Take a look in your freezer, fridge, and pantry to see what you have left from fall and winter meals. 

Does your fridge drawer have a few forgotten veggies hanging around? 

Do you have frozen squash, kale, peppers, mashed potatoes, green cubes, or other veggies in your freezer?

Maybe some frozen soups or stews? Do you have frozen proteins on hand – beef, chicken, or fish? Take a quick inventory and let’s get cooking!

If you sometimes find a few sad, straggling veggies in the back of your fridge (oops!), you are not alone.

But they don’t have to go to waste – give your forgotten winter veggies a spring makeover!

Use this formula to Ferment Any Vegetable in Brine and extend the life of your beets, carrots, radishes, and more. Keep the formula handy and use all year long.

Try this formula for how to build a complete grain bowl. Grain bowls are a perfect way to create a balanced and satisfying meal and use ingredients you already have in your kitchen.  Click here for the recipe!

You can also try this easy Cream of Any Vegetable Soup Formula to use up fresh or frozen veggies to make a quick, nourishing meal. Serve with sourdough bread and a side salad.

Cream of Any Vegetable Soup

Formula:

• Vegetable Base (Frozen or Fresh) – 3 to 4 cups
  • Tip: Use a couple of potatoes in your vegetable base. Save time by keeping skins on.
• Aromatics – Onion, garlic, leeks, or shallots
• Liquid – 4 cups broth (chicken, vegetable, or water)
• Creamy Element – Fromage blanc, heavy cream, coconut milk, or blended white beans
• Seasoning & Extras – Salt, pepper, herbs, chili flakes, nuts/seeds for garnish

Method:

• Sauté aromatics in oil or butter.
• Add frozen or fresh vegetables and broth. Simmer until tender (about 15 minutes).
• Blend until smooth, then stir in the creamy element. Adjust seasoning.
• Serve with toppings like toasted nuts, seeds, or herbs.

Suggestions:

• Creamy Butternut Squash Soup – Frozen squash, leeks, thyme, fromage blanc.
• Broccoli-Cauliflower Soup – Frozen broccoli & cauliflower, garlic, nutmeg, and sunflower seeds on top.
• Carrot-Ginger Soup – Frozen carrots, fresh ginger, coconut milk, and chili flakes.

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:

Try any of these easy meal ideas. These are basic guidelines and can be adapted to your preferences and ingredient availability.

Have fun – and please share your creations in the Telegram group chat!

Hearty Skillet Hash

• Sauté frozen root veggies (squash, sweet potatoes, parsnips) with ground beef or sausage.
  • Tip: Swap ground beef/sausage for shredded chicken or flaked salmon.
• Add onions, garlic, and spices (smoked paprika, chili flakes).
• Stir in chopped dried apricots, cranberries, or raisins for a hint of sweetness.
• Sprinkle with toasted walnuts, pecans, or sunflower seeds for crunch.
• Serve with a dollop of fromage blanc for creamy contrast.

Rustic Shepherd’s Pie

• Brown ground beef or sausage with frozen mirepoix (onion, celery, carrot).
  • Tip: Use shredded chicken instead of beef, or mix in flaked salmon.
• Add broth, Worcestershire sauce, and frozen peas, green beans, or spinach.
• Stir in chopped dried figs or dates for richness.
• Spread mashed potatoes or pureed squash mixed with fromage blanc on top.
• Sprinkle pumpkin seeds or crushed nuts before baking.

Cozy Vegetable & Meat Soup

• Brown ground beef or sausage, then add broth, tomatoes, and frozen veggies (cabbage, kale, mixed root vegetables).
  • Tip: Pureed squash could work here in place of tomatoes.
  • Tip: Swap sausage/beef for shredded or cubed chicken.
• Stir in dried cherries or golden raisins for depth of flavor.
• Garnish with toasted nuts or seeds for crunch.
• Swirl in fromage blanc or coconut milk before serving for creaminess.

Stuffed Peppers or Squash

• Mix cooked ground, shredded, or cubed meat with frozen rice or grains, frozen spinach, and cheese.
• Stir in dried cranberries or chopped apricots for a sweet-savory contrast.
• Add chopped almonds or sunflower seeds for texture.
• Stuff into thawed bell peppers or halved acorn squash, then bake.
• Sprinkle more cheese on top or serve with fromage blanc as a topping or side.

Savory Casserole

• Combine ground meat (or diced chicken or salmon), frozen veggies (like cauliflower, broccoli, Brussels sprouts), and cooked pasta or rice.
• Stir in dried figs or raisins for texture and depth.
• Bind with eggs and cheese.
  • Tip: Use fromage blanc instead of some of the cheese for a richer, creamier texture.
• Top with toasted nuts or seeds before baking.

Quick Stir-Fry or Fried Rice

• Sauté frozen veggies (broccoli, carrots, bell peppers) with ground sausage or beef.
• Tip: Chicken or salmon could work for protein as well.
• Toss in chopped dried pineapple or mango for a sweet balance.
• Stir in cooked rice or grains, soy sauce, and spices (garlic and ginger for .
• Garnish with sesame seeds or crushed cashews.

Stuffed Baked Sweet Potatoes

• Bake frozen potatoes or use hash browns.
• Top with ground sausage, frozen spinach, and cheese.
  • Tip: Try chicken or salmon, too.
• Stir in dried cherries or figs for a sweet-savory balance.
• Sprinkle with toasted walnuts or pepitas.
• Finish with a spoonful of fromage blanc or sour cream.

