Roots Farmshare Newsletter - Week 10

Roots Farmshare Newsletter - Week 10

What’s in Your Share This Week?

Salad Mix

Collards/bunch

2x Carrot/bunches

Golden Beets/bunch

XL Hakurei Turnips/no tops

Sweet onions

Thyme

On the Farm

At Roots Farm, we’re big fans of fermentation! We currently have an abundance of cabbage and carrots, and we’re considering hosting an on-farm fermenting class. If you’re interested, please send us an email—thank you!

Meal Ideas & Recipes

1. Summer Salad with Sweet Onion–Thyme Vinaigrette

Toss salad mix with thinly sliced sweet onions and fresh thyme. Dress with olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Serve with grilled vegetables or a veggie burger for a light summer meal.

2. Carrot & Golden Beet Slaw

Shred carrots and golden beets, then toss with lemon juice, olive oil, salt, and a touch of honey or maple syrup. Optional add-ins: fresh thyme or finely chopped collard greens for extra depth and nutrition.

3. Collard Wraps with Veggie Rice Filling

Blanch large collard leaves until pliable. Fill with cooked rice or quinoa, sautéed sweet onions, shredded carrots, and diced roasted turnips. Roll like a burrito and drizzle with tahini-lemon dressing.

4. Roasted Hakurei Turnips & Carrots with Thyme

Cut turnips and carrots into bite-size chunks. Toss with olive oil, salt, pepper, and fresh thyme. Roast at 400°F for 25–30 minutes until golden and tender. Excellent as a side or served over grains or lentils.

5. Sautéed Collards with Sweet Onions & Bacon

A savory and satisfying way to enjoy collards.

Ingredients:

1 bunch collards (stems removed, leaves sliced)

1 medium sweet onion, sliced

3–4 slices bacon

Splash of vinegar (apple cider or balsamic)

Salt & pepper to taste

Instructions:

Cook bacon until crisp. Remove and crumble; reserve 1 tablespoon bacon fat in the pan.

Sauté onions in the bacon fat until soft.

Add collards and thyme; cook until tender, 8–10 minutes. Add a splash of water if needed.

Stir in crumbled bacon and a splash of vinegar. Season to taste.

6. Turnip-Carrot-Rice Veggie Burgers (Adapted from Food52)

Crispy outside, tender inside—these root-forward burgers make excellent use of turnips, carrots, and rice.

Ingredients:

1 ½ cups shredded Hakurei turnips (squeeze dry)

1 cup shredded carrots (optional but adds sweetness)

1 cup cooked rice (white or brown)

½ cup finely chopped sweet onion

2 cloves garlic, minced

1 egg or flax egg (optional binder)

½ teaspoon smoked paprika (optional)

⅓ cup seeds (sesame, flax, etc.)

1½–2 cups fresh breadcrumbs (almond meal works also)

Salt & pepper to taste

Oil for frying

Instructions:

Combine all ingredients in a large bowl. Adjust breadcrumbs or add egg/flax egg if needed for binding.

Form into patties and chill for 20 minutes.

Pan-fry in oil over medium heat for 5–6 minutes per side until crisp and golden.

Serve on buns, salad, or wrapped in collards with your favorite sauce.

Pickup Instructions

Each Farmshare member will receive a Roots Farm tote bag for pickups. Your share will be packed in a plastic tote—please unpack it into your own container or bag onsite.If someone else is picking up your share or you're unable to attend, let us know so we can arrange a donation.

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