Winter Three 

 

Good day Winter Share Members.  This final Winter Share newsletter holds a special place in my heart, as it is the last newsletter I will write as the Wellspring Farm Manager.  I'd like to thank you all, experienced CSA members and those new to Wellspring, for participating this leg of what I often refer to as our Seasonal Eating Journey.  I hope you have enjoyed seeing what is still available after the prime summer months, many frosts - some severe, and a couple of snowfalls.  I hope you've been able to utilize much of the food, and that some of it is still tucked away in your crisper drawers or cupboards for use later in the year. 

 

The move to a shorter regular season share with the addition of a Winter Share was new this year, as we strive to achieve a balance that includes the desires of the CSA members, and the health and well being of the farm and it's employees.  As always, we welcome any feedback or ideas for continuing to improve our offerings. 

 

Farm News 

 

In the last (almost) two weeks on the farm it's been increasingly quiet.  I've been doing a bit of mowing of some crops still left in the field, and Heather and I have been doing more clean up.  The frosts are really taking their toll on what is left in the field.  Heather, Francie and I are doing all of the harvesting now - there isn't much left so the three of us ladies can handle it on our own.  After this week I will transition to the office for the rest of my time here, getting things ready for the new manager.  


What's In the Box and Where Does it Go? 

 

CROP

Fridge?

Notes/Variety



 

Onions

 

 

No

 

Shallots

No

 

Garlic

No

Ichellium Red Softneck - best storage variety 

Cayenne

No

 

Pumpkin

No

Long Island Cheese or Winter Luxury 

Carrots

Yes

 

Beets

Yes

 

Parnsips

Yes

 

Potatoes 

No

Russets - From Matt Gall 

Kohlrabi

Yes

 

Rutabaga

Yes

 

Fennel 

Yes

 

Celeriac

Yes

Finally!

Watermelon Radish

Yes

 

Black Spanish Radish

Yes

 

Cabbage

Yes

 

Leeks

Yes

 

Spinach

Yes

 

Kale

Yes

Lacinato (Dinosaur) 

Sage

No

Just in time for Thanksgiving! 

 

 

 

 

 

So, again we have seen some of this before, but there are a few things I'd like to clarify...

 

Pumpkin - The two options for pumpkins are either Long Island Cheese or Winter Luxury.  Folks who get the Winter Luxury will also get a small winter squash, as the L.I.C. is a substantial amount larger.  They are pictured below - the top photo on the very bottom are the Winter Luxury, the bottom are the L.I.C.  If you have a round, orange pumpkin with a rough surface, you've got a Winter Luxury.  If you have a flat, tan colored pumpkin with smooth skin (that may resemble a wheel of cheese) you've got a Long Island Cheese pumpkin.  Both are fabulous eating pumpkins, great for pie, soup or anything you would do with a Winter Squash.  A friend of mine made a pumpkin soup with leeks, thyme, chicken stock and sage for a party last weekend and it was gorgeous and so tasty.  A couple recipes to follow...

 

Celeriac - Celeriac, or Celery Root, is one of my most favorite crops, and unfortunately I've had a terrible time with it this season.  These are the only ones to arrive in any of the boxes this year, and they are smaller than I like to see them.  The drought was not so kind to our celeriac!  Anyway, it's a relative of celery, obviously, but also parsley and carrots.  If you are unfamiliar, here are a couple of links to help you out...

 

Wikipedia 

 

NPR 

 

Martha Stewart!! 

 

Black Spanish Radish - These guys are an excellent keeper - they will store until February if you want them to!  If you are having trouble utilizing all of your radishes, shred them up with some kohlrabi, carrots and perhaps beets or fennel into a slaw.  Toss with a yummy vinaigrette and it's an easy and fresh veggie side dish.  

 

Some Storage Tips 

 

The following items will likely keep for over a month in you crisper drawer when PLACED INSIDE A PLASTIC BAG:

 

carrots

beets

parsnips

rutabagas 

leeks 

radishes

celeriac

fennel*

 

*Completely remove the leafy green parts before storing!! 

