A nice, cool morning for CSA harvest--the fog is always a welcome calm over the fields. Last week we harvested all of our winter squash and culinary pumpkins, and soon we will bring leeks in from the field on the regular and chicories will start making more and more of an appearance. The pumpkin patch will be opening soon, and our dry bean and corn harvest is about to happen. I think we all feel like fall is actually here! On the farmer front, we are happy to have Lou rejoin our team again after his leave when his son was born. Karen is back with the crew as her flower harvests have begun to wane. We are all very excited to start planning for next year.
In your share this week is my favorite variety of lettuce we grow--Carmona. She is a beaut and tasty too. We also have Tavera French filet beans, Cipollini onions, Stocky Red Roaster peppers, and Amarosa potatoes. The Amarosa potatoes have smooth bright red skin, and deep red flesh throughout. These sweet and creamy nutritious fingerlings are ideal for baking, roasting, and grilling. They also make mouth-watering, intensely colorful potato chips as they retain their sweetness and uniform bright red color. Cipollinis are an Italian variety and their name literally means “little onion” in Italian! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion, which makes them incredible for roasting or caramelizing. Roasted whole in the oven or cooked in a little butter on the stove top, Cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor.
Until next week!
Jen
In your share this week is my favorite variety of lettuce we grow--Carmona. She is a beaut and tasty too. We also have Tavera French filet beans, Cipollini onions, Stocky Red Roaster peppers, and Amarosa potatoes. The Amarosa potatoes have smooth bright red skin, and deep red flesh throughout. These sweet and creamy nutritious fingerlings are ideal for baking, roasting, and grilling. They also make mouth-watering, intensely colorful potato chips as they retain their sweetness and uniform bright red color. Cipollinis are an Italian variety and their name literally means “little onion” in Italian! Cipollinis are about the size of a golf ball with a slightly flattened appearance. They’re thin-skinned and have translucent white flesh with more residual sugar than your average yellow or white onion, which makes them incredible for roasting or caramelizing. Roasted whole in the oven or cooked in a little butter on the stove top, Cipollinis become soft and practically melt in your mouth. Those residual sugars caramelize and concentrate, leaving behind none of the astringent raw onion flavor.
Until next week!
Jen
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