2021 – Winter Week 1 Newsletter

*Welcome to our Winter Share – thank you for joining us!

*Make some potato/leek soup as comfort food

*You can have a winter salad with napa, carrots, kohlrabi, daikon and kale

*Kale can be soaked in an ice bath to help it firm back up

*The thyme is excellent on roasted carrots or potatoes – a good way to prolong its freshness is to put it in a glass of water, or you can hang dry it for later uses

*This is the only delivery for the leeks and the brussels so please enjoy them

*We reuse our boxes so make sure you return them

*Since it is the winter season, try to pick up your produce soon after it is dropped off

*Stay safe, breathe deeply, and eat well

I really hope that you enjoy our winter produce share.  We have been protecting fall crops in the field with row covers throughout the fall, and then harvesting them and storing them to the best as our facilities allow.  The kale is still covered in the field and is full of flavor and nutrients even though it may seem dehydrated.  The thyme is also covered in the field.  The potatoes, carrots, kohlrabi, and daikon have been in moist sand and cold temperatures.  The brussels, leeks, cabbage and napa have been in a moist and cold cooler.  The squash has been in a dry cooler set at 50 degrees.  You will find some minor flaws in the squash, but the flesh is plentiful and very sweet.  I was again encouraged this week to pass along ‘not quite perfect’ produce when I was reminded that 40% of the food in this country never reaches the human plate.  It is our hope that you and your family enjoy this food around your table during these cold, dark months.  Enjoy the kitchen, enjoy the time together, nourish your body and one another.