Happy December! We hope everyone is finding time to be with the ones who matter most, whether it’s those in our everyday lives or those we reconnect with during this time of year. The holiday season offers the perfect opportunity to embrace the bounty of winter CSA vegetables!
Despite the calendar signaling December, the absence of snow and the uncharacteristic warmth persist, creating a season that has felt more like an extended November than the traditional winter landscape we anticipate. There has even been talk in the root cellar about the possibility of using spray-on snow around the windows to help re-create that quintessential winter charm. This idea may give the crew a good laugh, but it won’t do much for the fields…
Indeed, aside from being beautiful, snow brings a handful of advantages to farm fields:
Insulation: Acting as a natural blanket, snow shields the soil and crops from extreme cold, maintaining more stable temperatures. This prevents frost from penetrating too deeply and safeguards the roots of plants.
Moisture Source: As snow melts, it provides a slow and steady release of moisture into the soil, replenishing water levels essential for the growth of crops, especially in the drier winter months.
Nutrient Retention: Snow can capture and retain nutrients, gradually releasing them into the soil as it melts. This nutrient-rich water aids in enriching the soil for future planting seasons.
Erosion Prevention: Snow cover can mitigate soil erosion by shielding the surface from wind and water runoff, preserving the topsoil and preventing nutrient loss.
Microbial Protection: Snow cover can offer a protective environment for beneficial soil microbes and organisms, supporting a healthier soil ecosystem.
In Your Share This Month:
Beets – Green Cabbage – Orange & Purple Carrots – Garlic – Red & Yellow Onions
French Fingerling & Russet Potatoes – Kabocha & Delicata Squash
Roasted Winter Squash with Vanilla Butter (by Kay Chun from Food&Wine.com)
Yield: 6-8 Servings
4 tablespoons unsalted butter, at room temperature
1/2 vanilla bean, seeds scraped
4 pounds mixed squash (such as kabocha, Delicata and Red Kuri)—scrubbed, seeded and sliced 1/2 inch thick
3 sage sprigs, plus 24 small sage leaves
Kosher salt
Pepper
1/4 cup extra-virgin olive oil
- Preheat the oven to 425°. In a small saucepan, combine the butter and vanilla bean and seeds and cook over moderately low heat, stirring occasionally, until the butter is deeply browned and has a nutty aroma, about 5 minutes. Discard the vanilla bean.
- On a baking sheet, drizzle the squash and sage sprigs with the vanilla browned butter, season with salt and pepper and toss to coat. Roast for about 25 minutes, turning once, until the squash is golden in spots and tender. Arrange on a serving platter. Discard the sage sprigs.
- In a small saucepan, heat the olive oil. In batches, fry the sage leaves over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the sage to a paper towel-lined plate to drain. Scatter the fried sage over the squash and serve.
Moroccan Grated Carrot & Beet Salad (by Elise Bauer from SimplyRecipes.com)
This recipe comes to us upon recommendation from one of our Ely members. She said her son used dried cherries instead of raisins, and added pistachios as well!
Yield: 4 Servings
2 cups grated carrots (from about 3 carrots)
1 cup grated fresh beets (from about 1 medium-sized peeled beet)
1/2 cup golden raisins
1/2 teaspoon paprika (sweet, not hot)
1/4 teaspoon ground cumin
1/4 teaspoon cinnamon
Small pinch salt
Small pinch cayenne
2 tablespoons lemon juice
2 teaspoons honey
2 tablespoons sliced fresh mint leaves
- Rinse the grated beets, combine with carrots and raisins:
Place the grated carrots in a medium sized serving bowl.
Place the grated beets into a sieve and briefly rinse with cold water. This will rinse away a little of the excess beet juice that may otherwise color the whole salad beet red. Pat dry with a paper towel.
Then add to the bowl with the carrots. Add the raisins. Stir to gently combine. - Make the dressing:
In a small bowl, whisk together the paprika, cumin, cinnamon, salt, and cayenne. Then add the lemon juice and honey and whisk until smooth. - Dress the carrots and beets, let sit for an hour:
Drizzle over the the carrots and beets, then gently fold until the carrots and beets are lightly coated. Let sit for an hour before serving, either chilled or at room temperature, for the dressing to seep into the carrots and beets. - Stir in sliced mint before serving:
Right before serving, stir in a couple tablespoons of sliced fresh mint leaves. Garnish with fresh mint.
For the farm crew,
Charlie
Food Farm 