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Winter gives us frost-sweetened greenhouse greens, tasty potatoes, many delicious root crops, popcorn and more! Cooking in the kitchen is a joy, for both the food and the warmth:). Join us at one of our winter markets and enjoy!
Check out our Farmstands and Markets page for our winter farmers' market locations and details.
Wonderfully brief little report with lots of pictures about what we're up to. Read the State of the Farm pdf here.
Cooking seasonally can be a lot of fun! You can order bulk produce from us to use in your recipes and store at home, just visit our Bulk Orders page. Here are a selection of tasty recipes with winter produce that you can try for your winter feasts, or other meals this time of year.
Roasted Watermelon Radishes - Surprisingly sweet, tasty, and so pretty.
Kohlrabi and Potato Gratin - Rich and creamy
Raw Parsnip Winter Salad - Sarah makes this for fall and winter feasts. Parsnips are amazing raw.
Mashed Potatoes with Shallots - Shallots give a really nice flavor to the potatoes.
Daikon-Apple Salad - Refreshing and light.
Caramelized Leeks and Apples - A sweet and savory side dish.
Turnip Puff - A really fun way to serve turnips.
Maple-Glazed Sesame Sweet Potatoes - yum.
Rosemary Vinaigrette - A nice way to use this aromatic herb.
Warm Maple Dressing with Shallots - Great flavor to warm up a salad, or for slightly wilting spinach or other greens.
Parsnip "Fries" - A good appetizer.
Beet and Winter Squash Strudel - Appetizer or main dish.
Kale 'n' Apples - Stellar fall/winter combo.
Butternut Squash and Rutabaga Puree - Smooth and creamy.
Butternut Apple Bisque
Curried Carrot Dip
German Sweet and Sour Red Cabbage - Tangy and sweet, and a gorgeous purple color.
Gilfeather Turnip Puree - Featuring Gilfeather turnips from the Slow Food Ark of Taste. They are so flavorful!
Stuffed Delicata Winter Squash - You can use this recipe with other types of winter squash too.
Baked Apples- Very easy, personal-sized, and delicious dessert.
Sweet Potato Pie - Sweet potatoes make a really amazing pie. Most say it's better than pumpkin.
It is time to fill the cellar. Or the "cellar" as is the case for many folks. (The "cellar" is whatever somewhat appropriate environs you can carve out of your small apartment living space :)
We have many vegetables for bulk order that need nothing more than a cool dark place to keep well through the long cold nights of winter. If you are interested in stocking up, we recommend ordering unwashed vegetables since these will keep better (and it saves us time too!).
Here is just a little bit of basic information about how to store vegetables during the winter...
STORE THINGS DIRTY: the process of cleaning things causes tiny scratches and damage that may shorten the storage life of the produce, so store things dirty and wash right before use.
STORE ONLY THE HEALTHY: When you put away produce into storage, check for disease and damage, and set aside damaged produce for early use. It is indeed true that one bad apple can ruin the barrel.
CHECK PERIODICALLY: Go through your stored produce and remove for use or compost anything that's starting to decay.
Keep in mind that you don't have to have it exactly perfect to be successful in storing months worth of local produce.
True Root Vegetables - these include Carrots, Parsnips, Beets, Turnips, Rutabaga, Storage Radishes and Celeriac. Kohlrabi also stores well under the same conditions. Store all of these vegetables in the refrigerator. They need high humidity in order to stay crisp, so put into a plastic bag first with a few drops of water. I find that it is best to leave a tiny bit of air circulation though, so don't use a twist tie on the plastic bag, just leave the top open. These crops easily can keep until May under these conditions.
Ideal conditions for storing them in a root cellar are 32-40 degrees with 90-95% humidity. You can create humid storage containers by packing the roots in damp sand, sawdust, leaves or other packing material.
Sweet Potatoes - Keep at room temperature (above 55 F is important - cooler temperatures will result in chilling injury to this tropical root.) Keep in paper bags or baskets out of direct sunlight.
Butternut Squash and other Winter Squash - Keep cool and dry. Traditionally squashes were kept under beds in the upstairs of farm houses where there was always above freezing temp, but not super hot either. Butternuts might keep until around February at the best.
Onions and Garlic - Keep at room temperature in the kitchen. They like it dry, and on the cooler side (32-50 F ideally, though kitchens work well). Don't put in plastic bags. Onions eventually start to sprout, but you can then give them some light from a window and use the leaves that grow from the center as scallions in late winter sprout salads! Garlic will also keep well at room temp. in a dry area.
Potatoes - For longest term storage, keep under refrigeration. However, if you refrigerate, take out and leave at room temperature for a week before eating. This allows the starches to convert back to normal inside the potato. For shorter term storage, just keep roots in the 40- 60 F range and they can keep for weeks until they begin to sprout. Keep potatoes in opaque containers like paper bags, as light will turn them green and cause them to sprout sooner.
Cabbage - 38-40 degrees, 80-90% humidity. They do well in humid refrigeration. Even if outer leaves get gross and moldy you can peel them away to find a good head underneath.
We made a video to help tell about our CSA farm shares. It has lots of pictures from the farm and details about how we do things. Please click on the photo to the left to see the video.
Also please give a call or send an email with any questions you have!