Welcome to *Eat Like a Farmer*

a new newsletter to help you grow, cook, and eat like a farmer

Hello and welcome! Eat Like a Farmer is a brand spankin’ new newsletter written by me, Michelle Aronson, typing over here at Farmbelly HQ with dirty fingernails, mud-caked boots, and a messy kitchen. I’m a farmer, trained cook + educator and I want to empower more people to grow, cook, and eat like farmers.

I’m reporting straight from the fields of our 10-acre farm in the Piedmont of North Carolina, just down the road from the lovely and funky village of Saxapahaw. Our family is made up of four blondes – me, my husband Matthew, our sweet toddler Sawyer, and our dog Arlo (aka the fluffiest goldendoodle you’ll ever meet). Farmbelly veggies go to our wonderful CSA members and local chefs, and throughout the season I teach hands-on farm to table workshops, where folks get to help harvest ingredients that we use to whip up delicious, farm-fresh dishes together.

In this newsletter (delivered weekly for paid subscribers, monthly for unpaid), I’m sharing intimate musings and misadventures from the farm, tangible gardening lessons (whether you have a big garden or a few pots of herbs), and simple, seasonal recipes that require minimal time, mess, and stress.. cause ain’t nobody got time for that!

*Keep reading for this week’s new recipe, perfect for anyone needing a fresh start after the past few weeks of eating holiday leftovers…*

Real talk… I’m exhausted by the 24/7 content cycle and 15-second attention spans that Instagram and TikTok have created. In this space, I’m looking to foster real community + candid conversation, and paid newsletter subscribers will have access to comments, chat threads, reader Q&A’s, monthly giveaways, and bonus content so we can dig a bit deeper.

so… what does it mean to eat like a farmer?

• it’s cooking unfussy, flavor-packed meals using seasonal ingredients

• it’s getting creative, using whatever you have on hand, and reducing waste

• no fancy kitchens or equipment needed

• no green thumb or giant garden required

• …oh, and *eating like a farmer* sometimes means whipping up some frozen pizza and eating while standing up, and that’s totally cool too :)

So if learning how to eat like a farmer sounds like your cup of tea, please stick around. And even if gardening and/or cooking aren’t your vibe (which, let’s be honest, I totally get.. these are messy and wildly frustrating pursuits), but you enjoy living vicariously through stories about life on a vegetable farm, then come on over to my proverbial front porch and watch all the ruckus unfold each week.

This newsletter is a living, breathing beast – which will surely grow and evolve over time, and there’s no time like NOW to get started. Speaking of which, scroll on for this week’s featured recipe, Winter Slaw with a bright Citrus Vinaigrette. You’ll see I’ve included a 1-page PDF version of the recipe for easy printing.

I love the holidays. I really do. But if I see one more tupperware stashed at the back of the fridge filled with leftover holiday ham, mashed potatoes, or green bean casserole… I’m gonna scream.

Rest assured, I will not be adding to all the *new year, new you* racket coming from every influencer and advertisement this week (what’s wrong with new year, same me?) – but I’ll bet most of us are craving some good old fashioned fresh veg right about now.

And if we’re trying to eat like farmers here, first we have to look around and see what veggies are available right now (i.e., if you’re craving corn or tomatoes or zucchini, I’m very sorry, you’re out of luck till summertime). But! Even in the depths of winter, most growing regions around the U.S. are still rolling deep in cruciferous veggies like cabbage, kale, and brussel sprouts, along with root veggies like carrots, beets, and radishes.

So today, we’re digging into a super simple, quick, and flavor-packed Winter Slaw with a bright Citrus Vinaigrette. The recipe is very forgiving… feel free to substitute whatever veggies you have on hand for the base of the slaw, and use whatever kind of citrus (or vinegar) that you have available. Let’s get cookin, good lookin!

Winter Slaw With Citrus Vinaigrette (eat Like A Farmer)

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Winter Slaw with Citrus Vinaigrette

Serves 4-6

INGREDIENTS

For the slaw

• 1 medium green or red cabbage, shredded

• 4 carrots, shredded or thinly sliced

• Small bunch of radishes (any kind is fine), shredded or thinly sliced

• A handful (about 1/4 cup) finely chopped scallions/green onions

• A handful (about 1/4 cup) chopped parsley

• 1/4 cup pepitas/pumpkin or sunflower seeds (optional)

For the Citrus Vinaigrette

• 1/4 cup fresh lime juice (from 2 limes)

• 2 tablespoons orange juice

• 1/2 cup olive oil

• 2 tablespoons dijon mustard

• 1 tablespoon honey or maple syrup 

• 1 teaspoon kosher salt

• ¼ teaspoon ground black pepper

PREPARATION

1. Combine all of the veggies, fresh herbs, and seeds (if using) in a large bowl.

2. To make the vinaigrette, combine the lime and orange juice, olive oil, honey or maple syrup, mustard, salt, and pepper in a mason jar, secure the lid and shake well until emulsified and creamy. Taste and adjust seasoning to your taste – you want this vinaigrette to be on the *punchy* side, to give some brightness to the winter veggies. 

3. Pour the vinaigrette over the veggies and use your hands to toss until well combined (you may not need all of the vinaigrette, start with half and add more as needed). If possible, dress the slaw at least 15 minutes before enjoying.

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