Farmer Matt is busy getting our fields cover cropped for the winter ahead.  And speaking of winter, if you just can’t imagine life without your local, organic farm fresh goodies (and you LOVE root veg), well, then you’d better sign up for the CSA Winter Share!  (Note: 2017 CSA Applications will be up for renewal soon, stay tuned!)

Moving on to what’s in the shares this week…

Radicchio – Radicchio is a leaf chicory with a spicy and bitter taste that mellows when cooked.  Due to its bitterness, radicchio pairs best with sweet, salty and acidic ingredients like oranges, prosciutto and balsamic vinegar.  Try one of the delicious recipes below!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Escarole – Escarole looks similar to lettuce, but is actually a slightly bitter green in the chicory family.  A variety of endive, escarole tastes similar to radicchio.  Just remember that the bitter flavors mellow when you cook it.  Try this week’s recipe for escarole & white bean soup.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within a week.

Cauliflower – These heads are so sweet!  The crop is slowly coming in over the next few weeks (the heads grow at different rates), so we’ll be giving them out in phases.  If you don’t receive a head this week, then you can expect it next week!  Roasted cauliflower is one of life’s great pleasures…
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Sweet Potatoes – One of the last weeks of sweet potatoes. These are so versatile..they make a great quick bread for breakfast!  See recipe below.
Storage: In a cool (NOT COLD), dark, dry spot.  Uses: Cooked When to use: Within 2 weeks.

Leeks – We grow these for the shares in several successive plantings because we love using them in the kitchen!  They make a wonderful base for soups, gratins or braised on their own.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked When to use: Within a week.

Bok Choi –  Both the stalk and the leaves can be eaten raw, or cooked. Whether they’re stir-fried, gently steamed or added to soup, Bok Choi is easy to prepare and a nutritious addition to meals. Separate the leaves from the stalks, as the thicker stalks take longer to cook. Rinse well and drain, then shred or cut across the leaves, and cut stalks into small slices along the diagonal, saute with a small amount of water or chicken stock.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw/Cooked When to use: Within a week.

White Salad Turnips – Both the tops and the roots are delicious on these turnips!  Another great 2-for-1 veg.  You don’t need to peel the roots, just wash them well.  They are surprisingly juicy and delicious raw or cooked.  Your choice!  The tops saute up quickly as a side-dish or in a stir-fry.
Storage: In an airtight (plastic) bag in the refrigerator. Separate the roots from the green tops.  They’ll last longer that way. Uses: Raw or cooked. When to use: Within 5 days.  

Red Kale –  A great variety for raw salads or cooked recipes.  Fine Cooking has an excellent photo tutorial and videoto teach you how to easily remove the stems.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw, Baked (Chips) Cooked (Best in Soups) or Juiced. When to use: Within 5 days.

RECIPES