Week 7 - Please return your boxes (and jars)

The annual re-sharing of the root veggie guides to help you make sense of any stockpiles accumulating in your fridge. And here’s a more detailed root veggie guide for those interested.

Speaking of stockpiles… if you’ve got any waxed box or dairy jar stockpiles accumulating, we’d love to see them come back to the farm soon. Thank you in advance!

this week’s veggies

The winter greens remain all tucked away under their blankets through this particularly cold spell. While the greens hardy enough to survive these temps (with a little help from high tunnels and row cover), they can’t be harvested if the temp stays below freezing. Fortunately, we’ve got lots of other veggies (and fermented delights!) at the ready while we wait for some sun to warm things up in future weeks.

green cabbage - remembrance
parsley root - remembrance
purple top turnips - remembrance
red onions - stick and stone
potatoes - stick and stone
carrots - stick and stone
kohlrabi - stick and stone
butternut squash - stick and stone
clover sprouts - dancing turtle
“Sweeter, not spicy, great for sandwiches, salads, kids and bunnies if you have them”
baek kimchi - food and ferments

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

Winter Pickup Site Details

fruit bowl off week, see you next week!

updates & reminders from the farm…

reminder to please return your CSA boxes, thank you!

Waxed boxes are not recyclable (but they’re super reusable!) and they’re costly. At about $3 each, we’re sending out $1,200 worth of boxes every week, your returns are integral to keeping both waste and our costs to you as low as possible. Thanks in advance for returning any waxed boxes you may have laying around.

Here’s a handy box breakdown guide to save you any box-tearing frustrations:

if you’re a dairy member, please return your (clean) glass jars too, thank you!

SIDE DISH CSAs STILL AVAILABLE - NEW OPTIONS!

VAN NOBLE FARM has just announced a winter pork share! It’s truly the perfect accompaniment to winter veggies, adding a dose of heartiness and flavor to all your winter culinary creations. Van Noble Farm will offer two monthly boxes for Winter 2026! Stock your freezer with a Winter Pork Sampler! Enjoy a variety of smoked & fresh sausages that we have been refining over the past several years, as well as our ready to eat pulled pork and a butcher's choice item. Pickup at Farm sites the first week of February & March. Sign up here!

OPEN SPACES is still enrolling for their winter Egg share! Choose from pickup at Stick & Stone Farm or Mimi’s Attic AND! Now offering Remembrance, Three Swallows/Youth Farm pickup — Eggs from goofy, ranging, fierce chickens from Open Spaces' Iradell Rd farm and Meadowlark Homestead in Tburg. Sign up HERE!

SUMMER CSA SIGN UP WILL OPEN FEBRUARY 1st

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.

Vogue Says 2026 is the year of the Cabbage… we’re way ahead of the trend!

So many ways to enjoy cabbage. Here are a few ideas…

cabbage wraps / a slaw / a soup / roast it / sautee it / boil it / caramelize it / fry it / stir fry it / ferment it

Cabbage, potatoes: Irish Potatoes & Cabbage (Colcannon)

Cabbage, kohlrabi, carrots, onion: Kohlrabi & Carrot Slaw

Cabbage: Charred Cabbage with Lime & Miso

Caramelized Kohlrabi Soup from NYT

3 pounds kohlrabi, turnips or a combination, peeled and cut into 1-inch cubes
¼ cup extra-virgin olive oil, more as needed
1¾ teaspoons kosher salt, more to taste
½ teaspoon black pepper
1 large onion, peeled and diced
3 garlic cloves, minced
2 cups vegetable or chicken stock (or use water)
1 bay leaf
1 small lemon, preferably a Meyer lemon
Grated Parmigiano-Reggiano, as needed
Smoky chile powder, as needed

PREPARATION

Arrange an oven rack 4 to 6 inches from the broiler. On a rimmed baking sheet, toss together kohlrabi, 2 tablespoons oil, ¾ teaspoon salt and the black pepper. Transfer to oven and broil until very well browned, about 10 minutes total, tossing halfway through cooking. (Watch carefully to see that they do not burn.)
Meanwhile, heat the remaining 2 tablespoons oil in a medium pot over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in garlic and let cook for 1 minute.
Add roasted kohlrabi, stock, 3 cups water, the bay leaf and 1 teaspoon salt. Bring mixture to a boil; reduce heat to medium, cover partly, and simmer until tender, about 30 minutes.
Discard bay leaf. Using an immersion blender or working in batches in a food processor, purée soup until very smooth.
Zest the lemon into the pot, then halve it and squeeze in its juice. Taste soup and add more salt if needed. Ladle soup into bowls and top with a drizzle of oil, grated cheese and a pinch of chile powder.

More recipe ideas…

Butternut squash, onion: Butternut Squash & Coconut Curry
Butternut squash, onion: Quinoa with Butternut Squash and Pumpkin Seeds
Kohlrabi: Garlicky Kohlrabi Relish
Kohlrabi, carrots: Roasted Vegetable & Kohlrabi Noodle Bowls
Carrots: Cardamom-Pistachio Carrot Cake
Carrots: Broccoli Salad with Carrots & Currants
Turnips: Radish & Turnip Hash with Fried Eggs
Turnips: Toasted Farro Salad with Leeks & Roasted Root Vegetables
The flavor of parsley root is somewhere between celeriac and carrot with hints of celery, turnip, and parsley leaf. It will add flavor and aroma to root veggie roasts or soups, or try adding it to mashed potatoes. More info and recipes here