Week 3 – Finally a Frost on the Farm

 

Hi Folks,

I hope you all had a great holiday full of family, friends, food and fun. It’s that time of year… for better or worse. We had our first freeze and frost of the season this week. Howl at the moon, for the vegetables are going to start sweetening up, freeze by freeze and frost by frost.  Yep, it’s a fine time of year.  We’ve been busy putting the finishing touches on our new hoop house.  We hope to have it finished in the next couple of weeks.  We’ve also been covering all of the frost/freeze sensitive vegetables in the fields with row cover.

If you have any recipes you’d like to share, send them our way and we’ll post them for everybody to enjoy.

Eat Well,
Danny

What is in your share? (pictured above)
Buttercup or Little Cutie Squash
Honey Boat Delicata Squash
Napoli Carrots
Arat Parsley Root
Celeriac(Celery Root)
Watermelon Radish
Joi Choi
Russian Hunger Gap Kale
Sugarloaf Escarole
Bionda Escarole
Evergreen Extra Hardy Bunching Onions
Siberian Garlic

-Buttercup or Little Cutie Squash
These kobocha type winter squashes are great.  The orange one is the little cutie variety.  The dark green is the buttercup. They have dry sweet flesh. Use them in the next week or two because these won’t store for that much longer.

-Honey Boat Delicata Squash
This might just replace your zepplin or bush delicata. This delicata type is rich in color and flavor. According to the folks at Adaptive Seeds it’s a “Very sweet and reliable winter squash bred by Dr. James Baggett at Oregon State University. Sister variety to Sugar Loaf which is shorter and fatter. Honey Boat is long like a true delicata but with a copper skin instead of the typical yellow. Certainly the sweetest winter squash we have ever grown. We have found it to hold its sweetness longer into winter storage than regular delicatas.” I’ve heard similar ravings from other farmer friends. Let me know what you think about this versus the zepplin delicata.

-Napoli Carrots
With the first freeze/frost just days ago these are going to just keep getting sweeter with time.

-Arat Parsley Root
This is a great vegetable!  It is not parsley, but grown for its root. It’s closer to a carrot than a parsnip and closer to celeriac than a turnip. Soups, stew, roasted, grated for slaw, it’s a true gem of the winter.

Click here for a few parsley root recipes.

-Celeriac(Celery Root)
Alice Waters  in her book “Chez Panisse, Vegetables” likes to use this vegetable raw because of its mild flavor.

To make Celery Root Remoulade, julienne a medium root into 1/8 inch match sticks and add juice of one lemon, 1/2 cup of mayonnaise, 2 Tablespoons of heavy cream, salt and pepper and bit of parsley or celery root leaf.  Let stand for at least 15 minutes before serving.  Serves 3-4

-Watermelon Radish
These are white with hints of green on the outside and red on the inside. Yep, they are big.  And, yes, they are delicious. Very mild for such a big radish.  Add to a salad to make a beautiful contrast in colors, just in time for the holidays.

-Joi Choi
Miso soup?  Stir fry?

-Russian Hunger Gap Kale
This is a great kale. This is one of my favorite Kales.  It has great flavor and seems to be one of the hardiest Russian types that makes it through the winter without too much damage.

-Sugarloaf Escarole
This is the sweetest of all the chicories.  I know a lot of chefs that love to cut this in half, long ways, add salt, pepper, and olive oil and then grill it or roast it. Mmmmmmmmm. The blanched inner leaves are sweet with a hint of bitterness. This is one of my favorites of the season.

-Bionda Escarole
This escarole has thick sweet ribs. Check out our blog for tips to cook escarole and other fine vegetables.

-Evergreen Extra Hardy Bunching Onions

-Siberian Garlic
Even though the bulbs are small, the cloves are still a manageable size. This is one of my favorite varieties. The cloves are easy to peel, usually the bulbs are big to huge, with 4-6 cloves per bulb. Good flavor!

| December 5th, 2012 | Posted in Share Notes |

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