Farm Happenings at Sleepy G Farm
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Winter Food = Comfort

Posted on February 5th, 2021 by Marcelle Paulin

Beef Cuts Available This Week

Good day members!

As we approach the final weeks of our Fall/Winter CSA we will be adding some additional items for swapping or purchase. This week we have items like cucumber pickles, frozen spinach, the last of the dried sage, and watermelon radishes (pink inside!) for swapping. There will also be beef cuts available for purchase this CSA share cycle! We were originally hoping to have additional ground beef to sell but we have quickly sold out of ground beef this month. Hopefully a steak, roast or some shanks (for broth) from Sleepy G will satisfy your meat craving.

We are grateful to have had some recipes submitted this week - Thank you!


Simple Roasted Cabbage

Slice 1/2 inch slices of whole red or green cabbage (trying to keep the slices intact)

Brush or rub olive oil on both sides of cabbage slices and sprinkle with salt and pepper

Roast on baking sheet lined with parchment at 400F for 20-30 minutes flipping once halfway through cooking.

Serve as a wonderful side with a simple vinaigrette or a drizzle of wine vinegar or balsamic


Fireside Winter Chowder

Submitted by Cynthia

"We originally got the recipe from a farm tour my late in-laws took our daughter and me on, way back in 1996. We had a blast and got lots of recipes we’re still using today.

I used the onion, cabbage and potato from our farm share. I substituted the purple and white roasting radishes for the turnip.

I doubled the amount of your delicious carrots and didn’t add fennel (not a fan). Because “store-bought tomatoes taste like disappointment” at this time of year, I subbed that out with tomato puree, but I’m sure died or whole canned tomatoes would work. I used chicken stock but vegetable stock is tasty too. Even some of the herbs were sourced from your garden or ours!  Delicious meal on a cold winter’s night!"

Fireside Winter Vegetable Chowder

Source: Trumar Farm, Autumn 1996 Farm Tour, Slate River Valley

2 T. vegetable oil

1 c. chopped onion

5 c. cabbage

4 cloves garlic

1 c. chopped potato

2 c. peeled chopped turnip

½ c. chopped carrots

1 c. corn, fresh or frozen

½ c. chopped fennel

1 c. chopped tomato

3 cups stock

3 cups milk

1 t. dried thyme

1 t. dried basil

1 t. dried oregano

1 t. salt

1 t. pepper

2 T. chopped fresh parsley 

Heat oil in a large stock pot over high heat. Add onions & cabbage and saute two to three minutes, stirring frequently.

Add garlic, potato, turnip, carrots, corn, fennel and tomatoes. Cook another two to three minutes and then add the stock and the milk. Bring to a simmer over high heat and add herbs. Simmer 30 minutes, or until all vegetables are tender.

Add salt & pepper. Garnish with fresh parsley. Serves 4. 



Chorizo & Pear Red Cabbage

Submitted by Lana

"Found a wonderful Jamie Oliver recipe for using up all that red cabbage. Entire family loved it! Chorizo is easy to find at any grocery store. I would even try Italian sausage next time. Enjoy!"

Skillet Chorizo and red cabbage

150g of chorizo sausage (or more if you like)

1 red cabbage

1 red onion

1 tin of sliced pears in juice (I sliced a couple of fresh pears I had)

2 tsp fennel seed

Red wine vinegar

Salt and Pepper

Brown chorizo in large frying pan with onion and fennel. Add chopped/sliced red cabbage with a swig of red wine vinegar and cook with lid ajar on med low for 10 min. Add tin of pears and some of the juice and continue to cook for 10 more min or in in til cabbage is tender. Add salt and pepper to taste and serve.