Go Winter CSA Go!
2011 was a year of up and downs (can you say Irene?) but we are happy to have been given some unseasonally warm weather in early December which helped us plant more! In terms of winter shares, there will always be a consistent items that are guranteed to be available but other items are subject to availability. That being said we always will make sure you have a hearty share with variety and the top produce (or pork, or cheese!) we have! Unlike the summer CSA, winter shares allow us the chance to again support and strengthen our local New York farm communiites by bringing in items like pork, cheese and some produce items from neighboring farms. We are proud to have the ability to source from other farms and growers in the our upstate area for these shares in addition to the goods we grow on our own land for you!
The first Winter share this year (Jan. 4) will consist of the following though some items are subject to availabilty as noted above:
- 1 Quart of Maple Syrup Beautiful 100% dark amber maple syrup; a real cold weather treat!
- 1 dozen omega eggs
- 1 Butternut Squash
- 2 Acorn Squash
- 2 pounds of Beets
- 2 pounds of Red Onions
- 5 Large Russet Potatoes
- 2 Sweet Potatoes
- 2 Parsnips
- 9 apples (3 of each kind - Empire, Jona Gold & Rome)
- 3 Red Bartlett Pears
- 4 Small Heads of Garlic
- 1 bag of Red Leaf from our field
- Pork for those with a pork share
- Cheese for those with a cheese share
Grains and dried beans will be in future shares along with other exciting winter share items! Have a recipe you're inspired to make with a share? Have a question about an item? Please let us know, we love to help or hear your food stories!
Get excited about a great new year!
Here is a quick Root Soup that can be changed and adjusted to your tastes. Think of this as a base, and feel free to add meat or finish with a sprinkle of parmasen cheese!
This recipe first appeared in the Stearns Farm Newsletter. It uses leek, celery, turnip, sweet potato, and carrot. Other roots such as rutabaga, celeriac, or white potatoes can be substituted, though the intensity of sweet potato and carrot work nicely with the touch of lemon juice. Serve with slices of whole-grain bread.
2 tablespoons olive oil
1 leek (white and light green parts only), coarsely chopped
1 stalk celery, coarsely chopped
3 cloves garlic, chopped
Salt, to taste
1 turnip, cut into 1/2-inch dice
1 large sweet potato, cut into 1/2-inch dice
1 carrot, cut into 1/2-inch dice
2 quarts vegetable stock
Juice of 1/2 lemon
Method: In a soup pot over medium-high heat, heat the olive oil on medium-high heat. Add the leek, celery, garlic, and salt, Cook, stirring often, for 5 minutes or until softened.
