From the Farmer

       Well we may be in the midst of an arctic trend here in Conway, but the light is definitely increasing.  Don't get me wrong, I'm not trying to encourage spring, not yet at least, I've just been appreciating the incredible light. I am a big winter fan and will take all I can possibly get.  In fact, if you see my petition, lobbying for an extra month of winter, please take the time to sign it.  In the meantime, I'll just be playing hockey in any spare minute I can find while we're graced with such beautiful ice.  

       The horses are enjoying the spaciousness, I think, with plenty of time to contemplate the meaning of life as they sit idle in the barn or paddock, patiently waiting for me to get through my small mountain of desk work so we can get out and have some fun in the woods.

      Fred the pig has been really appreciating his heated bed (a.k.a. compost pile) on these cold nights and the hens seem happy and bright in their cozy winter quarters.  

       We are very excited to have hired our two new apprentices for the coming season, who we'll properly introduce once they've arrived.  

       Please send us recipes for any inspired dishes you've made from your winter share that you think others might enjoy.  

       Hoping you're all staying warm and well fed,


Harvest Report

Potatoes, Onions, Carrots, Beets, Parsnips, Celeriac, Kohlrabi, Turnips, Rutabaga, Daikon Radishes, Watermelon Radishes, Cabbage.

At long last, POPCORN is ready! Full shares get 2 bags, 1/2 shares get 1 bag. 

*** Please sign off in the separate popcorn column on the sign up sheets when you take your bag(s). ***

Old Friends Farm BBQ Spice Blend with butter is David and Gabriel's favorite popcorn topping - Pick some up in the farm store when you grab your share this week and let us know what you think.
Where's Waldo?  Our nut-shelled turtle
traverses the dunes of corn in search of something popped.

Thai-Style Winter Bright and Tangy Coconut Tofu Soup

       This is a great last minute, 'what do we make for dinner?' yummy soup with nearly every ingredient to be found in your winter share or in the farm store.

1 medium Green Daikon
1 medium Purple Daikon
6 to 8 medium Carrots
about 3/4 cup frozen, or 2 cups fresh Spinach
1 head of Garlic
1 lb Tofu
1 can Coconut Milk
1 qt Chicken Broth
1 pt Shiitake Mushrooms
3 to 4 stalks of Lemon Grass 
Soy Sauce
Fish Sauce
Hot Pepper Flakes

1 Lime

1.) Cook a pot of rice, or, better yet, how about some rice noodles?  Don't over cook the noodles please.  If they're done before the soup is ready, just drain them, cool them, oil them lightly and set them aside to go in at the last minute.

2.) If you're using frozen chicken broth, better get that thawed and simmering in a large soup pot.  Take those stalks of lemon grass that you might have harvested from the you-pick herb garden in the CSA lawn out of your freezer, cut about 3 or 4 of them in half, and drop them in the pot of broth.  No lemon grass?  No problem.  We'll make do without this time.  Just try to remember to pick and freeze some this coming summer.

3.) Scrub, trim, and slice up your daikons and carrots into your preferred bite-size shape and drop them in the pot of simmering broth as well.

4.) While that's all cooking on the back burner, heat a skillet over a medium-high flame with a glug or three or four of high-heat oil.  Cube your tofu and drop that in the skillet.  Slice your shiitakes and add those to the skillet as well.  Now you can can start splashing and sprinkling soy sauce, fish sauce, and hot pepper flakes (from cayennes you might have picked out of your CSA share last summer and dried).  

   Now I don't want to ruin your dinner, but if I were to guess (and I'm not a measuring kind of cook) I would say 1 - 2 T soy sauce and maybe 1 T fish sauce and 1 pinch of pepper flakes.  I season by feel, and later, once those mushrooms are cooked, maybe by taste.  Now is probably as good a time as any to peel and press your garlic into the skillet.

    Ok, we're getting close.  This is all happening quickly, so don't get distracted checking your email or anything like that.  The garlic will stick and burn if you don't have enough oil or if you forget to stir often.

5.) I think you'd better add 1/2 to one whole can of coconut milk to the chicken broth so it has a few minutes to dissolve before the tofu shows up.  And your chopped up spinach can go in the pot too.

6.) A few minutes later your shiitakes should be relaxed in the skillet and your root veggies should be fork-tender and your spinach is cooked, but still bright and not overdone.  Isn't this all coming together nicely?  Great, now is the thrilling moment when you'll take a rubber spatula and scrape the tofu, shiitakes, and all the yummy stuff out of the pan and into the pot.

7.) Add those noodles you set aside and, I think you're ready to eat.  If you decided to go the rice route, you can just ladle the soup over rice in your bowl.

Yum!  So tasty!



In the Farm Store

       We still have plenty of our own baby carrots available.  5 pound bags for $10 are stocked in the retail cooler.  If you would prefer a 25 pound bag for $40, email us and we will set one aside for you to pick up.

       Old Friends Farm was able to come through and supply us with plenty of beautiful 1/2 pound bags of fresh organic spinach!  Fresh greens are such a treat this deep into winter, and we are excited to be able to offer it this week.

       We also have some bulk organic spinach available from Queens Greens. $12 per pound - order minimum of 1 pound. This is a great opportunity to blanch and freeze spinach to get you through until spring!  This will only be an option this week, so please email us if you are interested.

       Also in: High Lawn Farm chocolate milk in 1/2 gallons and pints, and Linden Ave. Chocolate Chip cookies!


(413) 369-4269
Natural Roots
888 Shelburne Falls Rd
Conway, MA 01341-9661

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