January 6th

Our Vibrant Friends!

Happy New Year! 

Can you believe it’s really here? Things feel more or less the same, but January always brings with it a sense of possibilities. A sense of events to come. And with a small dose of hope, those events become anticipated and not dreaded. 

This is the second to last CSA box. There is a “coming-to-a-close” sense in that. And while it is the quiet time in the farming world, farming is like fashion: we’re always thinking a couple seasons ahead. That’s why we’re already planning for spring time! Seeds must be planted now (or soon!) so that we can put those starts in the ground as early as possible. Early warm weather will allow us to start the season earlier,  but we can control warmth a little better with high tunnels which trap heat. 

It’s all a find-tuned process, but with so many curve-balls thrown in that sometimes, despite our planning, we have to make it up as we go along. That is why Community Supported Agriculture is such a wonder. Who knew wildfire smoke that blotted out the sun would end our tomato season early? Who knew that restaurants would shut, and then open, and then shut again, and then open again? Through all of this, your investment in Vibrant Valley Farm has shown us your support. We thank you for helping us get through to 2021. We’re excited for this coming year and all that we can do with our little piece of land!

Until next week, with love and gratitude to you and yours,

-- Clea Partridge for Vibrant Valley Farm

RECIPE IDEAS OF THE WEEK:

CREAMED SPINACH AND PARSNIPS

Recipe amended from https://www.foodandwine.com/recipes/creamed-spinach-and-parsnips

Ingredients

• 2 tablespoons unsalted butter 

• 1 tablespoons vegetable oil 

• 1 pounds small parsnips, cut into 3/4-inch pieces 

• 1 large shallots, thinly sliced 

• 1/2 cup broth 

• 1/2 teaspoon chopped thyme 

• Salt and freshly ground pepper 

• 3/4 pounds spinach (10 cups) 

• 1 tablespoons all-purpose flour 

• 1 cups half-and-half or whole milk 

• 1/4 teaspoon freshly grated nutmeg

Preparation

1. In a large, deep skillet, melt 1 tablespoon of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.

2. Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.

3. In a medium saucepan, melt the remaining 1 tablespoon of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.

SQUASH WITH CHILI YOGURT AND CILANTRO SAUCE

Recipe amended from https://food52.com/recipes/82050-ottolenghi-squash-chile-yogurt-cilantro-sauce-recipe

Ingredients

• 3 pounds winter squash

• 1 teaspoon ground cinnamon

• 6 tablespoons (90 milliliters) olive oil

• 1 3/4 ounces (50 grams) cilantro, leaves and stems, plus extra leaves for garnish

• 1 small clove garlic, crushed

• scant 2 1/2 tablespoons (20 grams) pumpkin seeds (or winter squash seeds cleaned and toasted)

• 1 cup (200 grams) Greek yogurt

• 1 1/2 teaspoons Sriracha or another savory chile sauce

• Salt and black pepper

  Preparation

1. Heat the oven to 425º F.

2. Wash the squash skin well, cut the squash in half lengthwise, remove and discard the seeds, and then cut into wedges 3/4 inch wide and about 2 3/4 inches long, leaving the skin on. Place in a large bowl with the cinnamon, 2 tablespoons of the olive oil, 3/4 teaspoon salt, and a good grind of pepper. Mix well so that the squash is evenly coated. Place the squash, skin side down if possible, on 2 baking sheets and roast for 35 to 40 minutes, until soft and starting to color on top. (If they topple over and don't stay skin side down, don't worry.) Remove from the oven and set aside to cool.

3. To make the herb paste, place the cilantro, garlic, the remaining 4 tablespoons oil, and a generous pinch of salt in the bowl of a small food processor, blitz to form a fine paste, and set aside. (If you don’t have a small food processor, a mortar and pestle will work, or consider doubling the amounts to make in a large food processor and save any extra sauce for other uses.)

4. Turn down the oven temperature to 350º F. Lay the pumpkin seeds on a baking sheet and roast in the oven for 6 to 8 minutes. The outer skin will pop open and the seeds will become light and crispy. Remove from the oven and allow to cool.

5. When you are ready to serve, swirl together the yogurt and Sriracha sauce. (Yogurt’s thicknesses will vary so feel free to adjust the consistency to your liking with a splash of olive oil or water.) Lay the squash wedges on a platter and dollop or drizzle the spicy yogurt sauce and then the herb paste over the top (you can also swirl the yogurt sauce and herb paste together, if you like). Scatter the pumpkin seeds on top, followed by the extra cilantro leaves, and serve.