Happy Winter everyone! I used to dread the dark, dreary, cold winter months but slowly it has become one of my favorite seasons. In fact, it has been while farming that I’ve come to appreciate winter. I’ve begun to see winter as a time of rest, of dormancy. A season of darkness and reflection. A time of silence and listening. I recently read a book called Learning to Walk in the Dark by Barbara Brown Taylor where she explores our cultural notions about darkness and encourages the reader to see darkness as much of a necessity for life as the light. One of my favorite things from the book is the idea that new life starts in darkness whether it’s a seed in the ground or a baby in the mother’s womb. As we enter this dark season may you all find hope in the new life that is to come whether it’s the hope of Spring, the New Year, or the creation of new goals, of changes, of ideas, etc. for your life.
- Sarah Beth
This week’s pick list:
Eggs
Rose Finn Fingerling, Dakota Red, and Yellow Finn Potatoes
Rhonda Beets
Yaya Carrots
Cortland Yellow, Monastrell Red, and Sweet Cipollini Onions
Lortz Italian Garlic
Kossack Kohlrabi
Purple Top Turnips
Bora King and Cheong Du Radish
Watermelon Radish
Balena Celeriac
Hablinge Parsnips
Takrima Leeks
Murdoc Green Cabbage
Calypso Celery
Lettuce mix
Winter Density and Hungarian Pink Lettuce Heads
Ruby Red Chard
Champion Collards
Rainbow Lacinato and Old Growth Palm Kale
Joi Choi
Leonardo, Chioggia, and Rosalba Radicchio
Parsley
Brussel Sprouts
Tetsukabota Kabocha, Delicata, Gil’s Golden Acorn, Sonca Orange Butternut, & Spaghetti Winter Squash
Pie-Pita Pumpkin (Flesh is sweet for cooking plus the seeds are hulless and delicious!)
Saltonstall Olive Oil
Revolution Bread
Escarole salad with blue cheese, apples, and pecans (adapted from FoodandWine.com)
1 head of escarole, cut into bit sized pieces
2-3 apples cut into cubes
3-5 celery stalks, thinly sliced crosswise
½ c or so of pecans, roasted at 375F for 10 minutes
½ c crumbled Blue Cheese (or more if you’d like!)
1 very small red onion, minced
3-5 Tbsp apple cider vinegar
1/4c olive oil
1 Tbsp dijon mustard
Salt and pepper to taste
Combine the apple cider vinegar, mustard, and minced onion in a small bowl and let it sit for 10 minutes then whisk in the olive oil. Combine the escarole, apples, and celery in a large bowl and pour the above vinaigrette over. Toss with coat. Add the toasted pecans and blue cheese on top and serve.