Notes from Remembrance Farm

As the calendar turns to February and the days grow longer, throughout the whole farm there is a tangible sense of anticipation. The new year on the farm begins in earnest now, as we feel the approach of Spring. While it's still snowy and cold outside, in less than a month we will start sowing seeds for the coming growing season. The slow winter rhythm continues: washing roots, cleaning cabbage, harvesting salad from our high tunnels. But along with that work we are busy in the office: crop planning, budgeting, preparing as much as we can for the bustle of spring and summer. In the dairy, the cows don't mind the cold so much, but mud and wet can make any creature uncomfortable and unhealthy, so lots of time is spent bedding down the barn to keep it dry. Any day now we expect Mango to give birth to the first calf of the year, but most of the other mothers are due later in the spring. We know that new life is coming, but it's not quite visible yet.

-Nathaniel

this week’s Full Plate veggies

*crops are our best estimate & may change a bit after harvest

• salad greens- remembrance

• celeriac - remembrance

• beets - cylindra - remembrance

• red cabbage - remembrance

• tatsoi - stick and stone

• garlic - stick and stone

• yellow onions - stick and stone

• green meat radish - stick and stone

• butternut squash - stick and stone

• baek kimchi - food and ferments

this week’s Fruit Bowl

• off week, next fruit share next Thurs, 2/8

updates from the farm & friends…

SUMMER CSA SIGN UP LAUNCHES ON THURSDAY 2/1

We’re back for our 20th season growing together! Do you enjoy daydreaming of sunny days and abundant fresh veggies? Join us! Keep your eyes on your inbox and don’t miss out on the extreme veggie abundance that is a Full Plate share.

FLX Fruit Bowl and Remembrance Farm dairy shares will be on sale too—the perfect farm fresh compliments to your veggies :)

on our plates…

share what you’ve been cooking! We’re always glad to know, and eager to pass along. Just email Molly. Find this week’s ingredients in bold.

Veggie Stir Fry

a good jumping off point, but feel free to use whatever veggies you have!

• 1 medium carrot, thinly sliced

• 1 medium radish, julienned

• 1 cup fresh broccoli florets

• 1/2 small onion, julienned

• 1 cup shredded cabbage

• 6 large mushrooms, sliced

• 1/2 to bunch of tatsoi, chopped, stems and leaves

• 2 teaspoons cornstarch

• 1 tablespoon vegetable oil

• 1/2 cup cold water

• 3 tablespoons soy sauce

• 2 cloves minced garlic

Directions from Crossroads Community Farm

• In a small bowl, whisk the cornstarch, water and soy sauce until smooth.

• In a large skillet or wok, stir-fry the broccoli, carrot and onion in oil for 5 minutes.

• Add the cabbage, mushrooms and garlic. Stir-fry until vegetables are tender.

• Add the tatsoi and cover and cook until slightly wilted (about 1 min). Stir in soy sauce mixture; cook and stir until thickened.

• Serve with rice if desired.

Celeriac Remoulade

• 1 medium celeriac, about ¾ pound, peeled and grated (about 4 cups)

• 6z carrots, peeled and grated (about 2 cups)

• 4oz celery, thinly sliced (about 1⅛ cups)

• 2 tablespoons chopped chives

• 2 tablespoons chopped parsley

• ¼ cup crème fraîche

• 2 tablespoons mayonnaise

• 2 tablespoons grapeseed oil

• ¼ cup Greek yogurt

• 2 tablespoons lemon juice

• 1½ to 2 tablespoons Dijon mustard, to taste

• Salt & Freshly ground black pepper

PREPARATION

1. Place celeriac, carrots and celery in a bowl or colander and salt generously. Toss and leave for 30 minutes. Taking mixture up by the handful, squeeze out excess water and transfer to a bowl. Add chives and parsley and toss together.

2. Whisk together crème fraîche, mayonnaise, grapeseed oil, yogurt, lemon juice and mustard. Season to taste with salt and pepper. Add to the vegetables and toss together. Serve right away or for even better results, refrigerate for an hour or so before serving.

More in-season inspiration…

• Butternut squash, onion: Butternut Squash & Caramelized Onion Galette

• Butternut squash: Butternut Squash & Coconut Curry

• Beets, garlic, tatsoi: Beet Congee with Sesame Greens by Sara May

• Tatosi: Wilted Tatsoi with Sesame Ginger Dressing

• Tatsoi, radishes: Green Socca by Sara May

• Beets: Roasted Beet and Citrus Salad

• Cabbage: Sauteéd Red Cabbage with bacon

• Cabbage: Red Cabbage, Cilantro and Walnut Salad

• Celeriac: Celeriac Gratin or Mashed Celeriac, or add it to your root roast or soup

Veggie Spotlight: Tatsoi