In Your Share (Dec 14th edition)

Happy Holidays!!
This week your share may include…

• Beets, Lutz aka Winterkeeper: I was nervous when the temperature went down to 14 degrees that these would survive?! For almost the whole week they were like large red ice cubes out in the field, but they seem fine now that they have thawed. 
• Carrots, Sugar Snax: This variety is a challenge because they are so tender that the roots were actually breaking as we very carefully hand washed them. Might not be worth the extra effort if it wasn’t one of the sweetest carrot varieties we’ve ever grown! But they’re not for everyone – read an interesting story about farmers in NY who tried unsuccessfully to grown them for school lunches here.
• Garlic, Asian Tempest: More extra heads in your share this week because wanted you to stay healthy over the holidays.
• Kale: I am still obsessed with this recipe for garlicky, lemon kale salad that shareholder David Culpepper passed along to me last spring. Finally the Winterbor kale is back so I can satisfy my cravings!
• Onions, Red Zepplin: This is the first season we’ve tried this red storage onion. Has stored well so far – let us know if you like eating it.
• Parsley Root: I’m quoting Rebekah here “tastes kinda carroty, parsnipy, and like parsley all mixed together.” And she definitely meant it as a compliment. This is a first this year too and I’m hooked. 
• Potatoes, Yukon Gold: Similar to Yellow Finn but usually larger, with golden tasty flesh. Our friends at Nostrana use it for making gnocchi this time of year. 
• Rosemary: roasted with potatoes, yum!
• Winter Squash, Kabocha: The variety is actually called Cha Cha, but it is a kabocha type, which is very similar to Buttercup, not to be confused with ButterNUT. We will have some of the latter, but later in the season. Cha Cha has dry sweet flakey flesh which I love just roasted. 
• Winter Squash, Delicata: This is many people’s favorite squash and once you try it you’ll see why. Roast it in the usual way or make Squash Rings. 
• Tomatoes, Longkeeper: For several years we have been trialing this special variety of storage tomato called, appropriately, Long Keeper. If picked just as they start to ripen in October, then stored where it is cool & dry, they can last for several months. The flavor is nowhere near as good as summer heirloom tomatoes, but lots better than what you can buy in the store this time of year. Just another novel (but natural) way to extend the season.