If you’ve just unpacked your WHF Market Box or a CSA share from your local farmer and found a beautiful head of lettuce, you’re probably wondering:

• How do I store farm-fresh lettuce so it doesn’t wilt?

• How long will lettuce last in the fridge?

• What’s the best way to keep lettuce crisp and ready to eat?

We’ve got answers—and a tried-and-true method that actually works.

The Worst Thing You Can Do with Fresh Lettuce?

Nothing.
That’s right. If you toss the bag of lettuce in the fridge and forget about it for a few days, you might come back to slimy, wilted leaves—and a lot of disappointment.

The Best Way to Store Fresh Lettuce from Your CSA Box

The good news? With just a few simple steps, you can keep your lettuce fresh and crisp for up to 10 days—sometimes even longer!

Here’s our go-to technique, used by our own family every week at Willow Haven Farm.

Willow Haven’s Step-by-Step Method to Store Lettuce

1. Remove lettuce from the bag and separate the leaves from the core.
   Toss the core into your compost or give it to your chickens.

2. Rinse all the leaves in a sink full of cool water.
   This removes any soil or bugs from the farm field.

3. Tear large leaves into bite-sized pieces.
   No need to be perfect—this just makes salads easier later.

4. Dry the leaves thoroughly.

   • Use a salad spinner or

   • Lay the wet leaves on a thick kitchen towel and gently roll them up to absorb moisture.

5. Place the dry leaves in a large zip-top bag or storage container.
   Add a clean paper towel inside to absorb excess moisture.

6. Press out most of the air and seal.
   Store in the crisper drawer of your fridge.

Bonus: Your lettuce will be washed, prepped, and ready to eat all week long.

How Long Will Lettuce Last in the Fridge?

If stored properly using this method, your lettuce can last 7 to 10 days—sometimes even longer, depending on the variety. The key is keeping the leaves dry but not dehydrated, and avoiding excess moisture.

Other Popular Methods to Store Lettuce

Looking for options that match your routine or storage supplies?

Here’s a helpful comparison of different storage methods:

• Plastic Bag + Paper Towel

• Plastic Container + Paper Towel

• Plastic Bag Sealed with Puff of Air

Want a detailed breakdown? Check out this blog post that compares all three methods.

Final Tip: Do Something—Don’t Let It Go to Waste

The most important thing is to take action. Even just removing the lettuce from the original bag and repacking it with a paper towel will give you a much better shot at enjoying fresh greens all week.

Do what works for you, but do SOMETHING!

Taste the Difference: Farm-Fresh, Organic Lettuce

There’s just no comparison—once you’ve tasted lettuce straight from a local, organic farm, you won’t want to go back to store-bought. At Willow Haven Farm, we grow our greens with care, using sustainable, organic methods that nourish the soil and your health.

Our members tell us they’ve never loved lettuce more—because it’s vibrant, flavorful, and grown with your well-being in mind.

We harvest multiple varieties of lettuce and nutrient-packed greens all season long, and we even offer select greens throughout the winter.

Want to see what’s available now? Check out our current produce offerings here:

View What’s Fresh This Week

The other half? They pick them out—some even complain!

So when I planned a visit to a local mushroom farm, I thought it would be a fun and educational experience for my farm boys. I was wrong. They missed out on the best part!

You see, those who avoid mushrooms are skipping out on some of the most flavorful, versatile, and nutrient-dense foods around. And the health benefits? Incredible! But for my boys, it wasn’t the taste that drove them away—it was the smell.

The mushroom growing room has a very… distinct aroma. A mix of sawdust and spores that fills the air. For those who love mushrooms, it’s the scent of something earthy and full of life. For my little skeptics? It was enough to keep them at the door.

Sadly, that small farm didn’t survive the challenges of Covid, but our trusted partner, Primordia Mushroom Farm, is still going strong—bringing us the best gourmet mushrooms around. They’re dedicated to growing incredible, nutrient-packed mushrooms for our local community, and I hope you’ll fall in love with them even more after watching this video.

Come along on our mushroom farm visit below!

Then, grab the Mushroom & Goat Cheese Salad recipe—and don’t forget to shop for your mushrooms, fresh greens, and goat cheese so you can enjoy this dish and many more farm-fresh meals this week!

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Try this Arugula, Mushroom, Walnut & Goat Cheese Salad—fresh, flavorful, and so easy to make! Click here for the recipe!

MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:

Many of these recipes include produce or other items you may have received in your market box. You may also see ingredients you can purchase at the WHF General Store. Experiment and see what you can use to create your meal plan!

Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!

FEATURED: Mushrooms, Greens, and Chèvre

As we reach the period between the winter and spring vegetable seasons, mushrooms are a great strategy for keeping your meals interesting. Now is the perfect time to try the artisan mushroom sampler. For even more ways to use mushrooms check out the links in the mushroom section of this blog post!

Appetizers:

• Milk, cream, goat cheese, and chives are all you need to make this 15-minute Goat Cheese Mousse Appetizer.
• This Goat Cheese Appetizer with Honey, Fig, and Pistachios takes only five minutes and doesn’t even need a recipe!

Breakfast:

• Add goat cheese to your scrambled eggs, either crumbled on top or mixed right in.
• Spread chevre on toasted sourdough bread and top with your favorite jam or honey for a quick and simple breakfast.
• Try tomato and goat cheese breakfast toasts if you prefer something a little more savory.

Lunch:

• Make a roasted vegetable and mushroom sandwich. Spread chevre on toasted sourdough bread with fresh ground black pepper. Add pesto, avocado, or your favorite greens.
• Try a grilled goat cheese sandwich with either pesto or jam for a lunchtime twist.

Main Dish Meals:

• For these still-chilly March evenings, creamy Goat Cheese Pasta with Spinach and Roasted Mushrooms is delicious comfort food without feeling too heavy.
  • Tip: Use tangy goat cheese in pasta recipes for indulgent taste without heavy cream or butter.
• Arugula and Goat Cheese Pasta Salad takes 15 minutes and makes a great lunch! Or serve with rustic Hungarian Mushroom Soup for a bit of warmth to your meal.
  • Tip: A mix of mushrooms works best for this one. The artisan mushroom sampler from Primordia Farms would be perfect!
• Fettuccine with Mushrooms, Tarragon, and Goat Cheese Sauce is so easy you don’t even have to cook the sauce!
• Make this Mushroom and Spinach Frittata with Goat Cheese for an easy weeknight dinner. Serve with a side salad or other vegetable side dishes. For a heartier meal, serve with some WHF sausage or another protein you love.
  • Tip: Customize by swapping out either of the vegetables or the goat cheese for whatever you have on hand.
  • Pro Tip: This frittata works just as well for brunch when served with a side of fruit and some warm sourdough bread.
• Looking for a meatier dinner option that uses mushrooms? Beef Stroganoff uses mushrooms or try this Easy Stir-Fried Beef with Mushrooms and Butter. The combination of butter and soy sauce creates a creamy sauce that brings out the richness of the meat.
  • Tip: Mushroom Stroganoff is also delicious!

Salads:

• When you want salad but still need something warm this Warm Mushroom and Spinach Salad is the answer. Serve sautéed red onions and mushrooms on fresh green spinach (or use arugula) and top with creamy chèvre. The result is a fantastic mix of temperatures and textures.
  • Tip: Use your favorite variety of Kirchenberg Farms chèvre.
• Warm Goat Cheese Salad with a Spicy Dressing is both sweet and savory. It’s easy and can be adapted any way you like. A great option for when you run out of dinner ideas any time of year.
• Try these arugula salad ideas:
  • Arugula, Avocado, and Radish Salad with Poached Egg
  • Arugula Salad with Aged Goat Cheese and Walnuts
  • Arugula Salad with Lemon and Pine Nuts

Dessert!:

• Goat Cheese Cake with Mixed Berries is a fun, slightly savory twist on traditional cheesecake.
• Dark Chocolate Goat Cheese Brownies with Honey are super easy and so delicious.
  • Tip: Milk chocolate works too!
• Goat Cheese Mousse with Roasted Blueberries takes just 20 minutes to make.
  • Tip: Adapt this recipe based on the seasons and the fruits you have available. Be creative and have fun!

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BREAD:

• Add a loaf (or two) of farm-baked sourdough bread to your market box to make appetizers, sandwiches, and toasts this week.

DAIRY:

• Pick up some plain or flavored chèvre from our friends at Kirchenberg Farms for the recipe ideas above.
• Make sure you have plenty of butter, raw milk, and eggs for your baking plans.

MEAT:

• Flank steak is perfect for the beef and mushroom stir fry recipe.
• Make sure you have pasture-raised ground beef if you plan on making stroganoff.

PANTRY RECOMMENDATIONS:

• Pasta! We have a great selection of pasta and noodles for your recipe needs. And it never hurts to have an extra box or bag on hand for last-minute meals.
• Look through our selection of oils and vinegars for making your salad dressings or choose from Christina Maser bottled vinaigrettes.
• Check out our jam and preserve options for your recipes. The fig and honey conserve from Tait Farm looks perfect for the goat cheese appetizer.

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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, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.

Apples, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

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.

Lemon – 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.

Orange, 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.

Orange, Navel – 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.

Mango – This tropical fruit is known for its juicy, sweet, and slightly tangy flavor. It’s rich in vitamin C, vitamin A, and fiber, supporting immune health, vision, and digestion. Mangoes can be eaten fresh, blended into smoothies, added to salsas, or used in desserts. Store unripe mangoes at room temperature until they soften, then refrigerate ripe ones for up to a week.

Fun Fact: Mangoes belong to the same plant family as cashews and pistachios!

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: pears, greens, mushrooms

Longest Storage: apples, beets, carrots, Jerusalem artichokes, 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.

