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National Popcorn Day!

Jan 16, 2020 | No Comments

These beautiful cobs can be popped as-is in a paper bag in your microwave!

You might love popcorn, and not even know, that this very Sunday, January 19, is National Popcorn Day! A wintery Sunday is perfect for celebrating  this amaizing food :). Nowadays it’s claim to fame is as an excellent accompaniment to movies, but popcorn has a long history, and we have compiled a few tasty bits to enjoy below.

 Harvested in the fall and dried naturally in our greenhouses, RFF popcorn is a real treat!

You can pick up a cob or two (or five or six, because who can say no to popcorn) at our winter farmers’ market booths this Saturday in Northampton, Somerville, and Wayland, and at Red Fire North, and every weekend at our farmers’ markets.

Read on for how to  cook up our popcorn, popcorn history, and fun things to do on National Popcorn Day!

How to Pop RFF Popcorn

POPCORN VIDEO: Watch and listen as Dan from the farm makes popcorn in his microwave!

Unlike the microwave popcorn or bagged kernels you might buy at the grocery store, RFF organic popcorn comes to you straight off the cob. But don’t get intimidated — getting it popped is simple and fun!

Microwave method: Remove any damaged kernels and place the cob into a paper bag (brown lunch bags or grocery bags work great), folding the top shut. Heat for approximately two and a half minutes, but be sure to stay close by and listen for the popping to slow. Once the popping is reduced to 1-2 seconds between kernels, your popcorn is done. Let the bag sit for a few minutes and slowly open the top to vent the steam. Pour the popped kernels into a bowl and season to taste with melted butter and/or salt. A few popped pieces might stay stuck on the cob, which, once cooled, can be eaten as well! You can try re-popping a cob with lots of remaining kernels.

You can see some of the popped corn on the cob in this photo by CSA member Isabella Montillo Carter.


Stove top method: Remove any damaged kernels and strip off the remaining into a bowl. This can be done with the fingers or by pushing kernels off with a small spoon. If you have two ears, try rubbing them together! Next, heat a tablespoon or so of high-temperature oil (like canola, coconut or corn oil) on high in the bottom of a thick-bottomed pot or saucepan. Pour in the kernels and spread evenly across the bottom of the pan before covering with a lid. When the popping begins, start shaking the pan back and forth a bit over the heat to keep already-popped kernels from burning on the bottom. When popping slows to 1-2 seconds, remove the pan from the heat and transfer the popcorn to a bowl for eating. Season as you like! has a crazy collection of popcorn recipes that you can check out and enjoy! Like Adobo and Roasted Peanut Popcorn, which you could simplify if using oil to stick the ingredients to the popcorn, and Caramel Corn Crunch.

A Brief History of Popcorn 


Popcorn harvested in Granby.

As you chow down, consider that popcorn was first cultivated centuries ago by ancient Native Americans, Aztecs, and Incas. The oldest known popcorn found so far was discovered in a cave in New Mexico in 1948 and dated back almost 5,600 years. Popped corn was cherished in ancient Aztec society, being used both as a source of food and as decoration for religious ceremonies. Eventually, after the colonization of the Americas by Europeans, popcorn spread across the rest of the world.


More recently, popcorn grew in popularity in the United States as farming boomed during the 1800s. Later, during the Great Depression, bags of popcorn selling for no more than a dime became a way for those with just a little money to splurge and treat themselves to a special meal.


Today, thanks to the advent of movie theaters and microwave ovens, popcorn remains a staple in snacking both in the United States and the world over. In America alone, it’s estimated that over 13 billion quarts of popcorn are eaten every year. Yum!


