I have some extra kale for swapping if you want to swap out an item on the list below. Just let me know. :)
Sweet Potatoes From Medford Farm 2lb of Sweet Potatoes from Emily's farm. Her sweet potatoes are medium to large size and have less damage to the skin of the sweet potato. She made me some for my birthday in December and they were delicious!
Leek From Medford Farm A bunch of leeks. Don't let these guys stress you out, use them like an onion but just know they are more tender and mild than an onion so you can use more. We have been enjoying them just fried with potatoes, garlic and thyme. Adam wants to make an onion ring version with leeks and I am waiting patiently for him to whip this up so I can share it. lol
Black Radish From Olde Furrow Farm 1.5lb of Black Radish this will most likely be the last of the season but I hope you all have found a way you love to make these babies. Lovely stir-fried with cabbage or brussels sprouts. If you get a bit of browning of them it really adds another layer of yumminess!
Microgreens From Terra Tonics 1 container of micro greens. This will officially be a bi-weekly staple of the winter shares! We know its hard to find fresh green things in the winter so we figured this is a great addition. Use fresh on sandwiches, salad, soups, stir-frys, wraps, your morning scrambled eggs -you name it!
Featured Recipe
Ingredients
Sweet Potato Latkes
3sweet potatoes - , medium (1.5 lb total), scrubbed clean
2cupsleeks - , thinly sliced and thoroughly rinsed (white and light green parts)
In a small pan, heat 1 tablespoon of olive oil and add the sliced leeks. Saute leeks for about 5 minutes over medium heat, or until they are softened and just start to brown (don't let them burn).
Add the leeks, eggs, salt, and pepper to the bowl of grated sweet potatoes, and mix well.
Heat about 1 tablespoon of oil in a skillet, and fry the latkes in batches of ~4-6, depending on the size of your skillet. To form the latkes, grab a scant 1/4 cup of sweet potato mixture and use your hang to squeeze the liquid out into an extra bowl. Form a 3-inch rough patty, and place it on the griddle. Cook about 3-5 minutes per side, until each side is nicely browned. Set aside while cooking the rest of the latkes.
Cumin-Garlic Yogurt Sauce
Combine all the ingredients for the sauce in a small bowl and mix well. Serve over Sweet Potato Latkes.
Black radishes with truffle oil caramelized onions
Baked sweet potatoes with lentils & red cabbage slaw
As always don't forget to get you extra goodies for the week!!
FARMERS TALK
We hope everyone was able to stay safe and has minimal damage during this record breaking cold snap. I now know how it would feel to live in the Arctic and well I don't think it's my thing.
We did lose the remaining winter squash (about 2 CSA weeks worth) due to the freezing temperatures. We live off farm and the shipping containers lost power which means they loose heat and they froze solid inside the insulated shipping containers. Our walkin-in cooler in the barn some how managed better and some stuff froze but other stuff didn't. Yeah it sucks but you just learn to roll with the punches and think about what's next...
Which is seeding season! I am just waiting on my soil order to arrive and then I will get to growing in the shipping containers (glad I didn't already! haha). Starting plants and caring for them is a real happy place for me. It always reminds me on my grandmother who grew a variety of plants and food. Our local seed orders have started rolling in and I am so glad that we are able to get so many local seeds. I will still have to order some stuff from larger seed houses in Canada and the US but that's okay.