 Beet, Golden – Golden beets are a vibrant yellow-orange variety of beetroot with a mild, sweet flavor that is less earthy than red beets. They are packed with fiber, potassium, manganese, vitamin C, and antioxidants, contributing to heart health, digestion, and immune support. Their bright color makes them a visually appealing and nutritious addition to meals, and they don’t stain like their red counterparts. They can be roasted, steamed, or boiled for salads and side dishes, blended into soups, or shredded raw for slaws. Store unwashed beets in the fridge, ideally in a plastic bag or container for up to two weeks. Separate the greens (if attached) and store in a sealed container or bag. Use within a few days.

Beet, 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, dietary fiber, and 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. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer 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.

Carrot – 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, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

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 ginger for longer storage: 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.

Jerusalem Artichoke – Jerusalem artichokes, or sunchokes, are nutty, slightly sweet tubers loaded with iron, potassium, and inulin, a fiber that supports digestion. They can be roasted, added to soups or stews, eaten raw in salads, or mashed as a potato substitute. Store them unwashed in a cool, dark place or in a paper bag in the fridge, where they can last up to 2–3 weeks.

Fun Facts: Despite the name, Jerusalem artichokes are not related to artichokes—they’re actually a type of sunflower root! They are also known as sunchokes. They’re sometimes called earth apples or sunroot because they’re the edible tubers of a type of sunflower.

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. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

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.

Potato, 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.

Radish, 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.

Sweet Potato – 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.

Don’t Forget: Online shopping opens Friday at 3 PM! Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.

Don’t wait to join…

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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
Carrots E-Book
Kale E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Spinach E-Book
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Farm News and Events

Intro to Hydration with Aga Kastelik – Health and Wellness Professional, Certified H2 Advisor with Molecular Hydrogen Institute 

This introductory class explores the fundamental role of water in human health and introduces the emerging science of molecular hydrogen.

Join us on Saturday, March 8, 2025 from 11:00 AM to 12:00 noon to learn about:

• The biochemical functions of water in the body
• Hydration’s impact on cognitive function, physical performance, and cellular health
• How molecular hydrogen may offer unique therapeutic benefits
• The latest research on hydrogen’s potential as an antioxidant and signaling molecule

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 Next Sourdough Bread Baking Workshop – Sign Up! 

Get ready for a fun, hands-on experience in the art of sourdough bread making!

Join us on Saturday, March 29, 2025, for our Sourdough Bread Baking Workshop at Willow Haven Farm.

Whether you’re a beginner or a seasoned baker, this workshop will give you the skills and confidence to bake delicious, homemade sourdough bread from scratch.

 What to Expect on March 29th:

• Step-by-step guidance from our expert instructor
• Hands-on experience making your own sourdough starter
• Tips for perfecting your bread at home
• A chance to meet other bread enthusiasts in a fun, relaxed environment

Don’t miss out on this opportunity to take your baking to the next level! 

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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Grandma Cow just had a calf, but here’s the twist—her grown-up daughter from two years ago also had a calf at the same week.

You’d think Grandma would be doting on her own baby, but nope.

Instead, she’s completely smitten with her daughter’s calf. And so is her daughter.

This little calf must have some kind of magic charm because now, instead of following their usual routine, both mama and grandma are obsessed with this one baby. They follow him everywhere, ignoring their own needs—and ours.

And here’s where it gets tricky: this little rascal is fast. When it takes off running, the two mamas go right after it, completely forgetting about their job—getting milked. Picture two big, lumbering cows trying to keep up with a speedy little calf, while we stand there, hands on hips, waiting for them to come back.

It’s a chase. It’s a comedy.

It’s a perfect example of that your food has a story.

Want to meet the little troublemaker and his devoted followers? I took a trip up to the barn to capture the action.

Watch this quick video to meet them and learn why their milk is something special.

Yes, it takes extra labor to raise our healthy cows and calves to produce fresh, local grass fed milk for you.

Sometimes it’s a hassle.

But our health and the pure enjoyment drinking it’s own reward.

“The biggest change I made in my diet that helped heal my gut and get the healthiest I’ve been in decades? Drinking your milk!” Bonnie, farm member, told me a few weeks ago.

If you love grass fed whole milk with the cream on top, why not make sure you always have it on hand? Our subscriptions guarantee you fresh farm milk every week—no running out!

This week get free farm-made fromage blanc when you subscribe to milk in your market box. What is “fromage blanc”? Similar to cream cheese it is a soft spreadable cheese often spread on bread, crackers, used for savory dips or sweetened for dessert with dried or fresh fruit.

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MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:

Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!

FEATURE: CARROTS

Carrots are super versatile – they can be eaten raw, fermented, roasted, glazed, or steamed. Check out some of the unique ways we’ve found to use these nutrition powerhouses.

Appetizers:

• Carrot Carpaccio – Thinly sliced carrots marinated in olive oil, lemon juice, salt, and a touch of honey, then topped with fresh herbs and shaved Parmesan.
• Carrot Tartare – Finely diced carrots mixed with capers, mustard, olive oil, and shallots, served with crackers or toast.
• Dukkah-Crusted Carrots – Dip raw carrot sticks in yogurt, then roll in dukkah (a nut and spice blend) for a crunchy, flavorful appetizer or snack.

Main dishes:

• Use a spiralizer to make Carrot Noodles with Spicy Peanut Dressing for a meatless lunch option or as a side.
  • Tip: You can also use a vegetable peeler to shave the carrots into wide ribbons. 
  • Tip: Use tahini or your favorite nut butter for a peanut-free option.
• Five ingredients, spices, and 40 minutes is all you need to make this flavorful Moroccan Spiced Carrot Chickpea Stew.
• Looking for a light pasta meal? Try this Angel Hair Pasta with Walnut-Carrot Sauce.

Sides:

• Red-Miso-Glazed Roasted Carrots have a deep umami flavor and a buttery finish.
  • Tip: White miso works just as well here.
• Make a Carrot and Farro Pilaf – Mix shredded carrots with cooked farro, herbs, and toasted nuts.
  • Tip: Swap farro for rice, quinoa, or another grain of your choice.
• Carrot, Date, and Feta Salad is a little sweet and a little crunchy. Try it as a side or as a sandwich topper!
• For a new twist on traditional coleslaw, use rainbow carrots instead of cabbage to make this vibrant Carrot-Mustard Slaw.
• Carrot & Apple Salad – Grated carrots with julienned apple, lemon juice, olive oil, and toasted nuts.

Dessert and Baking:

• Carrot Cake Cheesecake Crumble Bars – Crumbly spiced carrot cake with a cheesecake center. Yum!
• Carrot Halwa (Gajar Ka Halwa) – A cozy Indian dessert of slow-cooked carrots, milk, and cardamom.
• Carrot Cake Biscotti – Spiced, crunchy, crumbly, and perfect for dipping! Serve with a drizzle of white chocolate for a bit of extra sweetness.
• Spiced Orange and Carrot Whole Wheat Muffins are bright and citrusy. Perfect for an on-the-go breakfast!
• Make Carrot Corn Muffins instead of traditional cornbread. The carrot adds a bit of sweetness and moisture to traditional cornbread. (And the maple butter looks amazing!)

Beverages: 

• Make this Banana Carrot Smoothie for a quick, healthy breakfast that tastes like dessert!
• Try a Carrot Cold Brew Latte – Mix cold brew with carrot juice, cinnamon, and your favorite milk for a fun twist.

FEATURE: ORGANIC PASTURED CHICKEN

Many of these recipes include produce or other items you may have received in your market box. You may also see ingredients you can purchase from our online store or at the WHF General Store. Experiment and see what you can use to create your meal plan!

Whole Chicken:

• The colors and flavors of Roasted Chicken with Allspice and Citrus (Sheet Pan) can brighten up any chilly kitchen. This weeknight-friendly dinner is a great way to use your winter citrus.
  • Tip: For this recipe, you can use a whole chicken cut into pieces, bone-in legs and breasts, or choose just your favorite pieces. 
• If you love a good sausage and peppers sandwich, try this fun Roast Chicken with Sausage and Peppers. You get all the classic flavor of sausage and peppers plus the nourishing goodness of pastured chicken. If you have leftovers, make sausage and pepper sandwiches!
  • Tip: Your WHF sausage is the obvious partner here! 
• For Roast Chicken with Salsa Verde and Roasted Lemons, you can make your salsa verde as per the recipe or use a jar of your favorite as a shortcut.
• One Pot Chicken with Lemon Orzo is simple, cozy, and mostly hands-off cooking. And the recipe is very forgiving so you can adapt based on what’s in your kitchen.
• And don’t forget Tessa’s feature from last week’s blog on ways to use your whole chicken for 3 meals! Cook once and eat all week!

Chicken Legs:

• This easy recipe for Sheet Pan Curried Chicken Legs also includes carrots and green beans so your veggies are covered! The red curry paste is super flavorful but not too hot. Serve with cooked rice and lime wedges.
• Who doesn’t love a casserole? Spend just ten minutes of prep time and this Baked Chicken Legs and Rice meal practically cooks itself. Serve with a simple green salad or your favorite roasted veggies. Try asparagus, broccoli, or green beans.
  • Tip: You can roast your veggies at the same temp while the rest of the meal is baking.
• These Slow Cooker BBQ Chicken Legs are a foolproof weeknight dinner solution. Serve with mac and cheese and a side of pickles, mashed potatoes and corn, coleslaw and cornbread, or a simple green salad with a tangy vinaigrette dressing.
  • Tip: Use leftovers off the bone for chicken sliders or chicken salad.

