By Stephanie
The farm has felt quiet the past couple days since we said goodbye to our old flock of chickens last week. There’s been a heaviness in the air as this is the only animal processing our crew is directly involved in and is something that’s felt by all of us and is not taken lightly. After lots of feelings and days to reflect, I don’t have much to say out loud besides immense gratitude for these beings who have lived along side us all year round. They are such an important part out our system here, not only by providing us beautiful eggs everyday but also through eating from the field what we can not , and returning to land by fertilizing it. I feel gratitude for these hard uncomfortable feelings knowing that their sacrifice had not gone unnoticed. I feel gratitude that I am able to be a part of the process and know what it means to eat meat, and gratitude that we are able to be so close to food we eat here and the systems that make that possible.
CSA Barn Hours:
Winter hours: 2:30-6:00 PM!
Pick List:
Eggs
Sangre Red, Harvest Moon Purple, La Ratte Fingerling, and Yellow Finn Potatoes
Yaya Carrots
Rhonda Beets
Purple Daikon and Watermelon Radish Radish
Rutabaga
Purple Top Turnips
Parsnips
Celeriac
Ailsa Craig Sweet, Monastrell Red, and Cortland Yellow Onions
Shallots
Leeks
Celery
Brussel Sprouts
Red and Green Cabbage
Kossack Kohlrabi
Covina Broccoli
Kale
Champion Collards
Rhubarb Chard
Lettuce Mix
Arugula
Parsley
Frisee, Radicchio, Sugarloaf, and Castelfranco
Pie Pita Pumpkin
Gil’s Golden Acorn, Tetsukabuto, Blue Kuri, Butternut, and Spaghetti Winter Squash
Ground and Whole Dried Hot Peppers!
Herbal Tea Blends!
Pick your own flowers and herbs (from the herb garden and perennial field)
Sonora Wheat Flour
Beef Bone Broth (Made by Olla Products) and Olive Oil are out of stock but will return!
Revolution Bread for sale on Tuesday and Friday
Kale and Squash Salad With Almond-Butter Vinaigrette, from nytimes.com
1½ pounds winter squash, such as butternut, halved lengthwise, seeded and sliced crosswise ½ inch thick
2 tablespoons extra-virgin olive oil
Kosher salt
2 crisp eating apples such as Honeycrisp or Pink Lady
1 shallot, thinly sliced
1 teaspoon lemon zest plus ¼ cup fresh lemon juice (from about 2 lemons)
1 large bunch Tuscan kale or collard greens (about 1 pound), ribs removed and leaves sliced about ¼ inch thick
¼ cup almond butter
1 teaspoon Dijon mustard
½ teaspoon black pepper or red-pepper flakes, plus more to taste
Place a rack in the bottom third of the oven and heat the oven to 425 degrees. On a sheet pan, toss the squash with the olive oil and a generous sprinkling of salt. Spread into an even layer and roast on the bottom rack until tender and browned underneath, 15 to 25 minutes. Remove from the oven and cool slightly.
Meanwhile, core the apples and slice them ¼ inch thick. In a large bowl, toss together the apples, shallot and 2 tablespoons lemon juice. Add the kale leaves, season generously with salt, then toss. (There is no need to squeeze, as the leaves will soften with time.)
In a small bowl, stir together the lemon zest and remaining 2 tablespoons lemon juice with the almond butter, Dijon mustard and black pepper. Stir in enough water until it’s pourable (about ¼ cup, depending on the almond butter; the mixture will thicken at first, but when enough water is added, it will loosen). Season the dressing to taste with salt and pepper.
When the squash is cool enough to handle, add it to the kale mixture. Drizzle with most of the dressing. Toss until coated, adding more dressing as needed. Taste and adjust seasonings with more salt and pepper. (To make ahead, refrigerate the dressing and salad separately for up to 3 days. Adjust thickness and flavor of dressing with salt, pepper and lemon juice, then toss.)