Final Winter Harvest 2025-26
Mache (French salad green known for delicate buttery flavor)
Green onions
Leeks
Lettuce
Beet greens
Raab
Onions
Herb
Fennel fronds or celery
Radishes
There has been so much going on this week. With nearly 5 inches of rain in 5 days our greenhouses had rivers running through them. All the best laid plans to transplant Chinese broccoli , kale and lettuce had to be postponed. Instead I transplanted infant tomatoes into 4 inch pots where they will grow for the next month. Outside I attempted to plant my wheat in soggy beds leaving huge foot prints and pools of water.
Trump continues his destruction of the world as he acts like king. Heart breaking consequences for people all over the Middle East . The economic ramifications are felt worst in the global south and Asia where oil reserves are non-existent. It is all so overwhelming and horrific.
As we finish out our winter season and head into spring we are so thankful for all we have. We have energy to keep working- we have seeds sprouting and we have plastic back on one of two torn up hoop houses. This type of agriculture is truly the best way to feed your family on a budget. The price is fixed no matter what tariffs are imposed or wartime gas prices are. We will have our inputs and seeds purchased. We are full for summer which also feels good. There is room on the wait list for those who have had trouble making up their minds.
Our chickens have gone crazy laying 6 dozen eggs a day. We will sell some at the share fair and hopefully the rest to subscribers. Reach out if you want some reserved. Otherwise they go to the fair. Thank you for trusting us to grow your vegetables. Thank you for leaning into soup, salad and roasted veggies. I think winter veggies are my favorites- sweet, crunchy, colorful and bright in a time of darkness. Hope to see you next month at the opening potluck 4/19/2026.
Recipes for this week
Mache is a french green used for delicate salads:
https://wholefoodsoulfoodkitchen.com/mache-salad/
https://mybestgermanrecipes.com/mache-salad-dressing/
Red Lentil and Greens
2 cup red lentils
1 tablespoon fenugreek seeds
1 teaspoon turmeric
2 tablespoon ghee, separated (substitute coconut oil if desired)
1 teaspoon salt
1 tablespoon cumin seeds
1 teaspoon finely shredded ginger
2 cloves of garlic, chopped
greens from 1 bunch of beets, chopped
Juice of 2 lemons
Step 1 :Sort, wash, and drain the red lentils.
Step 2: Put the lentils in a big pot with 8 cups of water, add fenugreek seeds, turmeric, 1 tablespoon of ghee and salt
Step 3: Bring to a full boil over high heat. Reduce the heat to low and cover with a tight-fitting lid. Simmer until the lentils are soft and fully cooked, about 30 minutes.
Step 4: Purée the lentils in a blender or with a hand blender, until the consistency is smooth. If the purée is too thick, add more water; then check for seasoning. Keep it warm.
Step 5 Heat the remaining 1 tablespoon of ghee in a saucepan over medium heat.
Step 6: When ghee is hot, add cumin seeds and fry for 15 seconds, until fragrant. Add ginger and garlic, and cook it for another minute.
Step 7:Add chopped beet greens, cover, and cook for 5 minutes until tender.
Step 8: Sauté beet greens, then add them to the soup along with some lemon juice, and serve warm.
Erbazzone: Italian Foraged Greens Pie
Erbazzone is a traditional recipe from Northern Italy for a double crusted pie made with finely chopped wild herbs and greens.
Prep Time45minutes mins
Cook Time1hour hr
Total Time1hour hr 45minutes mins
Ingredients
Pastry crust
8 ounces (225 g) unsalted butter, chilled
2 cups (240 g) flour
½ teaspoon kosher salt
Cold water as needed to bring the dough together
Filling
2 ounces (55 g) slab or thick-cut bacon diced in ¼- inch (6 mm) dice
3 ounces (85 g) green onions or ramp leaves sliced in ½- inch (1.25 cm) slices
1 ½ lbs (680 g) mixed wild greens washed and dried
Kosher salt and pepper to taste
¼ teaspoon pumpkin pie spice, nutmeg, or equivalent
½ cup (50 g) grated Pecorino Romano cheese or parmigiano reggiano cheese
3 egg yolks
1 beaten egg, for brushing the top
Instructions
Pastry Crust
Cut the butter into small pieces, then mix with the flour and salt using a pastry blender, until the mixture looks like a coarse meal. Gradually add water until the dough can be gathered into a ball.
Divide the dough into 2 two equal pieces, flatten into disks, wrap in plastic wrap, and refrigerate to firm (at least 20 minutes or overnight). The dough can be made days ahead of time and kept refrigerated.
Filling
Sweat the bacon on medium heat until the fat renders, about 5 minutes. Add the onions to the pan and cook for a minute. Meanwhile, coarsely chop the greens, add to the pan, cover to help steam them, and cook, stirring occasionally, adding a tablespoon or two of water if needed.
Cook the greens until they’re tender and taste good to you (about 10 minutes for me), then transfer to a mixing bowl and cool for a few minutes. Press on the greens with a towel to remove any remaining liquid, then mix in the cheese, egg yolks, and spices. Taste the seasoning for salt and adjust until it tastes good to you.
Rolling out the dough and cooking
Roll out the bottom pastry crust and use it to line a baking dish or pie pan, —or, roll out the dough into a square about 10 to 11 inches (26 – 28 cm) on a side. If you make a square, line the baking pan with parchment paper. Preheat the oven to 400°F (200°C).
