January 12th, 2018
Winter Share: Second Distribution
Sunday, January 14th, 10am-2pm - Extra Hours: Monday 10am-3pm
If you need to pick up Monday just send us a text or reply to this email.
Let It Snow
Believe it or not, we like when it snows. There is an old adage that snow is a "poor man's fertilizer". Although there is a slight amount of atmospheric nitrogen in snow, it is highly unlikely that any of it is left once the snow is melted and the soil is dry enough to plant.

What snow does for the soil is act as an insulating blanket, increasing the soil temperatures and helping to preserve the microbial ecosystem in the soil. A healthy soil ecosystem increases the available nutrients plants need to grow. So it makes sense that after a snowy winter it would seem that the snow itself was adding fertilizer so the soil, but in fact, it was just helping the soil stay warmer, and more active.

We try to plant cover crops whenever and wherever possible, a living plant cover is even better for soil health than just a snow cover. Of course some of the crops that are put into the Winter Share are harvested as late as November, making it impossible to plant any kind of cover. For these crops we try to either plant a cover crop in the pathways between the beds, or at least make sure the sections of bare soil are not too vast. We will plant those sections earliest next season, either with spring crops or a cover crop,

But, for those areas that are bare right now, we say, "let it snow".
What's in the Share
It's a very winter-y share this month, heavy but bright!

The share includes:

Bag of Storage Roots:
5 pounds of carrots
2 pounds of beets
1.5 pounds turnips

Other Fridge Veggies:
1 Savoy Cabbage
1 Large Rutabaga
1 Large Kohlrabi
1 Large Celeriac

Non-Fridge Veggies:
Butternut Squash (3-4 pounds)
3 ears popcorn
4 pounds blue potatoes
3 pounds sweet potatoes
2 pounds yellow onion
2 pounds red onion

Many thanks to our crew and work-for-share members for their work this week bagging up vegetables.
Recipe Ideas and Crop Information

Carrots: I like to peel the winter carrots. They are nice and sweet but sometimes the skins hold a bit of bitterness, especially because we wash them before storing them. Kevin thinks they still taste great with their skins, but I think they taste better peeled (he has the taste buds of an ogre). I've heard people still have some carrots left, and I'm loading you up with a lot more. Here are some recipes to use them up!




Cabbage: We love savoy cabbage, not just because of its cool looks. It's delicious and it's flexible leaves are great for cabbage wraps. You don't have to use the whole cabbage at once. We peel and use outer leaves as we need them, or you can cut in half and wrap in plastic, the leftover half should keep for at least a week. You can use it for any recipe that calls for cabbage, but here are few interesting ones to try:


Stuffed Cabbage (with beef and pork)


Beets: These are the last beets of the share. Enjoy them any way you choose, but we are big fans of just plain roasting and eating with a little salt.




Turnips : These turnips aren't meant to store much longer than this - I recommend using them this week! They are delicious roasted, or with a honey glaze. Sometimes storage carrots can get a little pithy (small holes in the center). You can still eat them this way - don't worry!


Turnip, Beet, Carrot Salad (when it calls for a "bunch" just use a pound)

Rutabaga: We love rutabaga, especially roasted (I know, I sound like a broken record with the roasting, but it does taste really good).




Kohlrabi: These are definitely an ugly vegetable. Alien, bulbous and oversized (especially this years crop), it takes a dedicated local vegetable consumer to make it through one of these. They will definitely keep better in your fridge, so make sure they get there. I use a chef's knife to cut off the skin (it's not super thick, but I find it much easier than a pairing knife or a peeler). They are very sweet and edible raw, but also very good cooked.




Adirondack Blue Potatoes : You can use blue potatoes in any recipe that calls for potatoes. There are thousands of varieties of potatoes, which originated in the Andes mountains in South America. Yes, there were no potatoes in Europe until they were brought back from the "New World". If you really feel like nerding-out, read this article from Smithsonian Magazine on " How the Potato Changed the World."

Butternut Squash: This squash is on it's last leg, I recommend using it in the next two weeks. If you aren't able to use it right away, you can roast it and store it in the freezer for up to two months. I like to make a simple soup and freeze it in wide mouth mason jars to take out when we don't have time to make dinner.


How to freeze soup in jars (I like jars because there is no plastic waste and they can be re-used)

For more ideas for Celeriac, Popcorn, Onions and Sweet Potatoes check out our previous emails or do a google search (that's pretty much what I do to pull these emails together . . . )

Enjoy!!!!
Your Farmer,
Brittany (With input from Kevin)