Freezer Clean-Out Crock Pot Chili

• Brown ground beef or sausage, then add:
  • Frozen veggies (butternut squash, bell peppers, carrots, corn)
  • Beans (kidney, black, or pinto)
  • Tomatoes (crushed & diced), tomato paste, broth
  • Chili powder, cumin, smoked paprika, garlic powder
    • Tip: Use shredded or diced chicken in place of beef/sausage.
• Stir in chopped dried dates, apricots, or golden raisins in the last hour for depth.
• Garnish with toasted sunflower seeds or crushed almonds.
• Swirl in fromage blanc or sour cream before serving for a creamy finish.

BREAD:

• Our farm-made Country Sunflower sourdough bread is just the thing to complete a meal.
• If your sweet tooth needs attention, definitely try our maple bourbon sourdough cinnamon roll or some peanut butter chocolate chip cookies (made by the farm girls).

DAIRY:

• Fromage blanc or feta cheese adds a bit of something creamy and tangy to your salads and other dishes.
• Add a fried egg to any hash or grain bowl for an extra protein boost – or simply choose that as your main protein.
• Remember to add nutrient-rich raw milk, yogurt, or kefir to your market box order.
  • Tip: Yogurt and kefir are probiotic powerhouses.
  • Tip: Creamy yogurt-based dressing is a delicious option for your salads and grain bowls.

MEAT:

• Ground beef & sausage are easy to combine with other ingredients to make a complete meal.
• Chicken is also a great base for quick meals, especially if you happen to have some already-cooked leftovers.
• Have you tried our cured pork bacon? It’s perfect for breakfast, but save a few slices to crumble over salads, bowls, or soups for lunch/dinner. We also have turkey bacon available if you’re looking for a slightly different flavor twist.

PANTRY RECOMMENDATIONS:

• Nuts, seeds, and dried fruits are all good options for adding flavor and texture to your salads, grain bowls, and other meals. We have plenty of options to choose from!
• We have oils and vinegars, and tahini that you can use to make delicious sauces/dressings for your meals.

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.

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.

Organic Veggies We Harvested This Week:

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

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

Tessa’s Tips

What to use first: greens, mushrooms, green onions

Longest Storage: apples, beets, carrots, 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.

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.

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.

 Green Onions – Green onions, also known as scallions, have a mild, slightly sweet onion flavor and are packed with vitamins A and K. They are often used raw in salads, salsas, and garnishes but also add depth to stir-fries, soups, and omelets. Their green tops and white bulbs are both edible, making them a versatile ingredient. Store in the refrigerator, wrapped in a damp paper towel inside a bag, or stand them in a jar of water to keep them fresh longer.

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, 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.

Fun fact: NASA has studied kale as a potential crop for space missions because of its high nutrient density. Per calorie, kale has more iron than beef and more calcium than milk. And one cup of raw kale has more vitamin C than a whole orange. (But don’t stop eating those other nutrient-packed foods!)

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.

Sweet Potato, Fingerling – Sweet potato fingerlings are small, slender sweet potatoes with thin, edible skin and a naturally sweet, creamy texture. They are rich in fiber, beta-carotene, and vitamin C, promoting digestive and immune health. Roast, sauté, or air-fry them whole for a crispy skin and tender interior, or slice them into fries or hash. Store in a cool, dry place away from light, but avoid refrigeration as it can affect their texture.

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 1 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.

