In Your Share (Nov 2nd edition)

IMG_2243Welcome to the first pickup of the Winter CSA 2015 – 2016!! When most people think winter they don’t think local sweet peppers, but that’s one of the things that makes this my favorite time of the year. We’re on the cusp of the season – a few tasty summer items are still going strong and all of the fall & winter crops are also hitting their stride. In addition to sweet peppers you’ll find early season winter squash, tasty purple top turnips and a variety of cooking greens in your share this week.

Amazing recipes for sweet pepper and everything else we grow on the farm are available to members at Cook With What You Have. All the winter CSA members will need to log in to the site again with the new password which you will find in your member email. Then you can enjoy your 24/7 access to recipe inspiration!

If you have friends who haven’t signed up yet, we still have space for a few pro-rated memberships in our WINTER SHARE. Make sure and sign up before Thanksgiving! For info click on the links below:

This week your share may include…

  • Beets: Beautiful big red beets with gorgeous greens. There’s a great new recipe this week just for members – check out Beets with Lentils & Toasted Hazelnuts at Cook With What You Have.
  • Broccoli: Yum!
  • Cilantro: I’m thinking about a simple winter squash soup or puree with chopped cilantro on top – local, delicious, healthy, comfort food.
  • Collard Greens: Simple sauteed collards are a staple at our house this time time of year. Sometimes I go spanish style with golden raisins & pine nuts or southern style with black eyed peas.
  • Dragon Tongue Greens: Beautiful burgundy mustard greens from Wild Garden Seed will add a little zing to salad or you can sauté them.
  • Garlic: This variety has pretty purple wrappers & nice big easy to peel cloves.
  • Lettuce: This field grown lettuce won’t last all winter, but right now it makes for amazing fall salads.
  • Italian Sweet Peppers: Thank you Frank Morton  at Wild Garden Seeds for these lovely, sweet, thick walled, productive peppers. The open pollinated Stocky Red Roaster and Gatherer’s Gold were “born” in Philomath when Frank began to de-hybridize various lines of italian sweet peppers. We are luck to live in a place that not only has lots of great farmers, but amazing seed breeders as well.
  • Potatoes: Nicola potatoes have golden skin & golden waxy flesh that makes for great home fries, mashed potatoes and holds up well in soups too. It also has a lower glycemic index that many potatoes.
  • Purple Top Turnip: The lowly underestimated unappreciated turnip. We’re going to change that! Members can check out over 20 tried & true, tested & tasty recipes at Cook With What You Have. Or keep it simple with mashed potatoes & turnips.
  • Winter Squash: Acorn squash are definitely not all created equal. Variety selection is very important and I think that this particular one has the best flavor. And no matter what variety it is, make sure you choose a really ripe squash. We do that for you here in the CSA because we leave unripe fruit in the field to feed the earthworms over the winter. We only bring you the best: forest green color with a dark orange spot = great nutty sweet flavor!

Coming soon… Thanksgiving Share