Winter greens are soooo good! This week you’ll find both chicory and kale in the share. Once the temperature drops below freezing, many plants turn starches in the plant tissue into sugars. This acts as an antifreeze for the plant and is one of the many reasons that winter veggies are extra sweet and tasty!!
Lots more great winter veggies to come this season so let your friends know that they can still sign up for a prorated Winter/Spring CSA Share.
Amazing recipes for everything in your share are available to members at our website and 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…
- Cooking Carrots: These are BIG so I’m recommending you should use them for cooking, baking or juicing. But they are also very sweet, so I’ve been known to eat them raw as well.
- Chicory, Sugarloaf & Chioggia: I love these complex chicory flavor in salads with strong dressings – think blue cheese crumbles, anchovies or bright lemon vinaigrette with garlic. If you sauté the greens the flavor is much more mellow which can also be nice.
- Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… they’re good with roasted roots or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
- Kale: Love those dark winter greens! I usually just chop and sauté, but this Kale Salad is my original favorite and still amazing.
- Leeks: I’m loving the leeks this time of year. Chop and sauté the tender white stem and add them to almost dish that calls for cooked onions. Add the darker tops to soup stock. Or go with a more traditional Potato Leek Soup or make a leek galette.
- Potatoes: We’ve been growing this variety of ‘Harvest Moon’ potatoes for several years now. It is had a pretty purple skin, and buttery yellow flesh. These potatoes are very versatile and can be mashed, roasted, baked, boiled, or fried.
- Turnips, Hakurei: More tasty salad turnips this week. Don’t forget to cook the greens too!
- Radish, Watermelon: These BIG round radish are related to the daikon and have a white skin and shocking pink interior. They have mild radish flavor and their healthy attributes are aclaimed across many cultures.
- Winter Squash: This is the first year we have grown this deeply ribbed and bumpy little Black Futsu. According to our friends at Uprising Seed it “has a very smooth, fine grained flesh and a fruity flavor at harvest that lends itself to thinly sliced raw or pickled preparations. The fruitiness takes on a nutty depth in storage, and is excellent roasted in wedges or battered and fried as tempura. With its very edible thin skin, it doesn’t require peeling.” You can see why it peaked our interest! And it is just as tasty as they say!!
Coming soon… Holiday Share!!