Freezer Packs from Willow Haven Farm

Stock your freezer with pasture-raised pork from our family farm in New Tripoli, PA. Our bulk pork freezer packs give you a practical mix of everyday cuts at a better value than buying individual packages.

Pastured Pork Raised Right Here in the Lehigh Valley

If you’ve ever tried to buy pasture-raised pork one package at a time, you know the frustration.

The best cuts sell out.
Prices add up quickly.
And you’re never quite sure what will still be available.

Our bulk pork freezer packs solve that problem.

Instead of hoping your favorite cuts are available each week, you can stock your freezer all at once with a carefully selected variety of pork from our pasture-raised pigs — at a better value than buying individual packages.

Each bundle is designed to give your family the cuts you actually cook with most.

Families who buy pork this way often tell us they wish they had started doing it years ago.

What’s Inside a Willow Haven Farm Pork Freezer Pack

Buying pork in bulk may sound complicated, but we’ve made it simple.

Each freezer pack includes a practical mix of everyday pork cuts your family will actually use, such as:

• Pork chops for quick weeknight dinners
• Ground pork and sausage for skillet meals and breakfast
• Roasts for slow-cooked family dinners
• Bacon and specialty cuts that make farm pork unforgettable

Because these packs are assembled from the pigs we raise, the exact cuts may vary slightly from batch to batch. But every bundle is designed to give you a balanced variety that keeps your freezer stocked with real food.

Choose the Freezer Pack That Fits Your Family

We offer three bulk pork packs so you can stock your freezer at the level that works for your household.

Most families find that the larger bundles offer the best value and keep their freezer stocked for months instead of weeks.

Freezer Basics Pack — 40+ pounds

A great starting point for families who want to begin buying meat in bulk.

This bundle gives you a solid variety of pork cuts and enough meat for many family meals over the next several weeks.

Well-Stocked Freezer Pack — 68+ pounds

This pack gives you a larger assortment of everyday cuts — more chops, more sausage, and more roasts.

Many families find this is the sweet spot for value and variety.

Fully Stocked Freezer Pack — 98+ pounds

This is the best value per pound and the closest option to buying a traditional half pig.

You’ll receive the widest variety of cuts and enough pork to keep your freezer stocked for months.

For families who cook at home regularly, this bundle usually makes the most sense.

Willow Haven Farm Sausage Varieties

Many of our pork packs include handcrafted sausage made from our pasture-raised pork.

Current varieties may include:

• Maple Breakfast sausage links
• Bratwurst
• Kielbasa
• Hot Italian sausage links
• Roasted garlic sausage links

These sausages are incredibly versatile and make quick, flavorful meals for busy families.

Why Families in the Lehigh Valley Choose Willow Haven Farm

At Willow Haven Farm, our pigs are raised outdoors on pasture where they can root, graze, and live naturally.

That difference shows up in the flavor.

Buying pork in bulk also helps families:

• Save money compared to buying individual cuts
• Always have high-quality protein ready for meals
• Avoid last-minute grocery store runs
• Support a local family farm raising food the right way

For many families, choosing pastured pork isn’t just about food — it’s about building a healthier way of life.

What Our Customers Say

Suzanne, one of our farm members, bought a bulk pork pack last year and shared:

“After eating typical store-bought ham most of my life, I am always amazed at the difference when I bite into a Willow Haven Farm ham (or any pork product for that matter). You really can taste the difference! And I know it is safe to eat because of what the pigs were fed and where and how they were raised.”

Once families start cooking with pasture-raised pork, grocery store pork simply doesn’t compare.

How to Reserve Your Pork Freezer Pack

Our pigs are raised in small batches, which means the number of freezer packs available at any one time is limited.

Join the Priority Waitlist – if we have a wait list we’ll link to it here => (not available now)
The waitlist receives first notice when the next batch of pork packs becomes available.

Choose Your Freezer Pack
When reservations open, you’ll select the bundle size that fits your freezer and your family’s needs.

Reserve Your Pack
Secure your pork with a deposit and we’ll hold your bundle from the upcoming processing batch.

Pickup or Delivery
When the pork is ready, you’ll receive pickup information by email.

Enjoy Pastured Pork Year-Round

Even if you miss a bulk pork release, you can still enjoy Willow Haven Farm pork throughout the year.

Our online farm market offers individual cuts whenever they are available, including:

• Pork chops
• Bacon
• Sausage
• Ham slices

You can shop online for pickup or delivery, or visit the Willow Haven Farm General Store in Breinigsville to browse our selection of farm-raised meats and other local foods. Willow Haven Farm Online Shop

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

But winter farm to table eating isn’t impossible. Instead of being a time of scarcity, winter on the farm is a time of rest and renewal—both for the land and for our bodies.

When we eat seasonal, local foods and align with nature’s rhythms, we not only support our health but also embrace the sustainability of farm-to-table eating.

For many of us, especially those looking to provide nourishing meals for our families, winter in Pennsylvania can feel like a tricky season.

You’re juggling family life, work, and the challenges of keeping everyone healthy.

But did you know that by choosing winter vegetables like kale, sweet potatoes, and winter squash, you can save time, eat better, and even support your local community?

On our farm in New Tripoli, we’ve seen how these vegetables not only thrive during the colder months but also offer the perfect nourishment for this slower season, making it easier to create healthy, hearty meals for your family.

Winter Vegetables Key Ingredients for Healthy Meals in Lehigh Valley

You might think that winter means fewer options here, but there’s actually an abundance of seasonal vegetables that are perfect for this time of year.

As farmers, we’ve witnessed how the cold air and even the frost make certain crops sweeter and more nutrient-dense. Hardy greens like kale, arugula, and Swiss chard are still growing strong, even on these colder days. Need recipes to inspire you to plan your menu around these vegetables?

Simple Winter Meal Ideas

Winter meals don’t have to be complicated to be nourishing.

Here are a few easy ways to build meals around winter vegetables:

Sausage, Kale, and Onion Skillet
Brown pastured sausage in a heavy pan, add sliced onions and chopped kale, and let everything soften together. Finish with a splash of broth or a pat of butter. It’s simple, deeply satisfying, and comes together quickly on a busy evening.

Roasted Winter Squash with Garlic and Herbs
Cut butternut or kabocha squash into wedges, toss with olive oil, garlic, and sea salt, and roast until caramelized. Serve alongside eggs or roasted meat for an easy winter supper.

Sweet Potato and Egg Breakfast Hash
Dice sweet potatoes and sauté them until tender, then add greens and crack a few eggs right into the pan. This kind of meal works just as well for dinner as it does for breakfast.

One-Pot Winter Vegetable Soup
Start with onions, carrots, and celery, add bone broth, chopped greens, and whatever roots you have on hand. Let it simmer slowly — the longer it cooks, the richer the flavor becomes.

These meals aren’t meant to be rigid recipes. Think of them as starting points — simple ways to turn seasonal vegetables into warm, nourishing food without needing a complicated plan.

The Power of Frost-Kissed Greens for Winter Nutrition

Have you noticed how sweet the crunchy Bok Choy stems are recently?

We sautéed them last night with the leaves, garlic, and onion in a little pork lard for a delicious side that is rich in phytonutrients and antioxidants.

When frost hits, these greens convert starches into natural sugars to help them survive, sort of like “anti-freeze.”

Not only does this make them taste sweeter, but it boosts their antioxidant content, giving your body exactly what it needs to fight off seasonal illness and keep your energy levels up. In fact, the transformation of these greens under cold stress highlights how nature’s changes can directly enhance their nutritional value.

Winter Squash and Sweet Potatoes: Immunity-Boosting Vegetables for Winter Meals

But it’s not just greens that thrive in winter.

Winter squash varieties like butternut, acorn, and kabocha, along with sweet potatoes, are also key foods in the seasonal vegetable lineup.

These hearty vegetables, packed with beta-carotene (a precursor to vitamin A), help support your immune system by maintaining healthy skin and mucous membranes—your body’s first line of defense against bacteria and viruses.

The Antioxidant Power of Winter Vegetables: Winter Squash, Sweet Potatoes, and More

Bright orange vegetables, much like frost-kissed greens, provide vital nutrients that help your body stay strong and resilient.

The antioxidants in winter squash, carrots and sweet potatoes reduce inflammation and repair cells, while their natural sweetness makes them a comforting addition to any meal.

Eating these in-season organic foods during winter not only nourishes your body but helps maintain hydration during the cold, dry months—when both your skin and respiratory system need extra care.

