Week 4 is here. A nice, cozy rain day to bring in the harvest.
In your share this week:
Most know it well. I love parsley and when its grown at your local farm during the winter its even better. Its such a great refreshing flavor after being used to all the hearty roots and squash during the dark months. I love just throwing it in a salad or garnishing soup or whatever with it.
Are you asking yourself, why is there grass in my share? It's a fair question. BUT, have no fear it is actually a specialty green! Lots of chefs clamor to get this minutina and we are excited it has been growing so well that we can share it with our CSA. It is great in a winter salad. Its succulent nature holds up against other winter greens and it adds great texture without fiber. It can also be used in a stir fry or even pan fried with simple ingredients. I love to use it as a plating green for fish or meat, it goes great with the juices.
Some got a really big one..other shares received a couple beets. They just came out of the ground this morning so these guys can store in your fridge up to a month. They actually get sweeter in storage. They are delicious and colorful and all the good things. Beet salad is a great go-to to use all of it (them) and parsley pairs really well with that. I also love to roast them or just slowly use them up in lots of salads.
CHICORY (Sugarloaf or Frisee)
We wanted to give everyone the sugarloaf chicory today but things happen and voles eat them and you move on. So most get sugarloaf and some get frisee (equally as tasty!!). Both are those great winter keepers. Mallory put a great baked chicory recipe in her email! Also, I know I've mentioned it before but PRO TIP: if you find yourself just not enjoying that chicory bitterness soak the leaves in ice water for 15 minutes and it sweetens it right up. Farmer Karen does it every time, even with the frisee and has now converted to a chicory lover.
and of course LEEKS! Hope you are getting comfortable with them and enjoying their delicious flavor. They grew really well this year and we are so happy to share them with ya'll.
See ya'll in two weeks!