Fresh and Value-Added Items:
Carrots
Potatoes
Celery Root: peel outer layer, use like celery in soups, baked dishes, etc; Celeriac Mash
Onions
Fresh Winter Spinach
Eggs-1 dozen
Pickles
Curry Pickled Cauliflower
Frozen Items:
Vegetable Stock 1 Qt: water, onions, carrots, potatoes, celery, rosemary, sage, thyme, bay leaf, salt & pepper.
2 Soups, or substituted items (Winter CSA Store)
Green Beans 1 Qt: Blanched and frozen green beans
Colored Peppers 1/2 Pt: Cubed and frozen sweet peppers; Paleo Egg Bake
Zucchini 1 Qt: shredded zucchini and yellow squash; Choc. Carrot Zucchini Muffins
The sunshine is such a welcome treat these days, and it looks like the weather is about to start shifting to higher temperatures and even more sunshine. That’s a good sign as we keep planting more seeds each week. However, I prefer to not move the baby plants into the greenhouse until the nighttime temperatures stay above 15-20 if possible to make heating easier. Until then, we use shelving units equipped with lights to keep all the seedlings happy.
The farm is hosting a couple pottery classes this month by Ella Rippley of Milkhouse Pottery. One is working the clay by hand and the other will include some wheel work. We hosted a painting party last fall as well and I find that I enjoy gathering people together for a creative outlet. Our barn space is perfect for those types of smaller group events. If you’re feeling the need to therapeutically work some clay, contact Ella at milkhousepottery@gmail.com to sign up.
It looks like we are going to have extra produce at the end of this winter season, most likely carrots, potatoes, cabbage, and onions. If members or nonmembers would like to order any produce to sustain you in late March or in the month of April (the one month where we do not have any CSA deliveries), let me know.
Eat Well. Smile Often.
Your Farmer,
Heather