Pack the greens mixture into the crust, pressing down to remove air, then roll out the top crust, lay it over the top, crimp the edges, brush with beaten egg, cut a few slices in the top to let air escape, and bake for 15 minutes.
Then turn down the heat to 350°F (180°C) and bake for about 30 minutes more, or until the top is golden brown.
Cool a bit before slicing into servings. The Erbazzone holds heat, travels well, and is good at room temperature.
Notes
Some recipes use ricotta cheese in the filling as well.
Some of the recipe testers recommended making it into hand-pies for more portable portions.
Instead of the bacon, you can cook the onions and greens with extra virgin olive oil.
If you don't have wild onion greens, you can add a few chopped garlic cloves, and substitute the weight of the greens in spinach or chard.
Mache and Clementine salad
4 generous handfuls of mâche
4 clementines, peeled and sliced
0.5 a sweet onion, thinly sliced and soaked in cold water with a tablespoon of vinegar for about 30 minutes
1 couple of tablespoons of nuts such as pine nuts or almonds
1 part white vinegar
3 parts extra virgin olive oil
Arrange the salad ingredients into individual portions or in a large salad bowl. Drizzle the vinaigrette according to taste and mix well.
The tangy vinegar complements the sweet oranges, while the bitter mâche and the onions add a delightful contrast of flavors.
Equipment
Food Processor
Ingredients
1 bunch fennel fronds stems removed
1/2 cup walnuts toasted
1/8 cup lemon juice
1/4 cup extra virgin olive oil
3/4 tsp salt
White Bean Salad with Fennel and Celery
4-6 servings
1 small shallot, chopped
1/4 c lemon juice
1/4 c orange juice
2 Tbs white wine vinegar
1 Tb Dijon
1/3 c olive oil
Salt, pepper
2 14 oz cannellini beans, rinsed and drained
1/2 small red onion, halved and thinly sliced
1 medium fennel bulb, trimmed and thinly sliced crosswise (about 3 c)
3 c thinly sliced celery, plus some tender leaves
1/4 c chopped fresh dill
1. In a large bowl, whisk together the first 7 ingredients. Season w/salt and pepper.
Add beans and toss until well coated.
2. Rinse the red onion under cold water, drain, and add to the beans. Add remaining ingredients and mix well—the longer it sits the better it tastes
One-pot Mujadara with Leeks and Greens
6-8 servings
1 c green or brown lentils
2 leeks, trimmed, halved and rinsed, then thinly sliced
21/4 tsp salt
1/4 c evoo
2 cloves garlic, minced
3/4 c basmati rice
11/2 tsp ground cumin
1/2 tsp ground allspice
Pinch cayenne
1 bay leaf, 1 cinnamon stick
4 c chopped greens (collards, kale, mustard etc or any mixture)
Place lentils in a large bowl and add warm tap water to cover by 1 inch. Let soak.
Heat oil in a large pot over medium high heat. Add leeks, stirring occasionally until golden brown and crispy. Transfer half the leeks to a bowl asa garnish.
Stir garlic into pot with remaining leeks and cook for 15 seconds, then add rice and sauce for 2 minutes. Stir in cumin, allspice and cayenne.
Drain lentils and stir them into the pot. Add 41/2 c water, salt, bay leaf and cinnamon stick. Bring to a simmer. Cover and cook over low heat for 15 minutes. Rinse greens and then spread damp leaves over the lentil mixture. Cover and cook 5-10 minutes more until tender. Remove from heat and let sit for 5 minutes before stirring in reserved crispy leeks.
Provençal Green Soup
(hands down my favorite use for leeks)
2 leeks, trimmed and thinly sliced
2-4 large garlic cloves, peeled and sliced
2 Tbs Olive oil
6 cups coarsely chopped greens—collards, chard, dandelion greens, beet greens, etc)
Salt, pepper to taste
2 large eggs
4 thick slices country bread, toasted
Freshly grated Parmesan.
Heat olive oil in a soup pot, then add leeks, garlic and salt to taste. Sauté, stirring frequently until tender. Add greens and stir until wilted. Add 6 c water and bring to a simmer and let cook for 20-30 minutes until broth is flavorful. Adjust salt and pepper to taste.
Beat the eggs in a bowl. Whisk a ladle or two of soup broth into the beaten eggs. Take the soup pot off the heat and whisk in the tempered eggs. Allow to sit a few minutes.
In each serving bowl place a piece or two of toasted bread, sprinkle the bread with fresh Parmesan and then ladle the soup over and serve.
I may have shared this before, but it’s REALLY good and very versatile in terms of greens you can use. Much easier than it looks, too:
Fennel pesto recipe:
Radish Top Soup
This radish top soup is an easy recipe that uses an unlikely part of a vegetable we love to eat. It's thick, rich, and so hearty!
Submitted by LAURA NASON
Tested by Allrecipes Test Kitchen
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6
Ingredients
2 tablespoons butter
1 large onion, diced
2 medium potatoes, sliced
4 cups raw radish greens
4 cups chicken broth
⅓ cup heavy cream
5 radishes, sliced
Directions
Melt butter in a large saucepan over medium heat. Stir in onion and sauté until tender. Stir in potatoes and radish greens, coating them with butter. Pour in chicken broth; bring to a boil. Reduce heat and simmer for 30 minutes.
Allow soup mixture to cool slightly, then transfer to a blender. Blend until smooth.
Return soup to the saucepan; stir in heavy cream until warmed through. Serve with radish slices.