Season extention week 1

What's in the box?

  • Onions
  • curly kale
  • broccoli
  • bell peppers
  • salad mix
  • salad turnips
  • red romaine hearts
  • carrots
  • Kennebec potatoes
  • Butternut squash
  • storage cabbage

 Notes on the box.  

Remove tops from carrots and salad turnips before storing in a plastic bag in your fridge.  Turnip tops are edible.

Onions, garlic, squash, and potatoes should not be stored in the fridge.  Potatoes should be stored in a dark place (a paper bag works well) and ideal temp is 45-55 degrees, but room temperature is fine, too.

The storage cabbage is great for sauerkraut or kimchi. It will store for at least a couple months in your fridge.  

Greens and broccoli should all be stored in a plastic bag in your fridge.


Autumn Miso Peanut Soup with Butternut and Kale

Saute 1 diced onion, 1 peeled, seeded, and cubed butternut squash, some minced ginger, and minced garlic in oil or fat of your choice until onions are translucent.  Add a pint or more of chicken or vegetable stock, cover, and reduce heat and steam until squash is tender.  Stir in one bunch of de-stemmed chopped kale (or bok choi, chard, or broccoli).  Cook until greens are wilted and turn heat to low.  Add a few spashes of soy sauce.  In a seperate bowl, mix a big glob of peanut butter and 2 Tbsp. Miso with very hot water until miso and peanut butter are dissolved.  Mix peanut butter, miso with vegetable soup.  Add more liquid if the soup seems too thick.  Serve over brown rice or soba noodles.  

Six Ingredient Potato Sausage Kale Pie

Squash and Chickpea Moroccan Stew

One Pot Cabbage Casserole

Miso Broccoli Sweet Potato Bowl (substitute squash for sweet potato)

Cheese shares.

Two cheeses this week.  The cheese with the little bit of tape with grass on it is a Gouda type made in early May when the cows were eating a rye cover crop. The other cheese with the diamonds on the tape is a tomme type that is 3 months old.   

On the farm. 

The weather has been feeling like December in Texas out here.  Not to cold and very humid. It's a bit disconcerting, but it's kind of nice to not be harvesting with frozen fingers.  The 2016 garlic has been planted and mulched.  Our crew is now just Josh and Haley and Rachel for harvesting and packing these last few boxes and milking the cows and taking care of the chickens.  The pigs and lamb have all been brought into the butcher.  Cheese is still being made since the cows are still on pasture.  It's been an outstanding year for grazing!  Other than that, it's pretty quiet on the farm, but still busy. 

Just a reminder, if you haven't signed up for a Foxtail Farm Winter Share, we highly suggest you check it out!  And if you have signed up, we are excited to be offering an optional cheese addition to their Winter Share.  The grassy cheese will be a nice reminder of warmer days and will help to warm you up(along with a glass of wine) during the cold days ahead!

Winter weeks 3 & 4; November13, 2014

Whats in the box(es)? 








diakon radish

green top and topped turnips



brussel sprouts

collard greens

winter squash

Notes on the box(es).... 

We tried to harvest some broccoli and kale for you, but it was too frozen.  Kale was crumbling apart and broccoli was frozen solid and thawed into a sad floppy tree.  But the Collards and brussel sprouts did okay during harvest and everything else was gotten before the big cold snap rolled in. 

To store brussel sprouts, snap them off the stalk into a plastic storage bag, seal, and keep in your fridge. 

Cabbage will keep for a looooooong time in your fridge.  Cabbage always keeps for a long time, but adding that this is a storage variety, it can hang out for quite some time.  You may have to remove the outer leaves, but it will still be good.  If you've ever considered making sauerkraut or kimchi, this is a good time!  Did you know that 2 tablespoons of fermented vegetables have as many probiotics as an entire bottle of probiotic supplements?!  And much of our immune system is dependent on healthy gut flora.  So during cold and flu season, it's very important to get some fermented veggies in our systems.  We love a serving of kimchi with a fried egg for breakfast.  Making fermented veggies is a great way to save a lot of money and help your gut flora. And it will make your veggies keep well into the spring while saving space in your fridge!  And all you really need are your veggies and some salt! Give it a try!


[yumprint-recipe id='59']Sauerkraut

Orecchiette with Butternut Squash and Sage

Wild Rice and Butternut Squash Salad with Maple Balsamic Dressing

Orange Glazed Brussel Sprouts and Butternut

Cabbage and Radish Slaw with Peanut Dressing to be served at room temperature

Vegan Lentil Shepherd's Pie

One pot Cabbage Casserole

Dijon Roasted Cabbage is a healthy one

and this is Roasted Cabbage recipe with bacon in it. 

On the farm...

     Looking at the 10 day forecast, it seems as though we won't make it above freezing, and will be 20 degrees below average!  We are not equipped to handle the extreme cold in our pack shed.  Also, the greens and broccoli are too frozen to harvest, so what is out of the field is everything that we have to offer!  In an effort to save yourselves and your farmers a trip to your drop site, we have combined the last two deliveries.  So here are the last TWO boxes of vegetables.  A lot of the items don't need to be stored in your fridge, so we hope to not overflow your fridge. 

     So this wraps up the Winter Shares!  We think you will still have local veggies around for your Thanksgiving meal.  Yay!  We are grateful for our CSA members!  Thank you! 

Best way to bring a baby out to the field on a snowy day.
Best way to bring a baby out to the field on a snowy day.
It's hard to make bunches with gloves on, but also hard with cold wet fingers!
It's hard to make bunches with gloves on, but also hard with cold wet fingers!
Harvesting in the snow!
Harvesting in the snow!
Taste testing the snow!
Taste testing the snow!

Happy Winter, everyone!