Thursday, December 20, 2012
Monday, December 17, 2012
The weather forecast had me a little worried about today's harvest but its actually been very nice out, for the most part. I can say that partly because I'm fully suited up in rain gear and I wore nice cozy mittens on my ride to the farm this morning.
Today's share has two chicories, frisée and sugarloaf (pan di zucchero), a small leek and a few small Egyptian flat beets. I haven't grown this beet (successfully) before so I'm curious to try it. The sugarloaf is one of my favorite chicories, very crunchy and sweet, and mildly bitter. These heads are slightly immature, which means they haven't reached full sweetness yet. I ran out of time though, and they're still good eating. I used to always roast these heads, split in half and drizzled with olive oil and coarse salt, but I've been enjoying them like escarole in salads recently.
This is the final week of fall shares. The next two weeks will be a winter break before getting back to the harvests in 2013.
Thursday, December 13, 2012
Monday, December 10, 2012
Another lovely share today, benefiting from the warm weather we've had so far this fall. The last of the celeriac is in this weeks bag and mâché makes a first appearance. The mâché is a delicate salad green, which does take quite a bit of rinsing to get clean. I've also put a head of escarole and the tops of the kale, which you'll want to strip the leaves from.
Planning for next season is well underway. Last week I made my first serious pass through the seed catalogs and picked out a few new items. You'll have to stay tuned for more details on those, but I will say I'm excited.
Thursday, December 6, 2012
Tuesday, December 4, 2012
Monday, December 3, 2012
Today's share has radicchio, kestrel beets, and gold ball turnips and greens. Radicchio is tricky because it seems like just as the heads are really getting good the voles always find them and they must be a favorite because they can take out quit a few in short order. If you're not familiar with radicchio it is like the other chicories in that it is sweet and crunchy and has a slight bitter edge that many folks really like. That bitter is tamed with cooking, but it can also be eaten raw and goes well with strong salty, sweet, or fatty foods, contrasting nicely. The gold balls and their greens are thinnings from the winter planting. The greens can be a little stringy so cut them up before cooking. I have a lot of beets to get out of the field so there's a nice little bunch of roots today, and there should be one more distribution before the end if the season. It has been an unusually bountiful beet year on the farm so enjoy it while it lasts.