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Good morning and welcome to winter, for real this time. Hope you all got to get out and play in the powder this weekend or curl up with a hot mug of something and enjoy the warmth of your home.
Our germination chamber is finally functional so this week you all will be receiving either radish or pea shoot greens along with the following:
1/2 # Asian Greens: tatsoi and mizuna
2# Potatoes (a medley)
Pickled Jalapeños
1# Black Spanish Radishes
2# Carrots
Yellow Onions
**Sorry there is a squash in that picture but we are actually taking a break from squash this week, it will be back next week :)


The week feels like a soup week and since there is never a shortage of carrots in your share I figured a nice carrot soup recipe fit the bill. If you're not a fan of the Moosewood Cookbook series yet hopefully the next few recipes will rope you in.



(from the original 1977 Moosewood Cookbook)


2 pounds peeled or scrubbed, chopped carrots
4 cups stock or water
1 1/2 teaspoon salt
1 medium potato, chopped (optional, for heartier soup)
3-4 tablespoons butter
1 cup chopped onion
1-2 small cloves crushed garlic
1/3 cup chopped cashews or almonds
1 cup milk, or 1 cup yogurt or buttermilk plus a little honey, or 1/2 pint heavy cream, or3/4 cup sour cream
2 pinches of nutmeg, 1/2 tsp dried mint, dash of cinnamon; or 1 tsp each of thyme, marjoram and basil; or 1 tsp grated ginger


Place carrots, liquid and salt (and potato if you are using it) into a medium sized soup pot and bring to a boil. Cover and simmer it for 12-15 minutes. Let it cool to room temp. Saute the onion, garlic and nuts in the butter until the onions are clear. You can sprinkle in a little salt to help draw the moisture out of the onions. Towards the end of cooking, stir in the seasoning combo of your choice. Puree everything together in a blender until smooth, or put the sauteed onions, garlic and nuts into the pot with the cooked carrots and use an immersion blender to puree. This soup will last about a week refrigerated. Add in one of your dairy products right before eating! Garnish with toasted nuts, some toasted bread crumbs or eat just as it is.


  • 3 cups shredded carrots (about 1#)
  • 1/3 cup dried currants
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1 orange
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon
  • 1 tbsp "sweetness" like agave syrup, sugar, maple syrup, or honey
  • Ground black pepper
  • Fresh chopped parsley or green onions (optional)

Stir together carrot, currants, oil, and salt. Zest and juice the orange, and sort 1 1/2 tsp of the zest and all of the juice into the carrots. Add the lemon juice, cinnamon, and sweetener. Season with black pepper and stir well. Set aside for at least 15 minutes so the flavors develop. The salad can be served at room temperature or chilled, topped with parsley or scallions. Keeps refrigerated for 2-3 days.
***Note: this salad is great for topping greens. You know all of those greens you get each week? Put this salad on top of them. If you want a little extra spicy crunch grate some of those BLACK SPANISH RADISHES over it too. 

***Another Note: BLACK SPANISH RADISHES are GREAT for PICKLING. I love to pickle them and use them to top tacos. They're also delicious roasted with something nutty like walnuts or cabbage. 


Mizuna and Tatsoi, together at last. 

This is the time of year when I am extra grateful for all of the hoop houses that we have. Though I sometimes cringe at the amount of plastic that they are made it's worth it to have fresh, local greens in the middle of December.  There's also the added benefit of getting to work in a semi-heated environment because it's a bit chilly outside these days.  This week we harvested some of our mizuna and tatsoi for you. You can also find more of it at the farmers market this weekend. 

This week you will get another round of coupons from SOLA CAFE. If you haven't gone in there yet check it out. There are cookies for days, even gluten free ones.


I talked with Jill, the owner of Thirsty Street and now if you miss a share they will keep it at the brewery for a day or two!

Shares will arrive this afternoon and will be with Jamie at the high school. 

WINTER FARMERS MARKET this SATURDAY the 17th from 9-12 at the EMERSON. 

I'll be there to greet you and share all the winter veggies you could ever want like: cabbage, potatoes, parsnips, winter squash, carrots, beets (red and gold), black spanish radishes, watermelon radishes, daikon radishes, mizuna, tatsoi, and possibly some pea shoots. 

As always email or call with any questions! 

PS. The driveway at the farm is officially a night mare so if you have to come to the farm to pick up a forgotten share I recommend parking in front of the gate and walking down to the cooler unless you have 4-wheel drive. 

Have a great week!