Early Winter

I don't need to tell any of you guys that winter came early this year. I'm sure you've noticed all on your own.

It's kind of hard to miss.

This photo was taken this morning out front of the
Northwinds Co-op in Ironwood.

Incidentally, if you have concerns about municipal snow removal in the U.P. as we head into this daunting winter, you might want to consider signing the petition at the link below. It was started by Eva Smith-Fergason, a long time Wintergreen Farm CSA member and the manager of the Northwinds Co-op. She is trying to get the challenge of snow removal in the U.P. on the political radar before it becomes insurmountable this season.

 Click here to sign the petition regarding snow removal in Ironwood and get some attention for the issue of snow removal in the U.P.

You wouldn't think it, but this snow actually has a silver lining for the vegetables. We were unable to get every single carrot we grew this year harvested before the season shifted (though we do have a generous ton in storage). We had a feeling that would happen, so we'd made a deal with one of the hay farmers in the area to deliver a few round bales this fall so that we could mulch them. Carrots keep very well in the ground over the winter, as long as their shoulders are insulated so they don't freeze. Unfortunately, the fields were too wet this fall for our hay farmer friend to make his delivery. There was a bit of hand wringing on our part as we tried to figure out how to mulch the carrots before the temperatures dipped low enough to damage them.

Then this happened.

Carrots tucked under several inches of nature's best winter insulator.

And we breathed a massive sigh of relief.

Your carrots will be safe all winter long :)

After getting a lot of feedback from you (thanks everyone!) about the first winter share, I believe you're all happy to hear that the carrots aren't going anywhere. I think you'll also be mostly happy to hear that we are reducing the carrots this week from 5 to 3 pounds and increasing the quantity of onions we distribute.

The full share includes: Brussels sprouts, 3 pounds carrots, 3 pound onions, 4 pounds potatoes, 2 honey bear acorn squash, 1 delicata squash, 1 sweet dumpling squash, two heads of garlic and rutabaga.

Happy Squashgiving :)

If you want to try a squash recipe that doesn't involve roasting as the first step, I suggest trying it with the delicata. As in this recipe. Though to be honest, I would never put marinara on delicata squash. That sounds wrong.

Roasted Rutabaga Fries sound right though. I would and have made them, and you should too. Even if you receive one of the massive bagas this week, it will disappear quickly if you use it to make fries.

Roasted Rutabaga Fries 

If you wanted more traditional fries you could break out the peanut oil and deep fry the rutabaga, but that sounds complicated and messy to me. These roasted fries are easy and delicious.

• 1 rutabaga, peeled of any tough skin and cut into quarter inch strips
• olive oil
• salt
• seasoning of your choosing (I used dried oregano and lemon peel for this batch, other good bets are cumin, garlic, or curry powder)

Preheat the oven to 400 degrees

Toss the rutabaga pieces until they are evenly coated with olive oil and seasonings,

 Spread the rutabaga out in a single layer on a baking sheet. Roast at 400 degrees, stirring occasionally, until the rutabaga begins to brown, about 15-20 minutes.

Like this.