Chicken Livers:

• Chicken Livers with Bacon, Onion, and Mushroom Sauce can be made in one pan and is ready in just 20 minutes. Serve over eggs or toast for breakfast or over mashed potatoes or root veggies for dinner.
  • Tip: You can find bacon, onion, and mushrooms in our online store on at the general store.
• Sautéed Chicken Livers in White Wine Sauce is an easy main dish. Serve with your favorite potato recipe and a salad.
• Chicken Liver Pâté is a classic party appetizer.  This version is simple and easy to make. The bright, salty flavor of capers adds a nice balance to the richness of the livers. Serve with your favorite crackers or slices of sourdough baguette.
• Crispy Fried Chicken Livers – Toss in seasoned flour or cornmeal and fry until crispy. Serve with a spicy dipping sauce.
• Chicken Liver Tacos – Marinate in lime juice and spices, then sear and serve with onions, cilantro, and salsa.

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BREAD:

• Add a loaf of sourdough bread to your order to soak up the delicious sauces from your roast chicken meals.
• Serve your chicken liver pâté on toasted slices of sourdough baguette.

DAIRY:

• Make sure you have milk on hand to make a carrot halwa or carrot cold brew latte.
• Add a roll of Amish country butter to your market box for making glazed carrots or the delicious maple butter in the corn muffin recipe. (See above!)

MEAT and SEAFOOD:

• Since we’re featuring all of these delicious chicken recipes, you’ll definitely want to purchase chicken! Check out all of our pastured chicken options.
• If you don’t already have our pastured sausage in your freezer, add some to your order for making chicken with sausage and peppers (above).

PANTRY RECOMMENDATIONS:

• We have capers in the general store. Use them for the carrot-mustard slaw or chicken liver pâté.
• A jar of tomatillo salsa or salsa verde makes a great shortcut for the chicken with salsa verde and lemon recipe.
• Review your meal plan and then check your pantry for cooking/baking supplies – flour, baking powder, spices, sugars, maple syrup, oats, farro, nuts, etc.

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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.

Apple, 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.

Apples, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.

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.

Lemon – 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.

Orange, 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.

Orange, Navel – 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.

Mango – This tropical fruit is known for its juicy, sweet, and slightly tangy flavor. It’s rich in vitamin C, vitamin A, and fiber, supporting immune health, vision, and digestion. Mangoes can be eaten fresh, blended into smoothies, added to salsas, or used in desserts. Store unripe mangoes at room temperature until they soften, then refrigerate ripe ones for up to a week.

Fun Fact: Mangoes belong to the same plant family as cashews and pistachios!

Pear, 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: pears, greens, mushrooms

Longest Storage: apples, beets, carrots, Jerusalem artichokes, 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.

Beet, 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, dietary fiber, and 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. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer 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.

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.

Carrot – 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, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

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 ginger for longer storage: 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.

Dandelion Greens – These nutrient-packed leafy greens are rich in vitamins A, C, and K, as well as calcium, iron, and antioxidants. Slightly bitter with a nutty undertone, they are great in salads, sautéed as a side dish, blended into smoothies or soups, or even used as a pizza topping. To store, keep them unwashed in a plastic bag or container lined with paper towels in the fridge, and use within 3–5 days for peak freshness.

Kale – Curly kale is a nutrient-dense leafy green rich in vitamins A, C, and K, along with fiber, antioxidants, and minerals like calcium and potassium. It has a slightly bitter, peppery flavor and a sturdy texture that softens when massaged, cooked, or blended. Curly kale is great in salads, soups, sautés, smoothies, and as a base for grain bowls. Store unwashed leaves in a loose bag in the fridge’s crisper drawer, ideally wrapped in a damp paper towel, and use within 5–7 days. To keep it fresh longer, blanch and freeze it for later use in cooked dishes.

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. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushroom, 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.

Potato, 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.

Radish, 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.

Rutabaga – Rutabaga is a round, root vegetable with yellowish flesh and a mildly sweet, earthy flavor. It is packed with fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Rutabaga is excellent roasted, mashed, added to soups, or used in stews. Rutabaga can be thinly sliced and baked into crispy chips or grated and mixed into coleslaw for a unique twist. Its slightly sweet flavor also works wonderfully in casseroles or mixed with mashed potatoes for added depth. Store rutabaga in a cool, dark place or in the refrigerator, where it can stay fresh for several weeks.

Fun Facts: Rutabagas are a cross between a turnip and a cabbage, giving them their unique flavor. Rutabaga is also known as swede which is short for “Swedish turnip.”

Sweet Potato – 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 (baby) – Milder and more tender than mature Swiss chard, baby chard is often used raw in salads, wraps, or grain bowls. While still rich in vitamins A, C, and K, it may have slightly less fiber than its fully grown counterpart. Store in a sealed container with a dry paper towel in the fridge and use within 3–5 days for the best freshness.

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

Don’t Forget: Online shopping opens Friday at 3 PM! Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.

Don’t wait to join…

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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
Swiss Chard E-Book

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Farm News and Events

Strong to the Core: Spring Fitness & Wellness Workshop

Feeling stiff? Lacking energy? Struggling with everyday movements?

It’s time to build strength where it matters most—your core!

Join us on Saturday, March 1, for a 2-hour group intro to fitness and wellness workshop designed to help you:

Move with confidence in everyday life
Improve flexibility, mobility, and core function
Learn proper movement techniques to protect your body
Keep muscles strong to support your bones as you age

Whether you’re lifting, bending, or just keeping up with life’s demands, this workshop will help you stay strong and mobile for years to come!

Sign up today! In person at Willow Haven Farm General Store or email whfgeneralstore@gmail.com.

Know someone who could benefit? Tag a friend who wants to move better and feel stronger this spring!

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Intro to Hydration with Aga Kastelik – Health and Wellness Professional, Certified H2 Advisor with Molecular Hydrogen Institute 

This introductory class explores the fundamental role of water in human health and introduces the emerging science of molecular hydrogen.

Join us on Saturday, March 8, 2025 from 11:00 AM to 12:00 noon to learn about:

• The biochemical functions of water in the body
• Hydration’s impact on cognitive function, physical performance, and cellular health
• How molecular hydrogen may offer unique therapeutic benefits
• The latest research on hydrogen’s potential as an antioxidant and signaling molecule

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 Next Sourdough Bread Baking Workshop – Sign Up! 

Get ready for a fun, hands-on experience in the art of sourdough bread making!

Join us on Saturday, March 29, 2025, for our Sourdough Bread Baking Workshop at Willow Haven Farm.

Whether you’re a beginner or a seasoned baker, this workshop will give you the skills and confidence to bake delicious, homemade sourdough bread from scratch.

 What to Expect on March 29th:

• Step-by-step guidance from our expert instructor
• Hands-on experience making your own sourdough starter
• Tips for perfecting your bread at home
• A chance to meet other bread enthusiasts in a fun, relaxed environment

Don’t miss out on this opportunity to take your baking to the next level! 

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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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?

The stringy texture, the way it turned soft and translucent in soup… no thanks.

But now?

Somehow, two giant bunches of celery and three bags of baby kale ended up in my Market Box this week, and I couldn’t be happier.

I love sautéing onions and celery with grass fed butter to start a nourishing soup, using one of my pastured chicken recipes. The Gut Healing Ginger Chicken Soup is one of our farm member favorite recipes – and mine too.

This week’s Market Box is packed with nourishing, comforting ingredients, just in time for hearty home-cooked meals. We’re featuring pastured whole chickens, chicken parts, and grass-fed ground beef, perfect for gut-healing soups (yes, even with celery!) or a simple, protein-rich skillet meal.

And speaking of chicken, your support means more than just good food on the table—it helps Andres and his family as they prepare to return to the U.S. in just a few weeks. Every purchase of pastured chicken and his handcrafted Salsa Macha directly supports their journey.

Now, let’s talk about what to cook!

FARM FRESH MEAL IDEAS FOR YOUR LOCAL ORGANIC FOOD THIS WEEK:

Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!

FEATURE: WHOLE CHICKEN for 3 MEALS

A whole organic pastured chicken is one of the most nourishing and budget-friendly ingredients you can buy. With just one bird, you can create three delicious meals that feed your family well, stretch your grocery budget, and provide deep, gut-healing nutrition. Roast it for a classic dinner, repurpose the leftovers into a flavorful dish, and simmer the bones into a rich, mineral-packed broth. Here’s how to get the most from every part of your chicken—plus a bonus tip for adding bold Mexican flavor with salsa macha!

• Roast Chicken Dinner – Roast your whole chicken with garlic, herbs, and butter for a simple, flavorful meal. Serve with roasted veggies and a fresh salad.
  • Tip: Save the bones and pan drippings for the next meal!
• Shredded Chicken in a Sauce – Shred the leftover meat and toss it in a creamy garlic sauce, coconut curry, or tomato-based stew for a quick and satisfying second meal.
  • Tip: For a bold Mexican twist, warm the shredded chicken in a skillet with salsa macha and serve in tacos, over rice, or on a salad!
• Chicken & Vegetable Soup – Simmer your leftover chicken with veggies and broth for a comforting, immune-boosting soup. Add herbs, lemon, or ginger for extra nourishment.
  • Tip: Use your homemade bone broth (see below!) for a deep, rich flavor.
• Homemade Bone Broth – Don’t toss those bones! Simmer them with onions, garlic, and herbs for a mineral-rich broth that supports digestion and immunity. Sip it warm, use it as a base for soups, or cook grains in it for extra nutrients. Get the Bone Broth with Any Bones Recipe.
  • Tip: Freeze extra broth in jars or ice cube trays for easy use later.
• Salsa Macha Chicken Bowls – Mix shredded chicken with salsa macha and serve over rice, quinoa, or cauliflower rice for a smoky, spicy, protein-packed meal.
  • Tip: Add avocado, fresh cilantro, and a squeeze of lime for even more flavor!

Our chickens are raised right here and you can see exactly what their life is like on the farm in this Blog Post: 10 Ways to Make the Most of A Whole Pastured Chicken.

