Hello Winter CSA!

Week 4 is here.  A nice, cozy rain day to bring in the harvest.

In your share this week:

PARSLEY
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.

MINUTINA
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.

LUTZ BEET(S)
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!

Jen

Hello hello!

Here were are again and already halfway through the winter season.  We are starting to get pretty excited that soon we will once again have our hands in the dirt, planting this new year's crop. Already we've been seeding in the greenhouse!

In your share this week:

GILFEATHER RUTABAGA (actually a turnip!)
I'm really excited about these guys, we have a really beautiful crop this year.  I'm going to quote Wild Garden Seed who we get our seed from because it's an interesting story. 'A Vermont heirloom root crop with a long story as well as a long history. John Gilfeather first began selling his farm-original rutabaga, calling it a 'turnip' (as rutabagas are often called in Vermont), in the late 1800's, jealously protecting his propriety by careful trimming of the tops and roots to prevent "unauthorized reproduction" of his genetic treasure. Fortunately for his Precious, some seeds eventually escaped Gilfeather's hoard, and were commercialized by a market farming couple unrelated to the Gilfeather family.   The bachelor Gilfeather's "turnip" is actually an interspecies cross between a rutabaga (Brassica napus) and a true turnip (Brassica rapa).The root is shaped like a football rather than a sphere, lacks the purple top of both common turnips and rutabaga, has the color of a white turnip (as opposed to the yellowish flesh of common rutabaga), with a texture and flavor intermediate between the two. When cooked and mashed, the color and texture would mislead many to think of mashed potatoes. The flavor is mild, with less of the sulfurous taste that we associate with the Brassica family.'  

BELLESQUE FRISEE
A delicious, small, tender and very fresh chicory.  I just love that bright green around this time of year!  Great for a salad but can also be sautéed. 

NERO TONDO BLACK RADISH
A restaurant favorite, black radishes are lesser known than their more popular and colorful relatives but in my opinion really hold their own.  They are a little bit heartier than your average pink radish, with a slight spice and that beautiful black skin.  I like to throw them in a roast or my go-to:  Cut them into 1/4″ slices and sauté in a little butter.  Sprinkle salt and black pepper over the slices.  Turn them over as they cook until tender and then devour!

CILANTRO
A nice little pop of green.  Great as a garnish on a salad, soup or even meat.

CHA-CHA KABOCHA SQUASH
Some may have had this squash previously but this kabocha is a great storage squash and when you crack it open you are greeted by beautiful, bright orange flesh.  If you are wondering why they are so small...it's because they were dry farmed and we had such a hot summer!  Really all it means for you though is that the flavor is concentrated and absolutely delicious.  

Also in your share is a Blue Solaise leek and Canela russet potatoes, both of which you have met!

See ya in a couple weeks!

Jen