Hello Folks,

Nothing better than hearty greens in the dead of winter.

I hope you all had a restful and cheer-filled holiday break. The light is coming back and with this unseasonably warm weather, it is hard not to turn our thoughts to spring; however, to keep the anxiety levels hushed here at the farm we are going to live firmly in the present and focus on winter...at least for today. January always feels a bit austere and winter doldrums set in. Restaurants are half full while the gym is packed. I for one sorta like the forced quiet...a time for discipline, a time to start a new routine. It is a nice time of year to have more space to think about meals, to take more time to enjoy the cooking process and make something healthy for you and your family.

This week's box has a lot of hearty greens which are perfect for new years traditions as well as resolutions. If you haven't had your black-eyed-peas yet, perhaps pick up a smoked ham hock from Jodar tonight and get on it. Served with a side of wilted collards, you can't go wrong with this new year tradition. In the winter I am always looking for a warm lunch and I have found with a little bit of dinner left overs, I can make something extra delicious and nourishing. This week's will be some left over brown rice and roasted beets thrown into a skillet and topped with some wilted kale and a fried egg. Speaking of kale, we have loose leaf kale this week which is one of my favorite treats for roasting. I do nothing but toss the kale in olive oil and salt and put it on a cookie sheet at 400 for 5-10 min. It gets all crispy and sweet and is so lovely atop almost everything...or just eaten by itself!

Please remember to bring your wax boxes back tonight, we can't deliver the vegetables without them!

See you all real soon,

Katie

This Week's Harvest

Kale
Collard
Chard (some boxes will have two collard rather than chard, sorry)
Spinach
Green Cabbage
Carrots
Beets
Celeriac
Onion
Garlic

Farmer's Journal

Live firmly in the present and focus on winter