One whole chicken, multiple meals, and zero waste—this is farm-fresh eating at its best! Stock up on Willow Haven Farm whole chickens and start cooking!

FEATURE: Grass Fed Ground Beef

Did you stock up on our nutrient-dense, pasture-raised ground beef? It’s the perfect staple to have on hand for meal prep and planning. Of course, ground beef works for homemade burgers, tacos, and meatballs. Look over these meal ideas and use them to plan for the weeks ahead.

• Stuffed Tomatoes and/or Peppers – Mix ground beef with rice, tomatoes, and spices, then bake.
• Lettuce Wraps – Sauté with garlic, ginger, and soy sauce, then serve in lettuce cups for a fresh, low-carb meal. Tip: Try using cabbage, Swiss chard, or collard greens instead of lettuce.
• Beef & Rice Bowls – Cook with onions and soy sauce, then serve over rice with a fried egg on top.
• Shepherd’s Pie – Layer seasoned ground beef with veggies and mashed potatoes for a comforting dish. Tip: Mashed rutabaga, Jerusalem artichoke, or sweet potatoes are great variations. Or try mashing cooked golden (or red!) beets with your potatoes for a colorful nutrient boost.
• Use this formula to make a Classic Chili – Slow-cook with beans, tomatoes, and spices for a hearty, warming meal.
• Cuban Picadillo (Latin American Beef Hash) – Simmer ground beef with tomatoes, raisins, olives, and spices for a sweet-savory dish. Serve over rice or in empanadas. Or try Mexican Picadillo (beef and potatoes) for a variation. Tip: This might be a great place to add some of Andres’ Salsa Macha!
• If you’ve ever wanted to try making your own Ground Beef Jerky, now is the time! It’s simple, inexpensive, and takes just a few ingredients.

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DAIRY:

• We have a terrific selection of grass-fed raw milk cheeses. Great for sandwiches, salads, burgers, snacking, tacos, and more!
• Tip: You can now add a cheese subscription to your market box. Check out the details this week when you order.

MEAT and SEAFOOD:

• We’ve covered the ground beef, but don’t forget to take a look at our selection of other grass-fed beef cuts and grass-fed pork.
• If you haven’t tried our WHF sausage yet, you’re in for a treat!

PANTRY RECOMMENDATIONS:

• Pick up your favorite condiments and toppings for burger night. Ketchup, mustard, pickles, kimchi, and even sauerkraut make great burger toppings.
• You’ll need raisins and olives if you’re making picadillo. (Again, we can’t stress enough how amazing the salsa macha is!)
• Add canned diced tomatoes or tomato sauce to your list for making homemade chili, picadillo, or stuffed peppers.
• Do you need to refill your spice rack? Check our selection of spices and seasonings to help you restock.

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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.

Apple, 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.

Apple, 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.

Apples, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.

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.

Lemon – 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.

Orange, 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.

Orange, Navel – 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.

Mango – This tropical fruit is known for its juicy, sweet, and slightly tangy flavor. It’s rich in vitamin C, vitamin A, and fiber, supporting immune health, vision, and digestion. Mangoes can be eaten fresh, blended into smoothies, added to salsas, or used in desserts. Store unripe mangoes at room temperature until they soften, then refrigerate ripe ones for up to a week.

Fun Fact: Mangoes belong to the same plant family as cashews and pistachios!

Pear, 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: pears, greens, mushrooms

Longest Storage: apples, beets, carrots, Jerusalem artichokes, 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.

Beet, Golden – Golden beets are a vibrant yellow-orange variety of beetroot with a mild, sweet flavor that is less earthy than red beets. They are packed with fiber, potassium, manganese, vitamin C, and antioxidants, contributing to heart health, digestion, and immune support. Their bright color makes them a visually appealing and nutritious addition to meals, and they don’t stain like their red counterparts. They can be roasted, steamed, or boiled for salads and side dishes, blended into soups, or shredded raw for slaws. Store unwashed beets in the fridge, ideally in a plastic bag or container for up to two weeks. Separate the greens (if attached) and store in a sealed container or bag. Use within a few days.

Beet, 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, dietary fiber, and 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. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer 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.

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.

Carrot – 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, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens! They’re a great addition to cooked beans, salads, eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

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 ginger for longer storage: 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.

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.

Jerusalem Artichoke – Jerusalem artichokes, or sunchokes, are nutty, slightly sweet tubers loaded with iron, potassium, and inulin, a fiber that supports digestion. They can be roasted, added to soups or stews, eaten raw in salads, or mashed as a potato substitute. Store them unwashed in a cool, dark place or in a paper bag in the fridge, where they can last up to 2–3 weeks.

Fun Facts: Despite the name, Jerusalem artichokes are not related to artichokes—they’re actually a type of sunflower root! They are also known as sunchokes. They’re sometimes called earth apples or sunroot because they’re the edible tubers of a type of sunflower.

Kale (baby) – Compared to mature kale, baby kale has a milder flavor and more tender leaves, making it ideal for raw applications like salads or smoothies. Nutritionally, it retains the same benefits—rich in vitamins A, C, and K—but may have slightly lower fiber content due to its delicate structure. Store it in a sealed container with a dry paper towel in the fridge and use within a few days to prevent wilting.

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. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushroom, Oyster (Grey) – These delicate, fan-shaped mushrooms have a mild, slightly nutty flavor with a velvety texture. They are rich in antioxidants, fiber, and B vitamins, supporting immune health and energy metabolism. Best sautéed, roasted, or added to stir-fries and soups, they cook quickly and absorb flavors well.

Mushroom, 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.

Parsnip – Parsnips are root vegetables with pale, creamy skin and a sweet, nutty flavor, especially when cooked. They are high in fiber, vitamin C, and folate, which promote digestion, immune health, and cell function. Parsnips are great roasted, mashed, added to soups, or used as a potato substitute. Parsnips can be spiralized into veggie noodles or blended into creamy soups for a subtly sweet, earthy flavor. Their natural sweetness also makes them a great addition to baked goods like muffins or cakes.  Store unwashed parsnips in the refrigerator crisper drawer, where they can last for two to three weeks.

Tip: Add parsnips to baked goods like muffins or cakes for a mild sweetness and extra moisture, similar to how carrots are used in carrot cake. Parsnips tend to be sweeter during winter, as the cold converts their starches into natural sugars.

Potato, 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.

Radish, 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.

Rutabaga – Rutabaga is a round, root vegetable with yellowish flesh and a mildly sweet, earthy flavor. It is packed with fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Rutabaga is excellent roasted, mashed, added to soups, or used in stews. Rutabaga can be thinly sliced and baked into crispy chips or grated and mixed into coleslaw for a unique twist. Its slightly sweet flavor also works wonderfully in casseroles or mixed with mashed potatoes for added depth. Store rutabaga in a cool, dark place or in the refrigerator, where it can stay fresh for several weeks.

Fun Facts: Rutabagas are a cross between a turnip and a cabbage, giving them their unique flavor. Rutabaga is also known as swede which is short for “Swedish turnip.”

Sweet Potato – 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 (baby) – Milder and more tender than mature Swiss chard, baby chard is often used raw in salads, wraps, or grain bowls. While still rich in vitamins A, C, and K, it may have slightly less fiber than its fully grown counterpart. Store in a sealed container with a dry paper towel in the fridge and use within 3–5 days for the best freshness.

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

Don’t Forget: Online shopping opens Friday at 3 PM! Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.

Don’t wait to join…

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Veggie E-Books

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

Beets E-Book
Cabbage E-Book
Carrots E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book

Farm News and Events

Strong to the Core: Spring Fitness & Wellness Workshop

Feeling stiff? Lacking energy? Struggling with everyday movements?

It’s time to build strength where it matters most—your core!

Join us on Saturday, March 1, for a 2-hour group intro to fitness and wellness workshop designed to help you:

Move with confidence in everyday life
Improve flexibility, mobility, and core function
Learn proper movement techniques to protect your body
Keep muscles strong to support your bones as you age

Whether you’re lifting, bending, or just keeping up with life’s demands, this workshop will help you stay strong and mobile for years to come!

Sign up today! In person at Willow Haven Farm General Store or email whfgeneralstore@gmail.com.

Know someone who could benefit? Tag a friend who wants to move better and feel stronger this spring!

 Next Sourdough Bread Baking Workshop – Sign Up! 

Get ready for a fun, hands-on experience in the art of sourdough bread making!

Join us on Saturday, March 29, 2025, for our Sourdough Bread Baking Workshop at Willow Haven Farm.

Whether you’re a beginner or a seasoned baker, this workshop will give you the skills and confidence to bake delicious, homemade sourdough bread from scratch.

 What to Expect on March 29th:

• Step-by-step guidance from our expert instructor
• Hands-on experience making your own sourdough starter
• Tips for perfecting your bread at home
• A chance to meet other bread enthusiasts in a fun, relaxed environment

Don’t miss out on this opportunity to take your baking to the next level! 

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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I still remember the mystery of picking up our brown paper bag of vegetables every week—our name  written in Sharpie on the outside and a printed list of everything inside stapled to the top.

Then came the matching game: Could I figure out which unfamiliar vegetable was which?

At the time, we lived in University City, St. Louis, with two young kids and a dog. We had dreams of growing our own food but…

St. Louis soil has terrible soil.

The hard clay barely even grew grass. Raised beds weren’t in the budget, so we had to find another way.

We first heard about CSA from our “how to live a simple life” friends in New Hampshire. Ken and Bresca were the real deal—living in a yurt, growing their own food, and selling to a local CSA. Their way of life fascinated us.

That summer, we signed up to join a CSA farm for the first time. Every Wednesday evening, we’d drive to a suburban home, walk up to the enclosed porch, and find our weekly bag of vegetables.

