Coming soon, to a site near you…
This week’s “harvest” -
Rutabagas, Potatoes, Beets, Carrots (lots and lots of carrots) – $1.50/pound for members – call or email to order – pick up in Hudson – meet Sam!
Dear Friends, Neighbors, and CSA Members,
A few weeks ago, as Jon and I were in the throes of shoe repair, one may have mistaken the rainy thawing days as springtime. The birds were trilling, the ground was soggy, the days were almost warm. Remember that? These days, it’s back to bundling up before heading outside. Jon’s got his balaclava on permanently, and Sam practically lives in his multitude of woolen layers. Snow covers the soil, a crystalline blanket with its own timetable, offering us the seasonal respite most Southerners miss out on (though it sounds like my parents in Georgia have had quite the icy time this year).
Despite all that, the season is pretty much upon us. Plans have been planned, maps have been mapped, seeds have been, well, bought. And in a couple weeks, seeds will have been seeded! Indeed, regardless of the state of snow cover, the end of February and beginning of March marks the time to start our onions, leeks, celery, and so much more. The firewood for our greenhouse’s wood stove will be stacked and ready to go any day now, the plastic will have been patched, and all the seedling tables will be in a row. And level. Leveling the tables (since we can’t level the ground at this point) is Jon’s current task, taking him out into the glorious sun drenched greenhouse for the day as Sam and I hang out at home, finalizing garden plans, dreaming up marketing ideas, and trying to put our house in order one-handed and holding a baby. We just moved back in to Hudson, where Jon did quite a bit of work the last few months, clearing out the old, the moldy, and the lead-based for the new, the baby, and the Sam-based.
Please do sign up early, as early as your budgetary time-table allows. Simply sending us a note or email with a deposit allows us to monitor whether or not our planned budget is based in reality. With three potential new sites this season – one in White Plains, one in the Capital District, and one in Scarsdale – we are hoping to increase membership by half. If you have friends in any of those locations, tell them about us! The Capital District site is in collaboration with R’Eisen Shine Farm (read about it on their Feb. 3rd blog), and the Scarsdale site starts in the fall, and is in collaboration with Mountain Brook Farm, since Farmer Hilary grew up there. Both will be bi-weekly, so only “half” shares are available – 8-9 choices every other week. White Plains is in collaboration with Reverend Sarah Henkel of the White Plains Presbyterian Church (find the White Plains brochure here). We are very excited to be working with all three collaborators, old and new friends alike.
To sign up for the upcoming season, please visit our sign up page on our website, www.lineagefarmcsa.com/signup. We look forward to seeing you!
From the icy snow forts and the warming greenhouse,
Jen and Jon
From soil to salad bowl (and other bowls, besides)
Similar in appearance to turnips, the rutabaga has yellow-orange flesh and ridges at its neck.Although this beta carotene-rich vegetable has been grown and marketed in our country for nearly 200 years, it remains an uncommon food in American dining. It carries a delicate sweetness and flavor that hints of the light freshness of cabbage and turnip. With its easy preparation and versatility, great nutrition, and excellent flavor, the rutabaga can easily become an endearing family favorite.
Because rutabagas store so well, up to one month in the refrigerator and up to four months in commercial storage at 32 degrees, they are available year round. Planted in June, they’re harvested in late summer and early fall when their flavor is at its peak.
There are at least 100 ways to enjoy rutabagas. Here are a just few suggestions to introduce this wonderful vegetable:
RAW: First, peel them with a vegetable peeler. Slice and enjoy as a snack. Chop, dice, or grate them and add to salads. Create a unique salad with diced rutabagas and other vegetables of your choice. Grate them and add to cole slaw. Grate and combine with carrot salad.
COOKED: Rutabagas can be roasted, boiled, steamed, stir-fried, mashed, or stewed. Cook them with potatoes and mash together. Quarter them and roast along with potatoes. Enhance the flavor of stews with chopped or quartered rutabagas. Dice them and add to soups. Stir-fry with onions.