Winter carrots aren’t always the most beautiful, but they taste AWESOME! We’ve grown quite a few different varieties with the goal of having these tasty little treats as often as possible. They usually last through the beginning of March, then they wake up from their winter dormancy and begin to grow new tops and the whole carrot starts sprouting little hairy white roots. This is the life of a biennial crop – hang on through the winter so you can re-sprout and make little seed babies the next summer. We’ll be harvesting the last of our winter carrots soon they aren’t very good to eat after the re-sprouting process begins. It will also allow us to start tilling the fields in this beautiful sunshine so we can plant more crops for the spring. Enjoy them while they last!
Lots of tips for all the veggies in the share at our exclusive CSA recipe site Cook With What You Have. Check your email for the password to access the site and enjoy your 24/7 access to recipe inspiration!
This week your share may include…
- Beets: Sweet winter beets – yum! Some of my favorite recipes are here.
- Purple Sprouting Broccoli: Use the heads, stem and leaves together or separately – they’re all good steamed or sautéed.
- Cabbage: These savoy varieties have a beautiful purple blush.
- Carrots: What could be better : )
- Collards: These If you are in need of inspiration, check out the 13 fabulous collard recipes at Cook With What You Have!
- Tuscan Kale Raab: Beautiful and tasty little flowering kale tops.
- Red Onions: Little red onions in the share this week.
- Potatoes: Yellow Finn!
- Spinach: What a treat to have salad this time of year!
- Winter Squash – Mixed: We’ll have some more spaghetti, butternut and a few more types in the mix this time.
Coming soon… we’ll start including some of our dried crops in the share – heirloom beans, popcorn and hot peppers!