Greetings on the last harvest day of 2013!! We did it!!! We really hope that everyone enjoyed all the goodies that we were able to provide throughout the 2013 seasons, I know I enjoyed every bit of it (both the goodies and being able to share them with you). It's hard not to look back and feel sentimental about it all, but with 2014 already on the brain it's even harder not to look ahead and feel more excited! But, I'm trying not to get ahead of myself, it IS still 2013 and there are still some cool things going on in the last few weeks of the year. For instance, today featured the milestone release of our first cooked food item into the Portland and Sherwood areas: Winter squash soup! So, naturally us apprentices took this as an opportunity to have a fashion shoot with the freshly packaged product:
This soup is the real deal, made from the Marina De Chioggia squash we grew in our experimental dry field, it's thick, garlicky, sweet, creamy (and it's vegan!), and I thought it was great either warm or cold. It's available in 1 quart glass jars directly from the farm or from Green Zebra Grocery in North Portland. Get some while it lasts, because if how good it is is any indication of how long it'll be available then, well, you better hurry. I wouldn't want you to miss out.
I also thought I'd take this opportunity to talk a little bit about the Castlefranco chicory some of you received in the shares this week. One, because we haven't talked about this particular variety yet, and two, because it's just so dang photogenic. This variety, also known as the "edible flower" in Castlefranco Veneto, Italy where it originated, is a cross between the deep red radicchio rosso de treviso (Chicorium intybus) and the pale, creamy green endive (Chicorium endivia). The result was this beautiful flower-like head that gives you the characteristic thick, succulent leaves of the endive with a speckled pattern in the deep red attributable to the radicchio. The flavor is mildly sweet and bitter, and is traditionally eaten raw in salads like the radicchio de treviso. But, don't go so far as to think that it's too beautiful to cook with because it can be a great addition to soups or sautees too.
I also thought I'd take this opportunity to talk a little bit about the Castlefranco chicory some of you received in the shares this week. One, because we haven't talked about this particular variety yet, and two, because it's just so dang photogenic. This variety, also known as the "edible flower" in Castlefranco Veneto, Italy where it originated, is a cross between the deep red radicchio rosso de treviso (Chicorium intybus) and the pale, creamy green endive (Chicorium endivia). The result was this beautiful flower-like head that gives you the characteristic thick, succulent leaves of the endive with a speckled pattern in the deep red attributable to the radicchio. The flavor is mildly sweet and bitter, and is traditionally eaten raw in salads like the radicchio de treviso. But, don't go so far as to think that it's too beautiful to cook with because it can be a great addition to soups or sautees too.
Anyways, in summation of 2013, I hope you enjoyed the last share of the year this week, as well as all the previous shares. And, I do hope that you go grab some of our squash soup before it disappears off the shelves. Have a happy holidays and a happy new year from the Our Table veggie crew!!
Thank you so much for a great season and for sharing in my blogventure!
Talk to you next year!
Louis
Thank you so much for a great season and for sharing in my blogventure!
Talk to you next year!
Louis
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