Today is the second week of our winter share. We still have a few shares available so contact us if you are interested.
Last night was cold and the market is looking a little frigid for awhile this morning. Katie will be there with the winter shares and lots of other delicious roots, micros, and greens. Eggs too!
On the farm this week we spent time covering greens in the greenhouses for winter production. Also winterizing pipes, etc. And Katie finished and fired up a thermal mass rocket stove that she has been working on to heat space for microgreens and field greens throughout the winter! So exciting!
I am also pretty excited about the winter shares right now. Katie has included gorgeous Black Spanish Radishes, Scarlet Turnips, Brussels Sprouts, Carrots and Sunflower Shoots. I topped it off with Spinach, Mustard Greens, Thyme, Kale and a small Radicchio head.
For some reason, the combination of sunflower shoots and radicchio makes my mouth water. I am not even sure exactly which way I want to put them together–probably just in a salad with grated radish, slices of turnip, spinach and mustard greens. Maybe a little bit of thyme dressing?
The radishes, turnips, Brussels sprouts, carrots and even kale are all great for roasting. You can roast and eat straight out of the pan(after they have cooled!), or add to soups or salads. I love to roast any combination of vegetables, marinate them in salad dressing, and then keep them in the fridge to add to salads throughout the week. Carrots turn into candy when you roast them too.
If you are new to turnips and radishes using a box grater to add them to salads can be a great way to start adding them into salads and meals. Carrots are great this way too. All three roots and great in stir fry too. And the turnips are excellent mashed or mashed with potatoes.
The sunflower shoots I add into everything when I have them on hand—pizza, salad, stir fry, soups, sandwiches….I eat them straight up too if I can.
If you feel like you are overwhelmed by greens– all of them items in the share will cook down in to a savory soup—perfect for a day like this. Add the thyme too.
Please view our recipe page for more ideas!