Get Corny with Popcorn Day Activities:

There’s more to National Popcorn Day than just eating, of course. Here are a few activities you can do with your family or friends at home to help celebrate. Be sure to check out for the complete list:

  • Popcorn football: Like paper football, but with popcorn kernels! How many field goals can you make? Bonus points for kicking popcorn into your playing partner’s mouth!
  • Popcorn stringing: Christmas has passed, but you can still string up popcorn. Try hanging up outside to draw in local birds for a snack!
  • Write a popcorn haiku: The traditional Japanese 5-7-5 syllable poem, but adapted for popcorn. Here’s ours…

Popcorn in the pan

Blowing up like Beyoncé

In the house tonight!

Have a happy National Popcorn Day!

Ali’s Eggplant Parmesan

Aug 13, 2019 | No Comments

Direct from our Operations and Harvest Manager, Ali Jacobs, who makes this recipe every year in big batches!

This recipe can be doubled, tripled, quadrupled, I usually make about 5 at once in half sheet catering pans and freeze them for the winter, freeze before baking, to cook from frozen let defrost overnight in fridge, then cook normally. This is not a school night recipe, it’s complicated and involves a lot of time and utensils, that’s why I like to make multiples so I’m only doing the effort once. It can also be a great family project to do with kids, even if they’re not big eggplant fans they’ll enjoy the breading process and layering the final casserole.


1 cup olive oil
1-2 Eggplants
2-3 cups Breadcrumbs
1 Tbsp salt (or to taste)
1 cup flour
3 eggs
1/2 cup milk
Fresh Oregano – 4-5 Tbsp
Fresh Basil – 4-5 Tbsp

2 Qt Tomato sauce or Heirloom Tomato Puree

2 lb fresh Mozzarella Cheese (can use shredded if you want, but better ingredients = better flavor)
1 Qt ricotta cheese
1-2 cups parmesan cheese


1. Preheat oven to 400F.

2. Slice eggplant into 1/4-1/2 inch slices.

3. Prepare a work area with a large plate or bowl of flour, a bowl of the egg and milk mixed together, and a plate or bowl of the breadcrumbs, herbs and salt mixed together. (You can also add some parmesan to the breadcrumb mixture for extra cheesiness).

4. In order, dip a slice of eggplant into the flour, making sure to cover all sides, then into the egg mixture, then into the breadcrumbs.

5. Place breaded eggplant slices onto a baking sheet that has been generously greased with olive oil.

6. Using a basting brush or oil sprayer to lightly oil the tops of the breaded eggplant slices. If you don’t have either of these you can drizzle oil quickly over the surface of the eggplant, however, be careful not to put too much on or they will become soggy.

7. Bake at 400 for about 20 minutes or until the breading has developed a crispy crust and the eggplant is cooked through.

8. Remove from oven and set aside.

9. Slice the mozzarella as thinly as possible, ideally about 1/4 inch thick slices.

10. In a deep 9×13 or larger casserole dish begin to layer your ingredients. Cover the bottom of the pan in a coating of sauce, this doesn’t need to be thick, just ensure it’s fully covered, then place a single layer of eggplant slices, don’t worry about holes between them, follow with a layer of cheese, I like to be a little conservative with the mozzarella so that it will get into every layer of the casserole, and fill in the gaps between with ricotta, you don’t need to have a perfectly even distribution of cheese, it’s going to melt and move, just get a slice or dollop every couple inches across the whole surface. Follow with a sprinkle of parmesan.

11. Continue layering, sauce, eggplant, cheese. I use a bit more sauce in the middle layers than I did on the bottom. You should end up with about 3 layers of eggplant.

12, On the top layer put an extra layer of sauce and then put the remainder of the parmesan (or to taste).

13. Bake in the oven at 375F, covered, for half an hour, then uncover and bake for another 15-30 minutes or until the sauce is bubbling and the cheese on top is golden brown.

Leftover components can be used to make another, smaller casserole, or eggplant ricotta rolls, or anything else you can think of.

From Ali Jacobs, 2019.

Blueberry Lemonade

Jul 19, 2019 | No Comments

The most gorgeous color, and super simple. This was inspired by our neighbor Leo and his awesome blueberry lemonade stand!