Arugula E-Book
Beets E-Book
Carrots E-Book
Collard Greens E-Book
Kale E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Swiss Chard E-Book

~~~~~

Farm News and Events

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

Shop Now

It may sound like a small detail, but that simple step was a game-changer in how I cook.

For years, I rushed through meals, never thinking twice about the basics.

But when I slowed down and took the time to learn these little tricks, the flavor of every dish was elevated.

From then on, every chicken I cooked came out golden and crispy on the outside, juicy on the inside.

Now, when I cook, I think about those small steps—the ones that help me truly savor the food and care for my family’s health.

This week’s recipe collection is full of those little details—just like our Butter-basted Salmon with Portobello Mushrooms, where every ingredient, from the locally sourced salmon to the fresh mushrooms, brings out the best flavors.

Whether you’re using your Market Box ingredients or shopping at Willow Haven General Store, I hope you find these meal ideas as satisfying as that first perfect roast chicken.

Try this Butter-Basted Salmon with Portobello Mushrooms – delicious and filled with nutrition!  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: Chicken Breasts, Salmon, Portobello Mushroom Caps, and Four Monkeys Coffee

Main Dish Meals:

• Our pasture-raised chicken breasts (boneless/skinless) are a healthy and naturally delicious choice. Try a simple baked chicken breast and add your favorite side dishes for a no-fuss meal.
  • Tip: Brining your chicken breasts before cooking makes them extra juicy and flavorful. Use a water/salt brine as per the recipe or use leftover pickle juice for a zero-waste option. So good!
• Chicken Breasts with Feta, Celery, and Radish Salad is a perfect 30-minute meal option for weeknights. Prepare as written or try with your favorite vinaigrette.
• Sheet Pan Salmon with Crispy Kale couldn’t be easier! Mix up a quick honey dijon sauce, toss everything on the sheet pan, and dinner is ready in minutes!

Coffee for dinner? Why not? Try these suggestions for using coffee in your cooking:

• Coffee-Rubbed Steak, Chicken, or Salmon – Mix coffee with brown sugar, smoked paprika, salt, and pepper for a bold rub. Prepare with your favorite method.
• Coffee-Braised Short Ribs – Simmer ribs in brewed coffee, broth, onions, and spices for deep flavor.
• Add a splash of coffee to chili for richness and depth.
• Coffee-Marinated Chicken:
  • Mix 1 cup brewed coffee (cooled), 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, salt & pepper.
  • Add chicken (breast, thighs, drumsticks) and marinate for 2-4 hours.
  • Grill or pan-sear until cooked through. Serve with roasted sweet potato fingerlings and a citrusy slaw for balance.

Tip: Got leftovers? Use them to plan another meal. Your future self will appreciate it! These suggestions are great for a quick lunch or dinner.

• Leftover Cooked Salmon:
  • Salmon Cakes – Mix with breadcrumbs, egg, mustard, and herbs, then pan-fry.
  • Salmon Fried Rice – Toss with rice, veggies, soy sauce, and a scrambled egg.
  • Salmon & Avocado Toast – Mash avocado on toast, top with flaked salmon, lemon, and chili flakes.
  • Salmon Pasta – Toss into a light cream sauce or lemon-garlic olive oil with pasta.
    • Tip: Melt chèvre with a bit of milk or cream, butter, and seasonings for a quick cream sauce!
  • Salmon Salad – Mix with Greek yogurt or mayo, Dijon, capers, and herbs for sandwiches or lettuce wraps.
  • Salmon Tacos – Warm corn tortillas, add salmon, slaw, and a creamy lime sauce.
  • Salmon Bowl – Rice (or other grain), crisp veggies (raw, fermented, or cooked will work), and an easy, flavor-popping sauce.
    • Tip: Try one of the easy dressings listed below.

• Leftover Cooked Boneless/Skinless Chicken Breasts:
  • Chicken Quesadillas – Shred and mix with cheese, salsa, and spices, then grill in tortillas.
  • Buffalo Chicken Wraps – Toss in buffalo sauce, wrap in a tortilla with lettuce and ranch.
  • Chicken Stir-Fry – Slice and toss with veggies and soy sauce over rice or noodles.
  • Chicken Caesar Salad – Chop and add to romaine, Parmesan, croutons, and dressing.
  • Chicken & Rice Soup – Dice and simmer with broth, carrots, and rice for a quick soup.
  • BBQ Chicken Sliders – Shred, mix with BBQ sauce, and serve on small buns.

Sides: 

Try these side dishes to serve with your favorite chicken breast recipe or with the Buttery Salmon recipe above:

• Roasted Carrots with Honey and Thyme: Roast carrots with olive oil, salt, pepper, honey, and thyme at 400°F (200°C) for 20-25 minutes.
• Wilted Spinach (or other greens) with Garlic: Sauté spinach in olive oil and garlic for about 2-3 minutes until wilted, finishing with a pinch of salt.
• Roasted Root Vegetables with Balsamic Glaze: Toss cubed carrots, parsnips, sweet potatoes, and/or beets with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25-30 minutes, flipping halfway. Drizzle with a balsamic reduction before serving.
• Creamy Parsnip Mash: Boil peeled chopped parsnips until tender (about 15 minutes). Drain and mash with butter, a splash of cream or broth, salt, and pepper. Optional: Add roasted garlic for depth.
• Watermelon Radish and Citrus Salad: Thinly slice watermelon radishes and toss with orange segments, arugula, olive oil, lemon juice, and a pinch of salt. Add toasted pumpkin seeds or feta for extra texture.

Dessert:

Love coffee in the morning? Try it for dessert, too!

• Mocha Brownies – Replace some liquid with coffee for a richer chocolate flavor.
• Black Coffee Chocolate Cake (with actual coffee!) – Use brewed coffee in the batter for a super moist result.

Beverages & Miscellaneous:

• Coffee Smoothie – Blend with banana, milk, and cocoa powder.
• Coffee Granita – Freeze sweetened coffee, then scrape with a fork for a slushy treat.
• Espresso Vinaigrette – Mix coffee with balsamic vinegar, olive oil, and Dijon for a bold salad dressing.
• Easy Miso Dressing or Easy Tahini Dressing are great for salads, grain bowls, and more.
• BBQ Sauce with Coffee – Blend brewed coffee into homemade BBQ sauce for smoky complexity.

BREAD:

• Sprouted bagels are great anytime! Choose from four varieties and keep on hand to make breakfast items, sandwiches, and snacks.
• Do not miss Vince’s amazing Maple Bourbon Sourdough Cinnamon Rolls!

DAIRY:

• Amish country butter is delicious and just what you need for your butter-basted salmon recipe.
• Add one (or two) of our many varieties of chevre to your order to use in salads, on bagels, for sauces, and more.

MEAT:

• Our pasture-raised chicken breasts (boneless/skinless) are a healthy and naturally delicious choice. Try a simple baked chicken
• Sockeye salmon fillets or individual portions are perfect for the Buttery Salmon recipe above.
• Try one of Wild for Salmon’s varieties of smoked salmon – delicious on a sprouted bagel with chèvre and onions or capers. (Stop by the general store to pick up capers!)

PANTRY RECOMMENDATIONS:

• Four Monkeys coffee is now available for subscriptions! See the meal suggestions above for ways to use coffee in your cooking!
• Miso, tahini, and coconut milk are all terrific flavor enhancements for this week’s salmon recipe. Add to your pantry items and keep on hand for future recipes!
• We have several flavors of balsamic vinegar for making balsamic glaze. Also great to drizzle on salads and even fruit!

