What a difference a month makes! We know that there’s a lot more of winter left, but it feels like spring is just around the corner. Annie and the kids and I are getting away for a family trip to Washington, DC this week to visit friends and family. We’re really looking forward to having a little time away before we open up the greenhouse for onion planting in just two weeks!
Share signups are going well, we’re about 90% full for the summer season, but there’s still a chance to get a spot if you haven’t done it yet.
We are looking for a couple of seasonal farm crew members for the upcoming season, if you know of someone who is interested in good, meaningful work with a team of great people, have them reach out, I’d love to talk with them! https://foodfarmcsa.com/employment/
Unfortunately, it looks like the weather won’t be cooperating for curling on Wednesday, but we’re still planning to bring in a bunch of rutabagas to give away at Wild State Cider on Wednesday evening, and we’d love to see you! If you have friends or family who are interested in the farm, send them down to meet us and answer any questions they might have about being a member.
Enjoy the sunshine! For the farm crew,
In your share today:
Beets — Green Cabbage — Orange and Purple Carrots — Garlic — Onions — Parsnips Red and Russet Potatoes –Delicata Squash
Valentine’s Casserole (or Hotdish for you true Minnesotans)
- 5 cups cream or 1/2-n-1/2 (see Tips)
- 5 cloves garlic, minced
- 2 cups Parmesan cheese (see tips)
- 1 tsp cornstarch
- 1 lb dark leafy greens (kale, collards, or finely chopped green cabbage)
- 3 cups chopped potatoes and squash (total)
- 2 cups chopped yellow onion
- 8 slices bacon, diced (omit if vegetarian)
- 1/2 cup breadcrumbs
- 1 Tbsp olive oil
1. Preheat oven to 350°. Bring first two ingredients to a boil over medium high heat. Reduce heat to low, and simmer 30 minutes or until reduced by half. Stir in 1 cup of cheese.
2. Stirred together corn starch and 1 tablespoon of water. Whisk into cream mixture until thickened.
3. Wash and dry greens. If using collards, cook in boiling water until tender (5minutes).
4. Cook bacon in large skillet over medium high heat, stirring often When crisp, add onion, cook five minutes or until tender. Add the diced vegetables and saute for another 5 minutes. Stir in the greens and cook for three more minutes.
5. Mix the cream mixture with the vegetables and pour into a lightly greased 11 x 7 baking dish. Stir the breadcrumbs, remaining cheese, and olive oil together and sprinkle over the casserole.
6. Bake for 35 to 40 minutes until the diced vegetables are cooked thoroughly and the breadcrumbs on top are golden brown. Let stand for five minutes before serving.
Try fat free 1/2-n-1/2 rather than milk or the sauce can curdle.
Sharp cheddar also works well but use some Parmesan for the topping.