That’s when I met arugula and Swiss chard for the first time. And fennel—what was I supposed to do with fennel? But I dug up recipes, determined to figure it out. Some of them stuck, and to this day, I still make Portuguese Green Soup and goat cheese penne pasta with arugula.

Reuben and I both grew up in gardening families. Fresh green beans, tomatoes, and zucchini were just part of life.

We wanted the same for our kids.

But after our failed backyard gardening attempt in Illinois, we learned that some places just aren’t worth trying to grow—like under a walnut tree.

And we also learned something else: I’m not a good gardener, but Reuben is. I let houseplants die.

That first CSA experience gave us what we couldn’t grow ourselves: real food, fresh from the farm.

And it introduced us to vegetables we never would have picked up at the store.

Now, I get to do the same for you—helping you bring home the best local, organic food so your family can eat well, stay healthy, and maybe even discover a new favorite vegetable.

We’ve learned along the way that local organic food isn’t just better—it’s the best way to get healthy and stay healthy.

But finding the right CSA to join can feel overwhelming, especially if you’re new to it.

That’s why I put together this video—to help you understand what to look for and what you should know before you join a CSA farm that truly fits your needs.

Watch now and take the next step toward bringing fresh, local food to your table!

When you join our Market Box CSA at Willow Haven Farm, you’ll always know what to do with your food and have meal ideas to plan what you choose for your delivery. Blog posts like this posted every week.

So take a look at what’s in season and how to use it!

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Pro tip: Always check your recipes to see what you have and what you need to purchase. Takes a few extra minutes in planning, but it beats finding out at the last minute that you’re missing ingredients!

Roasted Merguez Sausage with Apples and Onions has a beautiful balance of sweet and spicy. This sheet pan meal is on the table in under an hour.

Using sausage to make burgers is a great shortcut – the meat is already seasoned. Try these Italian Sausage Burgers with Garlicky Spinach for your next burger night. Keep the spinach topping or swap in Swiss chard from your market box, and you’ll also get a serving of important leafy greens.

Try this Sausage and Sauerkraut Skillet recipe with your pastured WHF sausage, red potatoes, apples, sauerkraut, and onion. One pan, a little bit of chopping, and 30 minutes is all you need. Serve with a salad or sauteed greens.

Pick up some individual sockeye portions (or a filet) from Wild for Salmon and try these meal ideas:

• Garlic Butter Baked Salmon – Roast with lemon, garlic, and butter at 400°F (200°C) for 12–15 minutes. Serve with roasted veggies or quinoa.
• Miso-Glazed Salmon – Brush with a miso, soy sauce, and honey glaze, then broil for a caramelized finish. Great with bok choy or rice.

If you prefer smoked salmon, try these:

• Classic Bagel & Lox – Layer on a toasted bagel with cream cheese, capers, red onion, and fresh dill.
• Smoked Salmon Scramble – Add to scrambled eggs with chives and goat cheese for a protein-packed breakfast.

Remember the Mock Apple Cobbler recipe we shared in the summer? Here’s a similar recipe for your winter vegetables – Cherry and Winter Root Cobbler. This is easy to customize – swap in your favorite fruit and experiment with different root veggies for endless possibilities.

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DAIRY:

Add some chèvre to your market box to serve with smoked salmon. Choose from plain, everything bagel, garlic and basil, or onion and chive.

Remember to add butter to your list for the garlic butter salmon recipe or cherry and winter root cobbler above.

Caputo Brothers’ Italian cheeses would be delicious on sausage burgers.

MEAT and SEAFOOD:

Salmon is packed with high-quality protein, heart-healthy omega-3 fatty acids, and essential vitamins like B12 and D, which support brain function, muscle health, and immune strength. It’s also rich in antioxidants like astaxanthin, which helps reduce inflammation and promote skin health. Choose from salmon burgers, sockeye portions or filet, and three varieties of smoked salmon.

Try one of the salmon recipes above or add salmon to your favorite salad or grain bowl for a nutrient-packed flavor boost!

PANTRY RECOMMENDATIONS:

Miso adds deep umami flavor to a variety of dishes beyond Asian cuisine. Try mixing it into salad dressings, marinades for roasted vegetables or meats, or blending it into butter for a rich topping on grilled steak or corn on the cob. It also works well in creamy soups, mashed potatoes, or even caramel and chocolate-based desserts for a unique savory-sweet balance. Choose from traditional red or white chickpea miso. (Or pick up both to have on hand!)

Try a new grain this week! Whole grains are an excellent source of fiber and contain essential nutrients including B vitamins, iron, magnesium, and selenium which support overall health and well-being. They help reduce inflammation and improve gut health.

• Farro – Toss into grain bowls, use in risottos (farrotto), or add to soups for a hearty texture.
• Wheat Berries – Make a chewy salad with roasted veggies and feta, or use in breakfast porridge with nuts and honey.
• Quinoa – Add to salads, stuff into peppers, or mix into pancakes for extra protein and texture.
• Groats – Use in hearty breakfast porridge, add to soups, or make a nutty salad base or veggie burgers.

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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.

Apple, 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.

Apple, 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.

Apples, Golden Delicious – Golden Delicious apples are a versatile variety with a sweet, mellow flavor and a crisp yet tender texture. They are high in fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin health. These apples retain their shape and flavor, making them excellent for eating fresh, baking pies, making sauces, or adding to salads.

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.

Lemon – 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.

Orange, 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.

Orange, Navel – 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.

Mango – This tropical fruit is known for its juicy, sweet, and slightly tangy flavor. It’s rich in vitamin C, vitamin A, and fiber, supporting immune health, vision, and digestion. Mangoes can be eaten fresh, blended into smoothies, added to salsas, or used in desserts. Store unripe mangoes at room temperature until they soften, then refrigerate ripe ones for up to a week.

Fun Fact: Mangoes belong to the same plant family as cashews and pistachios!

Pear, 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: pears, greens, mushrooms

Longest Storage: apples, beets, carrots, garlic, Jerusalem artichokes, 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.

Beet, Golden – Golden beets are a vibrant yellow-orange variety of beetroot with a mild, sweet flavor that is less earthy than red beets. They are packed with fiber, potassium, manganese, vitamin C, and antioxidants, contributing to heart health, digestion, and immune support. Their bright color makes them a visually appealing and nutritious addition to meals, and they don’t stain like their red counterparts. They can be roasted, steamed, or boiled for salads and side dishes, blended into soups, or shredded raw for slaws. Store unwashed beets in the fridge, ideally in a plastic bag or container for up to two weeks. Separate the greens (if attached) and store in a sealed container or bag. Use within a few days.

Beet, 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, dietary fiber, and 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. Beetroots can be stored in a plastic bag in the fridge’s crisper drawer 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.

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.

Carrot – 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, store carrots unwashed in the fridge, preferably in a plastic bag or container to maintain moisture, where they can last for several weeks. If the greens are attached, cut them off to prevent the carrots from becoming limp. Stored properly, they should last around 1-2 weeks.

Carrot, Rainbow – In addition to the nutritional benefits above, rainbow carrots stand out from standard orange carrots with their vibrant colors—purple, yellow, red, and white—each offering unique nutritional benefits and distinct flavors. Purple carrots contain anthocyanins, powerful antioxidants linked to anti-inflammatory and heart-health benefits, with a slightly earthy, spicy taste. Yellow carrots are rich in lutein, which promotes eye health by protecting against macular degeneration and cataracts, and they have a mild, subtly sweet flavor. Red carrots contain lycopene, a potent antioxidant that supports heart health, reduces the risk of certain cancers, and helps protect skin from UV damage, with a richer, sweeter taste.

These colorful carrots are perfect for adding visual appeal to dishes and enhancing the taste profile, whether roasted to bring out their natural sweetness, or sliced raw for salads. Their distinct flavors can also add depth to juices and smoothies. The diverse hues, flavors, and nutrients of rainbow carrots make them perfect for garnishes or serving as part of a vegetable medley. Store rainbow carrots the same way you would store standard orange carrots.

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.

Jerusalem Artichoke – Jerusalem artichokes, or sunchokes, are nutty, slightly sweet tubers loaded with iron, potassium, and inulin, a fiber that supports digestion. They can be roasted, added to soups or stews, eaten raw in salads, or mashed as a potato substitute. Store them unwashed in a cool, dark place or in a paper bag in the fridge, where they can last up to 2–3 weeks.

Fun Facts: Despite the name, Jerusalem artichokes are not related to artichokes—they’re actually a type of sunflower root! They are also known as sunchokes. They’re sometimes called earth apples or sunroot because they’re the edible tubers of a type of sunflower.

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. Creminis are great for sautéing, adding to soups, stir-fries, pasta dishes, or as pizza and salad toppings.

Mushroom, 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.

Parsnip – Parsnips are root vegetables with pale, creamy skin and a sweet, nutty flavor, especially when cooked. They are high in fiber, vitamin C, and folate, which promote digestion, immune health, and cell function. Parsnips are great roasted, mashed, added to soups, or used as a potato substitute. Parsnips can be spiralized into veggie noodles or blended into creamy soups for a subtly sweet, earthy flavor. Their natural sweetness also makes them a great addition to baked goods like muffins or cakes.  Store unwashed parsnips in the refrigerator crisper drawer, where they can last for two to three weeks.

Tip: Add parsnips to baked goods like muffins or cakes for a mild sweetness and extra moisture, similar to how carrots are used in carrot cake. Parsnips tend to be sweeter during winter, as the cold converts their starches into natural sugars.

