IG Fresh January Newsletter

The Slow Season

Its safe to say that we are fully into winter now. Even though as I write this, it seems to be unseasonable warm. None the less we are almost done January.

With us progressing into February, that means that I am crop planning. That leads into ordering seeds. With seed ordering that means, I will soon be opening up 2024 IGFresh Haul subscriptions.

Predating all of this wintery white stuff, I made sure to get garlic planted. Before the snow started to fall this October, I planted roughly 400 garlic seeds. I hope that translates. over to lots of delicious garlic scapes and bulbs.

*Garden covered for winter                              *Garlic ready to be planted

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Crop planning is in full swing, this consist of going through my journal from last year. Seeing what I planted too much (cough… zucchini cough) reducing those numbers. And increasing some other vegetables like garlic and fennel. I am working hard to learn to grow some amazing fennel this year. I think its one of those supper cool vegetables that deserves more of the spot light.

So with crop planing, seed starting, and doing an inventory on what I need for equipment. All of that means that I am soon opening up 2024 IGFresh Haul registration. I will be sending out info at the beginning of February with how to sign up for next years CSA. Your first deposit of the season is key for me to pay for seeds, equipment and lease on the garden plot. Also getting a number at the beginning of the season allows me to know how much to plant and grow based on the number of customers.

Whenever January rolls around, I get to thinking about the garlic that is out in the field. Like it blows my mind that it exists in that frozen ground until spring. Then as soon as the beautiful spring weather comes, so does the garlic.

January Recipes

Hamburger Steak

1lbs ground beef

1medium onion

3 cloves of garlic

1/4 cup oats

1/4 cup milk or nut milk

2 tbsp onion powder

2 tbsp garlic powder

2 tbsp Italian herb seasoning

Salt and Pepper

Start by soaking the oats and milk together for a half hour. Then in a food processor add the peeled onion, garlic, oats and milk. Blend until a paste forms. In a large bowl add the ground beef, onion and garlic paste, onion and garlic powder, herbs, salt and pepper. With your hands start to mix everything until evenly incorporated. Divid the ball into 1/4’s, and form into 1 inch thick patties. Either bake in the oven at 400 F for 30 minutes or cook in the air frier for 15 minutes each side (flip the burgers after 15 minutes).

Mushroom and Onion Gravy

1 cup sliced button mushrooms

1 medium onion, sliced

1 clove of garlic, sliced

2 tbsp butter

1 tbsp flour

1 tbsp beef base

2 cups of water

In a sauté pan melt the butter and add in the mushrooms and onion and cook for a couple minutes. Add the flour to the pan and cook for another minute. To the pan add the beef base and water and mix well to remove any clumps and create a smooth sauce. Let the gravy cook for a couple minutes on low heat. Serve over top of the hamburger steak, with mashed potatoes and veggies.

Winter Squash Spice Cake

3 1/2 cups flour or Gluten free flour

2 cups sugar

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

1/2 tsp cloves

1/2 tsp nutmeg

1/3 cup melted butter

3 eggs

3 cups cooked buttercup squash

1 tsp vanilla

1 cup chopped walnuts

Bake a buttercup squash for 1 hour at 350 degrees. Once cooked let cool and reserve 3 cups of cook squash. In a bowl mix together all the dry ingredients.  Create a well in the dry ingredients add in the eggs, butter, vanilla and squash. Mix together well and add in the chopped walnuts. Pour the batter into a greased loaf pan and bake at 350 degrees for 1 hour.