Hope everyone had a great Thanksgiving! Certainly has been cold since then – Burrr!! The root crops don’t mind – things like beets, turnips and carrots just get sweeter with this chilly weather. Unfortunately, we were not able to harvest as many greens this week because they were frozen. When attached to the plant, many greens can freeze and thaw quite a few times over the course of the winter and recover just fine. Those same greens are wilty and sad if we harvest them while they are frozen. Something about being allowed to warm up while still attached to the plant keeps them happy, but we weren’t able to do that this week. Rest assured, you will have plenty of sweet greens to make up for that over the next several months!
Amazing recipes for everything we grow on the farm are available to members at Cook With What You Have. All the winter CSA members will need to log in to the site again with the new password which you will find in your member email. Then you can enjoy your 24/7 access to recipe inspiration!
This week your share may include…
- Beets: Big beautiful red beets
- Carrots: Sweet winter carrots!
- Garlic: This variety has pretty purple wrappers & nice big easy to peel cloves.
- Leeks: I love leeks! So many people think of them as just for special recipes or special occasions. I’m an everyday leek user and I’d like to convert you as well. Anytime you’d use an onion, give leeks a try.
- Potatoes: Roasted red potatoes with carrots & turnips – yum!
- Black Spanish Radish: These winter roots have been used as both food and medicine since the 16th century. They have a distinctive black skin and white flesh. They are mildly spicy when eaten raw and can also be cooked. Try them grated into salads, roasted or look up some speciality recipes at Cook With What You Have
- Purple Top Turnip: Roasted turnip & carrot is a southern classic or mash them with potatoes.
- Winter Squash: Beautiful Butternut squash makes a great soup to warm up a winter day.
Coming soon… Berlotti & Black Turtle dried beans