• 2 fennel bulbs (sometimes called anise; 10 to 12 oz each) with fronds
• 1 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup reduced-sodium chicken broth
• 1/4 cup water

Cut off and discard stalks from fennel bulbs, reserving fronds. Chop 1 tablespoon fronds and discard remainder. Cut bulbs lengthwise into 1/2-inch-thick slices, leaving core intact.  Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown fennel slices well, turning over once, 3 to 4 minutes total.  Reduce heat to low. Sprinkle fennel with salt and pepper, then add broth and water.

Cook, covered, until fennel is tender, 10 to 12 minutes. Sprinkle with fennel fronds.

• 1 large watermelon radish, sliced into thin rounds
• 1 small white onion, sliced into thin rounds
• 1/3 cup orange juice
• 2 Tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/2 tsp pepper (fresh ground)
• 2 Tbsp apple cider vinegar
• splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)

Slice your onion and radish. Place in a large mixing bowl.  Add the remaining ingredients to the mixing bowl – toss well.

Place in fridge to chill overnight.

Serve!

VEGETABLES FROM THE ROOT CELLAR
This year, offerings from our root cellar will include yellow and red onions, leeks, winter squashes, potatoes, carrots, beets, celeriac, turnips, rutabagas, parsnips and sweet potatoes.  While most of the produce will come from our farm, we have not been able to grow all of these items, so we have filled the gaps with locally grown produce from other organic farms.  This year’s dry beans will again come from friends in the Finger Lakes, some of the squashes will come from Blue Star Farm in Columbia County, and the parsnips and sweet potatoes will come from Juniper Hill Farm, near Lake Champlain.  Our goal is to deliver 10-12 pounds of mixed organic storage vegetables every month to our winter shareholders.

GREENS FROM THE WINTER GREENHOUSE
We thoroughly enjoy dining on freshly harvested greens from our winter greenhouses and think that you will, too.  This year we’ve planted more greenhouses than ever, and have selected an assortment of cold-hardy greens, including spinach, ‘Red Russian’ and dinosaur kale, tatsoi, and Swiss chard.  Our goal is to include 1-2 pounds of mixed greens in each monthly share.

SHARING THE RISK
Going into our ninth winter season, we are optimistic that the greens we’ve planted will perform well, but there is no guarantee of success in our unheated structures.  Our approach utilizes an early planting date and selection of only the most cold-hardy of varieties.  We use the warmth and light of fall to grow them, and then, for safekeeping until harvest time, we keep them under two layers of protective row covers.  Although we have taken several precautions against the risk of wintertime losses, it would be wise to think of this as an on-going experiment, refined by just eight years of winter growing experience.  If you choose to purchase a winter share, understand that there is a risk that greens will be in short supply or absent altogether.  But know, too, that your storage crops and fruits are already safely tucked away.

FRUIT FROM COLD STORAGE
Our neighbors, the Bordens, are excellent fruit growers and cider-makers.  They grow pears and a wide assortment of apples.  Your monthly share will include 4 to 5 pounds of their fruit, or an assortment of fruit and their wonderful apple cider.  Please note that their fruit is NOT grown organically.  Instead, it is produced using IPM (integrated pest management) and low-spray practices.  The fruit component of the share will also include jam made by Victoria, our packing shed coordinator, who will also be giving away samples of a home brew of some kind she has made with our long-time employee, Daren.