After several weeks of indulgent eating, my digestive system was more than ready for a return to our regularly scheduled meals. Our Winter Share at Clark Farms CSA has ended, but we still have some wonderful long-storage veggies with which to cook. This week, I used the last of the organic purple cabbage and winter squash along with some of the garlic from our share.
There are still openings for 2026 shares and you can learn more about Clark Farm’s CSA here. One of the most unique aspects of this CSA has been that shares are market-style; shareholders pick out the beautiful produce offered in the barn each week, and also are encouraged to take advantage of pick-your-own herbs and produce. For me, going to the farm each week has been a privilege. There is an immeasurable peaceful benefit to walking out into the fields each week, noticing the changes, picking crops at the source, and visiting the farm animals. In other words, learning how and where my food comes from.
Spoiler alert: the mental health break that results from the peace and quiet found in the rhythm of farm life, and away for the churn of the world, is sublime.
Clark Farm also has some winter offerings (self-serve) in the CSA barn throughout the winter months. If you are local and curious, check them out. The farm is Certified Real Organic, so you know you are getting great food grown locally.
This stir-fry comes from NYTimes contributor, Martha Rose Shulman, who I can always count on for delicious recipes. Today’s post includes a gift link to the recipe in the NYTimes, but the ingredients to have on hand are listed below.
Stir-Fried Tofu, Red Cabbage and Winter Squash
Ingredients:
- low sodium soy sauce
- rice wine vinegar
- sugar or honey
- sesame oil
- cornstarch
- firm tofu
- fresh ginger
- garlic
- butternut squash
- red cabbage
- rice, bulgar or buckwheat noodle to accompany
Four Nights A Week 
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