It’s tunnel time! Live from the Stick and Stone Farm high tunnels we bring you this week’s greens harvest (and a classic game of “how many bunches can I carry at once”) These passive solar greenhouses make it possible to grow a wide variety of greens all winter long, we hope you enjoy!

this week’s Full Plate veggies

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

• winter salad mix - remembrance

• cilantro - remembrance

• broccoli - remembrance

• beets - remembrance

• celeriac (celery root) - stick and stone

• kale - stick and stone

• mustard greens - stick and stone

• mizuna -or- arugula - stick and stone

• napa cabbage - stick and stone

• shallots - stick and stone

• sweet potatoes - juniper hill farm

Fruit Bowl off week

fruit shares are every other week in the winter :)

this week’s Remembrance cheese

Buttermilk Blue - crumble on a salad, eat alongside fresh fruit and/or on a salty cracker

updates from the farm & friends…

REMINDER: RETURN YOUR BOXES!

Each week when you come to collect your fresh share, please leave your flattened box from the previous week at your pickup site. Wax boxes are NOT recyclable but ARE reusable and we want them back!

Here’s a flattening how-to video :)

And if you get yogurt or milk, please return your glass jars too!

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.

Vietnamese Cabbage Salad

or insert your favorite slaw recipe here ;)

• 3 ½ tablespoons soy sauce

• 2 teaspoons light brown sugar

• 2 teaspoons Asian fish sauce (or veg alternative)

• Zest and juice of 1 lime

• ½ hot pepper, seeded and minced

• 1 garlic clove, minced

• 4 tablespoons peanut oil

• ½ pound extra-firm tofu, cut into slabs, 3/4 inch thick

• 6 cups shredded napa cabbage

• 1 large carrot, grated

• ⅓ cup coarsely chopped roasted, salted peanuts, plus more to serve

• 2 tablespoons chopped cilantro, plus more to serve

PREPARATION

1. To make vinaigrette, whisk together 2 tablespoons soy sauce, brown sugar, 1 1/2 teaspoons fish sauce, lime zest and juice, jalapeño and garlic. Whisk in 3 tablespoons peanut oil.

2. Pat the tofu dry with paper towels. Heat the remaining 1 tablespoon peanut oil in a large skillet, preferably nonstick. When it shimmers, add the tofu. Cook 3 minutes without moving, until golden brown on the bottom. Flip and cook 2 minutes more. Transfer to a paper towel-lined plate. In a small bowl, whisk together the remaining 1 1/2 tablespoons soy sauce and 1/2 teaspoon fish sauce. Move the tofu to a cutting board, and brush both sides of each slice generously with this mixture. Cut tofu into bite-size pieces.

3. In a large bowl, toss together tofu, cabbage, carrot, peanuts, cilantro and vinaigrette. Garnish with more peanuts and cilantro.

Celeriac Sweet Potato Hash

…or try the celeriac-sweet potato combo in this pasta dish with tarragon butter

• 1 large celery root (celeriac), peeled, cut into ¾-inch pieces

• 1 pound sweet potatoes, peeled, cut into ¾-inch pieces

• 2 sprigs thyme

• 1 bay leaf

• 1 cup low-sodium chicken broth

• 3 tablespoons olive oil

• 1/4 teaspoon cayenne pepper

• 1 shallot or red onion, sliced

• 1 garlic clove, thinly sliced

• Kosher salt, freshly ground pepper to taste

• 5 slices bacon, cooked, crumbled (optional)

• Chopped fresh chives (for serving)

PREPARATION

Cook celery root, sweet potatoes, thyme, bay leaf, chicken broth, oil, and cayenne pepper in a large nonstick skillet over medium-high heat, tossing occasionally, until vegetables are just beginning to soften and liquid is evaporated, 15–20 minutes. Add onion and garlic; season with salt and black pepper and cook, tossing often and scraping up any browned bits, until vegetables are tender, 30–35 minutes. Remove thyme and bay leaf and toss in bacon. Serve topped with chives.

More in-season inspiration…

Napa Cabbage makes a great wrap - my favorite if to make a ginger-soy ground beef or turkey, use some napa to whip up a slaw, and put it all together in a napa wrap :)

Celeriac or celery root is packed with celery flavor making it a great addition to soups, root veggie roasts or to flavor up your mashed potatoes. Here are 15 celeriac recipes!

Mustards and arugula have a bit of bite/bitterness to them. Never fear! To make your greens more mild just add some salt, fat (oil of preference), acid (splash of vinegar or lemon juice), and heat (sautee or braise).

be well, eat well ♡