Harvest Newsletter

Greetings from the Garden!  This CSA box has salad greens, carrots, beets, potatoes, rutabaga, kohlrabi, celery root, black radishes,  garlic, shallots, some onions, dry beans, and the last of the pumpkins.

Field Notes.  Ken continues to monitor the temperature in the greenhouses.  Meanwhile he has begun planting full season crops.  Onions are popping up.  They emerge from the soil folded and then like a Rockettes kick line they boing open!  No matter how many times I have seen this, it always amazes me.  And it reminds me that spring is just around the corner.  Seeds have arrived and are sorted by plant type and plant date - we are ready to go!

For years people have asked Ken to teach gardening, and plans are under way!  We will keep you posted.

From the Kitchen. We are still using the wood cook stove, to make soups and stews mid day or evening with meat and root vegetables like minced celery root, carrots, rutabagas, potatoes.  For variety I have been pulling vegetables from the freezer for medleys - frozen peas with root cellar carrots cut julienne or frozen broccoli with sauteed shallots, for example.  

I also make "sprout slaw"  with grated carrots, black radishes, and minced shallots.  I use a home made mayonnaise as the base for the dressing. 

We also head to the pantry for dried nettles to add to soups or we go to the sunny window and trim greens from roots I have set in a dish of water.

With egg season starting, there is custard.

This is my challenge time for cooking as there is less new crops to add to the mix.  I also look at how well we could do the local food challenge THIS time of year rather than August when it is so easy.  Take on the challenge!

'Til March 11th, Judith