Potato, Red – Red potatoes are small to medium-sized with smooth red skin and a creamy texture. They are rich in potassium, vitamin C, and fiber, supporting heart health, immune function, and digestion. Their waxy texture makes them perfect for roasting, boiling, or using in potato salads. Red potatoes are also great for grilling on skewers or smashing and crisping in the oven for a simple yet flavorful side dish. Their thin, tender skin doesn’t need peeling, adding color and nutrients to dishes. Store them in a cool, dark, well-ventilated place, away from sunlight, for several weeks.

Potato, 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.

Radish, 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.

Rutabaga – Rutabaga is a round, root vegetable with yellowish flesh and a mildly sweet, earthy flavor. It is packed with fiber, vitamin C, and potassium, supporting digestion, immune health, and heart function. Rutabaga is excellent roasted, mashed, added to soups, or used in stews. Rutabaga can be thinly sliced and baked into crispy chips or grated and mixed into coleslaw for a unique twist. Its slightly sweet flavor also works wonderfully in casseroles or mixed with mashed potatoes for added depth. Store rutabaga in a cool, dark place or in the refrigerator, where it can stay fresh for several weeks.

Fun Facts: Rutabagas are a cross between a turnip and a cabbage, giving them their unique flavor. Rutabaga is also known as swede which is short for “Swedish turnip.”

Sweet Potato – 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.

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

Don’t Forget: Online shopping opens Friday at 3 PM! Stock your kitchen with these clean, nourishing ingredients to fuel your family with nutrient-dense meals. Be sure to grab your favorite staples and try something new for vibrant health this winter.

Don’t wait to join…

Shop Now

Veggie E-Books

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

Beets E-Book
Cabbage E-Book
Carrots E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book

Farm News and Events

 Next Sourdough Bread Baking Workshop – Sign Up! 

Get ready for a fun, hands-on experience in the art of sourdough bread making!

Join us on Saturday, March 29, 2025, for our Sourdough Bread Baking Workshop at Willow Haven Farm.

Whether you’re a beginner or a seasoned baker, this workshop will give you the skills and confidence to bake delicious, homemade sourdough bread from scratch.

 What to Expect on March 29th:

• Step-by-step guidance from our expert instructor
• Hands-on experience making your own sourdough starter
• Tips for perfecting your bread at home
• A chance to meet other bread enthusiasts in a fun, relaxed environment

Don’t miss out on this opportunity to take your baking to the next level! 

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Shop Now

• 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

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some lighter meal options before the next round of holiday meals?

• Romanesco and Butternut Squash Pasta works as a holiday side dish, but this veggie-forward recipe makes a delicious meatless main all by itself.
• Baked Salmon with Honey Mustard and Pecan-Panko Crust is elegant enough for company and easy enough for a weeknight.
• This White Chicken Chili is a lighter variation of classic chili. It’s perfect for a week when you make white beans and chicken for other recipes. Put the “planned leftovers” to work and you have a cozy meal for another night.
• Speaking of chili, keep our chili formula on hand all winter. Chili is a winter classic with plenty of room to add healthy veggies and try different healthy meats.

We have salad ideas that are anything but boring, so put your market box veggies and pantry items to work! Serve these as a side, a meatless main, or a hearty lunch.

• Warm, savory grains pair with dressed greens and tangy feta in this recipe. Tomato-Fried Rice Salad is healthy and super adaptable. Swap in whatever veggies, grains, or leftovers you have available. This looks like one to keep on hand all season!
• Quinoa Salad With Roasted Squash, Dried Cranberries, and Pecans uses several market box items. Topped with a quick balsamic dressing and crumbled feta, this one is sure to satisfy.
• Here’s something a little meatier but still light and healthy – Steak Salad with Spinach, Delicata Squash, and Blue Cheese.
• Kale Salad with Carrot Ginger Dressing is filled with colorful veggies, leafy greens, crispy roasted chickpeas, and a carrot ginger dressing you’ll want to put on everything.

ORGANIC PANTRY RECOMMENDATIONS:

Keep some dried pasta on hand so you always have something to use for a quick meal. Add whatever veggies you have on hand, a jar of sauce from the cupboard, or both! If you like noodle bowls or Asian-style soups, try some of our rice, lo mein, or udon noodles.

We have tomato sauce, sun-dried tomato pesto, Genovese pesto from Chef Dylan, artichoke paste, and olive oil to help you with your pasta dishes. Tip: Asiago cheese can work in place of Parmesan if you’re in a pinch.

PREPARED FOODS:

If you need some quick and easy options for busy days or impromptu gatherings, you’ll find quiche, pizza, soup, and more in our Meals section.

Make sure to check our Desserts page and you’ll always have some sweets on hand to share with visitors. Choose from a variety of chocolates, cookies made by the Farm Girls, or even cookie dough to keep in the freezer!

SEAFOOD: 

Individual sockeye salmon portions are exactly what you need for this week’s baked salmon recipe (above). Or try the recipe on a whole salmon filet and feed a crowd.

If you love Wild for Salmon’s products, try their Weathervane scallops. Scallops are low in fat, high in protein, and a source of important nutrients like potassium and selenium. Serve Simple Seared Alaskan Weathervane Scallops with any of your favorite sides. Their sweet flavor and melt-in-your-mouth texture will not disappoint!

• Pan-Seared Scallops with Arugula Mint Pesto is an easy-to-prepare main course.
• Arugula Salad with Seared Scallops uses your market box radishes, too! Swap in butterhead lettuce, loose-leaf lettuce, or Asian greens – whatever you have available!

MEATS:

Stock up and save on our pastured smoked ham slices. Having these on hand will help keep you sane during the busy holiday season. (See Tessa’s email from November 8th for tips and recipes!)

Add a flank steak to your market box to make the steak salad recipe above. Check out the new beef sirloin steak and the rest of our selection, too. Steaks can be a great quick meal option. Pair pastured steak with any of the salad ideas above and dinner is served!

CHEESE:

Several recipes this week include feta cheese so be sure to add some to your box when you’re meal planning. If you’re making the steak salad, you’ll need some blue cheese.

Bonus recipe: You can use goat cheese and blue cheese in this Pear and Arugula Salad. We have several varieties of goat cheese, so get creative!

SPECIAL RECOMMENDATIONS:

Remember, we can help you find all of your holiday meal supplies!

• 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!

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, 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.

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, pears, microgreens,

Longest Storage: apples, beets, garlic, kohlrabi, 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.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

Broccoli – This nutrient-dense vegetable has green florets and stems and is known for its mild, slightly bitter flavor.  It is high in vitamins C, K, and A, as well as fiber, folate, and antioxidants, which support immune health, bone health, and digestion. Broccoli can be eaten raw in salads or cooked by steaming, roasting, or stir-frying, making it a versatile addition to various dishes. Store broccoli in the refrigerator, unwashed, in a perforated plastic bag to keep it fresh for up to a week. Avoid washing before storing, as excess moisture can lead to spoilage.

A purple tinge on broccoli florets is usually a result of exposure to cool temperatures while growing. The purple color comes from anthocyanins, natural pigments and antioxidants that broccoli produces in response to cold weather or intense sunlight.

This coloring is completely normal and doesn’t affect the taste or quality of the broccoli—it’s safe to eat and still packed with nutrients. The presence of anthocyanins may even add a little extra antioxidant boost!

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.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

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.

Microgreens – These young, tender greens are harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients. Use them in salads, sandwiches, wraps, and as garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, for up to a week. Avoid washing until just before use to prevent wilting.

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.

Potatoes, White – White potatoes are a versatile, starchy vegetable with a mild, earthy flavor and smooth texture. They are rich in carbohydrates, fiber, vitamin C, potassium, and small amounts of protein, making them an energy-dense and nutritious food. These potatoes are excellent for mashing, roasting, baking, frying, or boiling, and they pair well with various seasonings and ingredients. Store them in a cool, dark, well-ventilated area, such as a pantry or cellar, to prevent sprouting and spoilage. Avoid refrigeration, as it can alter their texture and taste.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes. Pair with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator for up to a week.

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, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles.

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
Bok Choy E-Book
Broccoli E-Book
Cabbage E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Kohlrabi E-Book
Lettuce E-Book
Microgreens E-Book
Mushrooms E-Book
Onion E-Book
Potatoes E-Book
Winter Squash E-Book

Farm News and Events

We invite you to our Holiday Kickoff at Willow Haven Farm General Store, THIS Friday!

It’s time to kick off the holiday season with us tonight! From 5–8 PM, join us at the Holiday Kickoff Celebration at Willow Haven Farm General Store for an evening that’s about more than shopping.

Here’s what we’ve planned for you:
Complimentary mulled cider to warm your hands and your heart
Seasonal coffee specials that add a festive touch to your evening
A cozy photo spot perfect for capturing holiday memories
A chance to meet the farmers who grow your food and discover the values behind our farm

This event isn’t just a chance to check off your holiday shopping list—it’s an invitation to celebrate the season in a way that’s meaningful, personal, and connected to our local community.

We can’t wait to welcome you!”

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

Want to see where our beautiful read leaf lettuce is growing on the farm and how we are defending it agains the herds of deer that are desperate for food? Watch this on the farm video and celebrate with me the nourishing rains we are finally beginning to receive.

Maybe I’m talking to you in this video?

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Need some help with your Thanksgiving bird? Use this guide to make a Delicious Roast Chicken (Or Turkey, Cornish Hens, etc.).

Want something different? This list of 20 Thanksgiving Mains That Aren’t Turkey has ideas for beef, pork, chicken, seafood, lasagna pie (why not?), and even mouth-watering meatless main dishes. (We’re looking at you, Mushroom Wellington with Creamy Carrot Sauce!)

If you’re in charge of the side dishes this year, put those market box veggies to work.

• Sweet Potato Casserole with Pecan Oat Topping looks delicious and you don’t even have to hide the heart-healthy nuts and oats.
• Cabbage gets dressed up for the holiday in Thanksgiving Slaw.
• You’ll find ideas for kale, carrots, squash, potatoes, stuffing, salads, and more in this Complete Guide to Thanksgiving Side Dishes.

