2025 Roots Farmshare – Week 19

What’s in Your Share This Week

• Rainbow Carrots

• Chioggia Beets

• Red Cabbage

• Tomatoes

• Collards

• Cucumbers

• Red Onions

• Garlic Chives

  
  

Recipes & Kitchen Inspiration

Red Cabbage & Shredded Carrot Slaw with Garlic Chives

A crunchy, colorful side dish that holds up well in the fridge.

• Shred red cabbage and carrots.

• Toss with thin-sliced garlic chives and a splash of apple cider vinegar.

• Add olive oil, salt, and pepper to taste.

• Optional: top with toasted sunflower or sesame seeds.

  
  

Collard Green Wraps with Veggie Filling

Skip the tortillas and use collards as a sturdy wrap.

1. Blanch large collard leaves in boiling water for 30 seconds, then cool.

2. Fill with sliced cucumbers, shredded carrots, and thinly sliced red onion.

3. Add hummus, avocado, or leftover roasted meat for protein.

4. Roll up burrito-style and serve.

   
   

Roasted Chioggia Beet & Tomato Salad

Bright and earthy, with a touch of sweetness.

1. Roast beets at 400°F until tender, peel and slice.

2. Arrange with sliced fresh tomatoes.

3. Drizzle with olive oil, balsamic vinegar, and sprinkle with garlic chives.

4. Finish with crumbled goat cheese or toasted nuts.

   
   

Spiced Carrot & Red Onion Soup

A warming fall soup with gentle sweetness.

1. Sauté chopped red onions in olive oil until soft.

2. Add sliced carrots, cumin, coriander, and a pinch of chili flakes.

3. Cover with broth and simmer until carrots are tender.

4. Blend until smooth, adjust seasoning, and serve with a swirl of olive oil.

   
   

Cucumber & Garlic Chive Salad with Sesame

A quick, refreshing side.

1. Slice cucumbers thin and sprinkle with salt; let sit 10 minutes, then drain.

2. Toss with chopped garlic chives, a drizzle of sesame oil, and rice vinegar.

3. Optional: sprinkle toasted sesame seeds or crushed peanuts.

   
   

Braised Collards with Beets

A new twist on collards, pairing them with sweet roasted beets.

1. Roast or steam beets until tender, peel and cut into cubes.

2. Sauté collards with olive oil and garlic until softened.

3. Add roasted beets and a splash of apple cider vinegar.

4. Season with salt and pepper to taste.

   
   

Fermented Red Cabbage & Beet Kraut

A probiotic-rich ferment with gorgeous color.

Ingredients

• 1 small red cabbage, shredded

• 2 chioggia beets, peeled and grated

• 2 carrots, grated

• 1 Tbsp sea salt (per pound of vegetables)

Instructions

1. Place shredded cabbage, beets, and carrots in a large bowl. Sprinkle with salt.

2. Massage vegetables with your hands until they release liquid.

3. Pack tightly into a clean jar, pressing down so brine covers vegetables.

4. Weigh down with a small jar or fermentation weight. Cover loosely.

5. Ferment at room temperature 5–10 days, “burping” daily to release gas.

6. Taste after 5 days; when tangy to your liking, refrigerate.

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Pickup Details – Wednesdays, 5–7 PM

Poulsbo Pickup

Echoes Brewing

Jen Clark – 360-689-5926

19479 Viking Ave NW

Poulsbo, WA 98370

Bremerton Pickup

At Farmer Nikki's House

Nikki Parks – 360-551-5103

1105 N. Lafayette Ave

Bremerton, WA 98312