What is in your share. Week of January 6th, 2014

FPF.Share5.2014.Blog
Howdy Folks!
Happy New Year!  I hope you all had good holidays and brought in the new year with a cheer.  It was nice while the holidays lasted, but it feels pretty great to be past them, over the hump and on to a new year.  I do always like this time of year, though.  The seed catalogs have been showing up for awhile now, even bought my first round of seeds the other day.  We’ll be seeding leeks, onions and shallots in early February.  It’s hard to believe we’ll be seeding again before too long. It’s also a good time to take stock on what’s in the ground and how it’s all looking.  You can really see the repercussions from the deep freeze we had.  A lot of the kale that looked pretty good doesn’t look as good right now.  There was a lot of cell walls that exploded in the stems of the kales.  Not to worry though, once we get to mid February everything starts to grow exponentially.  So we’ll have some loose-leaf kale and collards for a bit.  Some of the celeriac took a hit, but not all.  On the great side of things, the cabbages look amazing and have faired well as did the Rainbow Lacinato Kale.  It’s a really nice one.  In fact you’ll be eating it this week.   And below you’ll find another great addition of he illustrated farm journal by Lori D.
Hope all your new year dreams come true!
danny
What is in your share:
Carnival Squash–  This is an acorn crossed with a sweet dumpling.  Treat it like an acorn.
Napoli Carrots–  This variety has lasted longer than expected in the fields.  And they still have great flavor.  Eat them while they last.  Red Core Chantenay will be coming soon.
Purple Top Turnips–  My favorite way to eat these is to roast them.  My second favorite way to eat them is in a soup.  My third favorite way to eat them is like scalloped potatoes. My fourth favorite way to eat these are mashing with potatoes.  I hope you enjoy the many ways to eat a turnip.
Purple Majesty Potatoes–  Oh Boy!  This is a special potato.  Purple on the outside, purple on the inside.  They are super high in polyphenols, the same kind of nutrients you find in blue berries and currents that make them so good for you. And these potatoes have four times the amount of antioxidants than your average potato.  Here’s a great article all about them. One of our friends noted that you might not want to cook them quite as long as would a “normal” potato.  Purple mashed potatoes anyone?
Celeriac–  This is the last celeriac of the season.  It’s still delicious.  If any of you get a smooshy one, let me know and we’ll replace it in the next share.
Wirosa Cabbage–  I really like this savoy cabbage.  Here’s a link for 4 day sauerkraut.  Here’s one for cabbage rolls.  Both are posted on our recipe page  if you want to take a browse and you haven’t.
Rainbow Lacinato Kale–  This is the tried and true winter kale in my opinion.  Besides looking great it has that great lacinato flavor.  It’s a cross between a red frilly kale and lacinato.  Frank Morton down at Wild Garden Seed made this possible.  Delicious, nutritious, and beautiful.  How’s that for a kale?
Cascade Glaze Collards–  A waxy collard that quite good.  These aren’t’ the prettiest or the biggest, but who says that’s really that important all the time.
Sugarloaf Chicory–  Raw or roasted, give it a whirl.  Look at previous entries for roasting instructions.
Castlefranco Radicchio–  I hope you liked this before the new year, because you’re getting it again in 2014.  If you’ve been having trouble with the bitterness of any of the radicchios or chicories, then you should try a couple things.  Ice water, chop it up and soak it in ice water for 15 minutes, then drain.  salt, olive oil, and a bit of lemon juice is a really refreshing way to eat this one.  OR  make a sweet dressing with some orange juice or pomegranate juice, or even some french dressing.  I know that when I was a kid I could eat salad like nobodies business if I had my French dressing.
Ed’s Red Shallot–  Like onions only better.
Garlic–  My favorite way to eat garlic is by grating it on toast.  You can do this by toasting your bread, then getting your clove of garlic and grating it over the toasted bread.  Yes, it has a little bit of a kick, but is mellow out by the bread.  It’s a really great way to get raw garlic in your life in the new year.

| January 10th, 2014 | Posted in Field Notes, Recipes, Share Notes |

Leave a Reply