Market box items make great holiday desserts!

• Sneak some veggies into the dessert menu with a delicious Gingered Butternut Squash Pie or Brown Butter Carrot Cake.
• Apple pie is a holiday classic. An Easy Apple Pie Recipe that takes just one hour sounds perfect. (Bonus flaky pie crust recipe inside!)

Tip: Most varieties of your market box apples are suitable for baking pies so don’t be afraid to substitute – check the descriptions below. 

• Browse through 20 delicious pie recipes including sweet potato, pear, pecan, cream pies, and more in The Ultimate Thanksgiving Pie Guide. You’ll also find helpful info on crusts, baking ahead, and the best pie tips & tricks.
• Not into pie? Here are 23 Thanksgiving Desserts That Aren’t Pie from chocolate chip cookies to Toasted White Sesame and Bittersweet Chocolate Tart. Yum!

ORGANIC PANTRY RECOMMENDATIONS:

Double-check your holiday recipes and make sure you have enough pantry items. Nuts and dried fruits, chocolate chips or bars, vanilla or other extracts, and even sesame seeds show up in several of the recipes above.

SPECIAL RECOMMENDATIONS:

• Remember, we can help you find all of your holiday meal supplies!
• If you prefer something ready-to-heat for your celebration or a quick meal on a busy baking day, we have quiche, pizza, and more in our Meals section.
• Are ready-to-go desserts more your style? Make sure to check our Desserts page and leave the baking to us!

FRUIT:

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.

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, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

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.

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, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, 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. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 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.

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 will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

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.

Fennel Bulb – A member of the carrot family, fennel is known for its sweet, anise-like flavor. It is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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.

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 kales, 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.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushrooms, Shiitake – Add them to stir-fries, risottos, and soups, or use as a filling for tacos. They are also great for Asian-inspired noodle dishes or as a base for stuffed mushrooms. Enjoy their earthy flavor and meaty texture in these and other creative recipes. Store shiitake mushrooms in a paper bag or a loosely wrapped plastic bag in the refrigerator.

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 – 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 a 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.

Radish, French Breakfast – French breakfast radishes are an heirloom variety known for their elongated shape, crisp texture, and mild, slightly peppery flavor. They are rich in vitamin C, fiber, and antioxidants, supporting immune health and digestion. These radishes are perfect for snacking, slicing into salads, or serving with butter and salt as a traditional French treat. Store them in the refrigerator, separating the greens from the roots to keep both fresh. Use the greens within a few days and the radishes within a week for the best quality.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

Tip for storing any winter squash: Wipe the skin with vinegar to kill any microbes or spores before storing for longer than a few 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. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

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. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

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. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

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. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

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. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Veggie E-Books

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

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Visit our brand new Willow Haven Farm General Store at 8150 Hamilton Blvd, Breinigsville, PA 18031.

Focus on Nutrition for Organic Farm Food Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click the image below to join me here.

As Always…

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

On that note, let’s dig into the food you’ll enjoy this week.

MEAL SUGGESTIONS FOR LOCAL FOOD THIS WEEK:

It is winter squash season and we have the recipes for you!

• Keep this simple and flexible formula for Stuffed Roasted Winter Squash on hand all season. Mix and match your filling ingredients and get creative! (Tip: check your fridge for leftovers and veggies that need to get used soon.)
• Sweet and Spicy Roasted Kabocha Squash makes a great side dish. Or chop the squash into cubes and add to a rice bowl with sauteed bok choy and your favorite protein.
• Need an easy weeknight meal? Spaghetti Squash with Moroccan Tomato Sauce is filled with exotic warming spices. Add some meatballs or chickpeas for a heartier meal.
• Romanesco and Butternut Squash Pasta is bursting with fall flavors and textures. Makes a great holiday side dish or a meatless pasta meal.
• Veggies for dessert? Try this Gingered Butternut Squash Pie. Delicious!
• Want more? Check out this roundup of Winter Squash Recipies. There is truly something for everyone here!

Many Asian-style dishes can be prepared quickly. Whip up Pasta with Bok Choy and Feta or Bok Choy Chicken in about 30 minutes – or less!

Asian Chicken Lettuce Wraps are a great recipe for a big dinner or a party and use several of your market box items. (Tip: Use cabbage leaves or collard greens instead of lettuce.) Leftover filling will keep well in the fridge for lunch another day.

Sheet-pan meals are great low-fuss and mostly hands-off options for busy weeknights. Try Blackened Salmon Bites with Broccoli, Potatoes, and Magic Green Sauce. This recipe works well with chicken, pork, or beef. Swap in sweet potatoes and/or Romanesco for the veggies.

BREAD and BAKERY:

Enjoy the flavors of fall in Vince’s spiced pumpkin scones, apple cinnamon scones, and cranberry walnut sourdough bread.

PANTRY:

If you’re making the pasta meals above, make sure you add dried pasta to your market box this week. (Tip: Pick up an extra box or bag and some pesto, tomato sauce, or artichoke paste to keep on hand for a quick meal on a busy night.)

MEAT:

Have you tried our ham slices? They’re getting rave reviews! Make sure to read Tessa’s email all about ham dated November 8th. It’s filled with recipe ideas, tips, and info to help you stay sane this holiday season. STOCKING UP HINT: If you buy 4 ham slices you’ll get a quantity discount and be ready to implement all of Tessa’s meal ideas.

Our beef short ribs are on sale and perfect for making these Simple Beef Short Ribs. Add a side of mashed potatoes and roasted Romanesco.

DAIRY AND CHEESE:

If you haven’t tried our Greek yogurt, you are in for a treat! Choose from plain, strawberry, or blueberry.

Add feta cheese to your box for the bok choy pasta recipe above. It’s also delicious on an autumn-inspired kale salad or scrambled eggs.

PREPARED FOODS:

Chef Dylan’s quiches are made with farm-fresh ingredients and will help you get dinner on the table in as little as 15 minutes. Six flavors to choose from this week including butternut sage.

SPECIAL RECOMMENDATIONS:

It will soon be time for holiday cooking and baking. We can help you find all of your holiday meal supplies!

• 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!

FRUIT:

Apples, Autumn Crisp – Autumn Crisp apples are a relatively new variety known for their bright, sweet-tart flavor and satisfying crunch. These apples are rich in dietary fiber, vitamin C, and antioxidants, making them a healthy snack choice. Their firm texture and balanced flavor make them perfect for eating fresh, adding to salads, or pairing with cheese.

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.

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, Pink Lady – Pink Lady apples are a crisp, juicy apple variety with a balanced sweet-tart flavor and a vibrant pinkish-red skin. They are high in fiber, vitamin C, and antioxidants, promoting heart health, immune support, and skin health. Pink Lady apples hold their shape well so they are great for snacking, adding to salads, or baking.

Apples, Smokehouse – Smokehouse apples are an heirloom variety known for their rich, tangy-sweet flavor and firm, juicy texture. Originating in Pennsylvania, they have a slightly spicy taste and are excellent for both fresh eating and cooking, especially in pies, sauces, and cider. These apples are a good source of dietary fiber, vitamin C, and various antioxidants, making them a nutritious addition to meals.

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.

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, pears, microgreens, tomatoes

Longest Storage: apples, beets, garlic, kohlrabi, 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. Here is a collection of recipes for any taste 19 Ways to Eat Arugula. 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.

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 will show you 25 Beet Recipes including beet hummus, a summery borscht, and even a beautifully colored pasta primavera.

Bok Choy – This leafy green vegetable is a member of the Brassica family. It is rich in vitamins A, C, and K, folate, calcium, and iron. Low in calories and packed with antioxidants, it supports eye health, bone strength, and immune function. Bok choy can be eaten either raw or cooked. With a mild, slightly sweet, and peppery taste, bok choy is versatile in cooking—perfect for stir-fries, soups, and salads. If stir-frying or sautéing, chop the white stalks separately from the green leaves and start cooking the white stalks several minutes before adding the leaves to avoid overcooking the greens. Bok choy can also be grilled by cutting the vegetable lengthwise and drizzling with oil. To store, keep it unwashed in a perforated plastic bag in the refrigerator’s crisper drawer, where it stays fresh for 3-5 days.

Tip: Dirt often gets trapped in the widest part of the white stalks, so wash it well.

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).

Celery – Celery is a crunchy, low-calorie vegetable known for its mild, slightly salty flavor. It is rich in vitamins K and C, folate, potassium, and fiber, supporting bone health, digestion, and hydration. Celery is often eaten raw as a snack, added to salads, or used as a base in soups, stews, and stir-fries. Store celery in the refrigerator, tightly wrapped in aluminum foil to retain its crispness, where it can stay fresh for up to two weeks. For longer storage, celery can be chopped and frozen.

Don’t forget to use those celery greens!

They’re a great addition to cooked beans, salads, and eggs. Use leaves to make pesto or dry them and make your own parsley flakes, powder, or salt. 

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.

Fennel Bulb – Fennel is a member of the carrot family and is known for its sweet, anise-like flavor. It is rich in vitamin C, potassium, and manganese. The bulbs can be thinly sliced and added to salads, sautéed, roasted, or grilled. The stalks can be used in soups and stews, and the fronds can be used as an herb-like garnish. Store fennel bulbs in a plastic bag in the crisper drawer, where they can keep fresh for up to a week. If the fronds are still attached, trim them and store them separately wrapped in a damp paper towel inside a plastic bag. For longer storage, fennel bulbs can be blanched and frozen.

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.

