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December 7th, 2021


What’s in this Week’s VEGGIE BOX: Carrots, Radishes, Parsley, Leeks, Meyer Lemons, and Kale


Bread this week: Round Lavain OR Jalapeno Cheddar your choice of one




!Holiday Special Orders!


Keep an eye out next week for your orders. There may be multiple containers with your name, so double check


No deliveries December 25, 28, January 1, 4 & 8


Saturday December 25th boxes will be delivered on Tuesday December 21st



This week on the farm

Winter is here, the days are colder, darker and I feel myself wanting to snuggle up, drink tea and read a good book. Which is what winter is to me, being inside, enjoying the sound of rain and watching the garden get a good refreshing drink of water. Last night we got a little more of that, making the ground today just a little slushier than it was the day before.

We can feel the end of the year coming, the pressure to get everything we need done by January 1st. The cover crop planting that needs to happen before it gets too cold, but most of all I can feel myself getting antsy for the time of rejuvenation to come. For the holiday traditions that have become such a monumental part of my year, for the holiday music, the craft days and of course the good books and cups of tea.

But before we can relax for the changing of years, we take the last hurdle to finish up our work. During these days we stay out in the barn with the overhead light on, making wreaths or centerpieces into the night. Bundled up against the frosty air and listening to music, enjoying the smell of the evergreenery around us and imagining what the coming year may bring.

I know I have thought a lot about the future, short and long, big and small. So much has changed not only in the last few years, but within the last few months. A small husband and wife farm is now a second generation family business, water issues are being confronted and talked about. Hard topics, nothing easy about the things we need to survive. People’s personal dreams, ideas and lifelong endeavors are being put on the line. Not just ours, but for many, the hope they had and the future they saw for themselves and their families may be in jeopardy. That’s never an easy thing to accept, or even consider and it is happening to people on a very large scale.

I am usually one to keep my head down and try not to see the potential bad that may be coming, to try and do what I can in my day to day life to continue forward, and hope the bad doesn’t reach me. Now I find myself glad that we are having these conversations, trying to solve the issues instead of pretending the will fix themselves. It may not fix everything, or even fix anything, but talking about it and exploring ideas and knowing that we are not alone in the issue, and that to me is a good thing to know closing out the year.

Just a reminder, we have two more deliveries of the year before we take our winter break. I hope you have a wonderful week and an amazing winter season ~ Claire



Frikadeller (Danish meatballs) with carrots and leeks

Source: Kuhne


1Rolls (from previous day)

2 Onion(s)

4 Tbsp Vegetable oil

1 Bunch Parsley

400 g Mixed Minced meat


1 Tsp Paprika

1 Tbsp Medium Hot Mustard



4 Carrots

1Stalks of leek

1 Tbsp Butter

Yogurt dressing

Soak bread in warm water. Peel the onions, chop finely and sauté half of them in some hot oil until transparent. Let cool. Wash the parsley, shake dry, and finely chop the leaves. Knead the Minced meat with the parsley, egg, paprika, Mustard, onions and bread after squeezing out the water thoroughly, season heavily with salt and pepper. Form little frikadeller and fry in the remaining hot oil on each side for about 5 minutes until brown. In the meantime, peel the carrots and remove all the inedible parts of the leek. Julienne the carrots, cut the leeks into thin rings. Sauté the onions in hot butter until transparent. Add the carrots and leeks let cook 8–10 minutes. Add Yoghurt Dressing and season with salt and pepper. Serve with the frikadeller


Braised Chicken with Honey-Lemon Leeks

Source: My Recipes


4 teaspoons olive oil, divided 

8 bone-in, skinless chicken thighs (about 2 pounds)

¾ teaspoon kosher salt, divided

½ teaspoon freshly ground black pepper

1 tablespoon grated lemon rind 

4 cups thinly sliced leeks (about 3 large)

3 tablespoons fresh lemon juice

2 teaspoons honey

2 tablespoons chopped fresh parsley or chives (optional)

Preheat oven to 400°. Heat a large ovenproof skillet over medium heat. Add 2 teaspoons oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Massage lemon rind into chicken. Place chicken in pan; cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add remaining 2 teaspoons oil to pan; swirl to coat. Add leek and remaining 1/4 teaspoon salt; cook 15 minutes or until leek begins to brown, scraping pan to loosen browned bits. Remove pan from heat; stir in lemon juice and honey. Return chicken to pan. Mound leeks on top of chicken thighs. Bake chicken at 400° for 15 minutes or until a thermometer registers 165°. Top with fresh parsley or chives, if desired.


