Hello! It is so gorgeous here on the farm we don't even know what to do with ourselves. And that extended forecast–woooohooo! We will take any sun we can get as we are so behind (as usual) we need every daylight hour! Last year it snowed on December 8 which really put into perspective how mild this winter has been. We couldn't be more grateful!
If you live in the area you should absolutely come down to the farm either for Happy Hour, just to pick up some produce and walk around or grabbing a beer. We are open until 6PM and on Friday till 8PM!
in your share this week: celeriac, fennel, Sangre potatoes, butternut squash, Hakurei turnips, green tomatoes, Lutz beets with greens.
CELERIAC: One of my farm favorites! Also known as celery root, celeriac might seem scary but it is pretty awesome root vegetable. You can use the greens just like you would celery in a soup or stock and you can mash, roast or slice the celery root. LA Weekly has a great article here with some recipes using celeriac. I really like Yotam Ottolenghi's celeriac and lentils with hazelnuts and mint.
FENNEL: Baby fennel! Great for adding to any dish for flavoring. Not too much to overwhelm with the question of "what do I do with this?"
LUTZ BEETS: Use the greens!!! They are just like chard!!! The lutz beet is our winter storage beet. It gets pretty big and actually sweetens in the cooler. You definitely can hold on to these guys in your fridge for a while (just cut the greens off).
SANGRE POTATOES: Another great storage potato with pink skin and white flesh. With exquisite creamy texture they are unmatched baked or boiled.
GREEN TOMATOES: More of these guys. I put some hakureis in the share also because I thought it would be nice to make a little roasted, chunky salsa verde knock-off with them and the green tomatoes. Or you could make a gratin with the potatoes and celeriac!
If you live in the area you should absolutely come down to the farm either for Happy Hour, just to pick up some produce and walk around or grabbing a beer. We are open until 6PM and on Friday till 8PM!
in your share this week: celeriac, fennel, Sangre potatoes, butternut squash, Hakurei turnips, green tomatoes, Lutz beets with greens.
CELERIAC: One of my farm favorites! Also known as celery root, celeriac might seem scary but it is pretty awesome root vegetable. You can use the greens just like you would celery in a soup or stock and you can mash, roast or slice the celery root. LA Weekly has a great article here with some recipes using celeriac. I really like Yotam Ottolenghi's celeriac and lentils with hazelnuts and mint.
FENNEL: Baby fennel! Great for adding to any dish for flavoring. Not too much to overwhelm with the question of "what do I do with this?"
LUTZ BEETS: Use the greens!!! They are just like chard!!! The lutz beet is our winter storage beet. It gets pretty big and actually sweetens in the cooler. You definitely can hold on to these guys in your fridge for a while (just cut the greens off).
SANGRE POTATOES: Another great storage potato with pink skin and white flesh. With exquisite creamy texture they are unmatched baked or boiled.
GREEN TOMATOES: More of these guys. I put some hakureis in the share also because I thought it would be nice to make a little roasted, chunky salsa verde knock-off with them and the green tomatoes. Or you could make a gratin with the potatoes and celeriac!
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