Greetings from the farm! Though Punxsutawney Phil predicted an early spring, February has so far been anything but spring-like here in the Northwest—the farm has been a winter wonderland ever since the February 4th snowfall that blanketed the region!

On that note, we have had to cancel the February 14th F&L delivery due to the toll the inclement weather is taking on the local crops and provisions. We will be emailing all F&L subscribers with more information shortly.

For the most part, the resident farm animals have been hunkered down snug in the barns, where we’ve laid extra straw for them to bed down into during the very chilly nights; twice daily along with flakes of fresh hay we refill their frozen water buckets with warm water which they gulp down noisily with great gusto! Despite the cold, those curious goats and the donkey want to see what all the fuss is about, and they’ve been venturing out each day to check out the snowy view.

Our Meyer lemon, lime and tea trees have all been squeezed into the barn to protect them from the cold where it has stayed just above freezing even on the coldest nights with the help of a couple of heaters to keep them, and the plumbing, from freezing.

As for us, we’ve been kept extra busy (and bundled up) both with cold-related chores and visiting the now-frozen hoophouse for herbs and kale. Inside, we’ve been keeping warm and cozy in the farmhouse kitchen prepping recipes and seasonal produce for the weekly box delivery. Being snowed in gives us the opportunity to dig deep into the seed and nursery catalogs and prepare for spring planting while work in the garden is on hold.

February is also prime season for hearty and healthy root vegetables (no doubt you’ve noticed from the plethora in your box each week!) and though these veggies are perhaps less colorful, and often less well-known than their summer companions, they are true examples of what it is to eat seasonally in the Northwest. This is why the theme and tone of your box changes as we capture a snapshot of each unique growing season—even this one, chock-full of ‘dirt-lovers’ such as carrots, beets, parsnips and turnips.

As we wait for the snow to melt and for signs of spring to arrive, we’ll endeavor to find new and delicious ways to enjoy our roots and winter greens—be sure to keep checking our weekly recipes for suggestions. Here are a few of our recent favorites to tide you over:

Spicy Honey-Glazed Parsnips
Drizzled with chili-honey butter, this roasted parsnip recipe from Bon Appetit is a real winner.

Braised Winter Greens
A simple and delicious method to cook these hearty greens. They make a great accompaniment to any main dish!

Warm Roasted Beets with Curry Spices
This heavenly side dish is fragrant with warm spices; a must-try for a chilly winter’s night.

Balsamic-Glazed Root Vegetables
An herb-packed marinade infuses fresh flavor into winter produce staples like carrots and parsnips.

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