Greetings
We have a beautiful winter landscape out our back window as we type this. Fields that are filled with greens, reds and yellows are now muted with a beautiful covering of 8-10 inches of snow. This is the time of the year when the farm rests from a land perspective, but we the farmers are beginning the process of planning, purchasing and preparing for the season to come. Our first weeks of produce from our Southern neighbors have been absolutely beautiful and we hope you feel the same. If you are not already a member of winter 2 please consider joining ASAP as we need a minimum of 100 more members but could really use 150.
Please check out the produce list and where it all comes from. We are so excited to have such good partner farms.
Winter 2 starts in 2 weeks. This has been a fast moving season probably due to few storms and mostly temperate weather instead of the normally frigid temperatures. We did have a few days last week that got down into the single digits with one night registering at 6 below zero.The reason why we love growing and living in New England is because in 6 months it will be in the 90's and we'll have that to complain about.
Anyone who pays for their share by January 31st in full for the summer season will recieve a 10% discount as a way for us to say thank you. No payment plans available for this particular offer. If you pay in half by January 31st and the remainder by March 1st you will receive a 5% discount. More particulars to come before the end of this week.
Please help us spread the word. Thank you so much and many blessings to all of you.
-Ashley, Ethel & the farm family
|
Recipes of the week
Mixed Citrus Vinaigrette
Ingredients:
1 tablespoon white balsamic vinegar
1 tablespoon orange juice
1 tablespoon grapefruit juice
1 tablespoon fresh lime juice
1 tablespoon fresh lemon juice |
6 tablespoons olive oil
2 tablespoons chopped toasted walnuts
2 tablespoons grated Romano cheese
salt and pepper to taste |
Directions:
1. | Mix together the vinegar, orange juice, grapefruit juice, lime juice, and lemon juice. Slowly add the olive oil while whisking vigorously. Add the walnuts and Romano cheese and stir. Season with salt and pepper. |
Bright and Zesty Broccoli
Ingredients:
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons grated orange zest
1/2 teaspoon red pepper flakes
1 head broccoli, cut into small pieces with
stalks peeled |
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black
pepper
2 tablespoons freshly squeezed orange
juice |
Directions:
1. | Heat the olive oil in a large skillet over medium heat; add the orange zest and red pepper flakes and allow to heat briefly, about 1 minute. Stir the broccoli into the mixture; season with salt and pepper. Continue cooking about 5 minutes more; transfer to a serving bowl. Pour the orange juice over the broccoli and toss to coat. Serve hot. |
Bell Pepper Frittata
Ingredients:
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) or 1/2 cup of grape tomato, seeded and
chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste |
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to
taste
1 teaspoon shredded Cheddar cheese,
or to taste
1 large bell pepper, top and seeds
removed |
Directions:
1. | Preheat oven to 350 degrees F (175 degrees C). | 2. | Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil. | 3. | Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes. |
|