Green Frittata With Leeks, Kale and Parsley

Source: The Washington Post


6 large eggs

1/4 cup low-fat milk

1 teaspoon Dijon mustard

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons olive oil

1 medium leek, white and light green parts, sliced thinly into half-moons (about 2 cups)

3 cups packed baby kale, coarsely chopped

1 cup finely chopped fresh flat-leaf parsley

In a medium bowl, whisk together the eggs, milk, mustard, salt and pepper until combined.

In a 10-inch cast iron or ovenproof skillet over medium heat, heat the oil until shimmering. Add the leeks and cook, stirring occasionally, until softened, about 4 minutes. Add the kale and cook, stirring often, until wilted, 1 to 2 minutes. At first, the pan will look completely full, but the kale will wilt fast and reduce. Add the parsley, stir to combine and spread the vegetables evenly around the bottom of the skillet. Pour the egg mixture over the greens, covering them evenly. Reduce the heat to medium-low and cook until the eggs set around the edges but are still loose in the middle, about 8 minutes.

Position an oven rack 4 to 6 inches from the broiler element and preheat the broiler. Place the skillet under the broiler and cook for 1 to 2 minutes, or until the surface is set and golden brown. Let rest for 1 to 2 minutes, then cut into 6 wedges. Serve warm or at room temperature.





8 ounces neufchatel cheese or 8 ounces cream cheese

1⁄2 cup butter or 1/2 cup margarine, room temperature

1 tablespoon prepared horseradish

1 teaspoon Worcestershire sauce

1 1⁄2 cups red radishes, finely chopped

1⁄4 cup green onion, thinly sliced

salt or celery salt

In a bowl, beat cheese, butter, horseradish, and Worcestershire with an electric mixer until smoothly blended. Stir in radishes and onions until well distributed. Season to taste with salt. If made ahead, cover and refrigerate for up to 4 hours; bring to room temperature before serving. Serve with rye crisp bread and raw vegetables.


Dutch Stamppot - Mashed Vegetable Stew

Source: All that’s Jas


2 large starchy potatoes such as Russet or Idaho

1 small sweet potato yam

1 small butternut squash

2 carrots

1 rutabaga

1 onion finely chopped

2 garlic cloves minced

1 large leek

1 bunch kale

4 tablespoons butter ¼ cup

Salt and pepper to taste

A pinch of nutmeg

1 pound Dutch Rookworst optional

Fresh parsley for garnish optional

Peel and chop potatoes, squash, carrots, and rutabaga into 1-inch pieces. Wash any soil from the leek and kale. Trim any coarse stems, then slice both into ½-inch pieces. Place all the vegetables in a Dutch oven or a large pot and add enough water to barely cover. Bring to a boil then reduce the heat and simmer until vegetables are tender, about 20 minutes. Drain the vegetables well, add butter, then mash but don't purée. Season the stamppot with nutmeg, salt, and pepper. Serve with browned sausages arranged on top, if desired.


Vegan Kale And Leek Bake



2 cups soy milk

1 cup vegetable stock

1/2 onion, peeled and halved

3 garlic cloves, 1 smashed, 2 crushed

Pinch fennel seeds

2 fresh bay leaves

Pinch whole black peppercorns

Handful chopped flat-leaf parsley, reserve stalks for stock

4 large leeks, halved and sliced in 1/2 pieces reserve the dark green ends for the stock

5 1/2 tablespoons vegan butter, plus extra for greasing

olive oil, for frying

1 large bunch kale, leaves stripped and toughly torn

1 teaspoon finely chopped thyme

2 1/2 tablespoons all-purpose flour

1/2 cup shredded vegan cheese

1 tablespoon Dijon mustard

stale bread

For the bake: Pour the soy milk and stock in a medium-sized saucepan and add the onion, smashed garlic, fennel seeds, bay leaves, peppercorns, parsley stalks and green leek ends. Bring to the boil, then remove from the heat and allow infusing for 15 minutes. Strain the liquid into a bowl and discard the leftover ingredients. Heat 1 tablespoon of the butter and a glug of olive oil in a saucepan over medium heat. Add the chopped leek with a pinch of salt and cook until soft but not colored. Remove from the pan and set aside in a small bowl. Bring a large saucepan of water to the boil and throw in a large pinch of salt. Drop in the kale leaves and boil for 3-4 minutes or until the leaves have begun to soften but still have their bright green color. Drain and refresh under cold running water until the leaves are cool. Preheat the oven to 180°C (350°F). Grease four individual or one large ovenproof dish with a little butter.

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