Traditional Wisdom for Seasonal Eating: Aligning with Nature’s Winter Rhythms

As we embrace the winter season, we can draw from the practical wisdom of Chinese medicine, which teaches us to align our eating habits with nature’s rhythms.

Winter invites us to slow down and nourish our bodies with warming, cooked foods that support our vitality and conserve energy. Root vegetables, winter squashes, and hearty greens like kale provide the nutrients we need to stay strong during these colder months.

Chinese medicine also emphasizes the importance of supporting our kidneys—our body’s center of energy and resilience—with foods like black beans, walnuts, and warming spices such as cinnamon and ginger.

Slow-cooked meals like stews and roasts help us maintain warmth, while warm drinks like ginger tea and bone broth keep us hydrated without cooling our bodies.

Ginger Tea can also be used for healing a fever. Find the recipe for “sweat it out” tea and more surprising ways to use ginger here.  

I naturally seem to simplify my meals this time of year. One pot meals, soups and stews are frequently on the menu and don’t take as much time and energy.

What about you?

By embracing these seasonal foods and practices, we can strengthen our immune system and stay balanced, all while staying connected to the natural cycles of our local environment.

Farm-to-Table Eating: A Solution for Busy Lehigh Valley Families

As a mom and farm wife, I know how overwhelming it can be to prepare meals that are both healthy and simple, especially during the winter. With the demands of family, work, and everything in between, it can feel like a challenge to get a nourishing meal on the table.

But that’s where farm-to-table eating comes in. By choosing local, seasonal vegetables and proteins—like the ones we grow on our farm—you can make meal planning easier, save time at the grocery store, and offer your family meals that are not only delicious but packed with nutrients.

Winter is the perfect time for slow-cooked meals like stews, soups, and braises. These meals are easy to prepare, highly nutritious, and perfect for warming up your body on cold days. Plus, they make use of the winter vegetables that are in season, like winter squash, root vegetables, and hearty greens.

Recipes: If you need recipes to inspire you to plan your menu around these vegetables, we’ve got you covered. Check out the winter super salads in this post or the winter squash recipes here.

3 Easy Winter Meals We Lean On

When the days feel full and the light fades early, I come back to meals that don’t require a long plan — just good ingredients and a warm kitchen. These are a few simple ways we build nourishing winter meals using what’s growing and storing well right now.

One-Pot Sausage, Potatoes, Carrots, and Onions
Start with a heavy pot and let everything cook slowly together. Pastured sausage adds flavor to the vegetables as they soften, creating a hearty supper with very little effort. It’s the kind of meal that fills the house with warmth while you finish the rest of your evening.

Bone Broth Soup with Kale and White Beans
A pot of broth simmering on the stove feels like medicine this time of year. Add chopped kale, cooked white beans, garlic, and a drizzle of olive oil at the end. It’s simple, deeply nourishing, and easy to adapt with whatever vegetables you have on hand.

Sheet Pan Squash with Pastured Chicken
Roast winter squash alongside chicken pieces with a little salt, herbs, and good fat. Everything cooks together, the edges caramelize, and cleanup stays simple — perfect for busy winter nights when you still want a real meal.

Eggs, Sourdough, and Greens for Fast Suppers
Not every winter meal needs to be a long slow cook. Sometimes we sauté a quick pan of greens, fry a few eggs, and serve everything with toasted sourdough. It’s fast, comforting, and surprisingly complete when you need dinner on the table quickly.

These meals aren’t about perfection — just steady, seasonal rhythms that make it easier to keep nourishing food at the center of your week.

Supporting Local Farms: The Environmental Benefits of Seasonal Eating

By embracing farm-to-table eating, you’re not just feeding your family—you’re also supporting local farmers and sustainable practices. Eating seasonally helps reduce the negative environmental impact of your food, ensuring that your meals are not only healthy for you but also for the land and soil.

Winter is a time when the land rests, allowing the soil to replenish itself, storing nutrients that will nourish the crops in the coming seasons. By choosing to eat foods grown in harmony with this season, you help sustain the land’s natural fertility, promoting a cycle of growth that benefits both your health and the environment. Supporting local farms means investing in the resilience of our food system and creating a lasting, positive impact on the community.

Nourishing Ourselves and our Local Farm Land in Winter

Winter is often seen as a time of rest, but let’s pause to consider what is actually happening in nature during this season. Many plants have completed their life cycle and are now decomposing into the soil, contributing valuable organic matter. Though it may seem like the land is dormant, the soil is teeming with life and energy. Microorganisms, worms, and fungi work tirelessly to break down the decaying plant matter, turning it into rich nutrients that will feed the crops of the coming seasons. The life beneath the surface is vibrant and ever-moving, supporting a cycle of renewal.

Trees in Hibernation: The Roots Are Where the Action Is in Winter

While it may seem like trees are inactive during the winter months, all the action is happening at their roots. The trees themselves are in a kind of hibernation, but beneath the surface, there is preparation for the spring. Sap is being produced and, soon, it will flow through the trees, signaling the rebirth of new growth.

Winter Garlic: Building Strength for Spring

In the same way, the garlic we planted last month is using this time to build a strong root system. It draws nourishment from the soil, preparing to grow quickly once spring arrives and the nutrients are abundant.

Learning from Nature: Embracing Winter Rest and Preparation for Health

So, what can we learn from nature during this restful season?

While the outward world may appear still, life and energy are actively at work beneath the surface. The land is not idle; beneath the frost, the soil experiences a deep, renewing transformation.

This natural rhythm teaches us that rest is not about being inactive—it’s a time for replenishment and restoration.

Your body follows this same cycle.

By nourishing your immune system with easy-to-digest foods, you allow yourself the time to rest, heal, and cleanse deeply. It’s a chance to restore your energy and store up the vitality you’ll need for the busyness of spring.

I suggest you give yourself permission to rest, de-stress, detox, and conserve the energy your body will need for the coming seasons.

Nourishing Yourself with Farm to Table Eating in Lehigh Valley

Winter is a time of rest, renewal, and healing, but it’s also a time when our bodies need more than just comfort—they need nourishment that’s aligned with nature. With the days growing shorter and the cold settling in, it’s easy to reach for processed foods that offer temporary warmth but fail to fuel our health long-term.

But by choosing seasonal, local vegetables and embracing farm-to-table eating, you’re giving your family the gift of health and wellness while supporting sustainable agriculture—a choice that will protect your family’s vitality and the future of our land.

Don’t wait until the cold weather takes a toll on your immune system—make the nourishing, intentional choice to slow down, nourish your body, and reconnect with your food now.

Whether you’re savoring a slow-cooked stew made with winter squash or warming up with frost-kissed greens, your meals will not only satisfy your hunger but also fuel your body for the months ahead.

When you choose food grown in season, you’re taking control of your health, ensuring that you’re ready for whatever winter throws your way, while also building a balanced and sustainable lifestyle for your family and community.

We support your desire to have a good, healthy way of life and food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P.S. Ready to nourish your family with local, seasonal goodness?

Visit us at the Willow Haven General Store, where you’ll find fresh, farm-to-table foods that will warm you from the inside out. Our store is open every Tuesday – Saturday

8150 Hamilton Blvd, Breinigsville, PA 18031
​https://willowhavenfarmgeneralstore.com​
​Hours: Tues – Fri 7 am – 8 pm this week
Sat. 7 am – 4 pm

If you said yes to those questions, you’re ready to experience the farm-to-table convenience of a custom-cut half pig!

It can feel a little overwhelming the first time you do it — but don’t worry, I’ll walk you through the process step by step.

I’ve outlined everything below, but if you still have questions, just send us an email at
farmer@willowhavenfarmpa.com. We’re happy to help.

Reserve your half pig today!

Yes! I want Pastured Pork in My Freezer

Let’s talk about price. It’s a big purchase.

Most custom hogs are sold by “hanging weight” and then the customer pays the butcher processing fee on top of that. Hanging weight is the weight of the pig before it is cut into pieces.

We’ve found that option to be very confusing for people so we’ve simplified the pricing so you know what to expect.

With Farmer Reuben’s years of experience, he knows what the processing fee will be and how much meat will be cut from the each half.

So your pay in full price is $962 – or $865 if you qualify for member pricing.

If you choose to pay by cash or check in our on farm store, you can save an additional $20.

The last day to decide is Thursday, Nov. 13 ! I have to hand the butcher your “cut list” the very next day.

But some of these ten halves are already claimed!

Reserve your half pig today!

Yes! I want Pastured Pork in My Freezer

What happens next?

Well, you’ll need to decide on the cuts you want. There are lots of options and I’ll set up a phone call to help you make these decisions.