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.

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.

Organic Veggies We Harvested This Week:

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

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

Tessa’s Tips

What to use first: greens, mushrooms, green onions

Longest Storage: apples, beets, carrots, 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.

Asian Greens – 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.

 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.

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.

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.

 Green Onions – Green onions, also known as scallions, have a mild, slightly sweet onion flavor and are packed with vitamins A and K. They are often used raw in salads, salsas, and garnishes but also add depth to stir-fries, soups, and omelets. Their green tops and white bulbs are both edible, making them a versatile ingredient. Store in the refrigerator, wrapped in a damp paper towel inside a bag, or stand them in a jar of water to keep them fresh longer.

Kale (Curly) – 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.

Fun fact: NASA has studied kale as a potential crop for space missions because of its high nutrient density. Per calorie, kale has more iron than beef and more calcium than milk. And one cup of raw kale has more vitamin C than a whole orange. (But don’t stop eating those other nutrient-packed foods!)

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, 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.

Sweet Potato, Fingerling – Sweet potato fingerlings are small, slender sweet potatoes with thin, edible skin and a naturally sweet, creamy texture. They are rich in fiber, beta-carotene, and vitamin C, promoting digestive and immune health. Roast, sauté, or air-fry them whole for a crispy skin and tender interior, or slice them into fries or hash. Store in a cool, dry place away from light, but avoid refrigeration as it can affect their texture.

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 1 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
Collard Greens E-Book
Kale E-Book
Lettuce E-Book
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book
Scallion/Green Onion E-Book
Spinach E-Book
Swiss Chard E-Book

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Farm News and Events

Learn The Art of Pysanky Egg Decorating

Pysanky is an ancient Ukrainian tradition that celebrates the cycles of nature and life, using motifs inspired by these themes. Designs are created with simple tools like kistkas, beeswax, candlelight, and vibrant dyes, This workshop invites participants to explore the craft in a freeform style, using symbolism to tell a specific story and hold a deliberate intention.

Join us Saturday, March 22, 2025, from 9:00 AM – 12:00  PM and create a symbolic piece of art believed to bring Peace!

• Cost: $40 per session – all supplies will be provided.
  All profits will be donated to Ukranian Peace Missions.
• Please bring your own container to take your egg home.
• Registration is required. Space is limited to 12 individuals.
  Register in person at Willow Haven Farm General Store, or by emailing WHFGeneralStore@gmail.com.
  Ages 12 and up ONLY.

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 Only 5 spots left : 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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The farm is alive with movement.

Farmer Reuben spreads sweet smelling aged compost to restore the earth’s fertility—one of the most critical steps in regenerative farming. Compost isn’t just a way to nourish the soil for today’s crops; it’s an investment in future harvests.

Every clod of compost that flies off the spreader is a promise that we are preparing the land for growing optimally nutritious vegetables this season and beyond.

But we’re still in the in-between season.

It’s that time when winter’s hearty meals like Shepherd’s Pie and bone broth are still the perfect fit, as we wait for the early greens of spring to make their appearance.

I remember my realization while helping my dear friend Emily peel small, wrinkled potatoes that had been stored in her cellar since last summer’s harvest. They weren’t the most beautiful potatoes, and some were even starting to sprout. But you know what? They still made amazing mashed potatoes.

That was a turning point for me—a realization that in farming communities, there were no grocery stores to supplement what you had left. You used what you had, even if it wasn’t perfect. You didn’t toss out those “ugly” vegetables, and you certainly didn’t go hungry. You got creative.

The Importance of Eating Seasonally: A Look at Irish Traditions

That’s how classic Irish dishes like Shepherd’s Pie and Colcannon were born—not from abundance, but from necessity. In the lean months, when potatoes were all you had left, you made do. And you didn’t just use potatoes—those first greens of spring, like baby spinach or mustard greens, were vital for restoring the vitamins and minerals that our bodies crave after months of heavier winter meals. They helped replenish your energy, fight off sickness, and bring life back to your meals when the earth was just waking up.

As I walked out to the greenhouse this morning, I saw the first signs of life from the greens we’ve been growing—tiny, tender sprouts that will soon fill the tables with fresh flavor and nutrition.

These greens are the antidote to winter’s heavy fare. A reminder of the earth’s ability to renew itself and the importance of eating what is in season to nourish our bodies.

On the farm, it’s not all sunshine and smooth sailing, though.

We’ve been facing delays in our farm worker visas, an issue that’s affecting small farms across the country. It’s a real challenge and one we’re navigating as best we can.

Behind the scenes on the farm, in this video I’ll explain these challenges and the bounty you can look forward to soon.

Eating seasonally keeps us connected to the land and to the traditions that have fed generations before us.

So, as you make your meals this week, think of those wrinkled potatoes, the hearty greens, and the way our food connects us to the land beneath our feet.

Eating seasonally means making the most of what’s available—and right now, that means cooking up cozy, nourishing meals with storage veggies, hearty meats, and fresh greens.

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Classic Irish dishes like Shepherd’s Pie and Colcannon are the perfect example of how Irish cooking has evolved to embrace seasonal ingredients, creating hearty and delicious meals.

Try this classic Shepherd’s Pie recipe, or get creative and experiment with different ingredients for a fresh twist!

Click here for the recipe!

Here’s a quick list of some more popular seaonal Irish dishes for the spring and St. Patrick’s Day:

• Any time of day: Irish Scones with raisins and caraway – made only by Vince Vercillo, Willow Haven Farm Bakery
• For breakfast, serve up some creamy Irish-Style Oatmeal with Brown Sugar or even a Traditional Full Irish Breakfast.
• Colcannon (mashed potatoes with cabbage or kale) is a fun and filling way to eat your greens!
• Did you remember to start your Corned Beef Brisket? If not, you can still get started and have it ready for a weekend feast. Follow Tessa’s recipe for great results!
