We have lots more snow on the farm a than there is in town.
Welcome to the New Year!
As soon as the last few roofs are clear of snow we’ll be turning our energy to signups for the 2023 season! We hope to be ready for folks to sign up beginning around January 20th.
Mark your calendars for our annual Farmers Come to Town/Rutabaga Giveaway (and curling) event on February 15th at Wild State Cider. We will be there from 4pm to 7pm introducing one and all to the exciting sport of rutabaga curling, and enjoying the company of farm members.
In your share this month:
Red Beets – Carrots – Onions – Parsnips – Baby Red & Baby Russet Potatoes – Yellow Potatoes – Rutabagas – Delicata & Winter Sweet Squash
Happy animals on the farm. Our baby polar bear, Chester, is in his element with winter in full swing. He’s a white dog and in white world and we’ve never seen him so clean! Our laying chickens are warm in their greenhouse home and enjoying reject produce so nothing goes to waste. We even have song birds on our bird feeders!
Baby Russet Hash Browns!
Our simplest recipe yet! Tested and approved by numerous Food Farm staff and volunteers. Small russet potatoes make delicious easy hash browns because they have a low moisture content and a high ratio of skin to flesh, so no draining or precooking is required.
Ingredients
- Baby russet potatoes (grated, as many as desired)
- Oil
- Season to taste with salt and pepper
Instructions
- Grate baby russet potatoes
- Heat a skillet or pan to medium heat and add a generous amount of oil
- Spread grated potatoes in a layer no thicker than one inch in the pan. Do not stir or agitate. Cover with a lid until the bottom appears toasted and crispy, then flip the hash browns. (This will likely need to be done in sections around the pan unless you’re just doing a small amount.)
- Add a little more oil after flipping (I usually use canola oil at first when the pan is hot and olive oil after flipping)
- Once the 2nd side is toasted as well, season and serve!
Want to get experimental? Janaki’s favorite is to add some grated beets to the mix–even kids who normally don’t like beets don’t argue! Or you could try rutabagas, parsnips, or onions, too.
Some folks are unsure what to do with rutabagas and parsnips, but we’re here to help! If the ideas below don’t get you interested, try emailing our Veggie Hotline–fellow farm members who love to help people figure out what to do with produce: veggiehotline@foodfarm.us
How do I use parsnips???
Parsnip is a root vegetable related to carrots and parsley. It looks like a white carrot. The flavor is starchy like potatoes, sweet like carrots and bitter like turnips.
Browse all previously posted parsnip recipes here.
Try something unique like Parsnip Flan or something classic like Simple Roasted Parsnips.
How do I use rutabaga???
Rutabaga is also known as “Swede” and is part of the same plant family as cabbage and turnip. Try substituting rutabaga for potato for a slightly sweeter, lower carb option. We recently added some rutabagas to air-fried french fries and they turned out great!
Browse all previously posted rutabaga recipes here.
Try making some Easy Mashed Rutabaga or Swede Nutmeg Cake.
For the farm crew,
Starr
Food Farm 