Whole Farm 2023 CSA-Week of February 20th

Full: Mustard Greens, Micros, Spinach, Baby Kale, Watermelon Radish, Carrots, Garlic, Rosemary, Cilantro Micros
Half: Spinach, Micros, Baby Kale, Carrots, Garlic

Hi! Things are heating up here at the farm despite the upcoming cold temps! I have slowly but surely been working more hours to prepare for the upcoming spring and summer season and easing off my ski focused schedule. But I will say, hunger is the best spice and skiing seems to generate a lot of it.

This week’s CSA box has many of my favorite winter veggies, and the last of the carrots! Coming back from a full day of winter fun I look for something warm, filling, colorful, and involving an immersion blender. The carrots, garlic, and rosemary can be used to make a soup that is amazing! Rough description of the recipe is below if you’re interested! But there are so many ways to eat carrots… cakes, breads, soups, salads, stir fry’s! So savor (and maybe celebrate) the end of carrot season cause !

You are also receiving a macro dose of micro greens this week! Have you tried pan frying the pea shoots or sun shoots? Matt swears by this technique for a yummy side dish. Another easy way to enjoy sun shoots is with a simple lemon vinaigrette like this one from https://www.loveandlemons.com/lemon-vinaigrette/.

Stay warm!

Lauren

Carrot, Garlic, Rosemary Soup

Preheat your oven to 400F, slice carrots lengthwise and roast with olive oil, salt, and pepper, for 15 minutes, moving them around to avoid burning. Reduce heat to 375F and add the garlic to the tray and stir to coat in the oil and roast for another 10 minutes. I add the rosemary to the tray for the last 5 minutes. Take the tray out and let it cool for a bit then either add the contents to a blender or a pot. I typically add 1.5 cups of coconut milk but equally enjoy it with broth, and most other alt. dairy milks. To add some color, top off your soup with spinach and micro greens, some goat cheese or plain Greek yogurt. You really can’t go wrong with carrots!