2025 Roots Farmshare – Week 24

2025 Roots Farmshare – Week 24

What’s in Your Share This Week?

Carrots

Hakurei Turnip/bunch

Daikon Radish/bunch

Mixed salad greens

Arugula

Blue Hubbard Winter Squash

Onions

Herbs

On the Farm

The ladies are looking rough!

Our hens are in full molt—the natural reset when chickens shed and regrow feathers. Molting usually happens once a year and can last 4–8 weeks. Because feathers are made of protein, birds divert nutrients to feather regrowth and egg production drops (or pauses). You’ll see ragged plumage, extra feathers in the coop, and a lot of energy going into building a brand-new winter jacket.

And yes, the timing feels perfectly inconvenient—right as the weather turns cold (great planning, ladies!).

Recipes & Kitchen Inspiration

Roasted Blue Hubbard with Herby Onion Oil

Sweet, nutty wedges with a bright finish.

• Cut squash into wedges, remove seeds, toss with oil, salt, pepper. Roast at 425°F until caramelized (30–45 min).

• Warm ¼ cup olive oil with thin-sliced onion until soft; stir in chopped herbs (parsley/cilantro), lemon zest, and a splash of vinegar. Spoon over squash.

Hakurei Turnips with Tops, Garlic & Herbs

Uses the whole bunch—mild, buttery turnips + tender greens.

• Halve small turnips; sauté cut-side down in oil until golden.

• Add minced garlic, chopped turnip greens, pinch of salt; wilt 1–2 min.

• Finish with lemon and herbs.

Carrot–Daikon Quick Pickle (Banh Mi–Style)

Crunchy, tangy topper for bowls, salads, tacos.

• Julienne carrot + daikon. Dissolve 2 Tbsp sugar + 2 tsp salt in 1 cup rice vinegar + 1 cup water.

• Pour over veg; chill at least 30 min. Keeps a week.

Arugula & Mixed Greens with Shaved Turnip, Carrot Ribbons & Herb Vinaigrette

Peppery, crisp, and bright.

• Toss arugula/mixed greens with thinly shaved

Hakurei turnip and carrot ribbons.

• Whisk 3 Tbsp olive oil + 1 Tbsp cider vinegar + 1 tsp mustard + pinch salt/pepper + chopped herbs.

• Optional: add toasted seeds or nuts.

Miso–Ginger Braised Daikon & Onions

Silky, savory side that loves rice—or serve with cauliflower rice.

• Sauté sliced onion in oil until soft; add thick half-moons of daikon.

• Stir in ½ cup water, 1 Tbsp white miso, 1 tsp grated ginger; cover and simmer until tender.

• Finish with herbs and a squeeze of lemon.

Roasted Carrots with Tahini–Lemon Drizzle

Sweet-roasty with a creamy (dairy-free) sauce.

• Roast carrot sticks at 425°F with oil and salt until browned.

• Stir 2 Tbsp tahini + 1 Tbsp lemon juice + warm water to thin + pinch salt.

• Drizzle and shower with chopped parsley.

Blue Hubbard “Soup-Start”

Batch once, spin into meals all week.

• Roast peeled cubes of squash with onion and garlic till tender.

• Blend with warm stock to desired thickness; season with salt/pepper.

• Variations per bowl:

– Swirl of herb salsa verde

– Grated ginger + splash coconut aminos

– Chili flakes + toasted pumpkin seeds

vinaigrette.

Add any other veggies in your share or that you have on hand

Storage Tips

Blue Hubbard: Cool, dry spot; once cut, wrap and refrigerate.

Hakurei & greens: Separate bulbs from greens; refrigerate in bags with a towel.

Daikon & carrots: Remove tops; bag and chill.

Herbs: Jar with an inch of water in the fridge; loosely cover.

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