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Good morning folks, 

My how time flies, we're already in our second to last week of the winter share! For this week we'll have:
1# Parsnips
2# Red Potatoes
2# Carrots
1.5# Red Beets
Pea shoots
1.5# Purple Daikon Radishes
Pickled Jalapeno Peppers

RECIPES

A big ole pot of stewing veggies, ready to be transformed into a 'Turkish' style Borscht. 

In an effort to eat better than I did over the holidays I used up the root vegetables in the refrigerator by making some Borscht. It’s a simple recipe I found online but it’s hands down the best Borscht I’ve ever had.  The beauty of it is that you can pretty much use anything you have around. Don’t have any red cabbage? Use green cabbage. No vegetable stock? Just use water and add more salt.  You can eat it hot or cold, though I much prefer it hot this time of year.  Toast some bread on the side and you’ve got a hearty root vegetable feast coming your way.

Borscht

  • 1 ½ cups thinly sliced potatoes
  • 1 cup thinly sliced beets (gold or red works fine)
  • 4 cups vegetable stock or water
  • 2 Tbsp butter (I used three)
  • 1 ½ cups chopped onions
  • 1 tsp caraway seed (optional, but I highly recommend it)
  • 2 tsp salt
  • 2 stalks celery (with leaves), chopped
  • 2 large carrots, sliced thinly
  • 3 cups coarsely chopped redor green cabbage
  • black pepper to taste
  • ¼ tsp fresh dill (or a dash of the dried stuff)
  • 1 tbsp cider vinegar
  • 1 tbsp honey
  • 1 cup tomato puree
  • sour cream for topping
  • chopped tomatoes for garnish

Place sliced potatoes and beets in a medium sauce pan over high heat, cover with stock and boil until vegetables are tender. Reserve stock from potato and beet pan.

Melt butter in a large pot over medium heat. Stir in thinly sliced onions, caraway seeds and salt, cook until onions are tender and translucent. Next stir in celery, carrots, and cabbage. Mix in reserved stock. Cook covered until all vegetables are tender, about 10 minutes.

Add potatoes and beets to the pot. Season with black pepper and dill. Stir in cider vinegar, honey, and tomato puree. Cover and reduce heat to medim-low. Simmer for at least 1 hour. Serve topped with sour cream, dill, and fresh chopped tomatoes.

If you've been saving up your pea shoots here's a link to an awesome recipe that Ryan found recently: 

Pea shoots, the only things that seem able to survive the sub zero temperatures, even in a heated greenhouse. 

cooking.nytimes.com/recipes/10146-penne-with-peas-pea-greens-and-parmesan?action=click&module=Global+Search+Recipe+Card&pgType=search&rank=4%3Fsmid%3Dfb-nytdining&smtyp=cur

NEWS AND VIEWS

One thing is for sure, it's been a cold winter so far. If you like hockey or ice skating this is an awesome thing. There's great ice everywhere right now! However, for the farm community its been tough. So, I want to take a moment to apologize for our shortage of fresh greens this last month. I think we've been spoiled the past 3 years with how relatively warm the winters have been, which lulled us into complacency. Hopefully the ground in our hoop houses will thaw a bit and we'll be able to replant and grow tender greens for the spring! 

When it warms up we'll be back at it sowing seeds for baby greens!

There will be a Farmers' Market at the Emerson this Saturday from 9-12. Need more veggies? Come and get 'em! There are also lots of other tasty delights like Stella's fantastic German breads, coffee from Treeline, fermented products from Living Nutrition and more! 

Sign up for the Summer 2017 Veggie Subscription is well under way. We will be offering up to 250 standard shares this summer across multiple cities so sign up before we sell out! Payment plans are currently available through the mail and will be available online when we get our new website up and running next month. We will offer full shares, market bucks, flower subscriptions, and bulk buckets of cut flowers. For now you can sign up online here: 

http://www.strikefarms.com/subcriptionpurchase/

This season we will no longer be offering our Herb Subscription, however, we will have 2 major plant sales at the farm in the spring and will bring plenty of herbs to Farmers' Markets. I promise there will be no shortage of herbal goodness. Look for more details about exact dates and times in May via the listserv and Facebook.

There will be plenty of herbs like spearmint to go around. We'll also have: sweet basil, thai basil, purple basil, parsley, sage, thyme, oregano, chives, lavender, and rosemary. 

Have a great week! Hope to see you at Farmers' Market or around town!