The weather has been lovely in the tri-states area considering we’ve just entered into the month of December. We’ll be discussing the local scene (yes, there are farmers still harvesting your fave winter veggies), some of the challenges we’re facing sourcing products out west and featuring our favorite root vegetable recipe to utilize in season veggies. Read on to hear more!
We’re so fortunate to have local growers putting so much effort into their fall and winter crops. A big shout-out goes to Two Onion Farm in Belmont, WI. These folks are meticulous growers and personally, I aspire to be like them one day. We’re still carrying their delicious, sweet carrots both in bulk and two pound bags along with their butternut squash. Also, a big thank you to Tree of Life Gardens in Cuba City, WI for supplying all of our red and gold beets, red onions, and other odds and ends. We will soon see their spinach and micro greens any time now in the co-op so stay tuned! King’s Hill Farm in Mineral Point, WI and Small Family Farm in LaFarge, WI are also winding down production. But we’re still seeing their rutabagas, cipollini onions, potatoes and parsnips coming in and for that, we’re thankful!
Another year has passed and we’d like to give thanks to the farmers and growers that provide such quality products for our community. This past spring, our farmers endured quite the early season flood. Many were impacted worse than others. Some farmers, lost many of their early season crop, which broke our hearts here at the co-op. The summer went on and we never saw the nice, hot and humid temperatures that tomatoes love so dearly, but we got through it! As we move into the winter months, remember to thank a farmer. When the temperatures drop and the snow and ice fly, farmers are still out in adverse conditions ensuring your food makes it to your fridge. Let’s not forget our milk and meat producers, milking their cows twice a day no matter the circumstance and meat producers carrying water to their cattle in sub-zero temps. Without these folks and their dedication to their farms and beliefs, we would not be as fortunate to have such a vibrant local food system. Please remember, thank a farmer!
We’ve seen some major gaps from produce arriving from our friends out west. California is still struggling with their weather conditions which have impacted the national food scene. It’s been quite the mission to locate cauliflower. In fact, when our distributors do locate supplies, the cost is extremely high. Once these areas get going full swing, availabilities should improve across the board. Farms out west are still trying to get their breath back after a crazy lead up to Thanksgiving when product became extremely short (and demand very heavy). Fields are in the recovery mode, and product will be short until the desert ramps up to full production. For now, many products remain tight and pricey. The good news on the veggie front is that we should see more product coming from the traditional winter growing regions, primarily in the California and Mexico desert.
We’ve had quite the request from the famous root vegetable recipe from Tree of Life Gardens that is always such a hit at our holiday sampling party. If you’re looking to try something new AND eat in season, check out the recipe below:
1 medium gold beet
1 medium red beet
2 medium rutabagas
2 cloves of garlic
1 tsp. of garlic powder
1 tbsp. of soy sauce
1 tbsp. of rice wine or vinegar
2 tbsp. of olive or sesame oil
Directions: Cut root veggies into bite-sized pieces. Toss all ingredients together on a cookie sheet. Broil at 475 degrees on top rack until soft (approximately 18 minutes). Flip after 6-7 minutes. Turn often until done. This is a great recipe to adjust to your tastes. Simple, adaptable and satisfying!