Winter Share Week 2

winter box week 2

Whats in the box

Pie Pumpkin








Brussel Sprouts

Salad Mix


All the storage tips have been gone over for these crops in the past weeks.  Scroll down to them if you are unsure.

Weather has been holding out nicely so far. Things have pretty much stopped growing out here, but we still have some greens out in the field we are harvesting from.

The last delivery of the winter boxes will be Nov 17th. We have decided to consolidate the final three boxes into that delivery. Hopefully this doesn’t cause any of  you problems. Most everything stores well, and we figure it’s best to load you up before Thanksgiving. If you have any major problems with this, let us know through email and we can work something out. But we hope that it fits your Thanksgiving schedule.  So Instead of getting 1 box on the 17th and 2 boxes the Tuesday before Thanksgiving, we are going to make one delivery of all the produce on Thursday the 17th.  Everything is storage crops, so they will hold well into the winter (with the exception of greens).

Our farm hands, Lauren and Craig have to get back to Illinois to make wedding plans.  We have a trip planned for the week of Thanksgiving, with a farm sitter all lined up. We would have a hard time pulling off any deliveries after Thanksgiving, and there is a higher likelihood that the weather will be much colder, and possibly snow, sooooo…. We hope this works for everyone.

This is what the final delivery will look like… as of now.

One 1 1/9  bu box of winter squash, butternut, pumpkins, and Acorn

One 3/4  bu box of Onions, carrots, garlic, Potatoes, Beets, Turnips, Celeriac

One 3/4 bu box of seasonal greens- kale, collards, Spinach (hopefully), Cabbage

Still Six boxes, and still the same amount you would get anyway, just more consolidated. We hope this is satisfactory for everyone, and if you have any questions please let us know.

What to do with those Turnip Greens?

Saag Paneer

  • 1/2 cup butter
  • 2 teaspoons cumin seed
  • 1 green chile pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh turnip greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • paneer cheese, cubed
  1. In a large skillet, melt a couple Tbsp. of the butter and lightly brown the paneer .  Remove from the skillet and set aside.
  2. Melt remaining butter over medium-high heat, and cook and stir cumin seed, chile pepper, garlic, and turmeric until fragrant, about 2 minutes.
  3. Stir in the chopped turnip greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.  Stir in paneer and serve over rice.
What to do with those Turnips…

Carmalized Turnips

  • 3 cups diced peeled turnips
  • 1/4 cup water
  • 1 cube chicken bouillon
  • 1 tablespoon butter, or more as needed
  • 2 tablespoons white sugar or honey
  • Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.
Cabbage ideas, of course there is always saurkraut to make. It’s simple, it puts the cabbage by  for later and goes great with hot dogs or dumplings.
Another thing we do once in a while in the winter is to shred the cabbage in a cheese grater and use it as a rice substitute. This sounds strange, but it is especially good with Indian curries and most thai flavored curries as well.
If you have any Recipes you’d like to share, let us know we will post them.

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