BLACK RADISHES: So excited these are here! A winter staple, these beautiful Nero Tondo black radishes have black-skinned, round roots with crisp, hot, white flesh. Their flavor is a bit more pungent and texture more tough than their pink or purple counterparts, but they are so tasty that keeping it simple with them is my favorite way to go. You can slice thin and sauté in butter, mash, add to a roasted root dish or even make chips.
PEPPERS: Two different types this week. A couple of jalapeños and pobalanos. The jalapeños can be pretty hot so watch out! The poblanos are great for stuffing (think chile relleno) though you can even stuff the jalapeños (poppers anyone?) Also, a few folks received two stocky reds instead of poblanos because we came a bit short! What to do with the jalapeños if you don't want to stuff them or use them in a salsa? Make a hot sauce to use all winter as seasoning, pickle them, candy them, roast or dehydrate. Remember, if you don't like heat, take the seeds out!
PURPLE MAJESTY POTATOES, LEEK and LETTUCE MIX (Large only): Beautiful bag of lettuces, a leek or two and some gorgeous purple potatoes. So many possibilities.