“I’m gonna wake up and keep trying to do good, and so are you, and nobody gets to vote on that”
Fall Share Box 2 Crop List
- Winter Squash
- Potatoes
- Kohlrabi
- Napa Cabbage
- Brussels Sprouts
- Carrots
- Kale
- Mixed Greens
- Hot Peppers
- Rosemary
- Romaine
- Apples
Farmer’s Notes
Farm ArticleLast week we set 6 different records for daily cold temperatures and we had 3 days in a row where it did not get above freezing. This was about 25 degrees below average and the cold spell lasted for most of 2 weeks. We spent many hours covering crops, double covering crops, and harvesting some crops for fear that they would be killed. We have our potatoes and carrots mostly harvested and in sand in our underground garage already. This week we are dealing with temperatures nearly 20 degrees above normal, definitely a lot better to work in. We are hoping that some of the crops use this time to make up for the last 10 days of no growth. Some of our broccoli and storage cabbage and late beets still have some growing to do! We hope that you are enjoying the boxes so far – the next delivery should bring some leeks, rutabagas, parsley, thyme, cabbage and spinach. This has been a terribly stressful year with the pandemic, economic fall out, and now an emotional election. Take some time to breathe, intentionally name your blessings, and make a delicious meal of comfort food from your box!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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- 6 large carrots peeled and cut into 1/2 inch pieces
- 2 Tbsp olive oil divided
- 2 medium yellow onions diced (about 4 cups)
- 1/2 tsp kosher salt + more to taste
- 1/4 tsp freshly ground black pepper + more to taste
- 1 thumb-sized piece of fresh ginger peeled and minced (about 2 Tbsp)
- 4 cups low sodium vegetable broth
- 1/2 cup heavy whipping cream (for vegan option, use full-fat canned coconut milk)
Ingredients
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- Preheat oven to 400 degrees Fahrenheit.
- Place carrots in a large bowl and drizzle one tablespoon of the olive oil over the top. Toss to coat and add 1/2 teaspoon salt and 1/4 teaspoon pepper. Toss again. Spread in a single layer on a rimmed cookie sheet and bake, stirring/flipping every 15 minutes or so, until tender and browned in spots, about 40 minutes total. Remove from oven and let cool a bit.
- While the carrots are cooking, heat the remaining tablespoon of olive oil in a large soup pot over medium-low heat. Add the onions and cook until just beginning to brown, about 8 – 10 minutes. Add the ginger and the vegetable broth and bring to a boil. Reduce heat, cover, and let simmer for five minutes until ginger is tender. Remove from heat.
- When both the roasted carrots and the broth have cooled somewhat, add the carrots to the broth. Working with a blender in batches, puree the soup and return it to the pot; or use an immersion blender directly in the pot. Please make sure your soup has cooled enough to safely puree!
- Place pureed soup over medium heat and return to a simmer. Reduce heat to low and stir in the heavy whipping cream. Taste and add additional salt and pepper if desired. Serve.
| Prep Time | 25 minutes |
| Servings |
|
- 1 head napa cabbage Cored and cut crosswise into 1/2-inch slices
- 1/2 cup Coarsly chopped cilantro
- 1-2 kohlrabi Peeled and chopped into small bite-size pieces
- 1 small bunch Chives
- 3 tbsp olive oil
- 1 tsp Freshly grated ginger
- 2 tsp sugar
- 1/4 cup rice vinegar
- 1/2 tsp salt
Ingredients
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- Whisk together vinegar, sugar, ginger, oil, and 1/2 teaspoon salt. Add remaining ingredients and toss well. Let stand, tossing occasionally.
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
|
- 1 Bunch Kale leaves
- 1 TBSP olive oil
- 1 TSP salt
Ingredients
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- Step 1: Preheat oven to 350 degrees F. Line a non insulated cookie sheet with parchment paper.
- Step 2: With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Step 3: Bake until the edges brown but are not burnt, 10-15 minutes.