  • Tip: Use any leftovers for Corned Beef Hash.
• Boxty are Irish potato pancakes that are great for any meal.
• Irish Beef and Guinness Stew is perfectly comforting and hearty. Make this one with a stove, pressure cooker, or slow cooker.
• Dessert time! Chocolate Guinness Brownies are so rich and fudgy that you won’t even know they’re a healthy version of traditional Guinness Chocolate Cake.

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: Loaded Sweet Potatoes

This is one of the farm family’s favorite ways to serve sweet potatoes!

After roasting sweet potatoes whole, we serve them with butter, salt, pepper, caramelized onions, fried, crumbled spicy sausage, and shredded melty cheese like Gouda or Havarti.

Loaded sweet potatoes are a super versatile meal option – you can make them sweet, savory, light, or hearty. Try different combinations of toppings, sauce, and “extras” to create your own family favorites. Here are some ideas to get you started:

Savory – Great option for lunch or dinner. Serve with soup, a green salad, or sautéed greens if you want to fill out the meal even more.

Mushroom & Goat Cheese

• Toppings: Sautéed mushrooms, caramelized onions, goat cheese
• Sauce: Balsamic glaze
• Extras: Toasted walnuts, fresh thyme

BBQ Pulled Meat

• Toppings: Pulled BBQ chicken, pork, or beef
• Sauce: Smoky BBQ sauce
• Extras: Slaw (vinegar-based for contrast), crispy onions
  • Tip: If you like a vegetarian option, try BBQ baked beans or pulled jackfruit in place of the meat.

Mediterranean Chickpea & Tahini

• Toppings: Roasted chickpeas, diced cucumbers or zucchini, cherry tomatoes, olives
• Sauce: Lemon-tahini drizzle
• Extras: Feta cheese, parsley, sumac

Southwest Black Bean & Avocado

• Toppings: Black beans, corn, diced tomatoes, avocado, cilantro
• Sauce: Lime crema or chipotle mayo
• Extras: Cotija cheese, pickled red onions, jalapeños
  • Tip: For a meatier version, use any leftover ground or pulled meat you have on hand.

Sweet – Try these for breakfast or even dessert!

Maple Pecan Crunch

• Toppings: Toasted pecans, cinnamon, maple syrup
• Extras: Greek yogurt or coconut cream, a sprinkle of sea salt

Banana & Peanut Butter

• Toppings: Sliced banana, peanut butter drizzle, chia seeds
  • Tip: Try variations like almond or cashew butter or hemp seeds
• Extras: Cacao nibs or dark chocolate chips/shavings

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BREAD and BAKED GOODS:

• Looking for some St. Patrick’s Day goodies? Try Vince’s raisin caraway Irish scones. Yum!
• Don’t forget to add sourdough bread to your order to use for sandwiches, toast, or serving with soups and salads.

DAIRY:

• We now have organic buttermilk and heavy cream at the General Store for you!
  • Tip: If you have leftover buttermilk or cream from a recipe, freeze it in ice cube trays and then store in a labeled freezer bag or container.
• Remember to check our cheese selection for your recipe needs – chevre, feta, mozzarella, and a variety of raw milk cheeses are available.

MEAT:

• Pastured, organic chicken is on sale! Stock up on breasts, legs, whole chickens, and necks/backs for broth.
• Looking for options for your Shepherd’s Pie recipe? We have ground lamb, beef, and pork. Beef or pork stew cubes are also great options.
  • Tip: If you try the vegetarian Shepherd’s Pie, remember to add beets and lentils to your order.

PANTRY RECOMMENDATIONS:

• Several recipe ideas this week call for nuts – be sure to add what you need to your market box order.
• We also have chocolate chips for the delicious PB and banana sweet potato recipe above.
• Coconut milk and coconut flakes are available in our online store. We also have coconut cream available at the General Store – stop in to shop and say hello!
• If your recipe calls for olive oil or balsamic vinegar, we have several options for you.

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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.

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.

Organic Veggies We Harvested This Week:

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

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

Tessa’s Tips

What to use first: greens, mushrooms

Longest Storage: apples, beets, carrots, 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.

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 – Curly kale and Lacinato kale are both nutrient-dense leafy greens packed with vitamins A, C, and K, along with fiber, antioxidants, and minerals like calcium and potassium. Curly kale has bright to deep green, ruffled leaves with a firm, fibrous texture, and a peppery, slightly bitter taste. Lacinato kale, also called Tuscan or dinosaur kale, has long, narrow, dark blue-green leaves with a bumpy, almost wrinkled texture and a milder, slightly sweet, nutty flavor. Both varieties are versatile—curly kale works well in salads, soups, smoothies, and sautés, while Lacinato kale shines in sautés, pasta dishes, and hearty soups like Ribollita (a Tuscan bread soup with vegetables and beans). 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 extend freshness, blanch and freeze for later use in cooked dishes.

Fun fact: NASA has studied kale as a potential crop for space missions because of its high nutrient density. Per calorie, kale has more iron than beef and more calcium than milk. And one cup of raw kale has more vitamin C than a whole orange. (But don’t stop eating those other nutrient-packed foods!)

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, 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.

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 1 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

St. Patrick’s Day Farm-to-Table Dinner with Roll With It Catering

Join us Wednesday, March 19, 2025, from 6:00 – 8:30 PM for a festive 4-course, farm-to-table dinner filled with Irish-inspired dishes. Wear your best green outfit and get ready for a night of fun, good conversation, and delicious food. Tickets are $60. See our Facebook event page for more details.

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Learn The Art of Pysanky Egg Decorating

Pysanky is an ancient Ukrainian tradition that celebrates the cycles of nature and life, using motifs inspired by these themes. Designs are created with simple tools like kistkas, beeswax, candlelight, and vibrant dyes, This workshop invites participants to explore the craft in a freeform style, using symbolism to tell a specific story and hold a deliberate intention.

Join us Saturday, March 22, 2025, from 9:00 AM – 12:00  PM and create a symbolic piece of art believed to bring Peace!

• Cost: $40 per session – all supplies will be provided.
  All profits will be donated to Ukranian Peace Missions.
• Please bring your own container to take your egg home.
• Registration is required. Space is limited to 12 individuals.
  Register in person at Willow Haven Farm General Store, or by emailing WHFGeneralStore@gmail.com.
  Ages 12 and up ONLY.

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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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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…

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.

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!