1 cup lemon juice
1 cup sweetener, sugar, or maple syrup
1 cup blueberries (plus a few in reserve for topping)
mint to garnish if you like

Makes 1/2 gallon.

Put all the ingredients except mint in a blender and add a little cold water. Blend until smooth. Put in a half gallon container and fill up to the top with cold water. Shake or stir to mix. Serve in cups with ice, little sprigs of mint and a few whole blueberries to top.

Sweet Potato Oven Fries

Oct 25, 2018 | No Comments

This recipe makes nice tender baked sweet potato fries with good browning. We grow three types of sweet potatoes most years, Japanese Murasaki with purple skins and white interior, Bonita with white skin and white flesh, and Orleans Orange, the classic deep orange inside and out. You can find them at the farm stores or markets to get a sampler of them to bake up and taste side by side. Oven fries are especially good for making a tasting, as the ingredients are so simple and you can taste each flavor.

Sweet Potatoes
Olive Oil
Coconut oil (optional)


Preheat the oven to 400 degrees. Slice up however many sweet potatoes you want to eat into big chunky fries, all of similar thickness, for even cooking. Toss in a bowl, with enough olive oil to coat, and a little salt.

If you have coconut oil, I like to put a tablespoon or two on a baking sheet and set it in the oven for a minute to melt. Then spread the oil around the pan for a good coating. You could oil the pan with another high heat oil. I think the oil on the bottom gets them to brown better.

Spread the sweet potatoes across the pan so none are piled on top of each other, and each has good contact with the pan. Cover the pan with tin foil. Put in the oven and bake until sweet potatoes are tender, about a 1/2 hr.

Then remove the foil, and put the pan back in the oven to brown. Don’t stir, as this will mess up the browning. Scope the fries out periodically as they bake until you get the level of browning you want.

Serve with ketchup or dipped in a spicy mayo spiked with RFF hot sauce ;).

Eminently Adjustable Spicy Garlic Basil Lo Mein

Jul 31, 2018 | No Comments

A recipe from long-time CSA member Cheryl Munn! It features gluten-free ingredients. This recipe plays very well with seasonal adjusting and making with the produce that’s ready right now.  To honor that, I added “Eminently Adjustable” to her title, highlighting the excellent potential for local eating contained within.

You can easily get creative, subbing other onion family crops for shallots, other greens or broccoli for the bok choy or cabbage, something else flavorful for the peppers, and such. This here is a dish that is great fresh, but also as a lunch for the next day (or days if you like to make a bunch).

3/4 cup vegetable broth or water
1/3 cup low sodium gluten free tamari
2 Tbsp chili paste, or 1 Tbsp tomato paste and 1-2 Tbsp sriracha [use all tomato paste if you don’t want it spicy]
3 Tbsp coconut sugar or 80 milligrams pure stevia
1 Tbsp dried basil or 1/3 cup fresh chopped
1 Tbsp avocado oil or olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
2 Tbsp arrowroot

Lo Mein:
1 lb gluten free brown rice spaghetti, 14 oz brown rice fettuccine or Lo Mein noodles, cooked
12 ozs baby bok choy or cabbage, cut into 1/4″ strips
1 sweet red pepper diced or sliced thin
1 yellow pepper diced or sliced thin
1 lb carrots julienned (rainbow carrots would be good in this)
2 stalks celery diced
1/3 cup finely minced shallots
5 large garlic cloves minced


Add ingredients for sauce, except arrowroot, to a bowl and whisk together. Add arrowroot, whisk and set aside. [a sub option for arrowroot powder is corn starch]

Cook pasta or lo mein noodles according to package directions, rinse and set aside.

While the noodles are cooking, prep vegetables as directed above. Put prepared vegetables except bok choy or cabbage in a large wok.  Cook vegetables on medium high 3 minutes, stir to keep from burning. Place cover on wok and cook 3-4 minutes. Remove lid, add bok choy or cabbage to wok and stir into other vegetables. Cook another 3 minutes. Add sauce to vegetables, stir, let simmer 2 minutes to thicken. Shut off heat, add noodles, stir until well mixed. Serve!

