As a side note, we really appreciate you supporting our farm by being a CSA member. Your active participation in our farm really counts, especially during the hard winter season. Your farmers are so, so grateful!! We hope you've liked your shares and are thankful for your patience as some of the crops didn't come through and others did so well we had to give you lots. The winter is always a trying time for vegetables and people like you not only make it possible but make it worth it. We've got a lot planned for this 2016 season and we can't wait to share it with you!
In your share:
Also known as "Lamb's Lettuce," mâche has been cultivated in France since the 17th century. This delicious, tiny, dark green plant with a sweet, nutty flavor is one of the most nutritious salad greens around! Packed full of vitamin C, beta-carotene and Omega 3s, the soft, buttery leaves also provide plenty of antioxidants. Plus mâche provides nearly a third more iron than a comparable amount of spinach. To truly appreciate this delicacy, many suggest to serve mâche the traditional European way: lightly dressed with a simple vinaigrette. The French also like to add chopped, hard-boiled eggs or sliced roasted beets. Mâche is good mixed with sharper-tasting greens like chicories. You can also braising it lightly as you would spinach. I gave you guys three heads since they are super small.
Yum!! It is SO good, we can't get over it. I always bring some home to cook with and end up snacking on it fresh until it's completely gone. These over-wintered flowering brassicas are sweet, tender and full of flavor.
NAPOLI or JAUNE DU DOUBS
Sweet and delicious overwintered carrots. The napolis are orange, the Jaune du Doubs are yellow/white. The napolis are better fresh than the Jaune du Doubs which are more of a cooking carrot. All would be great steamed or roasted.
A great refreshing flavor after being used to all the hearty roots and squash during the dark months. I love just throwing it in a salad or garnishing soup or whatever with it.
I couldn't resist. I love these guys and we had a really great crop of them so I'm giving them to you again as a bonus. A great winter root.
One of our flagship winter crops, can you tell? But hey, who doesn't love a leek! Hope you've enjoyed learning to cook with them.
These lil fellas...everybody seems to love 'em. They are such a great garnish and a real Spring treat. Happy to have them in the share! I like making chive butter to use with radishes and toast.
Thyme is one of the classic herbs. It can be used fresh or dried. I always have dried thyme hanging on the wall in my kitchen to throw into a dish whenever. It goes well with so many things...meats, roasted vegetables, asparagus and lemon, potatoes...
Hope to see you all May 4th for the first week of Spring CSA!!