What is in your share? Week of December 6th

FPF.Share3.2013.Blog
Howdy Folks,
I’ll keep this one short.  It’s been a busy couple of weeks and busy last few days trying to make sure we had harvested the vegetables before all this freeze settled in.
Everything in the field is looking great!   All of this freezing will cause the plants to concentrate their sugars as a way to wilt and help protect themselves from the cold.  The sugars are their antifreeze.  Lucky for us because it really gives all of the vegetables another level of complexion to their tastes.  Now that we’ve had a couple of good freezes we’ll start harvesting things like collards and parsnips and such.  They are so much better after all of this weather we’re having.
New in the share this week is parsley root.  One of my favorites.  Imagine a the sweetness of a parsnip with a bit of parsley flavor.  Yep, it’s that good.  Hope you like it as much as I do.
I’m going to write a post/email about the best way to store the vegetables that you may have piling up in your fridge.  So stay tuned.
And yet again, look for the farm to table fluxes in your share, a kimchi invitation and below is the latest illustration from Lori D.
yep, yep,
danny
What was in your share?
Thelma Sanders Sweet Potato Squash-This is a great winter squash.  I think it could replace acorn squash permanently.  The name says it all.  Family heirloom from Thelma Sanders in Adair County, Missouri and it has a sweet chestnut flavor.  Eat it up!
Carnival Squash–  You had this last pickup.  Hope you’d like to have it again.
Napoli Carrots–  Michelle’s mom, Karen, made a really nice carrot mash of sorts.  I’ll post the recipe soon.  It’s looking to be a good carrot year.  Hopefully you’ve been getting through all of them.
Three Grex Root Beet– Eat the greens, too!  They are like Swiss Chard or Spinach.
Parsley Root– Yep, it’s a good one.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.  Here’s a link with a few recipes.
You really can’t go wrong.  And, yes, the tops are edible.  Put them in stock, add them to salad, make parsley pesto, or munch on them at work.   There are two great cookbooks that have come out in the past year or so that feature Parsley Root and other great vegetables you’ll find in our Winter CSA.  “Vegetable Literacy”, by Debrah Madison, and “Roots”  by Diane Morgan.  Check em out at the library, write down recipes at the book store or buy them.  You won’t regret it.  I don’t think I’ve ever regretted buying a cookbook or reference book.  It comforting having them around.
Calorsa Cabbage–  Whoa, now!  This cabbage is beautiful!  Inside and out.  I can’t wait for you all to cut into it.  We have some good recipes on our field notes page on how to make quick krauts and such.
Russian Hunger Gap Kale–  Yeah, another one of my favorites.  Do you think everything I grow is my favorite?  Well, so far it’s true.  Next season I’ll probably have a few more favorites to add to the list.  This kale is great because it grows in a very upright manner and has large leaves that can survive the winter.  It also sends up some really nice shoots(raab, rapini,) in the spring, filling the hunger gap.
Sugarloaf Chicory–  Seriously, if you haven’t tried to roast this in the oven or grill it with olive oil and salt you should.  See last weeks notes for more information.
Green bunching onions–  Use them raw in dishes.  Cook them just a bit in other dishes. Its a really nice addition to most meals.
Curly Parsley–  Try the parsley pesto if you haven’t already.  See my post from about a month back.  There’s some good parsley information there.
Braising Mix– This is a nice blend of Ruby Streaks, Bekana, and Vivid Choi Mix.  You can use this as an addition to any salad.  The ruby streaks has a bit of a bite.  If you choose to cook with it.  I usually do high heat for a blast or two with some wine, or vinegar, or some type of sauce.  I was planning on harvesting this the week before the holidays, but this cold front moved in and here you go.  Enjoy.
Khabar Garlic–  Hard to beat garlic.

| December 10th, 2013 | Posted in Share Notes, Uncategorized |

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