Recipe and photos from Cheryl Munn, 2018

2018 CSA Pick-Your-Own

Jun 5, 2018 | No Comments

Note: This PYO list is only available to Red Fire Farm CSA and Stand & Market members.

 As part of your Vegetable CSA membership, you have access to our Pick Your Own patches. The farm is family-friendly, so bring your little ones and check out our land. PYO includes herbs, flowers, berries, peas, tomatoes, tomatillos, hot peppers, and more (changes with the season).

June picking includes delicious strawberries, peas and herbs- and more fun on the day of our Strawberry Soiree!

Late July, August, and September are great months to come for pick your own, as by then we’re brimming with crops like cherry tomatoes, basil, tomatillos, hot peppers, green beans, herbs, flowers, and ground cherries.

Pick Your Own is a perk for members that can make it out – we still aim to give all members the value of their share in harvested and delivered vegetables :). But of course, we want you to come out to visit. The whiteboards located in barns have the most updated PYO limits and info, so please follow those if they differ from what is written online.

  • If you are traveling to the farm for over 1 hour to do the picking (Boston area and Worcester members), then you probably will come for picking only a few times during the season. This means that when you are here you can pick a lot at once, once the limits have gone up.
  • If you are a member from Franklin, Hampshire or Hampden County and you can easily make it to the farm each week, then we ask that you pick weekly but not as much each time. This is why there are different limits posted for each crop depending on where you are coming from.
  • Stand & Market Members ($300 level) can pick a lot at once if desired, but you must pay as you go (by using credit from your card). Prices are posted for each PYO crop on the board. There are sometimes limits on crops for Stand Members.


What to Bring and Where to Go
Come ready for outdoor weather. Also please bring containers to take your pickings home in, and leave the quart and pint containers for reuse if possible. If you have a car, share a ride! Meet some other local food loving people. You can post on our facebook seeking rides. Read below to find out which farm location you should visit based on your CSA pickup location.


Open to CSA and Farmstand & Market Members from Granby, Springfield, Holyoke, Worcester and the Boston area.

Pick Your Own details are inside the farm store in the center of the barn at 7 Carver St., including a map of field areas and a list of picking limits, and often containers for harvesting. Any time the farm store is open you can come pick! To find farm store hours you can check our farm store page. The PYO is all self-serve, but please be sure to sign in at the PYO station. There’s extra parking in the Brown-Ellison Park next door if needed.

Herbs (Basil, Parsley, Oregano, Savory, Chives, Garlic Chives, Thyme, Lemon Balm, Mint)

  • CSA Members: Pick as needed.
  • Farmstand & Market Members: Pick as needed, no charge.
  • General Public: $10/lb

Husk Cherries (Pick tan pods fallen on ground, not still attached to plant)

  • CSA Members: Pick as needed.
  • Farmstand & Market Members: Pick as needed, no charge.
  • General Public: $5 pint or $3/half pint

Cut Flowers

  • CSA Members: 12 stems for regular share members / 8 stems for small share members  / 20 stems for Boston area members
  • Farmstand & Market Members: 5 stems for $1
  • General Public: 5 stems for $1

Cherry Tomatoes

  • CSA Members: Pick as needed.
  • Farmstand & Market Members:Pick as needed, no charge.
  • General Public: $5/pint or $3/half pint

Hot Peppers

  • CSA Members: 16 peppers for regular share members / 8 peppers for small share members / 24 peppers for Boston area members
  • Farmstand & Market Members:$3/lb
  • General Public: $3/lb


  • CSA Members: 1 pint for regular share members / Half pint for small share members / 1 quart for Boston area members
  • Farmstand & Market Members:$3/lb
  • General Public: $3/lb

Sweet Mini Bell Peppers

  • CSA Members: 10 peppers for regular share members / 5 peppers for small share members / 1 pint for Boston area members
  • Farmstand & Market Members: $3.50/half pint
  • General Public: $3.50/half pint


  • All pickers: $0.50/lb for jack-o-lantern variety / $0.80/lb for pie variety


We now have a patch on our Montague farm at 184 Meadow Road. This section is small, so there’s capacity for Montague, and Northampton area members only!