In the meantime, you’ll want to think over how you want to use the meat.

What are you a fan of?

• Sausage?
• Roasts?
• Pulled Pork?
• Bacon?
• Ham?

You’ll have to make choices from each part of the animal: the ham, the belly, the shoulders and the loin.

If you want more whole pieces like roasts and ham, you’ll have less sausage.

If you want more bacon, include the jowls in your bacon rather than sausage.

If you find it hard to decide, don’t worry. We’ll have extra bulk sausage and scrapple you can add to your order.

Do you want to see what a standard cut list might be like? Read through my post What Do You Get From A Half Pig. ​

But don’t worry, Reuben or I will help you figure it out and fill out the cut list for you.

Reserve your half pig today!

Yes! I want Pastured Pork in My Freezer

When Will You Get To Start Cooking Pork From Your Freezer?

It will take about 3 weeks for the butcher to finish cutting, packing, making sausage and smoking the cured meats.

Plan for a pick up date is Sat. December 6. This date is FIRM. You’ll pick up at the farm between 10 am – 1 pm that day.

You’ll want to get your pork into the freezer right away.

You’ll want about 4 cubit feet of space in your freezer and room for about four boxes in your trunk.

Your meat will be vacuum sealed so it will last 1 – 3 years in your freezer and you don’t have to worry about getting all your value out of it. You can also get a freezer temperature alarm so that you don’t have to worry about accidental thaws.

So what will you cook up first? I can’t wait for sausage.

Only ten families will be able to take advantage of this offer. Don’t wait!

Reserve your half pig today!

Yes! I want Pastured Pork in My Freezer

​

​

We’ll keep farming for you!

Reuben and Tessa DeMaster
​Willow Haven Farm​
​Directions to the farm​

P.S. Still have questions? Email us so Reuben and I can answer them for you.

Easy & healthy grain bowls are a great way to enjoy farm-fresh flavors while using up the organic ingredients you’ve stored for later—whether it’s frozen veggies, pasture-raised meats from your CSA, or that last bit of farm cheese in your fridge.

They are also a perfect way to create a balanced, satisfying meal while using up ingredients you already have on hand – veggies, proteins, and pantry staples like dried fruits and nuts.

This formula gives you flexibility while ensuring each bowl has great texture, flavor, and nutrition. Whether you’re cleaning out the freezer or just looking for an easy meal prep option, this guide has you covered!

Easy Formula:

1. Base (Grain or Starch) – 1 cup cooked grain per serving
2. Protein – ½ to 1 cup per serving
3. Veggies (Fresh, Frozen, or Roasted) – 1 to 2 cups per serving
4. Extras (Dried Fruits, Nuts/Seeds, Cheese, Dressing) – small amounts for contrast
5. Topping (Crunch, Sauce, or Garnish) – optional for added interest

If you stocked up on organic butternut squash or pasture-raised meats from Willow Haven Farm, this is a perfect way to use them up

Healthy, Local Organic Ingredients:

1. Base (Choose One or Mix)

• Cooked quinoa, farro, millet, wheat berries, rice, couscous, or frozen cooked grains.
• Use frozen rice or pre-cooked frozen grains for convenience.

2. Protein (Pick One or Combine)

• Ground beef, sausage, shredded beef or chicken, or flaked salmon.
• Cooked and seasoned to complement the bowl’s flavor profile.

3. Veggies (Fresh, Frozen, or Roasted)

• Roasted: Frozen butternut squash, carrots, Brussels sprouts.
• Sautéed: Frozen spinach, kale, or bell peppers.
• Steamed/Microwaved: Frozen peas, green beans, cauliflower.

4. Extras for Flavor and Texture

• Dried Fruits: Chopped apricots, figs, cherries, cranberries, or raisins.
• Nuts/Seeds: Toasted walnuts, almonds, sunflower seeds, pepitas.
• Cheese: Fromage blanc (or feta for briny contrast).

5. Toppings & Dressing (To Tie It Together)

• Dressing: Lemon juice + olive oil, tahini sauce, yogurt-based dressing.
• Crunch: Extra nuts, seeds, or crispy chickpeas.
• Fresh Element: Chopped herbs, scallions, or citrus zest.

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Here are some sample healthy grain bowl combinations. Experiment and come up with your own unique spin!

Lemon-Herb Chicken Grain Bowl

• Base: Farro
• Protein: Shredded chicken
• Fresh veggies: Spinach
• Stored veggies: Frozen roasted butternut squash
• Extras: Dried apricots, toasted almonds, fromage blanc
• Dressing: Lemon-tahini

Maple-Glazed Salmon Bowl

• Base: Wheat berries
• Protein: Flaked salmon
• Veggies: Roasted frozen carrots & Brussels sprouts
• Extras: Dried cranberries, toasted pecans, fromage blanc
• Dressing: Maple-mustard vinaigrette

Spiced Chicken & Rice Bowl

• Base: Quinoa
• Protein: Shredded chicken with smoked paprika
• Veggies: Frozen green beans & roasted squash
• Extras: Golden raisins, pepitas, fromage blanc
• Dressing: Apple cider vinegar + olive oil

Easy Grain Bowls Through the Seasons: Eating Farm-Fresh Year-Round

One of the best things about grain bowls is their flexibility—you can enjoy them in every season by adjusting ingredients based on what’s fresh, frozen, or stored from your farm share. Whether you’re savoring just-picked greens in summer or using up stored root vegetables in winter, these bowls help you eat well all year long.

Spring: Fresh & Light

As the farm comes alive with the first greens of the season, embrace the freshness of crisp asparagus, tender baby spinach, and bright citrus flavors.

• Base: Quinoa or farro for a light, nutty flavor

• Protein: Pasture-raised chicken, eggs, or flaked salmon

• Veggies: Fresh asparagus, baby spinach, or radishes

• Extras: Goat cheese, sunflower seeds, citrus zest

• Dressing: Lemon vinaigrette with farm-fresh herbs

Summer: Peak Harvest

In summer, load up your bowl with crisp, just-picked farm veggies—tomatoes bursting with flavor, juicy cucumbers, and garden-fresh zucchini straight from the vine.

• Base: Brown rice or bulgur for heartiness

• Protein: Grilled grass-fed steak or chickpeas

• Veggies: Fresh tomatoes, cucumbers, zucchini, bell peppers

• Extras: Feta cheese, basil, toasted almonds

• Dressing: Balsamic glaze or herb yogurt sauce

Fall: Cozy & Comforting

As the air turns crisp and leaves start to fall, warm up with hearty grains, roasted root vegetables, and comforting flavors like maple, pecans, and aged cheddar.

• Base: Wild rice or wheat berries for a nutty depth

• Protein: Shredded chicken or sausage from the farm

• Veggies: Roasted butternut squash, kale, Brussels sprouts

• Extras: Dried cranberries, pecans, aged cheddar

• Dressing: Maple-mustard vinaigrette

Winter: Hearty & Nourishing

In winter, grab those frozen green beans, stored root veggies, or leftover roasted chicken from the weekend’s farm-fresh meal to build a warm and nourishing grain bowl.

• Base: Quinoa or polenta for warmth

• Protein: Braised beef, lentils, or roasted chicken

• Veggies: Frozen green beans, roasted carrots, mushrooms, micro greens, stored potatoes

• Extras: Pepitas, golden raisins, farm cheese

• Dressing: Apple cider vinegar + olive oil

No matter the season, grain bowls help you make the most of your farm-fresh and stored foods—whether it’s a fridge full of fresh greens or frozen veggies from last summer’s harvest.

Looking for more farm-fresh inspiration? Visit Willow Haven Farm General Store to stock up on grains, pasture-raised meats, and local organic produce for your next meal!

This salmon recipe is simple yet elegant, balancing rich flavor with a perfectly crisped exterior. A classic pan-seared method keeps the salmon tender while ensuring the skin stays crisp. The oven-baked option provides an easy hands-off approach, and portobello mushrooms add a savory depth for an extra layer of flavor.

Ingredients:

• 2 salmon fillets (5-6 oz each) or 1 larger fillet (1.0-1.6 lbs)
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1 tsp fresh thyme or rosemary (or ½ tsp dried)
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions (Pan-Seared Method):

1. Sear the Salmon: Heat olive oil in a skillet over medium-high heat. Season salmon with salt and pepper. Place skin-side down and cook undisturbed until the skin is crisp and releases easily from the pan.

• 3-4 minutes (individual portions)
• 6-8 minutes (large fillet)

2. Flip & Butter-Baste: Flip the salmon so the flesh side is down. Reduce heat to medium and add butter, garlic, and herbs to the pan.

