A tidy pile of little Napa cabbages. Sweet and crispy, with just a hint of mustard.
THIS WEEK’S SUBSCRIBER MENU:
• “Delicata” Winter Squash
• “French Fingerling” Potatoes
• Topless Beets
• Brussels Sprouts
• Savoy Cabbage
• Turnip Greens
• “Lacinato” Kale
• Napa Cabbage
• Tatsoi
• Onions
Click on the links above for information and recipes about these crops.
OUR WINTER SEASON IS OVER. IT IS NOW OUR TIME TO REST, PLAN, AND CLEAN UP IN PREPARATION FOR THE NEW SEASON. SEE YOU IN THE SPRING!
We have made it through the 10 weeks of our winter season. There is a list of things we wish we’d been able to offer for winter, like parsnips, rutabagas, leeks, and more carrots. But we feel like this has actually been one of our best winters since we started! We didn’t have to cancel any weeks, we’ve had plenty—even if we ran out of carrots. There has been plenty of food.
We hope to see you all again in the spring and/or summer. We have great things planned—if we have another short growing season we will be prepared, and if we actually have spring and summer weather, the bounty will be truly abundant.
Have a wonderful winter, and thank you for your support of our family and our farm!
Shelley, Mike, Della, and Cosmo
Whistling Train Farm 
So sad that our winter season is over! It has been a very plentiful fall and winter this year, such a nice change from the cold and snow of the last few winters. Thank you for growing such wonderful and delicious food for us all!
I’m excited to have delicata squash again, my family loves it roasted in bite size pieces. It makes a quick snack or healthy side for lunch (tastes better than potato chips!). I’m also excited to play with all of the cabbages and greens. We’ve been sauteing or braising as side dishes, adding to soup, or making various versions of coleslaw.
Tonight I’m making a shitake mushroom, onion, and tatsoi stir fry to serve over rice. After Saturday’s pick up, I might do tatsoi with ginger, tofu and soba noodles.
I’ll keep an eye out for Mike at the U-District Farmers market, use up the goodies from the farm I’ve saved in the freezer and pantry, and start planning for my delicious spring share 🙂 Happy 2012!
Thanks for the wonderful winter, Shelley
I thought I was fairly well-versed in vegetables, but you introduced me to a bunch of things that I’d never heard of. Especially loved those brussels sprout tops!
I haven’t had much luck emailing you directly. Could you please send me details if you are going to have pork for sale this spring? Your sidebar is most intriguing, and my nephew and I are thinking it might be fun to try.
I’ll be back for sure next winter!!
Cindy