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At last we could peel back the blankets of remay that have been covering the greens through these coldest weeks. These little leaves are stronger than they look; they survived the cold and have finally warmed up enough to be harvested and head out in this week’s shares
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this week’s veggiesspinach - remembrance cilantro -or- parsley - remembrance carrots - remembrance watermelon radish - remembrance napa cabbage - stick and stone and remembrance kohlrabi - stick and stone tatsoi - stick and stone red onions - stick and stone garlic - stick and stone butternut squash - stick and stone
Please remember to return your boxes, thank you!
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crops are our best estimate & may change a bit after harvest. salad greens rotate between field greens, spicy mix, lettuce mix, arugula, baby kale, tatsoi and claytonia
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last winter fruit bowl2/19 is the final Fruit Bowl of the winter season, thanks to all who were a part of it! Pink Lady apples - [red] - Hurd Orchard, Holley Mutsu (Crispin) apples - [green] - Hurd Orchard, Holley Ruby Frost apples - [red] - Red Jacket, Geneva Grape juice - Red Jacket, Geneva Apricot stomp - Red Jacket, Geneva Frozen Blackberries - Red Jacket, Geneva
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updates & reminders from the farm…
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Summer CSA Sign Up is going fast, have you reserved your share?In just two weeks, Summer 2026 veggie and dairy shares are nearly 50% sold, and fruit is nearly 70% sold — holy cow, thank you! If you haven’t joined yet, please do! We’d love to share all that the coming seasons bring with you! 23 weeks of local, organic vegetables as fresh as they get. It’ll be here before we know it.
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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.
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(Winter) Spring Roll Noodle Bowl
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80z thin rice noodles 1 large carrot 1 medium radish .5 kohlrabi 2 cups cabbage, thinly sliced 3 green onions 1/3 cup fresh cilantro (and/or fresh basil) Optional toppings: Chopped peanuts, sesame seeds, mung bean sprouts, fresh mint, sriracha, etc.
For the peanut sauce: 1/2 cup peanut butter (I use creamy, natural) 2 Tbsp. maple syrup or brown sugar 1 1/2 Tbsp. tamari (or soy sauce) 2 Tbsp. fresh lemon or lime juice 1-2 cloves garlic, minced 1 tsp. fresh grated ginger Hot water to thin to desired consistency
INSTRUCTIONS Prepare the vegetables: Very thinly slice/julienne. Roughly chop cilantro, large stems removed. Set aside. Cook noodles: Cook your rice noodles according to package directions, leaving al dente (slightly firm, not mushy). Drain when finished. Make the peanut sauce: While noodles are cooking, make the sauce. In a medium bowl, add all sauce ingredients (except water). Then heat 3/4 cup water to just under boiling. Add water to bowl a couple tablespoons at a time, slowly whisking and working the mixture together. Continue adding water until sauce reaches desired consistency. (I usually add about 1/2 cup water.) Assemble your bowl: Add cooked noodles, sliced veggies, and then drizzle with peanut sauce. Garnish with any optional toppings. (ex peanuts and sesame seeds.)
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Classic Root Veggie Roast
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Ingredients 3 pounds root vegetables, such as carrots, radishes, parsnips, sweet potatoes, beets, etc. peeled (if desired) and cut into rough 1-inch chunks 1 small red onion, cut into 1-inch chunks 1/4 cup olive oil 2 cloves garlic, minced 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons coarsely chopped fresh rosemary leaves
Instructions Arrange a rack in the middle of the oven and heat the oven to 425°F. Place 3 pounds cut root vegetables, garlic, onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer. Roast for 30 minutes. Remove the baking sheet from the oven, sprinkle the vegetables with 2 tablespoons coarsely chopped rosemary leaves, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
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Reminder that you can always find general recipe inspiration under Member Resources on our website—check out the Recipes and Past Newsletters pages!
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