• Tilt the pan and spoon the melted butter over the sides and top of the salmon—NOT directly onto the skin.
• If cooking a larger fillet, use a spoon to gently coat the thicker areas with butter while it cooks.

3. Finish & Serve: After 2-3 minutes (individual portions) or 4-6 minutes (large fillet), remove from heat. Drizzle with lemon juice before serving.

• Tip: For extra crispy, flip the salmon back to skin-side down for a final 30 seconds before removing it from the pan.

Portobello Mushroom Option:

• Slice 1 large portobello into strips.
• Before cooking the salmon, sauté the mushrooms in 1 tbsp olive oil over medium-high heat until softened (about 4 minutes). Remove and set aside.
• After cooking the salmon, return the mushrooms to the pan and toss them in the buttery sauce before serving.
  • Tip: Add greens to your sauté for added color and nutrition.

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Oven-Baked Butter Salmon with Portobello Mushrooms

A hands-off variation that still delivers rich, buttery flavor.

Ingredients:

• Same as above, plus 1 tbsp Dijon mustard (optional, for extra depth)

Instructions (Oven Method):

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
2. Prep the Salmon: Place salmon skin-side down on the baking sheet. Season with salt and pepper.
3. Melt the Butter: In a small saucepan or microwave, melt butter with garlic, herbs, and lemon juice. (Stir in Dijon if using.)
4. Roast the Salmon:

• Individual portions: Roast for 10-12 minutes.
• Large fillet (1.0-1.3 lbs): Roast for 14-16 minutes.
• Large fillet (1.4-1.6 lbs): Roast for 16-18 minutes.

5. Brush the butter mixture over the salmon midway through baking to keep it moist.
Optional Broil: For a golden top, broil for 1-2 minutes at the end.

Mushroom Variation:

• Toss portobello slices with olive oil, salt, and pepper, and roast on the same pan for the last 10 minutes.

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Butter-Free Variation: Olive Oil & Herb-Basted Salmon

If you don’t have or want to use butter, olive oil provides a flavorful alternative. This version keeps the salmon rich and flavorful without using butter while maintaining the crispy skin and delicious basting effect.

Adjustments:

• Replace 2 tbsp butter with 2 tbsp extra virgin olive oil (or a mix of olive oil and a splash of lemon juice for brightness).
• Follow the same searing and flipping method, but instead of butter-basting, spoon the warm olive oil over the fish after flipping.
• For extra richness, you can use a tablespoon of ghee, tahini, or avocado oil instead of butter.

Enhancements:

• Add a spoonful of miso paste to the oil for extra umami flavor.
• Mix in a splash of coconut milk for a subtly creamy texture.
• Use toasted sesame oil in combination with olive oil for a nutty depth of flavor.

Looking for a quick and delicious salad to brighten up your meal? This Arugula Salad with Aged Goat Cheese, Walnuts, and Mushrooms is the perfect combination of earthy, nutty, and tangy flavors. The combination of sautéed mushrooms and toasted walnuts adds a rich depth to the fresh, peppery arugula, while the crumbled aged goat cheese gives it a creamy finish.

The walnut oil in the dressing provides a rich, nutty flavor, but if you don’t have it on hand, you can easily swap it for flaxseed oil or more extra-virgin olive oil (EVOO). Both options still give the salad a wonderful balance, with flaxseed oil adding an extra dose of heart-healthy omega-3s. The olive oil keeps it light and fresh!

This salad makes for a fantastic first course or a satisfying side dish after the main meal. Whether you’re serving it for a weeknight dinner or a gathering, it’s sure to impress!

Ingredients

• 2 tablespoons lemon juice
• 1 tablespoon walnut oil (or flaxseed oil or extra-virgin olive oil)
• 1 tablespoon extra-virgin olive oil
• Salt
• Freshly ground black pepper
• 6 cups stemmed arugula leaves, washed and thoroughly dried
• ½ cup walnuts, toasted and chopped
• 2 ounces aged goat cheese, crumbled
• 1 cup oyster or shiitake mushrooms, sautéed

Instructions

1. Whisk together the lemon juice, walnut oil (or flaxseed/extra-virgin olive oil), olive oil, salt, and pepper to create the dressing.
2. Sauté the mushrooms in olive oil until tender. Set aside to cool.
3. Toss arugula, walnuts, and sautéed mushrooms together in a large bowl.
4. Drizzle with the dressing, toss gently, and top with crumbled goat cheese.

Enjoy this vibrant salad that’s as nutritious as it is delicious!

Servings: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 4 medium parsnips, peeled and cut into sticks (or substitute turnips, radish or other roots)
• 2 tbsp olive oil
• 1 tbsp honey (or maple syrup for a vegan option)
• ½ tsp dried thyme (or ½ tbsp fresh thyme)
• ½ tsp salt
• ¼ tsp black pepper
• 1 clove garlic, minced (optional)
• 1 tbsp balsamic vinegar (optional, for extra depth)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the carrots and parsnips with olive oil, honey, thyme, salt, pepper, and garlic (if using).
3. Spread them out in a single layer on a baking sheet lined with parchment paper.
4. Roast for 25-30 minutes, flipping halfway through, until the edges are golden brown and caramelized.
5. Drizzle with balsamic vinegar (if using) and toss gently before serving.

Notes:

• For extra crunch, sprinkle roasted nuts or seeds before serving.
• Try adding a pinch of cinnamon for warmth or red pepper flakes for a kick.
• Serve with fresh parsley or a squeeze of lemon for brightness.

Enjoy this simple, nourishing side dish that brings out the natural sweetness of root vegetables!

A Personal Reflection on Parsnips

I have always loved the idea of parsnips—this unique winter vegetable with a sweetness that’s just a little bit different from the familiar carrot. There’s something about the earthy flavor combined with that hint of sweetness that feels like a seasonal farm-fresh treat, something special to look forward to. It’s a nutrient-dense root vegetable that carries its own charm, almost like a forgotten gem waiting to be rediscovered in the kitchen.

Why Parsnips Aren’t My Favorite in Soup or Stew

But, to my surprise, parsnips and I don’t always get along when it comes to soups and stews. I’ve tried adding them to the pot, thinking they would blend in with the rest of the ingredients, but their distinct sweetness tends to stand out too much. It’s a bit overwhelming, like that one bold guest at a dinner party who can’t help but take the spotlight. In a stew, it just doesn’t work for me.

Roasting Parsnips: The Perfect Winter Dish

However, when I roast organic parsnips from our farm, it’s a whole different story. The heat draws out their natural sweetness in a way that’s soft and caramelized, without overwhelming the dish. I love the crispy edges and the tender center—they’re a perfect winter side dish, especially when paired with fresh, locally grown carrots.

Roasting with Rainbow Carrots

And if you’re lucky enough to have rainbow carrots from a local farm, well, it’s a match made in seasonal eating heaven! The colors and flavors meld beautifully, creating a warm, comforting dish that’s so simple, yet so satisfying.

Roast Your Parsnips for a Nourishing Meal

So, my advice? If you have organic parsnips, roast them. Whether on their own or with farm-fresh carrots, they’re a winter delight that’s worth savoring in its purest form.

At Willow Haven Farm, we’re here to help you bring healthy, organic food to your table. Whether you’re looking for nutrient-dense root vegetables or other seasonal farm-fresh ingredients, we’ve got you covered.

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

Reuben and Tessa DeMaster
Willow Haven Farm

Shop Our Organic Produce Now

P.S. Tell me how you like your parsnips. Any favorite recipes?

• Are you interested in shopping straight from your own freezer for dinner?
• Do you like saving money on pasture-raised pork and sausage?
• ​Do you have at least 4 cubic feet of freezer space?
• What about having control over what cuts are ordered?

I’ll share all the details you need soon. Watch your email and our social media.

In the meantime, do you have ideas for how to cook various cuts of pork to handle all the pork you get from a half pig? This Pork Rub recipe is my secret to delicious pork every time, no matter what the cut. I’ve used this Herb & Spice Pork Rub on pork chops, roasts, tenderloin, and spare ribs. I never get tired of it.

Many pork rub recipes include sugar, which will make your meat taste great – especially if you have a sweet tooth like me. But we know that avoiding sugar and its accompanying addiction is better for our immune system. This pork rub recipe is packed with flavor without relying on sweetness. It allows you to enjoy the flavor of the meat itself, which is the whole point, right? Pastured pork is so flavorful and since the fat is packed with nutrition from the days the pigs spent in the summer sun, there is no need to fear letting the fat and the meat juices add to the flavor of each cut. When older folks come to the farm and tell us, “Your pork tastes like it used to taste when I was young,” it hits home just how much flavor and nutrition conventional meat has lost with modern practices.

