In Your Share (Nov. 3rd edition)

This week your share may include…

  • Broccoli: Kissed by the frost, fall broccoli is some of the sweetest we grow all year.
  • Beets: Yes, these are the biggest winter beets ever in the history of the farm. Why? I can only guess that maybe they were planted a few days earlier than usual, thinned, lots of TLC, indian summer… But no Miracle Grow, I promise! Try here for some ideas on how to cook these monsters.
  • Collards: These fresh fall collards are remarkably tender & they’ll only get sweeter are the winter continues. 
  • Dill: This got planted so late in the season I wasn’t sure it would actually make it, but pulled through like a champ. I like to toss dill into my lettuce salad and of course it’s also good in potato salad.
  • Garlic: Asian Tempest, originally from Korea, has a beautiful blush of purple on the skins. Also has some serious heat to it!
  • Onions: Copra is best yellow storage onion we’ve ever grown and the standard that we hold all other onions to. Good flavor, size and even under our quirky lackadaisical winter storage system (aka the barn loft) most years it last a really long time. We worked with a dozen other farms and OSU this summer to trial some new varieties so we’ll let you know how they measure up. 
  • Peppers: There were lots of gypsy peppers still left on the plants and it was going to freeze so we picked as many as we could for you! 
  • Potatoes: I’ve been singing the praises of Sangre all summer, and it is also a great winter storage potato. Beautiful white flesh is good for boiling and baking.
  • Winter Squash: The elongated Delicata is the best know of this type, but short & squat Sweet Dumpling is tasty too. I’ve been known to make many a winter meal out of one of these – roast the squash, saute some greens, pour a glass of robust red. If you’re feeling more ambitious try these fritters from shareholder Kelly Myers.
  • Turnips: Some of you will be sad, others will secretly rejoice upon hearing the news of the mysterious turnip catastrophe. We planted plenty, but lost the majority of them this fall – they just died off in droves. We had OSU extension experts come out to look, send samples to the lab, and still nobody could figure out what had happened. Those that didn’t succumb, put on some serious size! They are great mashed with potatoes or try this gratin.