What is in your Share. Week of February 3rd, 2014

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Howdy Folks,

Oh, the weather.  Just when everything’s starting to grow again we get another cold snap.  I’m sure the greens are going to take a hit.  We’ll see how they fare after this.  Most likely we’ll have a lull in the greenery for a pick up or two.  We’ll see what the weather brings……

I like this share; it’s got a bit of everything in it, even a little garden cress.  And the purple potatoes make a return.  There’s a great chapter in Carol Deppe’s “The Resilient Gardener” all about potatoes and how great they are for you and how they’ve gotten a bad wrap over the years mostly because of the French fry.  We’ve been making hash browns just about every morning. Making a big grated batch to last the whole week, then just heating up the skillet and throwing them in.  It’s been a nice way to have hash browns around.  And did you know that up here in Ridgefield, we’re in old potato country.  The high school mascot is the “spudder” and the grade school one is the “tater tot’.  Yep, Michelle was a tater tot back in the day.  I don’t think anybody is growing tons of potatoes up here these days, but we’re growing a few.  Hope you enjoy them.

Lots of art in the share this week.  A great prompt, a great print and a great illustration.  Hope you all have some great meals.

Stay Warm,

 

danny

 

 

What is in your share?

 

Sweet Dumpling Squash-  The name says it all.  This little dumplin’ is sweet.

 

Purple Majesty Potatoes-  Requires less cooking time and gives you a good chance to watch water boil

 

Red Core Chantenay Carrots-  It’s on! These are truly great right now.  Sweet and full of flavor.

 

Parsley Root-  There’s a great braised parsley root recipe in the Deborah Madison, “Vegetable Literacy” cook book.  Basically you simmer the peelings to make a quick stock, then melt butter in a pan, add onions and cut up parsley root, cook for a hot second, then add your quick stock and cover for 10 minutes.  It’s ready when you can stick a fork though it.  Salt and pepper to taste.

 

Joan Rutabaga-  Joan is a fine rutabaga.  She’s sweet when roasted.  Some call her a swede.  Her parents look quite different.  Mom’s a cabbage, Dad’s a turnip.  She definitely takes after her dad in looks, though not everybody agrees that it’s a good thing.

Rutabagas get their name from a Swedish word “rotabagge”, which means “root bag”. They are a great source of vitamin C, potassium, iron, fiber, and folate.

Roasted is one of my favorite ways to eat these.  Cut them in 1/2 to 3/4 inch wedges, add some olive oil, some salt and pepper and roast at 450 for 25 minutes.  Check and stir once while they’re in the oven.

 

Deadon Cabbage-  This is what it’s all about as far as cabbages go.  Flares of purple, good size and great flavor. Maybe a great chance to make a small batch of sauerkraut?

 

Kale or Collards-  Some of you got collards some of you got kale.  We’re at the lull right now of growth for the kales and collards.  Around mid February we get exponential growth from there on out.  That December cold really knocked us back on the greens this winter.  We’ll see what this one does.  Doesn’t look quite as long and as cold as what we experience in early December.

 

Radicchio-  This a mix of Castlefranco’s, Grumolo Rossa.  How about a radicchio, cress, some type of cheese, maybe a few walnuts, and a sweet dressing salad?

 

Garden Cress-  We allow this become a ground cover around the farm.  It makes for a tasty cover crop.  It’s very nutritious, too.  High in Vitamin A, C, K.  Add this to any salad, soup or as a garnish to give your dish a bit of peppery spice. Here’s a great simple cress egg sandwich recipe.

 

Ambition Shallots-  These are some of my favorite shallots.  Nice colorful wrapper and perfect shallot flavor.  I just use them like an onion, though they probably deserve better.

 

Northern White Garlic- Such a great porcelain variety.  Huge cloves.  Great flavor. If you haven’t already tried toasting a piece of bread, then just grating (rubbing) a peeled clove on it, you’re really missing out.  It’s a real mild way to eat raw garlic.  It really mellows it out and you get all the great benefits of eating it raw. And it’s a just a great way to start your day.

| February 25th, 2014 | Posted in Field Notes, Recipes, Share Notes, Uncategorized |

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