I’m looking forward to pulled pork, spare ribs, tender pork roasts, carnitas, pork chops, bacon, chorizo, hot Italian, maple breakfast, and country sausage when the butcher finishes the pork and it gets stashed in my freezer.

And you can bet this is the pork rub recipe I’ll make plenty of and keep in a jar so it’s ready for an easy meal.

When you download this recipe, you’ll also get a bonus recipe for a larger quantity you can make and keep on hand, like I do at home. You can save or print either or both recipes for your own collection of easy pork meal ideas.

Tessa’s Favorite Pork Rub

While we’re talking about bulk purchases, there will also be a bulk Florida citrus offer coming for you! Stay tuned for details. Check out the recipes below for ideas for adding citrus to your winter meals.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Make the most of your winter citrus and brighten up the cold January days with these recipes:

• Greek Meatballs in Lemon Sauce are light yet satisfying. Serve the meatballs in a shallow bowl with the sauce, or over rice. Tip: The recipe calls for ground lamb and pork, but you could also remove the casing from Greek sausages and use that.
• Are you not sure what to do with leftover allspice from holiday baking? Roasted Chicken with Allspice and Citrus is the perfect combination of winter flavors. Use whatever citrus you have on hand. Bonus: It’s a sheet-pan dinner!
• Serve this unique Spicy Citrus Salad with Black Olives as a side to any simply prepared chicken or fish for a gorgeous meal with minimal effort.
• Spicy Tangerine Chicken with Black Rice will rival any takeout meal.  Tip: No black rice? Go ahead and use white rice or quinoa. 
• Need a fresh, colorful lunch? Winter Citrus Roasted Beet Salad is a feast for the eyes and the palate!

If you’re trying lamb this week, we have the recipes you need!

Greek lamb sausage:

• Casarecce Pasta with Lamb Sausage and Kale
• Sheet pan dinner fans, we didn’t forget you! Greek Sausage Sheet Pan Dinner takes just ten minutes to prep and the rest is hands-off.
• Remove the sausage from the casing and make lamb burgers with tzatziki sauce, marinated onions, and mint. (Try using harissa in the onion marinade for a zippy twist.)

Merguez sausage:

• Oven-Braised Chickpeas and Merguez with Yogurt and Mint
• Lamb Merguez Kebabs with Harissa Sauce
• Lamb Shakshuka With Merguez

Lamb blade chops:

Pan-Grilled Lamb Shoulder Chops are a perfect workday recipe. Let the meat marinate all day while you’re at work and cook when you get home. Serve with Crispy Smashed Lemon Potatoes.

We couldn’t forget something sweet!

• Lemon marmalade is a little bit of sunshine in a jar with a kick of fresh ginger.
• Grapefruit Bars are a delicious spin on the classic lemon bar.

DAIRY:

Add some plain yogurt to your box for making tzatziki sauce. And nothing tastes as good on sourdough bread as fresh country butter. You’ll find both in our dairy section.

SOURDOUGH BREAD:

Have you been to Farmer Reuben’s talk about why sourdough bread is so good for your gut health? Then you know you need to add a loaf to your box. Made right here on the farm!

MEAT:

Some members in the WHF Telegram group are trying lamb sausage this week. Choose from Greek or Merquez-style sausages. We also have lamb blade (shoulder) chops available. See above for meal suggestions!

PANTRY RECOMMENDATIONS:

Review your recipes and make sure to check our pantry section for ingredients. You’ll find Casarecce pasta, rice, quinoa, olives, oils and vinegars, and more.

FRUIT in the Lehigh Valley:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces. Store them in a cool, dry place or refrigerate in the crisper drawer for optimal freshness, where they can last up to a month. Wash just before eating.

Apples, Jonagold – This crisp, juicy variety has a balanced sweet-tart flavor, combining the best qualities of Jonathan and Golden Delicious apples. They are rich in fiber, vitamin C, and antioxidants, which support immune health, digestion, and skin health. Jonagold apples are firm in texture which makes them an excellent option for eating fresh, baking in pies, or making sauces.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. They are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. Stayman apples are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Grapefruit – Grapefruit is a citrus fruit known for its juicy, tangy-sweet flavor with a slight bitterness. It is rich in vitamin C, fiber, and antioxidants like lycopene, promoting immune health, heart health, and skin health. Grapefruit can be eaten fresh, added to salads, or juiced for a refreshing drink. Store whole grapefruit at room temperature for up to a week or in the refrigerator for up to three weeks.

Lemons – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using them soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks.

Oranges, Mandarin – These small, sweet citrus fruits have a thin, easy-to-peel skin. They are high in vitamin C, fiber, and flavonoids, supporting immune function, digestion, and heart health. Mandarins are perfect for snacking, adding to desserts, or tossing into salads. Store them at room temperature for a few days or refrigerate to extend freshness for up to two weeks.

Pears, Asian – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens and herbs, mushrooms, pears

Longest Storage: apples, beets, carrots, garlic, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Cilantro – This fragrant herb has delicate green leaves and a fresh, citrusy flavor. It is widely used in cuisines like Mexican, Indian, and Thai. Cilantro is rich in vitamins A, C, and K, along with antioxidants that support immune health and digestion. It is often used as a garnish, blended into sauces like salsa or chutney, or added to soups and salads for extra flavor. Store cilantro in the refrigerator with the stems in a jar of water, loosely covered with a plastic bag, for up to a week. Alternatively, freeze chopped leaves in ice cube trays with water or oil for longer storage.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Freeze your fresh garlic and ginger for longer storage:

Peel the garlic cloves, and chop or mince if desired. Freeze in an airtight container or ice cube tray for easy portions. Alternatively, freeze whole peeled cloves in a freezer bag, removing as much air as possible. Use directly from frozen in cooking.

Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.

Lettuce, Loose Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Mushroom Varieties

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner. 

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Parsley, Flat Italian – Parsley is a popular herb with bright green leaves and a fresh, slightly peppery flavor. It is rich in vitamins A, C, and K, along with folate and antioxidants, which support immune health, bone health, and digestion. Parsley is used as both a garnish and a key ingredient in various dishes. It is commonly used in Mediterranean and Middle Eastern cuisines, adding flavor to salads, soups, sauces, and marinades. Store as you would any herb; in a glass with some water on the counter. Keep for several days. For longer storage, parsley can be chopped and frozen in airtight containers or ice cube trays.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radishes, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Swiss Chard –  Swiss chard is a vibrant leafy green vegetable, rich in vitamins A, C, and K, as well as magnesium, potassium, and iron, making it a nutritious, low-calorie option. The stems come in various colors or simply a whitish green. Both the leaves and the stalks are edible. When picked very young, chard can be part of a green salad. But full-grown chard like in your box today has a very strong flavor and tough stems when eaten raw. Its slightly bitter, earthy flavor pairs well with garlic, lemon, and olive oil, and it can be sautéed or steamed. After cooking for several minutes, it can also be added to rice and beans or omelets. Chard can be sliced or chopped and added to soups. The stems work well in soups, stews, or as a celery substitute. Use Chard any way you would prepare spinach, allowing for longer cooking time for the stems. To store, keep unwashed in a plastic bag or container in the refrigerator’s crisper drawer, using it within 3–5 days; if it wilts, revive it by soaking in cold water before use. Before using, wash well in cool water and separate the leaves from the stems.

Baked Swiss Chard Stems is one of our family favorites.

Fun fact: Chard is in the chenopod family which includes beets, spinach, and quinoa.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Fresh Herbs E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Winter Squash Varieties E-Book

Farm News and Events

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

In this guest post, Lisa shares her journey from beginner to sourdough confidence—starting with a hands-on workshop at Willow Haven. Her story proves that sourdough isn’t just for experienced bakers; it’s for anyone ready to embrace the process and connect with the food they make.

Get ready for a delicious adventure that will inspire you to try your own sourdough journey—and bring a little more resilience and joy to your kitchen.

Looking to start your own sourdough adventure? We have our upcoming sourdough workshop at Willow Haven Farm on the calendar! Read on to learn more.

From Lisa’s Kitchen:

I tend to be fashionably late to most parties, so I was not part of the sourdough renaissance during pandemic lockdowns. I’ve always loved the taste of sourdough bread, though, so when Willow Haven Farm offered a sourdough bread-making workshop, I signed up. Sitting around the table in the cozy space of what is now the on-farm store, a small group of us learned the basics of the art of sourdough from Willow Haven’s very own baker, Vince.