Kale, Red Russian – This variety of kale has tender, flat, slightly fringed leaves with a reddish-purple hue and a mild, sweet flavor. It is rich in vitamins A, C, and K, plus calcium, potassium, and antioxidants, which promote bone health, immunity, and heart health. Red Russian kale can be eaten raw in salads, sautéed, blended into smoothies, or added to soups and stews. This would be delicious in the winter added to a potato soup or vegetable stir fry. I love it sauteed with garlic and olive oil until bright green and tender. Store kale in the refrigerator, wrapped in a damp paper towel and placed in a plastic bag. Stored properly, it can stay fresh for up to a week. To freeze, wash and chop into small pieces and place in a freezer bag.

Kohlrabi, Green or Purple Variety – Kohlrabi is a crunchy, mildly sweet vegetable from the cabbage family, with a taste similar to a mix of broccoli stems and radishes. It is rich in vitamins C and B6, fiber, and potassium, supporting immune function, digestion, and heart health. Kohlrabi can be eaten raw in salads and slaws or cooked by roasting, steaming, or stir-frying. The bulb and leaves are both edible. Store kohlrabi bulb and leaves separately. Both parts should be stored in the vegetable drawer of the refrigerator. Bulbs can be stored in a bag or wrapped in a moist paper towel. Store leaves in a plastic bag – you can use them like kale!  Use the leaves within a few days for optimal freshness.

This post has great info and suggestions for Kohlrabi.  Other CSA members have enjoyed their kohlrabi grilled, roasted, and spiralized into noodles.
SNACK IDEA: Cut in slices or sticks for snacking, sprinkle with salt or serve with a dip. Some people even say that dipping in peanut butter is their favorite way to eat them.

Lettuce, Butterhead – Butterhead lettuce, known for its soft, tender leaves and delicate, buttery flavor, is a type of lettuce in the Asteraceae family. It is an excellent source of vitamins A and K, as well as folate and antioxidants, which support eye health, bone strength, and immune function. Its mild, slightly sweet taste makes it ideal for salads, wraps, and sandwiches, and it pairs well with light dressings that won’t overpower its flavor. To store, keep butterhead lettuce unwashed in a perforated plastic bag in the crisper drawer of the refrigerator, where it will stay fresh for up to a week.

Microgreens – Microgreens are young, tender greens harvested just after the first leaves develop, making them highly nutritious and flavorful. They come in various types, including radish, broccoli, and arugula, and are packed with vitamins C, E, and K, along with antioxidants and minerals that support immune health, skin health, and digestion. Microgreens are best enjoyed raw to preserve their delicate texture and nutrients, making them ideal for salads, sandwiches, wraps, and garnishes. Store microgreens in the refrigerator, loosely wrapped in a paper towel inside a plastic container, where they can stay fresh for up to a week. Avoid washing until just before use to prevent wilting.

Mushroom, Portobello & Cremini – These two mushrooms are the same variety but are harvested at different sizes. Store in a paper bag and refrigerate in the main section of the fridge with a dry paper towel to absorb excess moisture. Alternatively, mushrooms can be briefly sautéed or blanched before freezing to extend their shelf life for up to 3 months.

Mushroom, Oyster – These can be sautéed, grilled, roasted, or added to soups, stews, and stir-fries. Use in pasta dishes, risotto, or as a topping for pizzas. Store in a paper bag in the refrigerator to maintain freshness for up to a week.

Need some new mushroom ideas? Here are 10 Things You Should Do with Mushrooms

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 – 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.

Peppers – A popular and versatile vegetable that comes in various colors, including green, red, yellow, orange, and even purple. They belong to the nightshade family and have a mildly sweet flavor and crisp texture. Peppers are low in calories and fat but rich in vitamins and minerals. They are particularly high in vitamin C, providing more than 100% of the recommended daily intake per serving. Peppers also contain vitamin A, vitamin B6, dietary fiber, and antioxidants, such as carotenoids and flavonoids, that contribute to their vibrant colors and potential health benefits.

Storage for all peppers: Keep them dry and refrigerated in a perforated plastic bag for up to one to two weeks. Avoid storing them with fruits or vegetables that emit ethylene gas, as this can cause them to spoil faster.

IMPORTANT: USE GLOVES! Be cautious when handling hot peppers (at least if you are handling more than a few at a time or are sensitive), as their seeds and membranes contain the most capsaicin and can intensify the heat. Remove these parts if you prefer a milder flavor or keep them for a spicier kick.

Peppers, Jalapeño – A popular variety of chili peppers with a distinctive bright green or red color when fully ripe. They are low in calories and fat and provide vitamins A and C, potassium, and dietary fiber. They also contain capsaicin, the compound responsible for their spiciness, which is known for its potential health benefits, such as pain relief and metabolism-boosting properties.
Usage: Jalapeño peppers are commonly used raw in salsas and guacamole and as a topping for tacos, nachos, pizza, and other dishes. When cooked, jalapeños add a bold kick to soups, stews, sauces, and stir-fries. They can also be roasted, stuffed, or incorporated into marinades for meats and vegetables, offering a depth of flavor and heat.
Heat Index: Jalapeño peppers are known for their moderate to high heat level, typically ranging from 2,500 to 8,000 Scoville Heat Units (SHU). The level of spiciness can vary depending on factors such as ripeness and the specific pepper’s genetics.

Potatoes, Yellow – Also known as Yukon Gold or gold potatoes, yellow potatoes have smooth, thin, yellowish skin and a 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 alow 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.

Romanesco – Romanesco, also known as Romanesco broccoli or Roman cauliflower, is a unique vegetable in the Brassica family, related to broccoli and cauliflower. Its fractal-like, spiral green florets make it visually striking, while its flavor is nutty and slightly milder than broccoli. Nutritionally, Romanesco is a good source of fiber, vitamin C, vitamin K, and carotenoids, which support digestion, immune function, and eye health. It can be enjoyed roasted, steamed, or added to pasta and grain dishes, often paired with garlic, olive oil, and lemon for a delicious side. To store, keep Romanesco in a perforated plastic bag in the refrigerator, where it will stay fresh for up to a week.

Winter Squash Varieties

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

Squash, Acorn – This winter squash has a distinctive ribbed, dark green exterior and sweet, yellow-orange flesh. It is rich in vitamins A and C, potassium, and dietary fiber, making it beneficial for eye health, immune support, and digestion. Acorn squash is versatile in the kitchen and can be roasted, baked, or steamed. It’s often stuffed with grains, meats, or vegetables, or used in soups and casseroles. For storage, keep acorn squash in a cool, dry place where it can last for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days. If you received acorn squash in your market box this week, welcome fall to your dinner table with Apple Stuffed Acorn Squash or Acorn Squash Stuffed with Wild Rice, Apples, Sage, and Fresh Chevre.

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. To store, keep whole butternut squash in a cool, dark place for up to a month. Once cut, wrap it in plastic and refrigerate for up to a week to maintain freshness.

Squash, Delicata – Delicata squash is a small, oblong winter squash with yellow skin and green stripes. It is known for its sweet, creamy flavor and edible skin. It’s a good source of vitamins A and C, potassium, and dietary fiber, which aid in immune function, eye health, and digestion. Delicata squash can be roasted, stuffed, or sautéed and is often enjoyed as a side dish or in salads and soups. Store delicata squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

Squash, Kabocha – (COMING NEXT WEEK!) 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. Store whole kabocha squash in a cool, dry place for up to a month, or refrigerate cut pieces for up to a week.

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. Store whole spaghetti squash in a cool, dry place for up to a month. Once cut, wrap it in plastic and refrigerate for up to five days.

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. Store whole sweet dumpling squash in a cool, dry place for up to a month. Once cut, wrap and refrigerate it for up to a week.

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. It’s still warm outside, but soup season is on the way. Get ready with this recipe for Sweet Potato Sausage Soup. Sweet potatoes for dessert? Absolutely. Try this Easy Sweet Potato Chocolate Pudding.

Tomatoes, Slicing – Tomatoes are rich in vitamins A, C, and K, along with potassium and antioxidants like lycopene, which support heart health, skin health, and reduce inflammation. Enjoy fresh tomatoes sliced into salads and sandwiches, cooked into sauces, soups, and stews, or roasted and grilled for added flavor. These Simple and Reliable Tomato Recipes include Fresh Pasta Sauce, Gazpacho, and Caprese Salad. Try Fresh Tomato Soup, with Variations. Store ripe tomatoes at room temperature with the stem side down and use within one week. Do not refrigerate; cold temperatures can affect their texture and flavor. Tomatoes are high ethylene producers, which means they will cause other produce to ripen or spoil quickly if placed nearby. So be careful what you store next to tomatoes.

Veggie E-Books

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

Carrots E-Book
Collard Greens E-Book
Beets E-Book
Kale E-Book
Microgreens E-Book
Mushrooms E-Book
Potatoes E-Book
Winter Squash E-Book

Farm Events

Focus on Nutrition for Budget Wisdom

After years of feeding 9 – 20 people every day, I’ve learned a few things about making nutritious meals that go the distance and keep everyone happy. As you connect with me, more you’ll learn why I recommend these foods.

• organic fresh seasonal vegetables
• fermented vegetables
• organic eggs from pastured chickens
• sourdough bread made with organic wheat (no sprays!)
• raw, grass-fed milk and organic yogurt made from grass-fed milk

I’m sharing the deep reasons why these foods are essential and what we can learn from traditional wisdom in a new public Facebook Group. Join me to learn more!

Traditional wisdom belongs to us all so let’s make sure it doesn’t get forgotten.

The group description attempts to capture this: A community for sharing insights into what makes a healthy lifestyle sustainable for the long term. Share what you’ve learned and pass on the knowledge and traditions that have been passed on to you. You don’t need to have a farm or even land to live a sustainable life. Farmer Reuben encourages everyone to GROW one thing or PRODUCE one thing – especially if you can share with someone else.

If you still do Facebook, click the image below to join me here.

As Always…

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