- Rainbow chard
- Chioggia Radicchio
- Delicata Squash
- Purple Moon Potatoes
- Mixed Mini Daikon Radish
Happy 2022! We're off to a colorful start with the first harvest of the year (I LOVE those vibrant mini-daikons!). The change in weather was well-timed this week - we were able to whiz through harvest on Monday and Tuesday without our hands turning into useless numb claws. The problem was more to do with overheating than losing feeling in our extremities! A couple of quick notes on your first winter share (aka, the "why some of your food is not as pretty as we wish" disclaimer):
- Carrots: you'll notice that most of your carrots have the tips cut off. It's been such a wet fall and winter thus far that our candy carrots are rotting at the tip in the field. Tragic, because they are the best tasting carrots of the year. Rather than withholding carrots from the CSA altogether, we bit the bullet and decided to give you imperfect, juice grade carrots this week. They are still great eating, but don't meet our usual cosmetic standard. We hope you understand and enjoy them nonetheless!
- Purple Moon Potatoes: this is our best storage potato, holding well into the spring in the cooler without sprouting. It's also usually very pretty with dark purple outer skin and a yellow interior. Unfortunately, this variety came out of the field with more skin blemishes than usual this season (we're not sure why, given that our yellow storage variety was nearly flawless this year). You'll probably want to peel the roughest of your spuds, unless you don't mind the bumps.
- Celery & Chard & Radicchio: bonus! Somehow our celery and chard made it through the vicious winter lashing of the past month. We've never been able to harvest these two crops in January before, so it was fun to be able to include them in this first winter share. We were also delighted to discover that our ongoing trials with diferent radicchio varieties paid off for this harvest. Rubro, the variety in your share this week, performed amazingly well through this late season winter slot and allowed us to put a beautiful little head in your tote this week. I don't know about you, but I've been eating the Insalata Nostrana at least three times a week since November and will be crushed when we pick the last radicchio from the field. Our household has burned through a half case of anchovies and a few fat wedges of pecorino making that addictive dressing! In case you lost that recipe, here it is again (I vow to make radicchio lovers out of all of you....that and fennel, my two most potent life goals as a farmer :)......):
Happy winter eating, and mark your calendars for your next CSA delivery on January 26th!