In Your Share (April 2nd, 2018)

We’re excited about overwintering cauliflower!! It has been a great season for this challenging crop. We planted last summer, they didn’t freeze over the winter, and this mild spring has made for beautiful little – and soon to be large – heads of creamy white cauliflower goodness : )

Between the cauliflower we also have an incredible stand of interseeded triticale/vetch cover crop. This was part of a super successful cover crop trial done in partnership with OSU and it it providing weed suppression, fertility, and keeping our soil biology healthy & happy through the winter. If you are as excited about cover crop as we are, you are welcome to join us this coming Monday April 9th for a Cover Crop Field Day. See below for more info.

You’ll find recipes for cauliflower and everything else in your share, at Cook With What You Have. If you’re a CSA member, you will find your password in your most recent email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Purple Sprouting Broccoli: Pretty purple heads are tasty and so are the leaves & stems. Roast them whole or chop up and sauté.
  • Carrots: Sweet winter carrots – yum!
  • Cauliflower: The chef’s we work with have been really enjoying this!! I was inspired by Navarre to roast the little ones whole – greens and all. Check out this photo! Or try this Cauliflower Pasta from Gino’s Restaurant.
  • Green Garlic: The first harvest of this season’s garlic planting is up and ready to go! We plant an early variety, called Early Chinese Pink, in order to have nice plump garlic stalks for you this time of year. The garlic is planted in the fall, grows a vigorous root system through the winter, and pushes up its little green stalks in the spring. We’ll harvest the green garlic for a few months, until the plants start to bulb up and dry down. Similar to leeks – the white part is most tender, but the green tops have good garlic flavor too. Enjoy these little beauties while they last!
  • Yellow Onions: Featured at Cook With What You Have this week is the unpronounceable, but super tasty Zwiebelkuchen (aka Onion Tart)
  • Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
  • Radish Microgreens: These zesty little treats make a nice topping for soups, salad or sandwiches.
  • Variety Pack of Winter Squash: Oregon Homestead & Sibley maybe a few other kinds too.

Coming soon… Summer Share!