When we initially decided to offer a winter share this year, we imagined a bigger break between the end of the summer share and the beginning of the winter share. But the weather had other ideas.
So, though our bodies crave their usual fall rest, we are scrambling to get all the produce into storage before the cold gets it. We're doing okay so far, but if you notice Scott looking a little sore at pick-up you'll know why. He has to carry all the heavy boxes.
Luckily, we have our members to help us with some of the labor.
|I didn't have my camera at the bean party, but one of the members did. Thanks Keren!|
|We didn't get through anything like ALL the beans (the photo on the top left shows|
our mounds of drying bean plants) but we did get a lot shelled. The jars in this
photo are half gallon.
Many hands make light work. Thanks everyone who came out and helped us!
We have to finish shelling to be sure, but it looks like we have enough that members will be seeing beans in their shares at least once this winter.
This week members will receive: 5 pounds carrots, 5 pounds potatoes, 1 pound beets, 2 Brussels sprout stalks, a winter luxury pie pumpkin, a spaghetti squash, kale, hakurei, celeriac, and onions from Dignity Farm.
Our onions were a major failure this year, so we are trading carrots for onions with Dignity Farm, a family farm in Calumet that follows sustainable growing methods similar to ours at Wintergreen. Please feel free to ask me lots of questions if you want to know anything about their growing methods.
The kale is loose, rather than bunched as you usually get it. We have a ton of nice smaller leaves right now that would be a challenge to bunch. They may grow bigger before they suffer too many freezes to taste good, but it is more likely that we would lose the chance to harvest them if we wait until they reach a more bunchable size.
|Plus, the loose kale is kind of gorgeous.|
In case you were wondering, I did not randomly insert the words winter luxury into the list of items you'll be receiving this week. A winter luxury pie pumpkin is a particular kind of pie pumpkin. They are extremely gorgeous pumpkins, and some people seem to find them tastier than other pie pumpkins. I still like the baby pam better. I'd love to hear what you think. If you want to learn more about winter luxury pie pumpkins, check out this post by the see saver's exchange.
And, please, if you want to know anything about the food in your shares, remember that you can always ask me. A lot of you do already, and lately I've been getting a lot of questions about the beets. It seems that not everyone knows what to do with them.
Here's an idea.
Beet Kale Salad with Cinnamon Citrus Dressing
You could make this with roasted Brussels sprouts rather than kale. Just roast the sprouts alongside the beets, uncovered. Check frequently because they will probably be done much sooner than the beets are.
- One pound beets, trimmed and cut into equal sized pieces
- 1/4 pound kale
- 1/4 cup freshly squeezed orange or tangerine juice
- 1/4 cup olive oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Place the beets in a single layer in a shallow baking dish (like a lasagna pan), covered with tin foil. Bake at 400 degrees until the beets are just tender, about 30 minutes.
While the beets are roasting, stem the kale (the easiest way to do this is to grasp the base of the stem firmly in one hand and use the other hand to sort of push the tender leafy parts off the tough stem--it's fast and you lose less than if you try to try the stems out with a knife) and chop it into bite sized pieces. Put the kale in a salad bowl and set it aside.
Stir together the juice, oil, salt, and cinnamon until the mixture is pretty well emulsified.
When the beets are done, pour the dressing over them and stir to ensure the beets are coated. Then add the beets and dressing to the kale and toss to coat the kale with dressing. Let the salad sit for about a half hour before eating it for the best flavor and texture.