We’re back! The snow & ice that caused us to reschedule last week had at least one silver lining – it also sweetened up all the veggies for us. A strategy that many plants use in order to avoid damage to their leaves & roots during cold weather is to break large starch molecules in their cells into smaller segments aka sugars. This lowers the freezing point of the tissue AND causes many crops to be quite tasty after a frost. Because of this phenomena, the small but lovely heads of cabbage (and many other things) in your share this week should be especially sweet & crunchy!
Amazing recipes for everything we grow on the farm are available to members at Cook With What You Have. If you joined our winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!
This week your share may include…
- Beets: All the usual varieties of summer/fall beets are long gone by now. The only variety that is still going strong mid-winter is Lutz, also known as Winterkeeper. It’s not the most beautiful beet, but for flavor & winter hardiness, it can’t be beat!
- Cabbage: This sautéed cabbage recipe is really easy and good.
- Collard Greens: Many cultures appreciate collard greens. Try this simple & fast Brazilian Collards with Garlic or the slightly more complicated Afro-Vegan Collards with Grits.
- Garlic: This variety has pretty purple wrappers & nice big easy to peel cloves. Goes great with greens.
- 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.
- Dried Hot Peppers: These beautiful little Cayenne peppers pack a punch!
- Rutabaga: I’m enjoying these raw in slaw or roasted or mashed – yum! Find more than a dozen recipes for rutabaga at Cook With What You Have.
- Turnip: The Purple Tops on these turnips make it easy to distinguish these from their cousins, the rutabaga.
- Winter Squash: Butternut
Coming soon… Dried Amish Butter Popcorn!