“What did exclusivity ever have to offer but a distorted,
unrealistic view of the world?
People who stuck only to their own kind were scared people.”
~Naomi Shihab Nye~
Winter Share Box 5 Crop List
- Potatoes
- Carrots
- Kohlrabi
- Daikon
- Turnips
- Rutabaga
- Beets
- Red and/or Green Cabbage
- Napa Cabbage
- Red Onions
- Garlic
- Popcorn
Farmer Notes
*This is our final Winter Share delivery of the season. Thanks a ton for joining us! I know that the variety is not huge, but it shows the reality of trying to eat locally in MN. during the winter
*In 2 weeks we will offer a custom box with many of these same crops to choose from
*It is best to peel most crops at this time of the year
*We will include a couple of recipes to help you cook with this week’s crops
*The Napa, daikon and carrots make a wonderful winter salad
*Cabbage is delicious just sliced and sauteed in a pan with garlic, salt, pepper and butter
*Popcorn can be air popped, with oil in a hot pan, or shelled in the microwave(3 minutes in a paper bag)
*I hope that all of you will consider joining us for some part of our 2022 season: https://
*Happy almost Spring to each of you!!
I found this recipe at https://leitesculinaria.com/67572/recipes-root-vegetable-gratin.html#recipe
When I made this recipe I added garlic and also dried thyme. I crushed and then chopped the garlic and and added it to the sauce pan with the creams and that is also when I added the thyme. It was very tasty - highly recommend!
| Prep Time | 10-20 mins |
| Cook Time | 1.5 hours |
| Servings |
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Ingredients
- butter for the baking dish
- 3 small-medium turnips peeled, halved, and very thinly sliced
- 1 1/2 pounds rutabaga peeled, halved, and very thinly sliced
- 1 1/2 pounds potatoes peeled, halved, and very thinly sliced
- 1 scant cup heavy cream
- 6 Tbsp sour cream or creme friache
- 1 cup whole milk
- 1 1/2 cups grated gruyere or medium cheddar cheese
- salt and freshly ground pepper
Ingredients
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Instructions
- To make the root vegetable gratin, preheat the oven to 400ºF (204° C). Butter a 12-by-8-inch baking dish.
- In a small saucepan over low heat, combine the cream, crème fraiche or sour cream, and milk and heat until the crème fraîche has melted into the cream. Remove from the heat, season with salt and pepper to taste, and stir well.
- Arrange half of the root vegetables slices in the baking dish. Sprinkle with a little salt and about 1/3 of the cheese. Pour 1/3 of the cream mixture over the cheese. Top with the remaining vegetable slices, the remaining cheese, and a sprinkle of salt. Pour the remaining cream mixture over cheese.
- Bake the root vegetable gratin for 1 to 1 1/2 hours, until browned on top. Serve immediately.
| Servings |
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Ingredients
- daikon radishes peeled, and julienned or cut into sticks. The length should be slightly shorter than the first ring on the neck of a wide mouth pint jar.
- 1 1/2 tsp non-iodized salt per cup of non chlorinated water
- wide mouth pint size canning jar(s)
Ingredients
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Instructions
- Lay jar on its side and pack radishes tightly into the jar. Make sure the jar is well cleaned.
- Cover with brine, leaving at least 1 inch of headspace.
- Put an airtight lid on the jar.
- Place the jar on the counter at room temperature. You'll need to burp the jar once, or twice a day to release pressure. To do this, slightly loosen the lid to let off gas and re-tighten.
- Ferment for 5 days - 2 weeks, or until they are the flavor and texture you desire. Radishes will ferment a bit faster in the summer than in the winter. A thinner size slice will also ferment faster. I generally julienne them and ferment for around 5-7 days.
- Store in the refrigerator for a month, or two.
- Recipe notes: The amount of salt is personal preference within a given range. Start with 1 1/2 tsp. and increase to taste, if desired. If too little salt is used, the vegetables will not be crisp, it will also not discourage the growth of mold. However, if too much salt is used, it can slow and even prevent fermentation from occurring. Salt within the given range of 1 - 2 1/4 tsp. per cup of non-chlorinated water will keep your brine in a healthy range. You may reduce the amount of salt further, by using 1 Tbsp. whey, or juice from another ferment, per 1 cup of non-chlorinated water. Whey tends to be a little more predictable. I would not recommend reducing salt below 3/4 tsp. per cup of non-chlorinated water.
