These are next year’s leeks just sprouting! We’ll keep them in the greenhouse for about 6 weeks then plant them out later this spring. The ones were are eating now were seeded in February 2015. They take a long time from seeding to harvest, but we think they’re worth it! The varieties were grow are selected especially to suit the seasons. For the fall and early winter harvest we like King Richard with it’s long white self-blanching shank. It is a beautiful, flavorful and productive leek. But if we have a harsh winter they just don’t hold up. That’s why we plant another variety for harvest through late winter and early spring. This year we are growing Tadorna, an open pollinated variety that can take whatever the maritime NW winter sends our way. It is stockier than King Richard with a short fat shank. I’m a fan of all our leeks and I hope you’ve been enjoying them too!
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…
- Purple Sprouting Broccoli: We are so happy to have this beautiful winter broccoli back in the CSA basket this week!
- Carrots: Sweet winter carrots!
- Chard: The beautiful bright lights chard is so tasty this time of year.
- 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. Our CSA members can try one of my new favorites… Leek Bruchetta at Cook With What You Have
- Cayenne Pepper: These are hot! I like to use 1-2 in a pot of stew. Or grind them up for homemade red pepper flakes.
- Amish Butter Popcorn: Real popcorn with real flavor! We were first introduced to this variety by Ayers Creek Farm. The seed is now available from Uprising Seed and it is surprisingly versatile – can also be ground into polenta, cornbread or made into masa. Pop it on the cob in the microwave (in a brown paper bag, max 3 min) or take the kernels off the cop and pop it any way you choose.
- Rutabaga: I had an amazing soup at Nostrana last week that they made with our rutabagas. I really need to see about getting the recipe from them! In the meantime, there are more than a dozen inspiring recipes for rutabaga at CookWithWhatYouHave.
- Winter Squash: Sibley aka Banana or Pike’s Peak squash. So many names, such a fabulous squash. It has a slightly banana like shape and was once described by Michael Pollan as “pinched in both ends and bulging at the waist.” It has been described in the literature since the 1840’s and was recently added to the Slow Food Arc of Taste. Some say to eat it near New Year’s, but I’ve found the flavor continues to improve and peaks right about now!
Coming soon… Rapini!