Whole Farm CSA - Week of February 14th

Full share: 4lbs fingerling potatoes, 2 red cabbages, thyme, micros, baby kale, chard

Half share: 2lbs fingerling potatoes, 1 red cabbage, choose 2: baby kale, chard, or micros

Hi farm friends!

I hope you’re all out enjoying the snow and getting ready for a cozy holiday weekend! Here at the farm we’ve been up to our elbows seeding and transplanting in the greenhouse. It’s still pretty quiet, but it’s an exciting time knowing that everything we’re doing now is getting us ready for the coming months when the greenhouses will start to turn green again and the now snow-covered fields will be bursting with life in so many forms. And as a reminder, our farm stand is open every Wednesday from 12-5pm! Stop in to pick up your CSA and while you’re at it, grab some dried flowers or a jar of our honey, produced and bottled right here at the farm.

This week’s CSA includes fingerling potatoes, red cabbage, thyme, micro greens, baby kale, and chard. Since people often come in saying they’re unsure what to do with their cabbage, we’ll start with a spotlight on this delicious cruciferous friend.

First off, make sure that you store your cabbage properly. When stored in the crisper drawer of your fridge, red cabbage can last up to two months. Just peel off any wilted leaves (I saw a post on a zero-waste instagram once recommending that you use cabbage leaves as a plastic wrap alternative — I haven’t tried it myself but let us know if you do!) and you’ll be good to go. One of my favorite things to do with a lot of red cabbage is to pickle it. Shred your cabbage and add it to a jar with jalapeños, garlic, peppercorns, or any of your other favorite pickling accompaniments. Add vinegar (any vinegar will do, but I recommend apple cider or red wine vinegar to bring out the flavor best), sugar, and salt to a saucepan over high heat and once boiling, pour it over your cabbage, leaving a half inch space at the top. Let the mixture cool for around 10 minutes before covering and refrigerating. This lasts 2-3 weeks in the fridge and makes a great topping for burgers, salads, buddha bowls, or really anything that could use a little color and kick!

If pickling isn’t your thing, you can sauté your cabbage with a touch of balsamic for a great dinner side, shred it with carrots or on its own and dress it up for a slaw, or follow this recipe for a gingery apple cabbage sauerkraut.

For other CSA ingredient inspiration, look no further! Use your fingerling potatoes and thyme to make a delicious side of thyme-roasted potatoes. Fingerlings can be left whole or sliced in half depending on your preference, but they’re great either way and have a firm texture that holds up well roasted or boiled. Chard is always great added into a stir fry and while it’s a bit late for Super Bowl party snacks, I love this recipe for chard tahini dip — I made it twice last summer and it was a huge hit. I also love that it makes use of the often-discarded ribs! I usually just leave them in no matter what I’m doing with it, but I can understand why one wouldn’t and I forgive you if you don’t.

That’s all I have for you today. I’ve made myself very hungry typing this up in the farm stand and gazing out over our lovely produce, so I think I’ll grab a quick snack for myself and the piglets — I haven’t seen them since last week and can’t wait to see how much they’ve grown! Let us know if you make any of these recipes when you come in next week, or tag us on instagram @gallatinvalleybotanical!

Until next week,

Sasha