We hope you all had a wonderful Thanksgiving and a beautiful meal last week – I know we did and the farmers also enjoyed a bit of a mini-break! Back at it this week, the store and kitchen are in high gear with lots of holiday events, classes, gift baskets and foods coming up and on the farm side we are not slowing down in harvest and in our "free time" are planning for next year and trying to get our root crops into the cooler for the possible snow we may be getting next week (!!) We also said goodbye to Lewis yesterday, the last of our seasonal crew, who is off to Spain, lucky him! Along the same lines one of our main farmers, Eric, will be departing at the end of next week to go start his own farm in New York. We will so miss Eric and Lewis but are stoked for their upcoming adventures.
| FARM SHARE:  | MINI SHARE:  |
POTATOES: Large share gets Sangre red potatoes and mini received Russets (although some minis got some Sangres that snuck in there). We put 2 pounds + in each share although in some cases two pounds equals one or two potatoes because these guys are mondo! If you can't tell, potatoes grow real well here.
RED ONION: Who doesn't need some red onions? Would go great with the brussels or potatoes or both!
BRUSSELS SPROUTS: Yay! A half pound of brussels sprouts. These guys are so tasty. I love them raw though not everyone does (think shaved brussels salad). The most common and easily delicious way to cook them is just roasting with some onion, garlic and bacon. You can also pan fry them. I just had a dish in Canada that was brussels roasted over a fire with crunchy onions, a lil bit of spicy red pepper and some ricotta..it sounds a bit weird but it was so yummy.
ESCAROLE (Large Only): A chicory! I'm going to keep going over the general chicory concept because it takes a while to get used to them! They are bitter so a good 30-60 min soak in ice water. This escarole is called Great Batvian. It has heavily ruffled, tightly packed leaves for a dense, heavy head, milder flavor than endive with large, lettuce-like leaves. Escarole can be enjoyed cooked or raw and can be added to soups, braised, served in a salad or even grilled.
FRISEE (Mini Only): A chicory! I'm going to keep going over the general chicory concept because it takes a while to get used to them! They are bitter so a good 30-60 min soak in ice water. Frisée is probably one of the more accessible chicories as most folks have heard of it and probably tried it a couple times. It can be raw in a salad or cooked. I'll cook it and use as a bed of greens for pork or lamb or I'll make a raw frisée salad. Poached eggs are great on it. There are lots of recipes out there and I'm having a hard time thinking of which one to recommend.
CELERIAC (Large Only): I love celeriac. I call it the pineapple of the north. It may not be that popular, but it should be–in my opinion it is one of the most underrated vegetables. It's gorgeous and can be used in so many different ways. It is also known as turnip-rooted celery–if you try the stalks it most definitely tastes like celery with a hint of parsley. Apparently it was referred to as selinon in Homer's Odyssey. Here is a great link with so many different recipes. One of my favorite uses is to puree it much like mashed potatoes–and then add whatever else you want (like cheese and bacon). Use the stalks and any leftover root for stock! I'm dreaming of a dinner with pureed celeriac and roasted brussels.
ARUGULA (Large Only): This arugula was grown outside, I love when winter allows tender greens basically into December! This stuff is delicious, as the cold generally makes it sweeter (although there are some spicier leaves in there).
RED ONION: Who doesn't need some red onions? Would go great with the brussels or potatoes or both!
BRUSSELS SPROUTS: Yay! A half pound of brussels sprouts. These guys are so tasty. I love them raw though not everyone does (think shaved brussels salad). The most common and easily delicious way to cook them is just roasting with some onion, garlic and bacon. You can also pan fry them. I just had a dish in Canada that was brussels roasted over a fire with crunchy onions, a lil bit of spicy red pepper and some ricotta..it sounds a bit weird but it was so yummy.
ESCAROLE (Large Only): A chicory! I'm going to keep going over the general chicory concept because it takes a while to get used to them! They are bitter so a good 30-60 min soak in ice water. This escarole is called Great Batvian. It has heavily ruffled, tightly packed leaves for a dense, heavy head, milder flavor than endive with large, lettuce-like leaves. Escarole can be enjoyed cooked or raw and can be added to soups, braised, served in a salad or even grilled.
FRISEE (Mini Only): A chicory! I'm going to keep going over the general chicory concept because it takes a while to get used to them! They are bitter so a good 30-60 min soak in ice water. Frisée is probably one of the more accessible chicories as most folks have heard of it and probably tried it a couple times. It can be raw in a salad or cooked. I'll cook it and use as a bed of greens for pork or lamb or I'll make a raw frisée salad. Poached eggs are great on it. There are lots of recipes out there and I'm having a hard time thinking of which one to recommend.
CELERIAC (Large Only): I love celeriac. I call it the pineapple of the north. It may not be that popular, but it should be–in my opinion it is one of the most underrated vegetables. It's gorgeous and can be used in so many different ways. It is also known as turnip-rooted celery–if you try the stalks it most definitely tastes like celery with a hint of parsley. Apparently it was referred to as selinon in Homer's Odyssey. Here is a great link with so many different recipes. One of my favorite uses is to puree it much like mashed potatoes–and then add whatever else you want (like cheese and bacon). Use the stalks and any leftover root for stock! I'm dreaming of a dinner with pureed celeriac and roasted brussels.
ARUGULA (Large Only): This arugula was grown outside, I love when winter allows tender greens basically into December! This stuff is delicious, as the cold generally makes it sweeter (although there are some spicier leaves in there).
Say goodbye to Lewis and Eric. We will miss them SO!
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