In Your Share (Jan 18th edition)

This week your share may include…

  • Brussel Sprouts, Cumulus: 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
  • Collard Greens, Bulldog:
  • Carrots, Bolero: Oh sweet winter carrots!
  • Garlic, Music: This hardneck variety is a porcelain garlic with fewer, but larger cloves and some beautiful purple striping. I’d call it med-hot garlic flavor.
  • Onions, Copra: A long-standing favorite – stores well & good eatin’.
  • Potatoes, Purple Majesty: A very versatile red potato, we use it both for new potatoes in the spring, and as a storage variety through the winter.
  • Rosemary: roasted with potatoes, yum!
  • Winter Squash, Tuffy: 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.