Hello again!
It seems so long since the last pick-up, winter CSA really throws us off! We are happy to be packing CSA once again for you all. In these week's share we've got a slew of different items, all wonderful and delicious.
In this week's share:
Sugarloaf Chicory (Pan di Zucchero)
If you haven't caught on to my biased love for chicories yet you will soon enough! Sugarloaf is not quite as bitter as radicchio and ranks more along the lines with escarole. Named for their dense, loaf-shaped heads of tightly packed leaves, sugarloaf is chicory masquerading as lettuce. They have a touch of sweetness—thick midribs and blanched hearts yielding a juicy, bitter crunch that finishes with citrus-like sugar. They do well dressed in strong flavors like anchovy, mustard, tarragon, or lemon (add a pinch of sweetener to your vinaigrette to tone down chicory’s bitter notes). Roughly chopped, sugarloaf stands up to braising or simmeringI really love to just cut in half, drizzle with olive oil and some sea salt and pop in the oven. There are also some great Pan di Zucchero recipes from a farm in California here or another blog here.
Brussels Sprouts
Bright green and beautiful. These tasty little nuggets are great shaved into a salad, roasted with bacon or even sautéed. Some are even perfectly bite sized!
Winter Squash: Kabocha OR Lower Salmon River OR Black Futsu
Mallory emailed a great recipe that included Black Futsu but if you didn't receive that specific variety any of the others can be substituted! The Lower Salmon River and Kabocha were dry farmed just like the butternut from last week while the Black Futsu was irrigated during the hot months. All three are great squash and below is a little summary of each.
Black Futsu: Rare, black Japanese squash; the fruit is flattened, round and has heavy ribbing. Very unique and beautiful, flesh is golden color and has the rich taste of hazelnuts.
Lower Salmon River: On the short list of heritage Pacific Northwest winter squash varieties, deep orange sweet flesh is flakier & drier than Sweet Meat. Delicious for pies & soup or even served sliced as a side dish with butter
Kabocha: Can be among the sweetest of the squashes, but also offer a savory depth of flavor, dry texture, and edible skin that sets them apart from butternuts and acorns.
Celeriac OR Lutz Beet
Celeriac: This nutty, flavorful root is a great winter keeper! Try it mashed, roasted, in soups and salads.
Lutz Beet: A big, beautiful, sweet beet!
Russet Potatoes & a Yellow onion
The warriors of winter storage. You know 'em well!
It seems so long since the last pick-up, winter CSA really throws us off! We are happy to be packing CSA once again for you all. In these week's share we've got a slew of different items, all wonderful and delicious.
In this week's share:
Sugarloaf Chicory (Pan di Zucchero)
If you haven't caught on to my biased love for chicories yet you will soon enough! Sugarloaf is not quite as bitter as radicchio and ranks more along the lines with escarole. Named for their dense, loaf-shaped heads of tightly packed leaves, sugarloaf is chicory masquerading as lettuce. They have a touch of sweetness—thick midribs and blanched hearts yielding a juicy, bitter crunch that finishes with citrus-like sugar. They do well dressed in strong flavors like anchovy, mustard, tarragon, or lemon (add a pinch of sweetener to your vinaigrette to tone down chicory’s bitter notes). Roughly chopped, sugarloaf stands up to braising or simmeringI really love to just cut in half, drizzle with olive oil and some sea salt and pop in the oven. There are also some great Pan di Zucchero recipes from a farm in California here or another blog here.
Brussels Sprouts
Bright green and beautiful. These tasty little nuggets are great shaved into a salad, roasted with bacon or even sautéed. Some are even perfectly bite sized!
Winter Squash: Kabocha OR Lower Salmon River OR Black Futsu
Mallory emailed a great recipe that included Black Futsu but if you didn't receive that specific variety any of the others can be substituted! The Lower Salmon River and Kabocha were dry farmed just like the butternut from last week while the Black Futsu was irrigated during the hot months. All three are great squash and below is a little summary of each.
Black Futsu: Rare, black Japanese squash; the fruit is flattened, round and has heavy ribbing. Very unique and beautiful, flesh is golden color and has the rich taste of hazelnuts.
Lower Salmon River: On the short list of heritage Pacific Northwest winter squash varieties, deep orange sweet flesh is flakier & drier than Sweet Meat. Delicious for pies & soup or even served sliced as a side dish with butter
Kabocha: Can be among the sweetest of the squashes, but also offer a savory depth of flavor, dry texture, and edible skin that sets them apart from butternuts and acorns.
Celeriac OR Lutz Beet
Celeriac: This nutty, flavorful root is a great winter keeper! Try it mashed, roasted, in soups and salads.
Lutz Beet: A big, beautiful, sweet beet!
Russet Potatoes & a Yellow onion
The warriors of winter storage. You know 'em well!
RSS Feed