March 5th Whole Farm CSA

Full Share: Carrots, Purple Beets, Baby Kale, Spinach, Spicy Microgreens, Parsley, and Blush Onions.

Half Share: Carrots, Purple Beets, Baby Kale, Spicy Microgreens, Parsley, and Blush Onions.

Everyone can take their monthly chicken from the front chest freezer! This week there are 1/2 dozen eggs for Half Share only.

Happy March everyone! With spring on it’s way we are finally getting to the end of the carrots! The carrots in your boxes this week will be some of the last you will receive until the new crop next summer. While this may come as a relief to some after such a bountiful carrot season, we wanted to give the carrots a proper send off with a few favorite recipes.

Morning Glory muffins are a hearty and healthy muffin perfect for breakfast on the go, or a snack at any time of day. They are easy to freeze, so make a double batch and thaw for an instant breakfast or lil treat.

Morning Glory Muffins: from https://sallysbakingaddiction.com/simple-morning-glory-muffins/

  • 2 cups (260g) whole wheat flour 

  • 2 teaspoons baking soda

  • 2 teaspoons ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt

  • 1/3 cup (35g) ground flaxseed (optional)

  • 3 large eggs, at room temperature

  • 1/2 cup (100g) packed light or dark brown sugar

  • 1/4 cup (85g) honey

  • 1/3 cup (80ml) vegetable oil, canola oil, or melted coconut oil

  • 1/3 cup (60g) unsweetened smooth applesauce

  • 1 teaspoon orange zest (optional)

  • 1/3 cup (80ml) orange juice, apple cider or pineapple juice

  • 1 teaspoon pure vanilla extract

  • 2 cups (260g) shredded carrots (about 4 large)

  • 1 cup (140g) shredded/grated apple (about 1 large)

  • 1/2 cup (75g) raisins

  • 1/2 cup (64g) unsalted chopped pecans (optional)

  1. Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or use greased/sprayed cupcake liners. This recipe yields 14–16 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.

  2. Whisk the flour, baking soda, cinnamon, ginger, salt, and flaxseed together in a large bowl. In a medium bowl, whisk the eggs, brown sugar, honey, oil, applesauce, orange zest, orange juice, and vanilla together until combined. Whisk in the carrots and apples. Pour these wet ingredients into the dry ingredients, stir a few times with a wooden spoon or rubber spatula, then add the raisins and pecans. Fold everything together until just combined and no pockets of flour remain.

  3. Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 23–24 minutes, give or take. Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool until ready to eat.

  4. Cover leftover muffins and store at room temperature for 2 days or in the refrigerator for up to 1 week.

Carrot Soup is another great way to use up your carrots and either eat fresh or freeze! Try this creamy carrot ginger soup: https://downshiftology.com/recipes/carrot-ginger-soup-crispy-shallots/

Sautéd carrots are a quick and easy side dish: https://thenaturalnurturer.com/sauteed-carrots/

And don’t forget, they might be best of all eaten raw!



While last season’s root veggies are dwindling, spring also brings new things to the farm. This Saturday we sheared the sheep of their winter coats and we now await the arrival of lambs in the weeks to come!

Ski trails are still looking good, come out for a sunny ski!

Jacy Rothschiller