Please park on the grass along Meadow Road, not blocking any thruways or driveways, or equipment access. 

Pick Your Own information is at the large old tobacco barn next to Meadow Road near the red hand-painted Red Fire Farm hanging sign. Pick Your Own details will be there, including an informational map attached to the side of the barn facing the road, a list of picking limits, and often containers for harvesting and measuring. Bring containers to take things home!

The PYO is all self-serve, but please be sure to sign in at the PYO station. You can come to pick any day 9am – 8pm. There will be a log book, so you can keep track of your picking if you are at the $300 Stand Member level, as those members pay at the posted prices per item. Please tally your purchases as you go, and we will process them periodically at the office. PYO for CSA level members is free up to limits provided.

Herbs (Parsley, Dill, Oregano, Savory, Chives, Mint)

  • CSA Members: Pick as needed.
  • Farmstand & Market Members: Pick as needed, no charge.

Hot Peppers

  • CSA Members: 16 peppers for regular share members / 8 peppers for small share members / 24 peppers for Boston area members
  • Farmstand & Market Members:$3/lb

Cherry Tomatoes

  • CSA Members: Pick as needed.
  • Farmstand & Market Members: Pick as needed, no charge.

Husk Cherries (Pick tan pods fallen on ground, not still attached to plant)

  • CSA Members: Pick as needed.
  • Farmstand & Market Members: Pick as needed, no charge.

Cut Flowers

  • CSA Members: 12 stems for regular share members / 8 stems for small share members  / 20 stems for Boston area members
  • Farmstand & Market Members: 5 stems for $1

Fun things to do in Montague:

  • Visit our Red Fire North farm store at 485 Federal Street, Montague, MA, with our produce and tasty local products.~ 4 miles from the farm.
  • Check out the Bookmill, a cafe with waterfall, used bookstore, cd shop, art gallery, beer. ~ 2 miles from the farm.

Enjoy the season and the fields!

In Blog

Pastured Meat Share Details

Apr 26, 2018 | No Comments

Pastured pork chops, uncured bacon, steaks, specialty sausages, ground beef, roasts, ribs and more come in the Summer Pastured Meat Share!

We are very excited to offer Pastured Meat Shares from our farmer friends at Walnut Hill Farm and their neighbors at Haystack Farmstead. By offering this new share, we are hoping to connect people to these farmers who we know are doing their best to make a sustainable system in raising local meat.

See pricing and details for Pastured Meat Shares here.

Sign up for a share.

They gathered these answers to common questions about how they raise the meat for our Pastured Meat Shares. Please learn more about the farms here.

Walnut Hill Farm and Haystack Farmstead FAQ

from the farmers, Jill and Rico, and Brian and Breya

About Walnut Hill Farm
Walnut Hill Farm is run by wife and husband team, Jill and Rico, and their two little boys in Vermont’s Mettawee Valley. Together, they raise heritage pigs on pasture with a mixed supplemental diet of non-gmo grain, vegetables, fruit and dairy, plus hay in winter.  Walnut Hill Farm is committed to agricultural systems that are humane, regenerative, and innovative. You might have known them as Little Lake Orchard before they changed farm locations.

About Haystack Farmstead
Haystack Farmstead is a small family farm located in the beautiful Mettawee Valley of Southern Vermont just up the road from Walnut Hill. Brian and Breya produce grass-fed beef from animals raised in a rotational grazing system. During the summer months, the herd is moved to fresh, leafy pasture every day. During the winter months, they are fed hay harvested on the farm and preserved to exacting standards.