~~~~~

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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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…

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
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

Shop Now

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…

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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
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

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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!

Not sure what to do with Tatsoi? We can help.

• Try a simple Tatsoi Stir-Fry. Tip: You can also use tatsoi in places you might use bok choy – go ahead and experiment!
• Make Winter Tatsoi Salad with watermelon radish and a ginger honey vinaigrette.
• This Simple Watermelon Radish Salad includes watermelon radishes and red onion in a light Asian vinaigrette. Serve over tatsoi and get a serving of leafy greens!

Ground meats are super versatile and can easily be made into patties, loaves, meatballs, and more. Try these recipes with our pastured ground pork or ground beef.

• Make this easy, healthy Pork and Cabbage Stir-Fry for a busy weeknight. Serve as written, or top with your favorite shredded cheese to take it to the next level.
• Sticky Asian Meatballs with Udon Noodles are a fun twist on traditional spaghetti and meatballs – which, of course, is also a delicious option.
• Juicy Pork and Apple Meatballs would pair well with rutabaga, Jerusalem artichoke, or potatoes. Choose your favorite preparation – mashed, puréed, or roasted.
• Szechuan Noodles with Sesame Chili Oil are better than takeout and ready in less time than it would take for delivery.
• Need a one-pot meal? This Italian Ground Beef Skillet is made with ground beef and Italian sausage and is on the table in less than 30 minutes.

Willow Haven sausage is back! Be prepared with these recipe ideas.

• Sweet Potato and Sausage Soup is a hearty, cozy favorite.
• Italian Polenta with Sausage is simple enough for a weeknight dinner and elegant enough for a dinner party.
• Here’s a minimal-effort Sausage and Veggie Sheet Pan Dinner that is more of a formula than a recipe. It’s highly customizable so you can use whatever veggies you have on hand and whatever seasonings you prefer. Experiment!
• Bonus sheet pan meal – Sheet Pan Sausage with Roasted Veggies. The feta cheese and vinaigrette dressing on this one looks amazing. Use a combo of your market box winter veggies.

Quick Weeknight Meal Idea: Sausage & Veggie Stir-Fry

Looking for a simple, healthy meal that’s ready in under 30 minutes? Try this easy stir-fry:

Ingredients:

• 1 package Willow Haven Pastured Pork Sausage
• 2 cups mixed cubed vegetables (choose from sweet potatoes, rutabaga, golden beets, carrots and onions)
• 2 tbsp olive oil
• Salt, pepper, and garlic to taste
• Cooked rice (for serving)

Instructions:

1. Slice the sausage into bite-sized pieces.
2. Heat the olive oil in a large pan over medium heat.
3. Add the sausage and cook until browned.
4. Toss in your mixed veggies and cook until tender.
5. Season with salt, pepper, and garlic to taste.
6. Serve over cooked rice and enjoy!

Quick, tasty, and packed with goodness!

Now for Dessert!

Veggie cakes are not a new idea, but these recipes are definitely not your grandma’s carrot cake.

• Beet, Carrot & Apple Cake is slightly less decadent but no less delicious. This cake is healthy, moist, and has a gorgeous color. Dig out your bundt pan and give it a try!
• Jerusalem Artichoke Cake & Lemon Cream Cheese Icing offers a little bit of everything – chewy, crunchy, moist, nutty, and a bit chocolatey. Think carrot cake, but fancier. Tips: This recipe calls for sultanas (a variety of dried white grape from Turkey, known in the U. S. as Thompson Seedless) but you can use golden or brown raisins. Sucanat or dark brown sugar will sub 1:1 for muscovado sugar.

DAIRY:

We have a great selection of cheese to add to meals, sandwiches, or snack plates. Pick up some feta cheese for the sheet pan sausage meal above.

MEAT and SEAFOOD:

Love Willow Haven sausage? Look for Chorizo, Italian, WHF blend, and Country varieties when you shop!

Add some of our own ground pork and ground beef to your market box order. Perfect for your favorite recipes: tacos, shepherd’s pie, meatballs, stuffed peppers/squash, or burgers.

PANTRY RECOMMENDATIONS:

Check your recipes and then check our Pantry and Cooking & Baking sections. Some ingredients needed for recipe ideas above include nuts, sugar or sucanat, herbs and seasonings, polenta, apple cider vinegar, and chocolate drops. We also have plenty of flour, baking soda, baking powder, and more. (You know you want to try those cakes…)

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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.

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, 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.

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.

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.

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.

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.

