November 5th, 2019

What’s in your share?

• Parsnips

• Leeks

• Hakurei Salad Turnips (greens on)

• Purple Top Winter Turnips (greens trimmed)

• Stir Fry Mix

• Head Lettuce

• Potatoes - Kennebec or Yukon

• Red Onions

• Garlic

• Tomato Sauce (a lil’ something extra from us to you)

From Rudolf Steiner’s The Calendar of the Soul

“There flourish in the sunlight of my soul

The ripened fruits of thinking;

To conscious self-assurance

The flow of feeling is transformed.

I can perceive now joyfully

The autumn’s spirt-waking:

The winter will arouse in me

The summer of the soul.”

The recipe we have provided this week may look familiar to some of you, but it varies from a more traditional minestrone soup. Eating with the seasons requires being able to adapt to eating what is available at any given time. During the summer, we eat light and raw. During this time of year, when snow is starting to cover our field, we are looking to our pantry for some of our food. There is lots that is still being harvested the day of each CSA delivery: turnips, radishes, greens, leeks, parsnips, and carrots. But the potatoes, onions, and garlic have been harvested, cured, and stored in ideal conditions so that they maintain the same flavor they had when they came out of the field. As tomatoes right off the vine are no longer available, we default to using the ones we have taken the time to can during the height of the season.

As farmers, the vast majority of the vegetables that we eat all year long have been grown by us, during the growing season. It has inspired us to become creative with recipes; being able to substitute something maybe a little less traditional, but that still offers the desired texture or flavor. We are so thankful that you are along on this creative journey with us, and we hope that you are finding ways to incorporate our produce into the dishes you make at home.