 

The following items should be used within a few weeks, but by no means immediately.  And I think it's important to keep in mind, that things like kale or other sturdy greens don't need to be tossed the second they become wilted.  Wilting is just the process of losing water - something that generally happens to greens (or cabbage) when we cook them anyway.  These will also stay fresher, longer, in a plastic bag:

 

kale

cabbage 

  

 

The following items will keep BEST in a cool place (50-60 degrees) in your home that does not freeze, but will also keep on your counter if you plan to use them within, let's say a month: (These items will also keep for a looooong time in the frige, if you've got the room, but once you take them back out they should be used sooner rather than later.) 

 

yellow onions 

shallots

garlic 

winter squash/pumpkin

 

The items I would use first, if I had to choose, would be the spinach.  However, our greens will keep longer than anything you can get at the store, simply because they are picked within 24 hours of your receiving them.  

 

Additionally, a trick I like to use with "wilted" root veggies (I do this all the time with carrots) is to simply put them in a container (could be a glass pyrex dish, could be tupperware, could be a bowl of some sort) submerged in water and stick it back inthe fridge for a day.  If you want something to be firm when you eat or cook it, and if wilting is just the moisture leaving the veggies, then why not "rehydrate" them?  I promise it will restore their original crunch! 

 

Lastly, if you have an area in your house that stays between 32 and 39 degrees, and you want to experiment with some old school root cellering techniques, you can pack the roots in a cardboard box filled with moist sand, wood chips or another material that holds moisture. 


Recipes 
 
Fun Fact about your Farmer: I detest pumpkin pie that has not been made from scratch.  And if you've never tried it, now you must because you have pie pumpkin in your box! Here are a couple ideas to get you started...
 
 
 
And a soup recipe....
 
 
I just read a recipe for Duck Meatballs with Pomegranate-Orane Glaze and Pureed Parsnips.  If I were in charge of Thanksgiving this year that is what I would be havin'!  I'm not, but perhaps you can make a parsnip puree with this recipe, it's so simple and delicious!
 
Parsnip Puree from Harvest to Heat by Darryl Estrine and Kelly Kochendorfer
 
2 cups parsnips, peeled and chopped (about 2 large)
2 cloves garlic, minced
3 cups milk 
Coarse salt and freshly ground pepper
 
Combine all the ingredients in a large saucepan and cook over medium heat for 20 minutes, or until fork tender.  Transfer to a blender and puree until completely smooth (you might have to do this in batches.)  Season with salt and pepper to taste.  
 
The next recipe was created by a friend of mine who left the culinary world and became a Farmer's Wife.  It is amazing with all sorts of crackers or other veggies and kind of like carrot humus without tahini.
 
Carrot and Garlic Dip - a Mel Van Eeckhout creation 

3 cups carrots diced into 3/4-inch chunks
4 cloves garlic, peeled
1/3 cup extra-virgin olive oil
salt to taste

Toss the carrots and garlic with the olive oil and
spread out in a single layer on a large baking sheet .
Roast them at 375� until the carrots are tender and
20% of the carrots have started to caramelize and turn
a golden brown . Remove from the oven and puree in
a food processor until smooth, adding more olive oil if
needed . Salt to taste . Spread on toast, crackers or just
eat it by the spoonful.
 
Food Photos 
 
Black Spanish and Watermelon Radishes

Savoy Cabbage
carrots wk 19 
Carrots 
celeriac wk 22 
Celeriac
Fennel wk 8 
Fennel
garlic wk 11
Garlic 

Lacinato Kale 
 
Leeks 

Onions (L) vs Shallots (R) 
Parsnips wk 21
Parsnips

Russet Potatoes 

Long Island Cheese Pumpkin (Either or with the Winter Luxury Pumpkin)

Rutabaga 
sage wk 7
Sage

Spinach
In This Issue
Farm News
Box List
Storage Tips
Recipes
Food Photos