At first, it did feel a bit overwhelming to me. I am a lifelong self-proclaimed non-baker. But Vince’s clear and patient explanations and hands-on demonstrations made me think, “OK, I could do this.” My sister, whom I dragged along with me, agreed it was doable. We went home with a bit of starter. My sister handed hers over to me and promptly dubbed the little blob of future sourdough “Frank.” (People name their starters. It’s a thing.)

Three years later, I’m happy to report that “Frank” is still alive and well, despite all unintentional efforts on my part to destroy him. We’ve been through a lot together – underfeeding, overfeeding, neglect, and even accidentally baking him once. Or twice. We’ve had a few failures, but we’ve also had some great successes. In addition to learning to make a respectable loaf of bread, I’ve discovered other uses for sourdough. My family enjoys tortillas, waffles, pancakes, quick breads, pie crusts, cornbread, dinner rolls, and even baked goods like cookies and brownies – all made with sourdough. These fluffy sourdough pancakes have become a family favorite – my sister requested them for a Christmas gift!

In the end, I’ve learned a few things: First, sourdough bread-making is far less intimidating and more forgiving than I thought. You never know what you can do until you try. Second, I’ve learned that my little starter is pretty resilient – and so am I. Our failures are opportunities to learn and figure out what to do next, and our successes are sweeter for the experience. Third, working with my sourdough starter has helped me develop the confidence to try more kitchen projects at home including making my own sauerkraut, fire cider, Tessa’s beet kvass, and more. That confidence and willingness to try new things builds self-reliance which is definitely a good thing.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

In this strange little week that isn’t quite back to normal routine yet, we’re all about cleaning up leftovers and finding ways to use what we still have on hand from holiday meals and celebrations. 

Use leftover shredded beef roast for sandwiches. Serve on rolls with horseradish sauce or gravy. Add a salad or veggies on the side. Shredded beef would also make a great crock pot beef barbecue to serve on rolls or over potatoes or rice.

Leftover shredded chicken breast, refried pinto beans, and small amounts of different cheeses make great toppings for sheet pan nachos. Assemble tortilla chips on a sheet pan. Top with meat and/or beans. Add whatever else you have hanging around: olives, salsa, onions, avocado, pickled radishes, etc. Super easy meal or snack!

Leftover salmon can be flaked and turned into a delicious salad. Use for sandwiches, stuff inside avocado halves, or make homemade sushi rolls.

Grate or slice whatever cheeses you have on hand and add to soups, salads, sandwiches, potatoes, etc. Or serve with crackers, pretzels, or your favorite crunchy snack.

Leftover meatballs/sausage from an Italian pasta meal can be used a variety of ways:

• Make meat sauce and freeze for another night.
• Whip up a meatball casserole.
• Sub sandwiches or sliders are quick and easy weeknight options.
• Add meatballs to grilled cheese sandwiches.
• Use broken meatballs to stuff peppers, cabbage rolls, or squash halves.
• Crumble the meats, add kidney beans, and make chili.
• Meatball hash – dice up your meats and fry with onions, potatoes, and bell peppers until crispy, then add fried eggs on top.

Leftover veggies? Add to the side of any meal, make a salad, or use to top baked sweet potatoes.

BREAD:

If you don’t bake your own bread or need a loaf quickly, turn to Lehigh Valley’s Willow Haven for delicious sourdough loaves. Some of our favorites are the French country and honey wheat. The honey wheat is also available in a sliced sandwich loaf.

Whatever your bread needs are this week, try to incorporate sourdough into your menu. Add sourdough loaves or rolls to your market box order!

FRUIT in the Lehigh Valley:

Storage for all apple varieties: Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Crimson Crisp – This variety is known for its deep red skin, crisp texture, and balanced sweet-tart flavor. Crimson Crisp apples are an excellent source of dietary fiber and vitamin C. They also contain antioxidants that contribute to overall health. These medium-sized apples are perfect for fresh snacking, adding to salads, or using in baking due to their firm texture. Their balanced flavor makes them ideal for making applesauce, cider, or pies. Pair slices with cheese or nut butter for a delicious snack.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. Stayman Apples are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. They are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Lemons – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks. Keep them whole and wash before use.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, mushrooms, pears

Longest Storage: apples, beets, garlic, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Cabbage, Red – Red cabbage is a vibrant vegetable with a slightly peppery and sweet flavor. It is rich in vitamins C and K, fiber, and antioxidants like anthocyanins, which support immune health, digestion, and reduce inflammation. Red cabbage can be eaten raw in salads and slaws, pickled, or cooked in stir-fries, soups, and stews. Store it in the refrigerator, unwashed, in a plastic bag, where it can stay fresh for up to two weeks.

Try using red cabbage to make quick pickled cabbage. Thinly slice the cabbage, then toss it with vinegar, lime juice, a pinch of sugar, and spices like cumin or chili flakes. Let it sit for 30 minutes to develop flavor. The result is a tangy, crunchy topping that adds both texture and a pop of color to your meal. Perfect for tacos, burgers, or grain bowls!

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Freeze your fresh garlic and ginger for longer storage:

Peel the garlic cloves, and chop or mince if desired. Freeze in an airtight container or ice cube tray for easy portions. Alternatively, freeze whole peeled cloves in a freezer bag, removing as much air as possible. Use directly from frozen in cooking.

Peel and slice or grate the ginger. Freeze in an airtight container or ice cube tray. You can also freeze the whole unpeeled root in a freezer bag. Grate or slice directly from frozen as needed.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Mushroom Varieties

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with meal ideas for breakfast, lunch, or dinner. 

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radishes, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Squash, Sweet Dumpling – Sweet dumpling squash is a small, round winter squash with cream-colored skin and green stripes, known for its sweet, nutty flavor and tender flesh. It is rich in vitamins A and C, fiber, and antioxidants, which support immune health, eye health, and digestion. This squash is ideal for roasting, stuffing, or baking, and its edible skin makes preparation simple.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Winter Squash Varieties E-Book

Farm News and Events

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

I started the meal but, when my son came home from work at 4:30, he noticed that nothing was happening in the kitchen.

What I had done was put two skinny chickens in a pot on the stove and let them simmer all day, but I hadn’t made much progress beyond that.

Thankfully, with the help of his sisters, our Eagle Scout sprang into action, chopping up carrots, onions, and potatoes, boiling them in the broth, and adding in the deboned chicken. They even tossed in a dried cayenne pepper for an extra kick.

When I finally joined them for supper, I was impressed by their teamwork—and the flavor! The soup was delicious, though a bit too spicy from that pepper. The younger kids and I added a dollop of homemade probiotic yogurt to cool it down, and it was just perfect.

That moment reminded me of how helpful it is to use up what we have on hand, especially as the holidays approach.

It’s a great way to make room in the fridge for leftovers and the freezer for those bulk buys we’ll stock up on in January.

Plus, when you’re busy hosting family and prepping for celebrations, having quick and easy meals like soups can be a lifesaver.

After all, the last thing you want is another day spent in the kitchen when you could be enjoying the holiday festivities with loved ones!

Here’s a quick behind the scenes video to warm you up an a cold day before you start cooking. Since we pasture raise our chickens and pigs, we occassionally have to figure out how to move our field shelters to different parts of this farm. On this warm summer day it took 4 guys and a tractor to do that job.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

We have some tips and ideas to help keep you sane in the kitchen as you prepare for your holiday celebrations!

Check your fridge and pantry. What needs to be cleaned out to make room for holiday meal groceries? What can you use to make a quick, mostly hands-off meal during a busy week of prepping, cleaning, and shopping?

(Tip: These ideas will work just as well after the holiday when you just want to relax!)

• Chop up any leftover veggies and add to soups, stews, salads, and scrambled eggs.
• Too many greens hanging out in the crisper drawer? Take control with our Green Cubes Formula. Add green cubes to chili, spaghetti sauce, soups, pastas, dips, frittatas, quiches, or pesto to sneak in some greens.
• Use a pot of beans for quick lunches or dinners all week.
• Make a pot of your favorite grain to keep at the ready. Add some of your leftover vegetables, protein, and dressing and you have a lunch or dinner bowl! Try this grain bowl formula.
• Asian-style noodles also make a great base for a noodle bowl.
• Build a salad with whatever you have on hand. That odd combination of ingredients might be your new favorite salad.
• If you have pasta in the pantry, you can whip up a one-of-a-kind dinner with whatever you have on hand. Mix and match protein, veggies, herbs and create your own specialty.
• Consider soup. Save this soup formula and turn whatever you can dredge up from your pantry or fridge into a healthy, comforting meal.
• Make sandwiches. Hummus and veggies make a great lunch sandwich. Use leftovers to make a quick salmon salad or chicken salad. Grilled cheese is always a favorite – bonus points if you sneak some greens, apple or pear slices, or veggies in there, too!
• Do you have small amounts of leftovers to finish? Some soup or chili in the freezer that you forgot about? Have a “wild card” night. Pull together bits of whatever is hanging around and mix it up! It’s fun and a great way to make sure nothing goes to waste.