Q:  What exactly is pastured pork?  How is it different from grass-fed beef?

Jill, Rico, Julian and Leo run Walnut Hill Farm, raising heritage-breed pork on pasture in southern Vermont. They contribute the pork aspect of our Summer Pastured Meat Share.

A:   Pastured pork generally refers to pork that is from animals raised outdoors for at least part of the year.  Actual practices relating to animal welfare and the environment can vary greatly from farm to farm. At Walnut Hill Farm, we raise our animals outdoors—on rotated pasture—from April to October.  While outdoors, the animals are moved to fresh pasture when the green cover wears thin, and recently vacated pastures may be seeded down with interesting grasses or forage crops for the next group.  In the winter, our animals have ample shelter in a large, airy barn with outdoor access. In addition to mixed grains, the pigs have constant access to hay and are provided with fun extras from nearby farms like apples and sweet potatoes.

Pastured pork is a little different from grass-fed beef.  Unlike beef cows (and dairy cows, goats, and sheep) pigs don’t have a rumen that enables them to live exclusively on a grass diet.  They require a more varied diet that includes grains and may include fruits, vegetables, nuts or dairy products like milk or whey. We have always found that pasture, greenery, and fruit, nut, vegetable, and dairy supplements make our pigs happy and provide our customers with incredibly delicious meat.

Q: What are the advantages of eating grass-fed beef?

A: Cows evolved to thrive on grasses alone. In our experience, animals are healthiest when allowed to do what nature has designed them to do. Beef raised on properly managed pasture are both healthier and happier than those raised in a feedlot setting. This reason alone is worth choosing grass-fed over conventional. However, there are other benefits that include the meat’s healthier fat profile, environmental benefits such as a lightened carbon footprint and net soil improvement and erosion reduction.  And, good grass-fed beef simply tastes better!

Q: What breed of animals do you raise?

A: Haystack Farmstead’s cattle are a cross between Holstein, Black Angus, and soon to come, Wagyu. The Holstein heritage gives our brood cows excellent milk production which enables us to raise healthy, thrifty calves. The beef heritage adds vigor and heartiness that enable these cattle to thrive in a natural pasture system.

Walnut Hill Farm raises pure-bred Berkshires and Gloustershire old spot, large black, Tamworth and Berkshire crosses.  These breeds are vigorous and well-adapted to life outdoors; they love browsing grass and rooting in the dirt.

Q:  How do you manage animal health and welfare?

A:  Both of our farms make animal welfare a priority through calm handling, ample feeding and bedding, and dedication to pasture management. Our animals never receive any hormones and are never treated with unnecessary antibiotics.  We work closely with our local large animal veterinarian, and we find that an attentive eye and a little extra TLC generally prevents any need for medical intervention. Walnut Hill Farm is committed to the stringent standards of the Animal Welfare Approved third party auditing program and is in the process of being certified.

Q:  How do your farms protect the environment?

A:  Our farms protect the environment in many ways.  Both Walnut Hill Farm and Haystack Farmstead are conserved farms; this means that the land is preserved intact for farming in future generations.  Both of our farms rotate animal pastures, which conserves soil and requires fewer energy inputs overall than non-pasture systems. Both farms also practice regenerative agriculture, which emphasizes soil health through cover cropping and reduced tillage—practices that increase biodiversity and sequester carbon.

Q:  What is the difference between this meat and the meat I can purchase at a specialty grocery store?

Brian and Breya manage Haystack Farmstead, with rotational grazing for their beef cattle. They grow the winter hay for their grass-fed herd and store it with specific conditions for the best winter eating.

A: Fundamentally, there is a difference in quality; even if meat carries an organic label, it doesn’t necessarily mean the animals live a healthy life, or that the workers on the farm are paid fairly.  Our meat is single source, meaning it only comes from animals born and raised gently on our farms. Additionally, as a CSA customer, you already know that through this arrangement, you develop a relationship with your farmer and his or her family.  This relationship provides you with transparency and security and enables your farmer to produce the highest quality product while making a living and offering fair wages to employees. It sounds simple, but CSA is still a revolutionary idea in the world of food.


