Winter Week 4: Ready for Thanksgiving

Rugosa Rose Hips are even more brilliantly scarlet when iced with frost.

THIS WEEK’S SUBSCRIBER MENU:
“Baby Pam” or “Winter Luxury Pie” Eating Pumpkin
• Japanese Baby White Turnips
• Sweet Winter Spinach
• Arugula
• Italian Parsley
• Assorted baby heads of Lettuce
• Garlic
• “D’Anjou” Pears from Cliffside Orchards in Kettle Falls

Click on the links above for information and recipes about these crops.
COMING SOON:
Mustard Greens
Collard Greens
Peppercress

Japanese Turnips are almost a vegetable separate from the standard turnip world. They are tender, crunchy, mild, and sweet. And snow white.

This week is Part Two of the Thanksgiving share. Those who pick up on Saturday or Sunday picked up all the produce from Week 3 and Week 4 simultaneously so that we can have our holiday on the Saturday after Thanksgiving. It’s a large amount of food to get at once, but we try to include plenty of things that will store for that second week. If in doubt, you can top the root crops and store them in a plastic bag in the fridge for several weeks, as well as the cabbage. Garlic and onion should keep, and the squash will definitely keep, or you can go ahead and cook it and freeze the flesh for later.

The lettuce is small, but we thought you’d like a Thanksgiving salad, and we were afraid we’d lose it all if the weather turned icy for more than a day. So better to use it than lose it. We have also included tender, sweet spinach and arugula to make a lovely salad for the big day. Throw in a slice pear to that salad as well, and toast the pumpkin seeds and add to the salad. The “Table Queen” seeds from week 3 can also be eaten.

We hope you all have a wonderful Thanksgiving, full of time with family and friends. Every day we are thankful to our devoted subscribers who believe in us and support us so that we can keep farming in our urban corner of the world.

THANK YOU!

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