On the farm this week we had the coldest temperatures of the fall season. Right around 18 degrees. You may notice a little bit of damage on the cabbage or the beets. Just use them a little more quickly. In general, the low temps were perfect for bringing out the sugars in the greens and roots crops.
In your share you will find:
- Salad Mix
- Napa Cabbage(some are more hearts than cabbage)
- Brussels Sprouts
I cut up a bag of carrots this week and roasted them with olive oil, salt and thyme. I tried to share them with my family and they were excited about them, but I also probably ate a full pan myself. Before dinner…
I also discovered a magical way of preparing turnips. Using a box grater I grated up a turnip or two, a few carrots and a few beets. I tossed in some salt, vinegar, pepper, and olive oil. The combination makes a beautiful and tasty slaw that is a great addition to many meals, salads or sandwiches.
The Napa cabbage is excellent in stir fry or use the leaves as an elegant base for an appetizer.
The Kale included today is from the same several hundred plants that we have picked from all season. Each year I plant several rounds. Almost always the first rounds planted are the ones that are still producing consistently at the end of the season. If you have been members of the shares all season, you may have noticed how the flavor and consistency changed with the temperatures. After the harder freeze, the water content seems to have droped but the leaves have gotten sweeter.
The Salad Mix is a mix of spinach, mustards and lettuce. Top with micros, your favorite dressing and maybe some feta and you will have a perfect Thanksgiving salad. If you really want to get fancy—roast and marinate the carrots, beets, and Brussels. Toss those in too. Then grate in more raw carrot and beet.
The onions are a little small as we come to the end of onions this season. The Napa cabbage too, took the frost pretty hard, so some of the heads are small as I had to strip down the outer layers. They should be sweet though!
Looking to next week– I think Katie has some Parsnips coming! And more greens and roots….
Have a wonderful Thanksgiving!