As we dive into the New Year, we are still processing and digesting last year, reflecting on all that we learned from our water restrictions and how we want to use that knowledge going forward. We hope to send out a survey soon to hear your reflections as well!
In the fields and tunnels, the plant growth has slowed to a crawl. You will notice we will not have lettuce for a little and the spinach is growing back rather slowly. Luckily, we have chicories and cabbage to feast on while we wait for the longer days to return.
This Week’s Pick List:
Eggs
Takrima Leeks
Matador Shallots, Cortland Yellow, and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden Acorn, Candystick and Zeppelin Delicata, Spaghetti Winter Squash
Winter Luxury and Pie Pita Pumpkins
Yellow Finn, Red, and Harvest Moon Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Mei Qing Choi
Old Growth Palm and Rainbow Lacinato Kale
Ruby Red Chard
Various chicories!
Cilantro
Tea Blends and Ground and Whole Chiles (Please bring your own containers!)
Filigreen Farm Apples and Pears for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
From CSA member Emma Logan:
The best simple chicken stock + a whole shredded chicken (adapted from Cooks Illustrated):
1 layer, fully thawed
2 smaller onions or 1 large, roughly chopped
3 cloves garlic, smashed and peeled
2-3 tsp kosher salt (to taste)
water
Put the onions and garlic in the bottom of a crockpot and sprinkle the salt over. Add the layer and nestle it in breast side up so that it's relatively level (so you can close the lid). Fill the crockpot with water all the way up to the top, just under the rim for the lid, and cook on low for 10-11 hours. Your chicken may not be fully submerged - this is fine. After cooking, carefully pull the chicken out with tongs onto a plate (it will be falling apart), allow to cool a bit, and shred for use in tacos, enchiladas, soups, casseroles, or anything that calls for shredded chicken. Store in the fridge or freezer in a container packed with stock so it doesn't dry out. While the chicken is cooling, strain your stock through a sieve with cheesecloth. I pack it up right away to freeze or store but you can let it cool completely in the fridge overnight if you want to remove the fat (which is amazing used for cooking potatoes.)