Whole Farm CSA - Week of February 7th
Full Share: Long Pie Pumpkin, carrots, kale, spinach, micro greens, parsley, 1 shallot or garlic.
Half Share: Long Pie pumpkin, carrots, parsley, 1 shallot or garlic, and a choice of kale, spinach or micro greens.
Welcome to another week at the farm! Our crew has been busy at work prepping the greenhouse for next week when we’ll start seeding and transplanting for the coming season (very exciting). The piglets are still very cute and growing every day - they’re almost able to start eating our compost scraps! which doesn’t sound cute but is, actually, very cute.
This week for Whole Farm CSA we have long pie pumpkins, carrots, kale, spinach, micros, parsley, shallots and/or garlic. As you’re maybe tired of hearing from us by now, you can always combine your pumpkin, carrots and alliums into a vegetable soup - roast the vegetables ahead or let them steam until tender in your broth before blending - or chop up your carrots and kale to add to a broth based soup or a warming winter stew. If you’re a meat eater, combining your chicken (or leftover chicken bones) with your alliums, parsley, and one of your carrots will make a deliciously flavorful stock!
And if you’re looking for non-broth based inspiration, look no further.
Use your micro greens, garlic, and parsley in a microgreen chimichurri
Try a variation of this stuffed pumpkin recipe using your long pie pumpkin, alliums, parsley, and kale (my cousin makes this every year and it’s always a huge hit)
Stop by the farm stand to grab a purple cabbage to make this carrot and cabbage slaw (scroll waaaayy down on the page to find the recipe, it’s all the way at the bottom before the comments.)
If you aren’t feeling soup or any of these, another option that would use your long pie pumpkins, garlic and/or shallot is a savory sweet potato pie. Using homemade or store bought crust (I love this recipe for a rosemary crust), simmer your pumpkin in salted water until tender; drain, rinse in cold water, and remove skin. In a bowl, stir together 1/2 cup milk and 1/2 tsp olive oil. Using an electric mixer and a separate bowl, beat the pumpkin and 1/2 cup softened butter until smooth; stir in milk-olive oil mixture, 2 eggs, 1/4 cup grated parm, and minced garlic until everything comes together, add salt and pepper to taste. Fill crust and bake in an 350 degree oven until your knife comes out clean, roughly one hour.
As a reminder, our farm stand is open every Wednesday from 12-5pm — stop by for more veggies, fresh and dried herbs, raw honey from our bees, or some lovely dried flowers to spruce up your home or office! I’ll be here every Wednesday (along with fan favorites Anastasia and Emma) and I’m so looking forward to meeting you all over the coming months. Thank you for supporting our farm, and enjoy your veggies!
- Sasha