What’s in the box this week?
Standard Shares include
Detroit Beets – Throw in 2 chopped, cooked beets to your food processor when you’re making hummus – Not only does it look vibrant and beautiful, it tastes delicious!
Nelson Carrots – Carrots have a higher natural sugar content than all other vegetables with the exception of beets.
Spring Onions – Onion gardens have been excavated dating back 5,000 years; pharaohs were buried with onions as a sign of eternity.
Green Curly Krauser Kale – This is the perfect leafy green to chop up and add to your pasta sauce!
Oro Blanco Grapefruit – The star of this week’s recipe! From our original homestead, a Say Hay CSA exclusive!
Egg Shares include eggs from our certified organic, pasture-raised, happy hens.
Don’t forget – you can always add extra items to your order at our Online Market.
Arugula, Beets, Carrots, Onions, Red Curly Kale, Navel Oranges
It’s 2015 and we have an exciting year planned for the farm! We began with the drilling of our first test hole for our new ag well over the holidays. Over the course of this year, we’ll be moving from our original 5-acre farm to our new 30-acre home base. With the move we’ll be building a new packinghouse inside our 1800’s solar-powered barn, as well as coolers, an egg shed, a pole barn, additional chicken coops, and installing large conservation habitats. We’re raising a farm!
Keep your eyes peeled for opportunities to come help plant, build, and move, as we need your support growing into the next phase of the Say Hay community!
Beet, Kale, and Kohlrabi Salad with Grapefruit Vinaigrette (Serves 4)
Happy New Year! To celebrate the first CSA box of 2015, here’s a colorful recipe that includes many of this week’s contents. Also, it may feel good to eat something a little lighter after the heavy holiday meals we’ve been enjoying. Thanks to A Couple Cooks for the dish!
- 1 bunch kale
- 1 bunch lettuce
- 1 kohlrabi
- 1 beet
- 2 carrots
- 1 grapefruit
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- ¼ cup sunflower seeds or pepitas
Remove the stems from the kale and chop it into bite-sized pieces. Chop the lettuce into bite-sized pieces. Peel the kohlrabi, beet, and 2 carrots and chop them into matchsticks (julienne) with a knife or using a food processor. Remove the sections from half of the grapefruit and peel them.
In a small canning jar, combine juice from the remaining half grapefruit (around ¼ cup), 4 tablespoons olive oil, 1 tablespoon honey, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground pepper. Cover the jar and shake vigorously to combine (or whisk all ingredients together in a bowl).
To serve, place vegetables on serving plates or in bowls. Top with grapefruit vinaigrette and sunflower seeds or pepitas
Pics of the week