnips do not have to be peeled before using (the skin has extra fiber and nutrients!) but be sure to scrub them well.” That link has some more information about parsnips and several creative recipes. And if you’re looking for something simpler, parsnips are fantastic roasted whole or sliced with olive oil, salt, and pepper or boiled and added to mashed potatoes.
Recipes:
This week’s CSA calls to mind a hearty winter salad that could make use of your baby kale, parsnips, beets, onions… probably everything in your box if you really set your mind (&heart) to it. I like either of these recipes as a jumping off point:
When satueed, chard can achieve a lovely, silky texture that lends itself incredibly well to Indian dishes like saag or cooked down with garlic and thinly sliced onions as a side.
If you’re finding yourself with an abundance of onions, you can always whip up a batch of carmelized onions to have on hand to top sandwiches and toasts. They’d be great added to a grilled cheese or as a topping for cooked beets
I’ll stop myself here – enjoy your veg and I’ll see you in the market stand!
Sasha