Tatsoi – Tatsoi is a leafy green with tender, spoon-shaped leaves and a mild, slightly mustardy flavor. Packed with vitamins A, C, and K, as well as calcium and antioxidants, it promotes bone health, immunity, and overall wellness. Tatsoi is great in salads, stir-fries, soups, or as a spinach substitute. Store it in the refrigerator wrapped in a damp paper towel inside a bag for up to a week.

Fun Facts: Tatsoi is often called “spoon mustard” due to its unique leaf shape. It is also a cold weather warrior – tatsoi can survive freezing temperatures and even continue growing under snow!

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.

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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
Mushrooms E-Book
Onions E-Book
Potatoes E-Book
Radish E-Book

Farm News and Events

Date: Saturday, Feb 8 | Time: 11 AM
Location: Willow Haven Farm General Store – 8150 Hamilton Blvd, Breinigsville, PA 18031

Dive into the debate on Animal vs. Plant-Based Diets and discover what’s truly best for your health.
In this FREE discussion, you’ll learn:

The health pros and cons of each diet
How to make informed choices for your personal needs
Tips for balancing your meals for optimal health

See you there!

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

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Underestimating my kids is a mistake when there is dessert and drinks involved.

When Reuben and I pulled up to the darkened Willow Haven Farm General Store to “fix something” after our early dinner out, I asked why there were so many cars in our parking lot when the store was closed.

First clue.

When I could see my blond, pony-tailed, four year old hopping from foot to foot through the glass doors – the jig was up.

“You tricked me!” I accused my scheming husband, Farmer Reuben.

After an intense week on the farm, I was glad it was over. A quiet, evening with Reuben at a local pizza place was all I was expecting.

“Surprise!”

I wish you all could have been there too!

So many farm friends are a big part of my life through the ups and downs of our farming journey.

Scanning the faces as I entered the room warmed my heart. New friends with babies joined people I’ve known for half a century.

The big question of the night was “Are you surprised?” Now you know the answer to that already. I didn’t even suspect anything in Reuben’s plans to take me out or in my teenage daughters rush to get the little kids out of my presence so they wouldn’t spill the beans before we left.

But I did feel loved.

Loved by my four capable daughters who can probably plan anything together.

Loved by my friends who came from near and far on a Saturday night bringing chocolate, gifts and desserts. They even took photos and videos of the occasion so I can share them and fondly remember the first Surprise Party at Willow Haven Farm General Store. [Side note: Even you can schedule an event at the General Store – just talk to Reuben or Wray.]

Loved by my family and friends who live near us on the farm and are always “there” when it matters.

Laughter, hugs, and the singing together of beautiful music.

It struck me then—this wasn’t just a birthday party.

It was a reminder of the deep connections we’ve built through the farm, the food we share, and the seasons we’ve weathered together.

The farm has given us more than a livelihood; it’s given me a community to nurture and enjoy and from which to receive—friendship, support, and the shared joy of real, nourishing food.

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!

If you’re new to using some of the unique winter veggies in your market box and need inspiration, keep three ideas in mind – mashed, roasted, and soup. Here are some recipes to get you started:

• Mash rutabagas with garlic butter and herbs for a lower-carb alternative to mashed potatoes with a slightly sweet twist. Tip: Try mixing mashed root vegetables with mashed potatoes. 
• Raw Rutabaga Salad with Apples is crunchy, sweet, and healthy.
• Need a side dish? These Roasted Jerusalem Artichokes with Miso Butter are caramelized on the outside and tender on the inside. This recipe would also work with potatoes, parsnips, or even onion wedges.
• Try this easy Jerusalem Artichoke Soup for a light lunch or snack or Rutabaga Chipotle Soup for something a little spicier.
• Beef Provençal with Root Vegetables is a hearty main dish with winter root vegetables and grass-fed beef in a rich wine sauce.
• Of course, we have a veggie dessert for you! Rutabaga Nutmeg Cake with Browned Butter Frosting sounds so delicious.

DAIRY:

Several recipes this week call for butter or yogurt. Check our dairy page for options. Tip: Use any leftover yogurt for breakfast or smoothies.

MEAT and SEAFOOD:

We have beef shank and beef short ribs available for the Beef Provençal recipe.

PANTRY RECOMMENDATIONS:

Add miso and sesame seeds to your shopping list to make the roasted Jerusalem Artichokes recipe above.

Make sure you have some good olive oil on hand for roasting or drizzling on soups. The Tuscan herb- or garlic-infused oils would be delicious!

FRUIT:

Storage for all apple varieties:

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

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

Apples, Fuji – Fuji apples are sweet, crisp, and juicy, with a dense texture, making them a popular snacking apple. They are rich in dietary fiber, vitamin C, and antioxidants, which support digestion, immune health, and skin vitality. Fuji apples can be eaten fresh, added to salads, baked into desserts, or cooked into sauces.

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.

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.

Oranges, 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.

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: pears, greens and herbs, 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.

Beets, 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.

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, 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.

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, 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.

Carrots, 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.

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.

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.

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.

Parsnips – 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.

Potatoes, 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.

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.

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 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.

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. Shop Here.

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

Date: Saturday, Feb 8 | Time: 11 AM
Location: Willow Haven Farm General Store – 8150 Hamilton Blvd, Breinigsville, PA 18031

Dive into the debate on Animal vs. Plant-Based Diets and discover what’s truly best for your health.
In this FREE discussion, you’ll learn:

The health pros and cons of each diet
How to make informed choices for your personal needs
Tips for balancing your meals for optimal health

See you there!

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

People just don’t know. That was our guess.