Thank you for reading!


Oven Roasted Parsnip Fries

Mar 22, 2018 | No Comments

One of the most delicious spring things is here! Roots hidden underground all winter gathering sweetness from the frosty cold. We just harvested these and baked the first batch – spring-dug parsnips! Fall and winter parsnips have lots of great flavor for this dish also, though the spring-dug ‘nips are the next level of sweetness. I love to roast them in the oven this way…

Parsnips – as many as you’d like
Coconut oil (or other higher heat oil)

Preheat the oven to 400, while you wash and chop the parsnips into fries. Put a couple tablespoons worth of coconut oil on the baking pan and set in the oven to melt a minute. Take pan out and stir the parsnips around in the oil to get some coating, then cover with tin foil to roast for about a half hour until parsnips are very soft to tines of a fork.

Then uncover and roast more until you get that awesome caramelizing of the natural sweetness. Sprinkle with kosher salt or other coarser grind salt, serve hot. 

Also excellent dipped in a spicy mayo spiked with RFF hot sauce ;).

Colcannon with Shallots

Mar 15, 2018 | No Comments

For St. Patrick’s Day, a classic recipe from Ireland, perfect for our  seasonal ingredients. Colcannon is a recipe with so many variations, because it is beloved and made in many homes. Make your own variation!

2 lbs gold or white potatoes
6 tbs unsalted butter
5 large shallots, chopped
2 cloves garlic, thinly sliced
2 cups of shredded savoy cabbage (packed in)
1 1/4 cup milk
1/2 cup heavy cream
salt and pepper

Chop the potatoes in large chunks and boil in salted water until very soft to the tines of a fork, then drain water away (reserve for a soup stock if you like).

Melt 4 Tbs of the butter in a pan that will fit all the ingredients. Add the chopped shallots and sauté until translucent. Add the garlic and cook until shallots start to brown. Then add 1 cup of the shredded cabbage. Cook the cabbage down til it is wilted.

Add the milk and cream and start to simmer. Put in the cooked potato chunks and remaining cabbage. Mash it all, and season with salt and pepper, topping with the remaining butter at serving time.

Variations: Add chopped spinach with the cream at the end to make it green! Saute kale with the shallots to add green at that stage. You can replace the milk and cream with 1 cup or so potato cooking water, adding a little olive oil. Add in cloves of roasted garlic. Peel the potatoes if you don’t want peels in there. Top with crumbles of cooked bacon or tempeh.

Roasted Winter Veggie Tacos

Mar 1, 2018 | No Comments

One of our Deep Winter Share members shared this recipe, describing it as “my new favorite meal.” It’s inspired by the taco share we do in the winter time, a great way to enjoy the winter roots. You can swap any other roots you have in for the ones listed below, to good effect. Thank you Emily Pollock for sending it over!

Chop into smallish pieces, toss in olive oil, and roast at 425 for about 40 min, stirring occasionally:

1 large sweet potato
1 potato
2 carrots
1 rutabaga or gilfeather turnip
1 large onion
(sometimes I throw in watermelon radish or beet too)

Add the juice of 1/2 of a lime, salt, and pepper.  Serve with corn tortillas, cheese, and re-fried black beans below (I make a new mexico hatch chili sauce with this as well, because I like my tacos really spicy, but I don’t think it is necessary).

1lb black beans, soaked overnight
1T vegetable oil
1t cumin (preferably freshly toasted and ground)
about 1t salt (to taste)

Cover the beans with water, and bring to a boil.  Simmer for about 3-4 hours, making sure there is still enough water.  Drain away excess water if applicable. Add vegetable oil, salt, and cumin, and puree with an immersion blender. Add the beans to your tacos!

From CSA member Emily Pollock, 2018.