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Since we are committed to keeping our vegetables from our local region, we are a little shy on winter greens and variety -- our fourteen degree temperatures back in December put and end to many of our more tender crops. That being said, we look forward to a little more greenery in the deliveries to come: Brussels sprouts, baby spinach, and fresh chard, to name a few! As Spring progresses, we should have more veggies, fresh greens, and radishes, local free range eggs, cheeses, and jam. Enjoy the program, and please don't hesitate to send us feedback! We are particularly interested in hearing from you about what non-vegetable items should be included in every delivery, and which should be given once or twice only. Coffee and the more expensive items come to mind especially.
Although our market and CSA season has slowed, we have plenty to keep us busy in the Winter. The barn is back on terra firma, and Mike has been recording its progress on his new blog.
We are reading the surveys, ordering seeds, and planning for next summer. In the meantime, we try to catch up on all the little things that slip by us in the summer -- web updates, advertising, organizing, and miles of paperwork. It seems ridiculous to be this occupied, but we manage to fill every day and then some.
Natalina is quite busy herself, chattering away, running all over the place, and generally keeping us on our toes. Her latest obsession involves pulling our step stool into the kitchen and trying to climb into the sink. Luckily, she can't get the stool over the rug by herself, and has to ask for help.
A little more about the extras in this month's delivery:
The coffee we have included is from Santa Lucia Roasters, in Centralia, Washington. Justin & Lucy Page are the amazing proprietors, and along with family and friends they run a great café as well as roasting all their organically grown, fair trade beans.
Bluebird Grain Farms is a family farm in the Methow Valley (that's Met-how, for those who aren't in the know). They grow, process and ship all their own grains, and they have me hooked on their Emmer (the grain used in the pancake mix we have delivered today).
Twin Oaks Dairy is just around the corner from us, in Chehalis. They have both goats and cows, and they have recovered from last year's major flooding to make their delicious cheeses for the local markets.
Enjoy!
Heidi
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| Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
Gourmet, April 1994
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| Working in batches, cut kale crosswise into very thin slices.
Whisk together shallot, lemon juice, salt, and pepper in a small bowl, then add oil in a slow stream, whisking until combined well.
Toss kale and ricotta salata in a large bowl with enough dressing to coat well, then season with salt and pepper.
Gourmet, January 2007
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