“Out beyond ideas of wrongdoing and rightdoing, there is a field. I’ll meet you there.” -Rumi
Winter Share Box 2 Crop List
*Beets
*Potatoes
*Carrots
*Rutabaga
*Onions
*Squashes
*Leeks
*Popcorn
*Kale
*Brassica
*Honey
*Rosemary/thyme
*Garlic
*Dry beans
*Sweet potatoes
Farmer Notes
*Thank you for joining us for this winter box
*Dry beans are Northern and/or Kidney
*Leeks are great with eggs or in a potato-leek soup
*Popcorn is dry and ready to pop
*Rosemary or thyme can be crushed and used for the holidays or set aside to dry for later use – better to crush right before use
*Make some bean soup in your crock-pot with s+p, bouillon, rosemary, onions/leeks and carrots
*Rutabaga, brassica and kale could benefit from an ice bath
*Sweet potatoes are gnarly but well cured and should be good for one meal
*Wash all of your produce, and return our reusable boxes
*Have a relaxing and peace-filled winter season!
*We would love to see you in 2019!!
*Down below are a couple recipes you might try!
| Prep Time | 20 minutes |
| Cook Time | 1 hour 15 minutes |
| Servings |
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Ingredients
- 2 pounds Leeks
- 2 Bay Leaves
- 4 Sprigs thyme You can add any mix of herbs you like or prefer. I used thyme, sage, and rosemary.
- 4 Sprigs Sage
- 4 Sprigs parsley And chopped leaves for garnish.
- 1 Large handful Celery Leaves (Optional)
- 4 TBSP Unsalted butter or extra-virgin olive oil
- 2 Cloves garlic
- 8 Cups Vegetable stock or water
- 1 TBSP kosher salt More to taste.
- 1 TSP black pepper More to taste.
- 1 3/4 Pounds Russet potatoes Halved and thinly sliced.
Ingredients
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Instructions
- Step 1: Halve the leeks lengthwise and rinse away any grit. Thinly slice the leeks crosswise. In a small square of cheesecloth or hot tea sachet, tie together bay leaves, thyme, sage, parsley, and celery leaves if using.
- Step 2: Melt the butter or heat the oil in the bottom of a large pot over medium-high heat. Stir in the leeks and cook, stirring frequently, until leeks are soft and dark golden brown, 10-15 minutes. Stir in the garlic for the last 3 minutes of cooking.
- Step 3: Stir in stock or water, the sachet of herbs, the salt and pepper. Bring to a boil over high heat, then reduce down to medium-low; simmer for 5 minutes.
- Step 4: Add the potatoes and simmer soup until potatoes are very tender and falling apart, about 45 minutes. Taste and adjust seasoning. If desired, drizzle small amount of cream into each bowl when serving, and top with parsley for garnish.
| Prep Time | 30 minutes |
| Passive Time | 3 days |
| Servings |
cups
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Ingredients
- 1 pound napa cabbage cored and cut into 1-inch pieces
- 1/8 cup sea salt
- 1 cup daikon radish cut into matchsticks (can be substituted with carrots)
- 1/2 bunch scallions trimmed and cut into 1-inch pieces
- 1/2 tbsp fresh ginger sliced
- 3 cloves garlic whole
- 1/2 shallot quartered, (optional)
- 1-3 tbsp red pepper flakes Korean-style gochugaru kind preferred, but any will work.
- 1 tbsp fish sauce or miso or soy sauce
- 1 tsp sugar
Ingredients
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Instructions
- Reserve 1-2 outer leaves of the napa cabbage and refrigerate for later use (wrap in plastic). Cut remaining cabbage and place it in a bowl with the salt and toss. Add enough cool water to cover the cabbage and stir until salt is dissolved. Keep the cabbage submerged with a plate over the bowl and let stand at room temperature 6-8 hours (giving a stir midway through if possible) or overnight.
- Drain the cabbage, saving the brine. Rinse cabbage, drain, squeeze out any excess water and place it back in the bowl, adding the daikon radish and scallions.
- Place the ginger, garlic, shallot, red pepper flakes, fish sauce (or alternatives) and sugar in your food processor. Process until well combined, pulsing, until it becomes a paste. Scoop over the cabbage and using tongs or gloves, mix and massage the vegetables and the red pepper mixture together really well, until well coated. Pack the cabbage into a large quart glass jar or a crock, leaving 1-2 inches room at the top for juices to release. Add a little of the reserved brine to just cover the vegetables, pressing them down a bit. Place the whole cabbage leaf over top, pressing down - this should help keep the kimchi submerged under the brine. You can also use a fermentation weight placed over top the whole leaf to keep it submerged.
- Cover loosely with a lid (allowing air to escape) and place the jar in a baking dish (or big bowl) to collect any juices that may escape.
- Leave on the counter for 3 days, then store in a sealed jar in the refrigerator where it will continue to ferment. You can press down on the kimchi daily with the back of a wooden spoon to keep it submerged.
- After 3 days, the kimchi is ready, but won’t achieve its full flavor and complexity, until about 2 weeks (in the fridge) slowly fermenting. The longer you ferment, the more complex and sour the taste.
- This will keep for months on end in the fridge (as long as it is submerged in the brine) and will continue to ferment very slowly, getting more and more flavorful.
- To serve it in a bowl as a side dish, scoop out using a slotted spoon, drizzle with sesame oil, toasted sesame seeds, and fresh scallions.
