BASKET: ( 0 )
This week your share may include…
- Brussel Sprouts, Diablo: These are still a bit small, but worth the work. Take the sprouts off the stalk, peel a few layers off the sprout, then boil or steam until tender. The trick with sprouts is not to over cook them! An al dente sprout is a whole new experience. Try this easy recipe with gnocchi & pesto
- Collards, Bulldog: The spring weather has inspired nice new leaves on the collards.
- Carrots, Sugarsnax: Oh sweet winter carrots!
- Onions, Copra: A long-standing favorite – stores well & good eatin’.
- Peppers, Dried Long Thin Cayenne: We picked the last of the cayenne peppers at the end of the summer and dried them in the squash room so you could enjoy them all winter long.
- Potatoes, Red: These potatoes came from our friends at Mustard Seed Farms.
- Popcorn, Heirloom Early Pink: You can pop the whole cob in the microwave if you want to – just put it in a brown bag, run on high for 1 min, dump out popped kernals, then run for 20 sec intervals until everything has popped, about 3 min. Watch it carefully because the cob can catch on fire. There are almost always a few unpopped kernals at the end, but it makes a nice little bowl of popcorn. Or take kernals off the cob and pop using your preferred method.
- Purple Sprouting Broccoli, Rudolf: This time of year it is almost impossible to grow regular broccoli, but the purple sprouting types thrive in the late winter/early spring. You can use all of it – florettes, stems & leaves.
- Winter Squash, Long Island Cheese: This little spaghetti squash has impressed me with it’s sweet nutty flavor. Cut in half & roast in the oven, then peel out long strings and dress it up sweet or savory.
- Winter Squash, Spaghetti Small Wonder: This little spaghetti squash has impressed me with it’s sweet nutty flavor. Cut in half & roast in the oven, then peel out long strings and dress it up sweet or savory.