Kji here, giving the update of this weeks share while Josh is spreading words of wisdom over on the East coast. Oh, how I do miss the guy. Venturing out in the crisp morning air to put your hands in the damp, frigid soil is so much easier when you have someone to share it with. Nothing like a little fall farming camaraderie.
So, in Josh's absence I ventured into the greenhouse instead. We decided to sow some hardy greens in hopes of having a late winter harvest. Arugula, mizuna, mibuna, and green frill to name a few. In just a few short weeks we will be gaining daylight back, which means these little seedlings should be ready to harvest by late winter.
Okay, Okay, enough about that. I'm sure you all want to know what we are harvesting now. The highlight of this weeks share is the salsify. Don't be fooled, it is not a parsnip, although you may choose to prepare it in much of the same way. This hardy root crop of the aster family, is also known as "oyster root" for it's oyster like flavor. Although if you don't like oysters, don't be put off by this description. Remeber, these delicous roots don't actually come from the sea.
I have enjoyed them roasted with other roots in the oven or pan fried alongside potatoes. You may notice a discoloration accompaning a sap when you cut into them. No need to fret. This is normal and will disipate when cooked.
Along with the salsify I harvested leeks and a wide variety of chicories, from which you will get one or two. Due to the insesent vole pressure we have been experiencing I had to glean from varies beds. Think of it as a bit of a surprise bag. This exercise will go along well with the fact that I don't have a picture of the share this week. Don't worry, Josh will be back for Thursday harvest.