How do we still have lettuce at the end of January?

It’s a long story! We seeded this lettuce in early September and transplanted it into one of our minimally-heated greenhouses in mid October. The days are short from November through January, so these little leaves have just been sipping what little sunlight they can find.

Remay (lightweight blankets) keep them a little warmer, as does a liiiiittle bit of propane to keep this greenhouse from freezing too deeply. But you know what blows my mind? Even tender little lettuces like these can survive freezing a few times! Greens that freeze in the back of my fridge turn into slime when they thaw, but if they’re still alive and in the soil they can bounce right back from icy solid to sweet tasty lettuce. Wild, right?

Enjoy your last salads of this CSA season, and we hope to see you in the spring!

Welcome to a Whimsical Christmas Feast!

This holiday season, we’re bringing a touch of humor and a whole lot of flavor to your table with our collection of festive recipes. Each dish is crafted with love and packed with healthy, plant-based ingredients from Ananda Gardens, from our Week 3 Winter CSA. From “Santa’s Swiss Chard Surprise” to “Nutcracker’s Honeynut and Potato Gratin,” these recipes are sure to delight your taste buds and bring a smile to your face. So, gather your loved ones, don your favorite holiday apron, and let’s cook up some Christmas magic together! 🎄🍽️

1. “Santa’s Swiss Chard Surprise”: A hearty Swiss chard and potato casserole with a creamy garlic sauce, topped with crispy onions.

2. “Rudolph’s Red-Nosed Bok Choy Stir-Fry”: A vibrant stir-fry featuring bok choy, onions, garlic, served over quinoa. Grate with dried cranberries.

3. “Frosty’s Honeynut Squash Soup”: A velvety soup made from roasted honeynut squash, onions, and garlic, garnished with a sprinkle of toasted pumpkin seeds.

4. “Mrs. Claus’s Potato Pancakes”: Crispy potato pancakes with a twist, incorporating finely chopped Swiss chard and garlic, served with a side of vegan sour cream.

5. “Jingle Bell Bok Choy Salad”: A refreshing salad with bok choy, lettuce mix, shredded carrots, and a tangy sesame-ginger dressing, topped with roasted chickpeas for protein.

6. “Nutcracker’s Honeynut and Potato Gratin”: A layered gratin of thinly sliced potatoes and honeynut squash, baked with a creamy garlic sauce and a crunchy breadcrumb topping.

   
   

   

   
   

These recipes are not only festive but also packed with healthy, plant-based ingredients. Enjoy your holiday cooking! 🎄

Our Winter CSA Starts This Week!

Wednesday December 4th for Home Delivery and Thursday 5th

Welcome to the 1st week of our Winter Share!  Appropriately it really feels like winter now, and the rhythms are shifting on the farm. 

We accomplished so much outdoors and kept harvesting from our gardens all the way up to Thanksgiving week! But wow, did things change quickly over the holiday!