Winter CSA Week of January 17th

Full Share: Fingerling potatoes, Garlic, Parsnips, Carrots, Kale, Salad Mix (Lettuce mix, purple mizuna, tatsoi), Microgreens, Cilantro

Half Share: Fingerling potatoes, Garlic, Parsnips, Carrots, Kale, Microgreens

From Matt: For you skiers out there, we groom for fresh trails every wednesday (and whenever needed as well) , so bring your skis and grab your veg! See the nordic trail report! In other news, this week and then 3 more GVB OG vegetable distributions. As a reminder, the last winter csa distribution is January 31st. For those of you interested in Whole Farm CSA, our year round all farm product CSA, email matt@gallatinvalleybotanical.com . We give our current WFCSA farm supporters first dibs, and then we open up to new subscribers. Fiscal year for the Whole Farm CSA program starts the first week of February.

Hi Everyone,

It’s starting to warm up out there after the cold snap. Our greenhouses kept our veggies nice and warm over the weekend. I spent some time on Monday harvesting kale and chard for the marketstand and everything is looking lovely.

We’ve got plenty of goodies for you this week, but I’ll focus on our root veggies for the recipes. I know thinking of things to do with these things can be a little tricky, but I promise you can enjoy them in things other than soup!

Parsnips are closely related to carrots and parsley. Their origins date back to ancient Rome, but eventually their popularity waned as potatoes swept the agriculture scene. They also have some anti-inflammatory and antimicrobial properties. Parsnips are a popular winter vegetable that often end up in stews or soups, but I’m going to include a recipe for something a little more unique.

Parsnip Tarte Tatin:

Ingredients:

3 Parsnips

3 Red onions

1 tbsp Rosemary (chopped)

1 ready rolled puff pastry / Vegan puff pastry

1 tbsp Balsamic vinegar

1 tbsp Runny honey / Maple syrup

3 tbsp Unsalted butter / Vegan butter

Olive oil

1 tbsp Egg yolk / Plant based milk

Salt & pepper

Recipe:

  1. Preheat the oven to 180 C/160 fan/gas mark 4. Cut the parsnips right down the middle lengthwise, then add them to a medium-sized ovenproof frying pan, along with the butter.

  2. Cover the pan with a lid (or use a baking tray), and cook over medium heat for 5 minutes on each side, until caramelised and golden. Season with salt and pepper. Remove from the heat.

  3. Heat 2 tbsp olive in another pan, and add the red onions and rosemary. Cook over medium heat until tender, then add the balsamic vinegar, honey (or maple syrup) and 2 tbsp of water. Stir, then cook for 2-3 minutes, until sweet, a little sticky and deep in colour. Season with a pinch of salt and pepper. 

  4. Top the parsnips with the red onions.

  5. Lay the puff pastry over the top, tucking it into the edges. Brush with the egg yolk (or plant-based milk).

  6. Bake for about 25-30 minutes, until the pastry is golden and crisp on top.

  7. Serve the tarte tatin upside down, hot out of the oven or cold. Enjoy!

Full shares, you’ll notice a special salad mix in your shares this week. We’ve added tatsoi and purple mizuna to our normal lettuce mix. Tatsoi is a variety of brassica that is related to bok choy and serves as a great alternative to spinach. It has a slight spicy and mustardy flavor that can be enjoyed cooked or raw. Purple Mizuna is another brassica with mildly mustardy leaves that are typically enjoyed raw and can served as an alternative to arugula. All of these together make for a splendid flavor profile and offer a nice salad mix. I’m going to include one of my favorite salad dressings that could go well with these greens.

Lemon Dressing

Ingredients

  • 1 tbsp Dijon mustard

  • 1 Clove of garlic, minced

  • 1/2 tsp Salt

  • 1/4 tsp Black pepper

  • 80ml Fresh lemon juice

  • 2 tbsp Olive oil

Method

  1. Whisk together the mustard, garlic and salt and pepper in a bowl.

  2. Pour in the lemon juice and continue to whisk. Gradually add the olive oil, still whisking until smooth and emulsified.

  3. Transfer the dressing to an airtight container and store in the refrigerator. The dressing can be stored for up to 7 days.

It was so nice to see everyone around the past few weeks.

I hope you all have a wonderful winter!

Cheers,

Emma



Jacy Rothschiller