Happy Halloween! And there are just two more shares to go after this week's! Remember, if you pick up on Mondays, your last share pickup will be on November 14th. If you pick up on Thursdays, it will be November 17th. We still have some great Fall veggies left for you.
We are hoping to finish our garlic planting this week, and after that our field projects will be pretty much wrapped up for the year. We are still picking food for the Orchard Kitchen the farm stand, and you all of course, but we've now removed almost all of the crops that are no longer producing, and planted cover crop everywhere that we could. All that's left is to keep picking until the food runs out! Here's what's in this weeks share:
Gypsy peppers- The peppers keep on coming...I never want to assume we'll still have peppers this time of year, although we usually do. It sure is nice to have them, to compliment all the Winter veggies we have this week, from squash to hardy greens to root veggies...nice to have a sweet fruit in the share!
Radicchio- Radicchio is in the lettuce family, but it is a bit hardier to cool temperatures than lettuce is. It is a very important and popular crop in Europe, and has a really nice slightly bitter flavor. It can be eaten raw, but is best lightly cooked. Here are some recipes from Bobbi:
http://www.thekitchn.com/take-the-edge-o-164160
or if you still have your pumpkin from week before last:
http://cooking.nytimes.com/recipes/11249-roast-pumpkin-radicchio-and-feta-salad
Parsnip- Parsnips are a delicious and underrated root vegetable. They are similar and closely related to carrots, with a similar texture when cooked but definitely a different flavor. They are easy to cook with, I usually peel them, then chop them up, and then either roast, sauté, or steam them.
http://www.bbcgoodfood.com/howto/guide/top-10-ways-parsnips
Delicata squash- One thing we still have a MOUNTAIN of left is delicate squash...mostly by design. It did seem to outperform our other squash this year (every year is just a little different as far a which squashes yield best) but we also planted a LOT more of it because we wholesale it to Georgie at Willowood Farm in Coupeville, who we didn't have nearly enough delicata for last year. I haven't posted many recipes for pastas this year:
http://www.epicurious.com/recipes/food/views/pasta-with-delicata-squash-and-sage-brown-butter
Collards/kale- The large shares already got collards a second time, so they will get kale...small shares will get collards...either way, everyone will be getting a nice bunch of braising greens.
Leeks- These will be the last of the Fall leeks in your share! After having so many leeks last winter, I am wishing we'd planted a bit more this year. But that's okay, they've made it into the share a handful of times, and we'll still have some left to sell to the Orchard Kitchen over the few weeks, so it's aallllll good.... leeks are great in recipes with potatoes or root veggies, but they can be a star on their own if you braise them:
http://www.epicurious.com/recipes/food/views/braised-leeks-with-lemon-10099
Winter turnips- All shares will be getting a few of our winter turnips this week, a mix of golden turnips and the appropriately named "purple top white globe" turnip. These European turnips, unlike the Japanese Hakurei turnips from the Spring, are better for cooking. You can use them not too differently from potatoes or beets...they were once a very important crop in Europe and the U.S., but have kind of faded into obscurity. They really are delicious though, and not hard to use at all. Bookmark this page, because there will be rutabegas (or "Swedish turnips") in your share a few weeks from now! http://www.marthastewart.com/275205/turnip-and-rutabaga-recipes
Large shares only:
Beets- Some more topped red beets in the large shares this week...I'm not sure if we'll have beets in all shares again this year, or in any shares...so enjoy what may or may not be the last of our 2016 beets!
Cabbage- We have so much cabbage out in the field, I will try not to overwhelm you all with cabbage over these final few weeks! We planted a whole lot of kraut cabbage, which grew to be enormous, in the hopes of selling them to Britt's pickles for their sauerkraut...hopefully we sell them somewhere, because we have a lot of them....
http://www.thekitchn.com/recipe-roasted-cabbage-slaw-with-hazelnuts-lemon-recipes-from-the-kitchn-178256
Red onion- We still have a few bags of these red "Cabernet" storage onions left, definitely enough to add a few to the large shares this week! These onions are small, but good and sweet with good storage potential.
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