Riccia!

We went ahead and harvested more chicory today, it looks so beautiful right now. Today's selection is a riccia frisse. Like the escarole the most prized parts are the thick, sweet ribs and blanched hearts, but it's all good in the end, especially if you like the slightly bitter tones of the green parts. Frisse is frequently paired with fruit, like apples or pears, and maybe a little fresh goat cheese. There's more celery in the share, as well as beets and some rainbow lacinato which has been growing huge with all this warm weather. We'll see how much longer that lasts but I'm actually looking forward to the possibility of a little freeze at some point which would sweeten some of the greens and roots.

We had originally planned on the CSA going for six more weeks, until the week before Christmas. As Thanksgiving falls on a Thursday this year (I suppose it does every year really) we're planning on not harvesting that week, but giving a double large share the week before (if we can fit is all in the bags). The produce should keep well this time of year so as long as you have room in the refrigerator (or a cool cupboard) the produce should last two weeks. Depending on the weather we should have enough produce to get us through December but we may combine the final two weeks as well. We'll keep you informed here, as well as with e-mails.