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Treviso, Apples, Delicatas!
In the spirit of practice-makes-perfect, you're getting another chicory this week so you can continue honing your radicchio skills. This time it's a Treviso-type: upright, dense, and the color of a nice red wine. I'm inspired to use it in this recipe I stumbled upon last week, using the end of a loaf of sourdough from Farmstead Bread in Myrtle Point. For any of you who have not yet gotten your hands on a loaf from Farmstead Bread, you must! They sell through Coos Head Food Co-op, the Port Orford Co-Op, at various farmers markets, and a handful of other places. I'm not a big sliced bread eater - it doesn't make me feel so great - but the slow-rise wild sourdough that Farmstead handcrafts is a completely different beast. My belly loves it, my tastebuds love it, and we are incredibly lucky to have an artisan bakery of such caliber in our rural community.
Apples are finally showing up in your share this week. It wasn't a gangbuster apple year for us and because we haven't had a huge harvest of any one variety it means you're getting a medley of some of our favorites this week: Liberty (smooth, matte-red with green skin), Sweet Sixteen (large, shiny red and green skin), and Topaz (waxier skin with red streaking over yellow). Our acre-and-a-half of orchard contains 285 trees and almost a 100 different varieties, not quite half of which are apples. Most of them are varieties you'll never find in a grocery store, and all of them are apples that we chose because we love their more complex flavor (i.e. there are no Red Delicious in our orchard :)....).
And finally in your tote, the belle of the winter squash ball, Delicata! It's the favorite for good reason: this is our sweetest squash and probably the easiest and most versatile to prepare. It'll be perfect in the treviso salad recipe above, but it also stands on its own halved into boats, baked and eaten with a little pool of melting butter inside.
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