Winter Share # 10
My Fine Homestead Newsletter
3/16/2017
In This Issue:

  1. Announcements
  2. Your Box this Week
  3. Recipes - Microgreen Salad, Roasted Chicken & Chicken Soup
  4. On the Farm . . . 
Announcements

Today is the LAST  winter box for Winter Shares & Yearly Memberships (unless you've renewed or started at a different time of year).

New Yearly Memberships have the choice of starting in April or a different month (it works best to start at the beginning of share season like spring or summer) - your choice. If we haven't already determined that date, think about what works best for you, and I will be contacting you this week to do so.

Let me know IF you aren't sure of your timeline or if you have any other questions regarding your share.

You will receive a Winter Share Evaluation in the next few days - any input is greatly appreciated.

The Spring Shares start Wednesday April 5.


Maple Syrup, Honey, and Eggs available at The Office Market,
131 W Jefferson St, Spring Green.

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Your Box
Spinach - 1/2 lb we leave the stems on leaves as they are also tasty
Mixed Lettuce/Greens - see picture below of the 4 types 
Microgreens - mix of radish, arugula, fenugreek, clover, cress, dill. 
Lentil Sprouts - lb
Garlic* - 1
*We are noticing that some of our garlic cloves are green in the center when we cut them open - they are starting to sprout a new garlic plant. The shoots are edible - like green garlic. Just chop and use with the rest of your onion or garlic.
  Red romaine, green oakleaf, claytonia (succulent salad green), green oakleaf.
Microgreen  Salad 

You could use any microgreen for this salad. Consider adding the lettuce/greens mix also.

For the Salad:
1 cup of microgreens
1 blood orange, peeled and cubed
1/2 avocado, peeled and cubed
1/2 cup of shredded carrot or daikon radish
1/4 cup chopped walnuts

For the Dressing:
1 Tbsp. cold-pressed olive oil
1 Tbsp. lemon juice
1 clove chopped garlic (optional)
A dash of salt and pepper 

Place microgreens in a bowl and add the remaining salad ingredients.

Stir up your vinaigrette in a little jar and pour on top of the salad.

Yield: 1-2 servings

Roasted Chicken & Chicken Soup
This is my tried and true method for making 2 delicious meals -
roasted chicken & chicken soup.

1. Roast a chicken in a covered pan with several inches of water (just make sure it isn't so high that it slops on you when taking it out of the oven) at 250F for 1 to 3 hours (longer = more tender). Raise oven temperature to 375F for 1 hour. We often add a few potato halves, carrot sticks, and onions to the water in the pan for that last hour. And Voila - supper's ready!

2. Save the liquid (broth) from the roasted chicken in a big bowl. You can strain it if you wish, but it isn't necessary. However, the next step is easier, but not impossible, if you separate the leftover chicken and vegetables from the liquid. After it cools somewhat, put it in the fridge overnight. 

3. The next day (or within the next week) remove the cold broth from the fridge and skim off the hardened yellow chicken fat layer on top with a spoon or spatula and discard. The remaining clear liquid will be jelly-like in consistency. This is very flavorful and healthy chicken broth.

4. Put the broth in a soup pot and add a little water - depending on how much broth you ended up with maybe a couple pints. Heat it up and add chopped pieces of the leftover chicken, diced carrots, potatoes, onions, and celery. I also add other vegetables I have such as spinach, kale, broccoli, and cauliflower.  (Sometimes I grate the cauliflower so it resembles rice.) I like all the vegetables to be small pieces so they are easy to get in your mouth without dribbling broth. I cut any greens into small square pieces. And sometimes I grate the cauliflower so it resembles rice. It is really about personal preference.

5. Add herbs - parsley, thyme - whatever you like and salt & pepper to taste.

6. Bring it all to boil.

7. If desired, add noodles (if we want noodles, we use Reames located in the freezer section of most grocery stores. They have the texture of homemade noodles.) Or rice. 

8. Add water if there isn't enough broth for you or if you are adding noodles/rice.

9. Once boiling, let everything simmer until the vegetables are soft and the noodles are cooked (Reames noodles need 20 minutes).

10. Soup's ready- enjoy!  
On the Farm . . .

After writing in the last newsletter that Bill works almost 24/7 during maple syrup season, the weather turned cold, and sap stopped running. That gave him a chance to catch up with evaporating, to help me with starting seeds for summer, and to get some sleep before it started flowing again.

It hasn’t feel like a normal sugaring season with temperatures soaring up and then down again. However,  the fact that our sugar bush is in a steep ravine up in the hills has prevented our maple trees from budding (a definitive end to maple season). And this is already our best maple harvest ever with more to come – a great start for 2017!

This week marks the end of Winter Shares and 2016-17 Yearly Memberships with Spring Share boxes starting in a couple of weeks. While it feels right to move on to the next season – after all, farming is all about seasons  – we always feel a little sad to be ending some “box relationships.”

We say good-bye to some just for a season or two, some more permanently.  We feel a little nostalgic as change approaches. We get into a routine of packing a box with your name on it. We anticipate the possibility of handing you your box in person with a moment to find out how you’ve been or to say hi to your kids or dog. We enjoy hearing what you liked and what you didn’t.  

It is an opportunity for us all to remember that one of the main reasons the CSA model – Community Supported Agriculture - works is because farm members are dedicated to supporting local farmers throughout the ups and downs of the seasons. Without that assurance, it collapses.

So, as we look forward to a new season of serving continuing members while getting to know new members, Bill and I realize how lucky we are and thank you for supporting My Fine Homestead!

We hope to see you next box!

Stacey

Bill at our table at the FairShare CSA Open House.