- Purple Brussels sprouts
- Rosalba Radicchio - pretty in pink!
- Autumn Frost Winter Squash - a specialty butternut with fantastic flavor that will keep til spring
Remember to pick up your CSA share TODAY, Wednesday 11/23! No CSA pickup on Saturday!
- Valley Flora Farm: 9 am to 4 pm
- Coos Bay: 12 pm to 5 pm (turns out the co-op closes early today; if you can't get there by 5, please call the co-op ASAP and they will arrange to have someone stay until 6 pm so you can get your food! 541-756-7264
- Port Orford: 8:30 to 5 pm (the co-op has asked us to stack the totes on the platform to the east of the loading dock, which means there is no shade! Try to get their as early as you can on this sunny day!)
- Bandon: 10:30 to 5 pm (totes will be on the clinic porch until Sunday morning, but we don't recommend leaving your share unclaimed overnight).
The Rosalba radicchio in your share this week is perhaps the most special variety we have growing in the field. I've always likened this variety to a quinceañera dress (layers and layers of pink frufru petticoat), bravely standing tall and improbable in a winter landscape of muted tones. It's remained a pretty obscure vegetable because radicchio in general has been slow to catch on in the U.S. (compared to Italy and other European countries, where it's a more integral part of the cousine). But lo and behold, Rosalba is suddenly trending because the color "millenial pink" is now all the rage. People want to wear it, and they also want to eat it. I highly recommend using this variety raw, rather than cooking it, in order to enjoy it's startling color to the fullest. Remember, if you want to tone down the bitter flavor, cut your radicchio up and soak it in cold water for ten minutes before you spin it dry. And like all things that are bitter in their naked form - like chocolate and coffee - adding fat, sugar and salt will render it less bitter. In the case of radicchio, the fat can come in the form of meat, oils, egg, nuts, and cheese; the sugar can come in the form of fruit, honey, or a sweetened dressing. Enjoy!
A couple Rosalba Salad Recipes:
Pink Radicchio Salad with Red Pears
Here at the farm we are so very grateful for our fantastic farm community. To all you who support the farm, and to those of you who have bravely learned to like new vegetables - like radicchio - as we travel the arc of our growing season together, THANK YOU!
Wishing you all a Happy Thanksgiving!