A watermelon radish doesn’t look like much on the outside – and it’s HUGE compared to the familiar spring radish. What an oddity.

But nature is giving us a gift in the winter with these vibrant, interesting color to brighten our meals and inspire us with creativity.

What else is nature giving us this winter?

Let me explain to you what your farmer knows… and you should too.

Ok.

What vibrant winter vegetable are you going to try? Do you have a kitchen project in mind?

Keep reading for more ideas and recipes.

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. Shop Here.

Use these ideas to plan your menus and then fill your cart with bright, clean, nourishing and healing foods.

MEAL SUGGESTIONS FOR LOCAL ORGANIC FOOD THIS WEEK:

Here’s a recipe for Crispy Pork Cutlets that works with a variety of proteins. Try it with beef, turkey, or chicken. The creamy gravy is made with pickles, jalapenos, and green onions – stop into the General Store for some pickles!

If you haven’t downloaded Tessa’s Favorite Pork Rub yet, make sure you do! You’ll want to have a batch of this ready any time you thaw a pork roast or chops from your freezer.

Put your local apples to use and make this classic Pork Chops and Apples recipe. Cubed yellow or sweet potatoes will cook in about the same time as the pork. Ready in just under an hour, this is a great weeknight meal option.

Need some new recipes for your watermelon radishes? Try these:

• Buddha Bowl with fresh veggies, beans, sauerkraut, and a vibrant tahini and turmeric dressing.
• Make a sheet pan of Roasted Veggies – mix up your favorite combo of squash, sunchokes, carrots, watermelon radishes, turnips, or whatever you have on hand. Drizzle with some olive oil and herbs of your choice.
• Tessa’s favorite Radish Salad is even more vibrant with Watermelon Radishes.
• Add some zing to your sandwiches, tacos, burgers, and bowls with quick pickled or fermented radishes.
• Sesame Soba Noodles with veggies make a great weekday lunch. Tip: Substitute udon, lo mein, or rice noodles if you don’t have soba on hand.
• Sliced sweet potatoes and watermelon radishes make the cutest Sweet Potato Appetizer Bites. Fun for your next party or just have them for lunch! Bonus: They’re gluten-free so they make a nice allergy-friendly option.

Roast Acorn Squash, Sweet Potato, Beet, Kale, and Quinoa Salad (whew!) is bursting with color and flavor from a mix of seasonal veggies – all available in your market box. Wait!… Add Watermelon Radish for even more color. Tip: Check your recipe and see pantry recommendations below for other ingredients you might need.

New to cooking with Jerusalem artichokes? These recipes will get you started.

• Start off with a simple Roasted Jerusalem Artichokes. Add a squeeze of lemon and some fresh rosemary if you like.
• Try this Creamy Jerusalem Artichoke Soup. The rich, nutty flavor is a cozy winter warm-up recipe to keep on hand. Garnish with Jerusalem artichoke crisp topping.
• For a side dish, try Creamy Ginger Scalloped Sunchokes (with fresh ginger from your market box).
• When you have time for an overnight marinade or a slow weekend meal, Roast Chicken with Jerusalem Artichokes and Lemons is a gorgeous crowd-pleaser.

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!

DAIRY:

Are you ready to try raw milk? We have plenty! Look for raw cow milk and raw goat milk on our dairy page.

We also have a variety of raw milk cheeses. Add some to your weekly order for sandwiches or as a topper for baked potatoes, soups, and scrambled eggs.

MEAT:

If all this talk about our pasture-raised half-pig sale has you hungry for pork, check out our selection! We have pork roasts, chops, stew cubes, hams, and scrapple – a customer favorite!

PANTRY RECOMMENDATIONS:

Stop in and pick up a jar of pickles from Kevin’s Crazy Kitchen Pickles. Use for the pork cutlet recipe above and enjoy the rest with sandwiches or as a snack.

Add some sauerkraut for the Buddha bowl recipe above. Tip: Sauerkraut is such a good source of fiber and probiotics. Don’t be afraid to try it on sandwiches, mixed into a green, egg, or potato salad, or on top of mashed potatoes. 

If you’re making that gorgeous seasonal salad above, you may want to pick up some dried chickpeas, tahini, feta, pepitas, or other items from our pantry section. Check your recipe, then go shopping!

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, 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.

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.

Oranges, 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.

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: pears, greens and herbs, 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.

Beets, 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.

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, 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.

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, 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.

Carrots, 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.

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.

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.

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.

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.

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

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

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

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.

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. Shop Here.

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

Farm News and Events

 Date: Saturday, Jan 25 |  Time: 2 PM
 Location: Willow Haven Farm General Store – 8150 Hamilton Blvd, Breinigsville, PA 18031

At this FREE event, Farmer Reuben will discuss:
 The best foods for healing and strengthening your gut
 Practical tips for incorporating them into your meals
 How better gut health improves your quality of life

Does gluten sensitivity mean you have to say goodbye to bread? Learn why traditional sourdough may be a surprising solution for gluten-sensitive individuals.

Date: Wed. Jan. 29| Time: 4 PM

 Location: Willow Haven Farm General Store – 8150 Hamilton Blvd, Breinigsville, PA 18031
Don’t miss Farmer Reuben’s free talk on Can Gluten-Intolerant People Enjoy Sourdough Bread?
You’ll uncover:
The science behind sourdough fermentation
Why it’s easier to digest than conventional bread
How sourdough might work for gluten-sensitive people

See you there!

~~~~~

We’ll keep farming for you!

Reuben and Tessa DeMaster
Willow Haven Farm

P. S.  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. Shop Here.