Winter CSA Week 1

Winter CSA Week 1

  • Kale
  • Collards
  • Cabbage
  • Broccoli
  • Fennel
  • Dill
  • Head Lettuce
  • Carrots
  • Watermelon Radish
  • Garlic

Hope everyone enjoyed their thanksgiving holiday! We welcome many new CSA members joining us this winter!


It was nice to let the farm rest while we all took some much needed vacation time last week. But nice to see on my farm walk yesterday that all our crops are holding up pretty well this winter. We are wrapping up our last late fall transplanting in our high tunnel, and finish the last weeding and other field maintenance. Outside of harvesting lots of delicious veggies, most of our winter is spent on farm projects. So far we haveoutfitted 3 of our tool sheds with wooden shelves, added some helpful decor to our CSA pick up area and began planting out lots of perennial flower bulbs, which will bloom next spring. The farm entrances will be covered in yellow and white daffodils, along with tulips and lilies among others. Cannot wait to see!!!

Monday marks the first day without Ivy and Jess on the farm, two of our farms 2014 full season apprentices. It feels great knowing they both are seeking a future in farming, and I cannot wait to see where their future takes them. However we still have two farm apprentices: Erica and David with us this Winter.

We hope to provide you a diverse variety of winter veggies over the next 5 weeks! Enjoy this week’s share!




Stuffed Cabbage:


Alex Mom’s Stuffed Cabbage. 


1 head cabbage
1 pound ground beef
1 small to medium onion, chopped
2 tablespoons olive oil
1 carrot, shredded
1 celery stalk, thinly sliced
1 parsnip, shreddedIMG_20141117_210349
1/2 cup uncooked white rice
1 to 2 tablespoons tomato paste
3 to 4 cups of your favorite simple tomato sauce, tomato juice or V8

Cut the core out of the cabbage but leave it whole. Place it, with the empty core area facing up, in a large bowl. Boil a small pot of water and pour the water over the cabbage and let it sit for ten minutes.

Heat the oil in a saute pan. (I like to use the large one I will cook the final dish in — a deep 12-inch saute pan — to save dishes.) Cook the onions until they are soft, add the carrot, celery and parsnip and saute them for a couple extra minutes — until they are also soft. Season the mixture with salt and pepper, transfer it to a bowl and let it cool a bit. Mix in the meat, rice and tomato paste and season again with salt and pepper.

Drain the head of cabbage. Pull off large leaves, cut out the large vein — if the leaf is very large, you can make two rolls from each, if it is smaller, you can cut the vein out partially and pull the sides to overlap before you roll it into one roll. Pat the leaves dry with towels. Roll about 1/4 to 1/3 cup of filling in each leaf (depending on the size of your leaf) and arrange in a large, wide pot. Pour in enough juice or sauce to cover the rolls. Bring to a boil and reduce the heat, letting them simmer covered on the stove on low for about 45 minutes. Serve immediately. If sauce has thinned a bit, you can heat up any additional sauce you didn’t use and pour it over as you serve the rolls.

[These also freeze very well.]

Broccoli Soup:

-2 cups broccoli stems and leaves
-1 small onion, chopped
-3 cloves garlic, minced
-water or vegetable/chicken stock or a bouillon  cube.

Chop broccoli stems and leaves, onion, and garlic and cook over medium-high heat in olive oil. Once browned, add a little bit of water or bouillon into pan and let simmer for several minutes allowing the flavors to blend together. Once broccoli is tender use an blender to puree the soup until it’s nice and frothy. Feel free to add some milk or cream or butter, depending on your taste buds!



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