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Winter arrived suddenly and looks like it's here to stay! Our fields are covered in snow, and the temperatures are forecasted to drop to the single digets over the next week. The good news is that we still have plenty of delicious food to fill our CSA boxes and market table. Join us at the Farmers' Market this Saturday at Tracy Hall in Norwich from 10am-2pm. (Note extended hours for the holiday market).  Have you ever wondered why vegetables are so sweet this time of year? When temperatures drop and frost hits, only the heartiest of plants are equipped to survive. The adaptation that keeps them from dying in the cold also makes them sweet and delicious. Some hardy vegetables have the abiltiy to convert some of their starch stores into sugar, and this keeps the water in their cells from freezing. So, relish their survival skills and enjoy the sweet taste of our winter carrots, cabbage, kale, spinach, swiss chard, kohlrabi, broccolini, and even parsley! You can pick up these vegetables at our market table on Saturday!  Check out this remarkable radicchio! We harvested them this morning from underneath the snow! Radicchio can survive uncovered in the field even when it's 20 degrees outside. This member of the chicory genus is loved for it's bitterness and incredibly fresh, bright flavor during this cold, dark, and snowy time of year. One of the best and easiest ways to explore the taste of bitter is through chicories. Pick up some raddichio at the market and try one of these recipes from NYTimes Cooking this week.  Our CSA Shares are still going strong with two more weeks left to go! This week you may have been uncertain about the mysterious, big, round green vegetable in your box. If you're not familiar with kohlrabi, don't be afraid! Simply peel the skin off and slice a piece to try a taste. It's incredibly sweet and crispy, and it's very versitile in the kitchen. You can eat it raw, saute, or roast. Learn more about kohlrabi on our website.  We're excited to have a new batch of kimchi ready for market this weekend! Our kimchi is a truly a labor of love, we grow each of the ingredients- cabbage, carrots, scallions, onions, garlic, ginger, and hot peppers- and we hand chop, mix, and ferment the vegetables in small batches. Our favorite way to eat kimchi is right out of the container! Pick some up at the market this weekend!
The Norwich Farmers' Market moves indoors this Saturday! You can find us at Tracy Hall in Norwich from 10-1pm with a full spread of fresh greens, herbs, roots, sweet potatoes and more! We have some super healthy foods to help you get through the dark days of November. At the market we'll have plenty of leafy greens, brussels spouts, and sauerkraut!  Root 5 Farm Powerkraut is made using a traditional method of lacto-fermentation. We use only two ingredients: our own organically grown, freshly harvested green cabbages and Maine sea salt! Traditional sauerkraut is a natural pro-biotic food that has many well-documented health benefits. You can find out more about our Powerkraut on our website.  Our fresh, young ginger will be for sale at the market this Saturday! The ginger we grow at Root 5 Farm is juicy and plump, with a pink blush. It has a translucent skin that doesn’t need peeling. Just wash, trim the cut surfaces, grate, or chop, and enjoy. Ginger is a nutrient-rich food considered to be especially beneficial for health and well-being. You can find recipes and more information about young ginger on our website.  We also have a beautiful crop of fresh, young turmeric root available right now! Fresh turmeric's bright orange flesh is earthy and peppery and it has a livelier flavor than the dried, powdered version. Turmeric offers many health benefits since it has both anti-inflammatory and anti-oxidant properties. Boost your immune system by making your own coconut milk curry (using ginger and turmeric!) or try this recipe for golden milk.
See you at the market! |
Root 5 Farm
Danielle Allen & Ben Dana 2340 US Route 5 North Fairlee, Vermont 05045 (802) 923-6339 danielle@root5farm.com ben@root5farm.com |
