THIS WEEK’S SUBSCRIBER MENU:
• “Jester” Squash
• Topless Carrots
• Broccoli Sprouts
• Beets or Fennel
• Kale, Mustard Greens, Chard, or Turnips, or Endive/Escarole
• “Yukon Gold” Potatoes
LARGE SHARES: (also available in the Trading Box)
• Artichokes or Zucchini (really the end, this time)
• All of the above and more
Click on the links above for information and recipes about these crops.
COMING SOON: Kohlrabi, Pie Pumpkins, Savoy Cabbage, Escarole, Romanesco Cauliflower
At Farmers’ Markets this weekend, all the vendor talk was about the POLAR VORTEX, fueled by the Asian SuperCyclone. Luckily, it’s now looking like it will funnel through the East side of the state, and the Cascades will protect us. This time.
It’s a good thing, too, because not only has this fall season been amazingly beautiful and generous, but we have so much more to come! A full patch of various cauliflowers, another flush or broccoli, kohlrabi, radicchios, fennel, and tons of cabbages. All of these more tender crops will complement the winter hardy crops nicely.
Winter is prime time for cabbage. We have several types coming up—especially the very cold-tolerant Savoy Cabbages. Wrinkly and tender, they are delicious and versatile. Check out our new Cabbage Page for ideas.
What the cold really means is that everything is about to become EVEN SWEETER AND MORE DELICIOUS! That’s right: Temperatures below 32° turn those starches in the plants into natural antifreeze—SUGAR! Kale, Collars, Chard, Spinach, Carrots, Cabbage—they will all be even more delicious in another week! I can’t wait. I haven’t had kale once this fall, because I’ve been waiting for that temperature drop. At last!
We are in need of a Handyman to complete a few projects around the farm. Our butcher shed needs electricity and a door, the washing shed needs lights, and I would really like to have sliding doors on the greenhouses. If you are interested or know someone, please pass them along. We can trade for food (including meat) or a combination of cash and food.
Such lovely veggies today! This morning we woke up to a frosty forest/field up along the Skagit river. During our sunrise walk, I mentioned that it was good weather for borscht – a Russian beet soup. This week’s box has all the fixins – beets, carrots, canbage, potatoes and onions. Season with dried dill and serve with hearty bread (black rye is best) and a dollop of sour cream. Can’t wait to get cooking now that I’m back home 🙂