NO-COOK SUGGESTIONS:

Too busy to cook? Let us take care of dinner. Check our meals page for pizzas, quiche, and soup.

Build a charcuterie board! (Who says it can’t be the main dish?) Check out this guide to building the perfect board, then head to the General Store for supplies. Look for salami, cheeses, fresh and dried fruits, olives, condiments and spreads, mustards, nuts, crackers, and other treats.

SPECIAL RECOMMENDATIONS:

Still need some holiday meal supplies? We have you covered!

• Chlorine-free paper loaf and cake/pie baking pans, baking cups, and parchment baking sheets
• A wide variety of flours
• Butter, milk, eggs, and other dairy items
• Sugars and sweeteners
• Dried fruits
• …and more!

We can help you with your last-minute gift shopping and hostess gifts, too! You’ll find various unique, local gifts for your friends and family at Willow Haven General Store.

Stop in for what you need. Take a few minutes to visit and enjoy a treat or a festive beverage!

FRUIT:

Storage for all apple varieties:

Keep unwashed apples in a plastic bag in the refrigerator’s crisper drawer, where they can stay fresh for up to two weeks.

Apples, Crimson Crisp – This variety is known for its deep red skin, crisp texture, and balanced sweet-tart flavor. Crimson Crisp apples are an excellent source of dietary fiber and vitamin C. They also contain antioxidants that contribute to overall health. These medium-sized apples are perfect for fresh snacking, adding to salads, or using in baking due to their firm texture. Their balanced flavor makes them ideal for making applesauce, cider, or pies. Pair slices with cheese or nut butter for a delicious snack.

Apples, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces. Store them in a cool, dry place or refrigerate in the crisper drawer for optimal freshness, where they can last up to a month. Wash just before eating.

Apples, Stayman – This late-season apple variety is known for its firm texture and spicy, tart flavor with a hint of sweetness. Stayman Apples are high in fiber, vitamin C, and antioxidants, supporting immune health, digestion, and skin health. They are excellent for fresh eating and ideal for baking, sauces, and cider, as their flavor intensifies when cooked.

Lemons – Lemons are tangy citrus fruits packed with vitamin C, antioxidants, and citric acid, which aid digestion, boost immunity, and enhance skin health. They are commonly used to add flavor to beverages, marinades, dressings, and desserts or as a natural cleaning agent. Store lemons at room temperature if using soon or refrigerate them in a perforated bag to extend their shelf life up to 3-4 weeks. Keep them whole and wash before use.

Navel Oranges – Navel oranges are sweet, seedless, and easy to peel, making them an excellent snack or addition to salads and desserts. They are high in vitamin C, fiber, and antioxidants, which promote immune health and support heart health. Store navel oranges at room temperature for up to a week or refrigerate them in a mesh bag for up to three weeks to maintain freshness. Wash before peeling or slicing.

Pears, Asian – Also known as “apple pears,” these pears have a crisp apple-like texture but are juicier and less dense. They are rich in dietary fiber, vitamin C, and potassium. These versatile fruits can be enjoyed raw, added to salads, or used in desserts like tarts. Their firm texture holds up well in cooking, making them suitable for baking or sautéing. Store Asian pears at room temperature for a few days or refrigerate in a perforated bag for up to two weeks. Keep them away from strong odors to preserve their fresh taste.

Pears, Bosc – Bosc pears are a brown-skinned pear variety known for their dense, crisp texture and sweet, slightly spicy flavor. They are high in dietary fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Bosc pears are excellent for eating fresh, baking, poaching, or adding to salads, as they hold their shape well when cooked. Store unripe Bosc pears at room temperature until they soften slightly, then refrigerate to maintain freshness for up to a week.

Organic Veggies We Harvested This Week:

To help you use everything in your box this week, use this ​Meal Planning Guide to keep track of what’s in the fridge, what needs to be used first, and what you have planned or prepped for each day.

Every member’s customized Market Box is unique so we hope you will take advantage of more varieties of vegetables as you get comfortable with all the great organic produce we are offering.

Tessa’s Tips

What to use first: greens, mushrooms, pears

Longest Storage: apples, beets, garlic, squash, potatoes

Pro-tip: Look at the items in your market box right away and decide how you will use them in your meal planning for the week. Freeze any veggies you know you won’t be able to eat in the week.

Arugula –  This leafy green has a peppery, slightly bitter flavor and is commonly used in salads, sandwiches, and as a garnish. It is low in calories and packed with vitamins A, C, and K, as well as folate and antioxidants, which support eye health, immune function, and bone strength. Arugula can be eaten fresh or lightly wilted in pasta dishes and pizzas. Some prefer to eat it tossed with other fresh greens or lettuce so that the spicy taste is not as strong. Putting it on a sandwich is another delicious way to enjoy its distinct flavor.  Store wrapped in a paper towel inside a loosely sealed plastic bag in the refrigerator crisper drawer. Properly stored, arugula can stay fresh for up to 3-5 days. For best quality, use arugula soon after purchasing.

Arugula isn’t just for salad. Here are 29 Ways to Eat Arugula including pasta dishes, pizza, sandwiches, and more.

Beets, Red – Red beets are root vegetables known for their earthy flavor and vibrant red-purple color. They are rich in nutrients like folate, manganese, potassium, and dietary fiber, as well as antioxidants such as betalains, which help reduce inflammation and support heart health. Both the roots and greens are edible, with the greens offering additional nutrients like vitamins A and C. Beets can be eaten raw in salads, roasted, boiled, or blended into smoothies and soups. Store beet greens separately from the root, wrapped in a damp cloth or in a plastic bag in the fridge. Use within a few days – they don’t keep long. Beet roots can be stored in a plastic bag in the crisper drawer of the fridge for up to two weeks. To freeze beets for longer storage, slice or chop them, spread on a cookie sheet to flash freeze, then transfer to freezer bags where they can be stored for up to a year.

Looking for ways to prepare beets? This post has 25 Beet Recipes including beet and lentil dip, roasted beets with fennel vinaigrette, a gorgeous soup using ginger and red cabbage, and beet and carrot latkes.

Cabbage, Green – Green cabbage is a nutrient-dense cruciferous vegetable in the Brassica family, known for its tightly packed, round, pale green leaves. It is rich in vitamins C and K, as well as fiber and antioxidants, which are beneficial for immune health, digestion, and bone strength. With a mild, slightly peppery taste, green cabbage can be enjoyed raw in salads and slaws, or cooked in stir-fries, soups, and stews. To store, keep green cabbage unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it can stay fresh for up to two weeks.

Carrots – Carrots are a versatile and popular root vegetable, known for their sweet, crunchy texture and vibrant orange color, though they can also be found in purple, yellow, and red varieties. They are rich in beta-carotene, which the body converts to vitamin A, essential for good vision and immune health. Carrots are a good source of dietary fiber, potassium, and antioxidants. Enjoy them raw, cooked, roasted, or juiced. They can be used in salads, soups, stews, and side dishes. For optimal storage, keep carrots in a cool, dry place or in the refrigerator, preferably in a plastic bag to maintain moisture, where they can last for several weeks.

Carrot tops are too good to waste. Here are 7 Crazy Good Ways to Eat Carrot Tops (plus a bonus cucumber tip to save).

Collard Greens – Collard greens are leafy greens with a slightly bitter, earthy flavor and hearty texture. They are rich in vitamins A, C, and K, calcium, fiber, and antioxidants, which support bone health, immune function, and digestion. Collard greens are often cooked by sautéing, steaming, or simmering in soups and stews, and they’re popular in Southern and African cuisines. Have you used your collard greens to make “lettuce” wraps yet? They hold together better so they are a great substitute.  To store, keep collard greens in the refrigerator, wrapped in a damp paper towel inside a plastic bag, where they can stay fresh for up to a week. For longer storage, blanch and freeze them or make green cubes to store for later use.

