February 5th Whole Farm CSA

Full Share: Cabbage, Radishes, Hon Tsai Tai Greens, Lettuce Heads, Spicy Micro greens, Cilantro, Dark Red Norland Potatoes, Garlic.

Half Share: Cabbage, Hon Tsai Tai Greens, Lettuce Heads, Spicy Micro greens, Dark Red Norland Potatoes, Garlic.

Welcome to the first week of Whole Farm CSA for 2025! We are off to a crazy week with all of the weather conditions. All the extra snow moving and thawing things out work has us a little behind the ball, so here is the newsletter for the week!

For those who are new to the Whole Farm CSA please come say hi in the market stand and we can brief you on the general flow of things. Below are a few written notes on how the year round program CSA operates.

The newsletter is an important way we communicate with you! A new one will be posted each Tuesday-Wednesday on the GVB website. We will email you a link to the current newsletter every week, but you can always go to the website to find it plus all the old newsletters. In addition to updates and information about your CSA boxes, we provide recipe ideas and snippets about what’s happening on the farm. We will include any changes or update there.

Chicken and Monthly Meat can be found in the front chest freezer. Chicken is distributed the first week of every month and Monthly meat will be available on the third Wednesday of the month in a bag labeled with your name. If you are getting your meat all at one we will be in touch with butchering preference instructions later in the year.

Eggs will be in the fridge in the market stand. Full share receives one dozen and half share receives 1/2 dozen; egg cartons will be labeled with your name. You will receive eggs at least 40 weeks out of the year (usually we are able to give you more.) Unfortunately this week with the cold and dark we are off to a slow start as the chickens haven’t been laying as many and we froze some due to the frigid winds.

This year a ski pass is included in your CSA share! Come check out the new trails and tell your friends.

With your share you will receive $115 of “Market Money” which can be used towards any additional farm goods you wish to purchase. If you run out of market money, you can add more to your account. For every $100 added we will give you a bonus $15.

On market days there will be a list that week’s produce and each box will also be labeled full or half share. When ever you come in please make sure to use the sign out sheet in the market stand.

The sign out sheet has boxes for each item you are picking up. It will also have an updated balance of your market money.

CSA pickup is Wednesdays in the winter spring and fall, and switches to Tuesday or Saturday for the summer. Market style CSA is 12-6 in the winter. If you can’t make it on Wednesday your CSA items will be boxed up and will be moved to the walk in fridge in the back where you can come get it at any time from 8am-8pm. Whole share will be in the large brown boxes and half share boxes are in the smaller white boxes. When you walk into the fridge make sure to check the date signs to find your right box, current boxes are straight ahead along the back wall. Boxes from the previous week will be on your left as you enter. We hold on to all boxes for two weeks.

Home deliveries are the same day all year long unless that day falls on a holiday and include meat and eggs.

We are looking forward to the year ahead! Please come introduce yourself to the market stand staff and let us know if you have any questions.


This week your boxes are filled with greens for salads, slaws and sautéing, plus dark red Borland potatoes. For those returning from 2024 Whole FarmCSA don’t forget to pick up your honey — jars are in the market stand labeled with your name.

Here are a few recipe ideas to warm up your kitchen in this chilly weather.

Fried Cabbage:

  • 4 oz. bacon (optional)

  • 1 head green cabbage (about 1.25 lbs or 6 cups chopped)

  • 1 onion

  • 1/4 cup chicken broth

  • 1/2 tsp seasoning salt

  • 1 Tbsp butter


  • Add the bacon to a very large skillet and cook over medium heat until the bacon is brown and crispy. Remove the bacon from the skillet and drain the excess bacon fat, leaving about 2 Tbsp in the skillet (reserve the drained fat for later).

  • While the bacon is cooking, finely dice the onion and chop the cabbage into 1-inch pieces.

  • After removing the bacon from the skillet, add the diced onion and continue to sauté over medium heat until the onions become soft and translucent (about 5 minutes). The moisture from the onions will begin to dissolve the browned bacon bits from the bottom of the skillet.

  • Once the onions are soft, add the chopped cabbage and chicken broth. Continue to let the cabbage cook over medium, stirring occasionally, until it has softened, most of the liquid has evaporated, and the edges begin to brown. If the skillet dries up before the cabbage is soft, add 2 Tbsp of water and continue to sauté until softened.

  • Once the cabbage is soft and the liquid has evaporated, add the butter to the skillet and stir until it has melted and coated the cabbage. Turn the heat off and add the seasoning salt, starting with ¼ tsp, then adding more to taste.

  • Finally, crumble the cooked bacon and stir it back into the cabbage. Give the cabbage a taste and adjust to your liking. Garnish with some freshly cracked pepper, serve, and enjoy!

Adapted from https://www.budgetbytes.com/fried-cabbage/

Roasted Potatoes with Garlic, Lemon and Cilantro :https://www.oliveoiltimes.com/recipes/roasted-potatoes-with-garlic-lemon-and-cilantro-batata-hara

Happy eating!

Lily



Jacy Rothschiller