Week #36 (1/18 & 21)

This week your basket contains: Brussels sprouts, leeks, celeriac, heirloom winter squash, parsnips, and cooking greens (cabbage, collards, kale, & Swiss chard).

We have included renewal forms and bills for those of you who paid in full in advance last year.  While payment (or deposits) are not due until May, getting an injection of payments now helps with early season expenses.  It also helps us know who will and will not be renewing for the coming year. Even if you pay month to month, PLEASE LET US KNOW IF YOU ARE ALREADY CERTAIN YOU WILL NOT (OR WILL) BE RENEWING FOR 2022-23.  This also means we are STARTING TO SIGN UP new subscribers.  If you have neighbors, friends, or family who might want to sign up, please have them contact us now so we can include them in our call for deposits.

The winter squash in your basket this week is either a Doran Round butternut squash (round and typical butternut colored)  or a Thelma Sanders (ribbed, pale-yellow Acorn-shaped).  Both are very flavorful heirloom varieties that would be perfect in this recipe.


3 Lbs. chicken thighs

salt and freshly ground pepper

½ Tbs. ground cumin

3 Tbs. butter

1 large onion thinly sliced

2/3 cup raisins

pinch of saffron threads, crumbled

1 tsp. ground cinnamon

1 tsp freshly grated ginger

1 Lb. sweet potatoes or Kabocha squash peeled and cubed (1/2 inch)

1 celeriac peeled and cubed (1/2 inch)

1 Tbs. honey

Rub chicken pieces with salt, pepper and cumin.  If time allows, let stand for 1 to 2 hours.  Covering the chicken and refrigerating overnight would be best.  When ready to prepare the dish, heat the butter in a large casserole or Dutch oven and cook chicken in batches until golden on all sides.  Add the onion and cook for 2-3 minutes.  Add raisins, saffron, cinnamon and ginger and cook, stirring for 1 minute.  Pour 2 cups water into the casserole.  Cover and cook the chicken for 30 minutes over low heat.  Add the sweet potatoes or squash and the celeriac along with additional salt and pepper.  Simmer the stew, covered 20 minutes.  Carefully stir in the honey, taking care not to mash the vegetables.  Serves 4-6.  Adapted from Fooday

It is still soup weather, and this simple soup fits the bill.


1 medium onion or 2 leeks, chopped

3 (14 ounce) cans chicken broth

4 garlic cloves, chopped

1 (28 ounce) can diced tomatoes

1 (15 1/2 ounce) can red kidney beans, drained and rinsed

1 (15 1/2 ounce) can garbanzo beans, drained and rinsed

2 cups chopped cooking greens

1/2 cup whole wheat pasta

1 teaspoon Italian seasoning

1/4 teaspoon dried rosemary

1/4 teaspoon red pepper flakes

salt & pepper, to your liking

In a large pot, cook onions in 3/4 cup broth, over medium high heat until onions are translucent, about 5 minutes.  Add another 1/2 cup broth and garlic. Cook for 5 more minutes.  Stir in tomatoes, rest of broth, garbanzo beans, kidney beans, kale and pasta. Add Italian seasoning, rosemary red pepper flakes.  Bring to a boil. Reduce heat. Cover and simmer 10 to 12 minutes, or until pasta is tender.  Season with salt and pepper before serving. Adapted from Food.com

The Brussels sprouts took the snow and cold a bit harder than expected.  Like other brassicas, especially cabbage, in response to cold temps B. sprouts protect the tiny heads by sacrificing outer leaves.  They die, turn black and papery while inside the remaining head stays firm, moist, and green.  We did our best to spray off as many of these wrapper leaves as we could, but the sprouts may need a bit more trimming than usual before use.  After breaking the sprout off the stalk, use a paring knife to cut off the stem above the point where the bad leaves attach.  They are then simple to remove and you are left with a nice, tasty sprout.


3 strips lean bacon, chopped

1 stalk Brussels sprouts

1 leek or onion

1-2 c. chicken stock

1 tsp. lemon juice

Thinly slice the leek or onion.  Slice the sprouts thin, about 1/8-inch thick.  Cook bacon in a sauté pan, add the olive oil and sauté the leek slices.  When they have wilted, add the Brussels sprouts and sauté for a few minutes.  Add the chicken stock, to a depth of about a ¼ inch and continue cooking until tender.  Season with salt and pepper and the lemon juice.  Mix to end up with an emusified liquid that just coats the sprouts.