A simple share today with a few herbs, perfect for Thanksgiving preparations, if they last that long. Also in the share are carrots, a few of which are truly giant, and a big head of frisee.
The herbs in the share this week are thyme and parsley. Thyme is a great addition to any kind of stuffing, gravy, root roast or stew. I use parsley, chopped, when sautéing pretty much any vegetable to add flavor. It also goes well in stuffings and stews.
Frisee is another in our selection of chicories. It makes a great salad by itself or with other greens, and like the other chicories it holds up well to heat and is frequently cooked in one way or another. The slight bitter pairs well with strong dressings, typically lemony, salty, or fatty. One trick with using any of the chicories in a raw salad is to chop the leaves after cleaning them and then soak them in very cold, or ice water for 5-30 minutes (depending on how patient you are). This crisps them up emphasizing the sweet crunchiness, and reducing any bitter flavors.
Today's carrot is once again the Juane du Doubs which is an open pollenated variety from France. We get the seed from an Italian seed company which typically has excellent quality seed. This is the first time I've seen so many pale, nearly white carrots in this variety. I'm not sure if it's our soil or something to do with the seed lot we got. The flavor has been excellent though so I'm not complaining. Some of the carrots we pulled today were enormous, as big as I've ever seen. I think they'll still be very good eating, the size simply coming from a bit of extra fertility we added to the beds combined with good spacing between the roots. As shown below Karen and Louis were inspired by the carrots today and got a bit silly in the packing shed.
The herbs in the share this week are thyme and parsley. Thyme is a great addition to any kind of stuffing, gravy, root roast or stew. I use parsley, chopped, when sautéing pretty much any vegetable to add flavor. It also goes well in stuffings and stews.
Frisee is another in our selection of chicories. It makes a great salad by itself or with other greens, and like the other chicories it holds up well to heat and is frequently cooked in one way or another. The slight bitter pairs well with strong dressings, typically lemony, salty, or fatty. One trick with using any of the chicories in a raw salad is to chop the leaves after cleaning them and then soak them in very cold, or ice water for 5-30 minutes (depending on how patient you are). This crisps them up emphasizing the sweet crunchiness, and reducing any bitter flavors.
Today's carrot is once again the Juane du Doubs which is an open pollenated variety from France. We get the seed from an Italian seed company which typically has excellent quality seed. This is the first time I've seen so many pale, nearly white carrots in this variety. I'm not sure if it's our soil or something to do with the seed lot we got. The flavor has been excellent though so I'm not complaining. Some of the carrots we pulled today were enormous, as big as I've ever seen. I think they'll still be very good eating, the size simply coming from a bit of extra fertility we added to the beds combined with good spacing between the roots. As shown below Karen and Louis were inspired by the carrots today and got a bit silly in the packing shed.
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