Garlic – This flavorful bulb is known for its pungent aroma and taste, and is commonly used in cooking to add depth to dishes. It’s rich in vitamins C and B6, manganese, and sulfur compounds, particularly allicin, which has antioxidant, anti-inflammatory, and immune-boosting properties. Garlic can be eaten raw or cooked and is often used in sauces, marinades, soups, and roasted vegetable dishes. Use in any recipe and add peeled cloves to pickles. All of our garlic is now cured so it can be stored in a cool, dark, dry place for several months. Avoid refrigerating whole bulbs, but once peeled, refrigerate or freeze cloves for longer storage.

Ginger – Ginger is a flavorful root widely used as a spice and natural remedy. It has a warm, slightly spicy taste and is rich in bioactive compounds like gingerol, which has anti-inflammatory and antioxidant properties. Ginger aids digestion, relieves nausea, and supports immune health. It is versatile in cooking, and used in teas, curries, stir-fries, baked goods, and beverages. Store fresh ginger in a cool, dry place for short-term use or in the refrigerator in a paper towel or airtight bag for extended freshness. For long-term storage, freeze peeled or sliced ginger.

Greens, Asian – Asian greens are a diverse group of leafy vegetables, including varieties like bok choy, gai lan, mizuna, and tatsoi, known for their tender leaves and mild, slightly peppery flavors. They are rich in vitamins A, C, and K, as well as antioxidants and fiber, making them a nutritious addition to meals. These greens are versatile and can be enjoyed raw in salads, stir-fried, steamed, or added to soups and noodle dishes. Store Asian greens in the refrigerator, ideally in a plastic bag or container with a damp paper towel to maintain freshness, and use them within a week for the best quality.

Kale, Lacinato – Lacinato kale, also known as Tuscan or dinosaur kale, is a nutrient-dense leafy green rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Its dark green, bumpy leaves have a slightly sweeter flavor compared to other kale, making it ideal for salads, soups, stir-fries, and smoothies. It’s particularly delicious when sautéed with garlic or massaged with lemon juice for raw dishes. To store, place unwashed leaves in a plastic bag or container in the refrigerator’s crisper drawer, where they’ll stay fresh for 5 to 7 days.

Lettuce, Red or Green Leaf – Leaf lettuce, known for its loose, leafy structure and mild, slightly sweet flavor, comes in green and red varieties. It is a low-calorie vegetable packed with vitamins A, C, and K, as well as folate and fiber, making it a nutritious choice for salads and wraps. Its tender leaves are best used raw in salads, sandwiches, or as a garnish. Store leaf lettuce in the refrigerator, loosely wrapped in a damp paper towel inside a plastic bag or container, and use it within a week to maintain freshness and crispness.

Mushroom Varieties –

Store mushrooms in a paper bag or breathable container in the refrigerator, avoiding moisture buildup, and only wash them right before use to maintain freshness.

Mushroom, Portobello & Cremini – Portobello mushrooms are mature versions of cremini mushrooms, offering a meaty texture and rich, earthy flavor. Cremini, also known as “baby bellas,” are younger, smaller, and have a firmer texture with a milder taste. Both are low in calories, fat-free, cholesterol-free, and provide B vitamins, selenium, potassium, and antioxidants. Portobellos are ideal for grilling, roasting, or as a meat substitute in burgers, sandwiches, or stuffed recipes, while creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushrooms, Shiitake – Shiitake mushrooms are prized for their rich, umami flavor and slightly chewy texture, making them a staple in Asian cuisine. They are low in calories, fat-free, and a good source of B vitamins, copper, selenium, and immune-supporting polysaccharides. Shiitakes are versatile and can be sautéed, stir-fried, grilled, or added to soups, stews, and sauces for a depth of flavor. They are popular in dishes like ramen, risotto, and dumplings, and are often used in vegetarian recipes for their meaty texture.

Mushrooms are super versatile in the kitchen. Here are 10 Things You Should Do With Mushrooms.

This roundup of 20 Mushroom Recipes has you covered with  meal ideas for breakfast, lunch, or dinner. 

Onion, Red – Red onions are a vibrant, mildly sweet onion variety with a sharp bite, commonly used raw or cooked in various dishes. They are a good source of vitamin C, antioxidants, and fiber, contributing to overall health and supporting the immune system. Red onions add color and flavor to salads, salsas, sandwiches, pickles, and roasted vegetable dishes. Store whole red onions in a cool, dry, well-ventilated space away from sunlight; once cut, refrigerate in an airtight container and use within a few days to preserve freshness.

Onion, Yellow – Yellow onions are a popular, versatile vegetable with golden-brown skin and a strong, savory flavor that mellows and sweetens when cooked. Rich in antioxidants, vitamin C, and fiber, yellow onions support immune health, digestion, and overall cellular health. They’re a staple in many cuisines, perfect for sautéing, caramelizing, roasting, and adding depth to soups, stews, and sauces. To store, keep unpeeled yellow onions in a cool, dry, well-ventilated place, away from potatoes, where they can last up to a month; once peeled or cut, store them in an airtight container in the refrigerator for up to a week.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and creamy, buttery-flavored flesh. They are slightly waxy, making them versatile in cooking. Yellow potatoes are a good source of vitamin C, potassium, and fiber and are low in calories and fat. Their creamy texture makes them ideal for mashing, roasting, grilling, and boiling. They are also excellent in gratins and salads because they hold shape during cooking. Store yellow potatoes in a cool, dark, and well-ventilated place for several weeks, avoiding refrigeration as it can alter their texture and flavor.

Radishes, Watermelon – Watermelon radish is a striking root vegetable with a mild, slightly sweet flavor and a crisp texture. Its pale green skin hides a vibrant pink interior, resembling a watermelon. Rich in vitamin C, potassium, and antioxidants, it supports immune health and reduces inflammation. Watermelon radishes can be enjoyed raw in salads, sliced thinly for garnishes, pickled, or roasted for a milder flavor. Store unwashed watermelon radishes in a perforated plastic bag in the refrigerator, where they can stay fresh for up to two weeks. Wash and trim just before using.

Spinach – Spinach is a nutrient-rich leafy green vegetable packed with vitamins A, C, K, and folate, along with minerals like iron and magnesium. Low in calories and high in antioxidants, it supports eye health, bone strength, and immune function. Spinach is versatile and can be enjoyed raw in salads, blended into smoothies, or cooked in soups, pasta, and omelets. To store, keep it dry in a perforated plastic bag in the fridge’s crisper drawer, and wash only before use. Properly stored, it stays fresh for 5-7 days.

Winter Squash Varieties

Tips for storing any winter squash:

Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few days.

Keep whole squash in a cool, dry place where it can last for up to a month. Once cut, wrap in plastic and refrigerate for up to five days.

Squash, Butternut – Butternut squash is a sweet, nutty-flavored winter squash with a smooth, tan exterior and bright orange flesh. It is rich in vitamins A and C, fiber, potassium, and antioxidants, promoting eye health, immune function, and digestive health. Butternut squash can be roasted, mashed, pureed for soups, or used in casseroles and salads.

Squash, Kabocha – Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a dense, creamy texture. It’s rich in vitamins A and C, fiber, and antioxidants, promoting immune health, eye health, and digestion. The green skin and orange flesh are both edible, making it versatile for roasting, steaming, mashing, or adding to soups and stews.

Squash, Spaghetti – Spaghetti squash is a unique winter squash with a mild, slightly sweet flavor and flesh that, when cooked, separates into spaghetti-like strands. It is low in calories and rich in vitamins A, C, and B6, as well as fiber and potassium. Spaghetti squash is often roasted or microwaved and can be used in a variety of dishes, including casseroles, stir-fries, or served with sauces like traditional spaghetti.

Sweet Potatoes – Sweet potatoes are a nutritious root vegetable known for their naturally sweet flavor and vibrant orange flesh, though they also come in other colors like purple and white. They are rich in vitamins A (as beta-carotene), C, and B6, as well as dietary fiber, potassium, and antioxidants. These nutrients support eye health, boost immunity, and promote digestive health. Sweet potatoes are versatile in cooking and can be baked, roasted, mashed, or used in soups and stews. They can also be enjoyed in both savory and sweet dishes. Store sweet potatoes in a cool, dark, well-ventilated place for several weeks, avoiding refrigeration as it can affect their texture and flavor.

Veggie E-Books

Download these collections of tips and recipes for each veggie. You’ll use these as a reference throughout the season.

Arugula E-Book
Beets E-Book
Cabbage E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Winter Squash Varieties E-Book

Farm News and Events

We support your desire to have a good, healthy way of life and organic farm food on your table that supports that goal.

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm