Laura Masterson and Patty at 47th Avenue FarmLet nature set your table with fresh and delicious produce, locally farmed in tune with the seasons. With our CSA – now in its 21st season! – you pick up a bag or more of bounty every week for less than $3.30 a day for a half share, or $5.95 a day to feed a family of four.

Shares are limited and move as fast as pole beans, so reserve your space today. To learn more and sign up, start with our How the Farm Works page, or go straight to the info/order pages for our two pickup sites, SE Portland and Lake Oswego.

Look forward to seeing you on Facebook, on Instagram, and at pick-up!

An amazing winter – our 21st season! – of delicious, responsibly farmed produce is happening now – and it's the perfect holiday gift!

Sign up for occasional news from our farm, advance notices on shares and events, special offers, and more!

Getting Oriented

Winter Pick-Up Schedule

47th Ave Farm (SE)
Tuesdays 5-7pm on the following dates:

October 31
November 14 & 28
December 12
January 9 & 23
February 6 & 20
March 6 & 20
April 3 & 17

Luscher Farm
Thursdays 5-7pm on the following dates:

November 2, 16 & 30
December 14
January 11 & 25
February 8 & 22
March 8 & 22
April 5 & 19


Southeast
Pick-Up Notes:

We live on a very narrow gravel road, which can easily become congested during pickup. Please take some alternative form of transportation if possible. If you drive, it’s also extremely helpful if you park at least a block away and walk in.

Please bring your own plastic, paper or earth-friendly bags. We can re-use clean cardboard egg cartons.

Ask us about our bucket exchange program if you’d like to bring your compost to the farm.


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FARM NEWS, NOTES AND (AGRI)CULTURE

In Your Share (Jan 22nd 2018 edition)

Posted by Laura

Love these winter carrots!! If you don’t eat them all on the way home, you’ll find recipes for these, and everything else in your share, at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

If you are not yet a member, it is easy to sign up for a pro-rated Winter Spring CSA Share online. And you’ll get one of our big sturdy organic cotton tote bags if you sign up in January!!

This week your share may include…

  • Carrots: Sweet winter carrots – yum!
  • Brussel Sprouts: My three favorite ways to cook sprouts are… 1) drizzle with salt & olive oil and roast in the oven until they have crispy carmelized edges 2) shred for salad and 3) boiled with gnocchi and doused with pesto in this one pot wonder.
  • Fennel Bulbs: These have a stronger flavor when used raw and are really good shaved into salad. They are especially tasty combined with citrus which is of course not in your share, but it is currently in season one state south : ) One of my favorite recipes is this Fennel & Onions Soffrito. And if you need more inspiration there are over two dozen recipes at Cook With What You Have.
  • Black Tuscan Kale: This is so good right now! This raw kale salad is my favorite healthy winter comfort food.
  • Leeks: These lovely King Richard leeks have beautiful long white shanks. When chopped and sautéed they add a sweet rich onion-like flavor to any number of dishes. I substitute them for onions in everything this time of year. Or you can make something special like this Potato Leek Soup.
  • Onions: This easy to make red onion quick pickle will brighten up your winter salads or sandwich.
  • Potatoes: This yellow variety, Nicola,  is tasty roasted alone or with other root crops. Would also be perfect in Potato Leek Soup.
  • Rutabaga: This gnarly looking root vegetable is believed to be the result of a long ago cross between a turnip and a cabbage. Botanically the turnip & rutabaga are distinctly different – more on that here. In the kitchen, these two related species are often used interchangeably.  After peeling the outer layer off try it roasted, mashed, or in slaw. You’ll find more about rutabaga history and the varieties we grow here.
  • Winter Squash, Delicata & Gills Golden Pippin: These are easy & sweet!

Coming soon… Red Shallots!

 

In Your Share (Jan 8, 2018 edition)

Posted by Laura

Happy New Year!! We are pleased to ring in the first share of 2018 with lots of fresh healthy veggies including this beautiful Variegata di Chioggio radicchio!! Over the years we have grown many kinds of radicchio and it has often been a challenging crop for us. Sometimes we didn’t get high quality seeds, other times the varieties were just not well adapted to our climate or maybe didn’t have the right planting dates or field conditions. Suffice it to say we are very happy with this particular radicchio (thank you Adaptive Seeds) and definitely plan to grow it again next year!! It is incredibly beautiful, very productive and super tasty. It has a nice balance of bitter and sweet. The bitter flavors are stronger when raw so if you like that use it in salad with a bold flavored dressing. To tone down the bitter and bolster the sweetness shred the leaves, soak them in ice water for 30 min or more, then cook the greens. There are several recipe tips below and you’ll find even more amazing recipes for radicchio and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

If you are not yet a member, it is easy to sign up for a pro-rated Winter Spring CSA Share online. And you’ll get one of our big sturdy organic cotton tote bags if you sign up in January!!

This week your share may include…

  • Carrots: Sweet winter carrots – yum!
  • Collards: Gotta love those greens!
  • Garlic: I usually sauté garlic with onions as the base for any number of culinary adventures. This week I made a nice garlic aioli which was tasty with roasted root veggies and makes a nice base for creamy salad dressing. Yum!
  • Kohlrabi: Peel, cut into apple slice wedges and take it with you for a snack. Sweet enough to eat by itself and also tasty with humus or dips. Or try one of the 2 dozen recipes at Cook With What You Have.
  • Onions: Yellow storage onions this week.
  • Potatoes: This red variety is tasty roasted alone or with other root crops.
  • Radicchio, Variegata di Chioggia: This beautiful radicchio is no wall flower – it is a nice combo of bitter and sweet flavors. The radicchio’s bitterness is due to intybin, which stimulates the appetite and digestive system, and acts as a tonic for the blood and liver. You can temper radicchio’s bitter edge by soaking it in ice water or cooking it or serving it with sour things (vinegar, citrus juice, sour cream, salami), salty things (salt, olives, capers), or fatty things (oils, butter, cheeses, bacon) since all these methods help reduce the bitter compounds. If you want to highlight radicchio’s bright and bitter flavor try it with sweet (sugar, fruits, jams) or pungent (mustard, anchovies, blue cheese, black pepper) foods.
  • Black Radish: The dark leathery skin of this radish is part of what makes it a terrific winter vegetable – this rough & tough skin protects it from the vagaries of the weather & keeps nibbling field mice at bay. This vegetable was first cultivated in the eastern Mediterranean has since been used in Indian, Egyptian & Chinese cuisine and in a variety of health tonics. Definitely peel this one, then try it roasted, mashed, or in slaw.
  • Rutabaga: This gnarly looking root vegetable is believed to be the result of a long ago cross between a turnip and a cabbage. Botanically the turnip & rutabaga are distinctly different – more on that here. In the kitchen, these two related species are often used interchangeably.  After peeling the outer layer off try it roasted, mashed, or in slaw.
  • Winter Squash, Mariana di Chioggia: This squash is from Chioggia (pronounced kee-OH-gee-uh) one of the most famous vegetable growing regions in Italy. Our favorite radicchio (see above) and one of our best summer beets also hail from this town near Venice.  The squash has a characteristic bumpy exterior that starts out greenish-grey in color & ripens to orange in storage. It supposedly earned the nickname of Zucca Barucca, or pumpkin with warts. Although there is an alternative story that links it to the Hebrew word baruch which translates to Holy Squash. Take your pick of translations, in some ways they are both true – warty on the outside and divine flavor on the inside. The sweet brilliant orange flesh is traditionally used for pasta fillings (such as tortelli or cappellacci) but it also makes a tasty roasted squash.

Coming soon… Lovely Leeks!

 

Rutabaga demystified!

Posted by Laura

From Shareholder Sobin Hiraoka

What is is this strange looking root? If you are of Scottish origin, tatties and neeps should be familiar to you.  Tatties are known as potatoes to the rest of us, and neeps is referred to as Swede, Swedish turnip, or rutabaga.

Rutabaga, “Brassica Napus,” was first found growing wild in the hinterlands of Sweden in the early 1600s but there seems to be a debate as to its origin, with some claiming Russia as the birthplace of this root.  In any case, it’s widely used in northern Europe by the Finns, Swedes, Norwegians, Dutch, English, and Welsh.  The root can be prepared similarly to potatoes and the leaves like spinach or chard.  Rutabaga has high levels of potassium, magnesium, calcium, zinc, and vitamins C, K, and B.

As part of our winter CSA, you can expect to see one of two varieties in your share – either “Gilfeather” or “Joan”.

Gilfeather rutabaga was cultivated in Vermont by John Gilfeather in the late 1800s, and he referred to his creation as a “turnip” to conceal its true identity, going so far as to cut off the tops and rootlets before distributing his prized vegetable so that it couldn’t be propagated.  Gilfeather is an egg shaped, white fleshed (vs more common yellow), mild flavored variety that is sweet and tender.  Due to these great qualities, this heirloom was added to Slow Food USA’s Ark of Taste and is listed as “Gilfeather Turnip”.

For those of you who are unfamiliar with Slow Food, it’s a global movement whose main premise is “food that is good, clean, and fair for all,” an antidote against industrial agriculture.  Our farmer, Laura, was invited to attend Terra Madre in 2006, which is Slow Food’s international gathering of leaders, supporters, and small scale farmers and producers held in Turin, Italy.  In support of their mission, Slow Food created the Ark of Taste, which they describe as a “living catalog of delicious and distinctive foods facing extinction.”

“Joan” is the other cultivar that we grow, and it’s mentioned as a refined version of the “American Purple Top” variety, but with a more uniform and round root.  The flesh is yellow, typical of rutabagas, and the taste has a pleasant sweetness to it.

Katherine Deumling at Cook With What You Have has been testing rutabaga recipes for years  and the result is a cache of amazing recipes.  She notes that rutabaga does well in soups, curries, & stews. Be careful when roasting as this can sometimes increase the bitter flavors.  Nutmeg, rosemary, and thyme are good herbs that pair well with this root.  She has 15 great recipes that use rutabagas in mashes, hashes, soups, slaws, salads, gratins, and curries.  Bon appetit!

 

In Your Share (Dec 11th edition)

Posted by Laura

We’ve had quite a few frosty days on the farm lately! Cold temperatures can be challenging for the harvest crew, but as long as the low’s stay in the 20’s or above most of our winter crops will do just fine. In fact many crops, like the sugarloaf chicory in the photo, will get sweeter with the cold weather. How does this work? The biochemistry of plants and many years of winter variety trials on the farm both work together to bring you some of the best tasting veggies in town! I explain some of my tips and tricks for winter farming in the post I wrote last year when it was even colder and snowing. You’ll find amazing recipes for chicory and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Let your friends know that they can still get in on the CSA. It’s easy to sign up for a pro-rated Winter Spring CSA Share online!

This week your share may include…

  • Brussel Sprouts: Tasty sprouts are still on the stalks. Remove the sprouts, trim off a few leaves, then they are ready for roasting or slaw.  
  • Carrots: Sweet winter carrots – yum!
  • Cauliflower: This is the first time we’ve been able to offer cauliflower in December! We had a bumper crop of fall cauliflower and we have extended the season by harvesting the heads before the frost set in and storing them in the walk-in. I’m looking forward to cauliflower steaks and curried cauliflower soup : )
  • Celery Root/Celeriac: is a cousin to the more familiar celery plant and has a similar flavor but distinctly different texture. I love it in vegetable soup or hardier stews and one of my favorite winter salads is this Remoulade from David Lebovitz. Or check out any of the two dozen recipes for celeriac at Cook With What You Have.
  • Sugarloaf Borca Chicory: Another great winter green! These long loose romaine type heads have a pleasing balance of sweet and bitter flavors. I love them in salads where they provide a nice complement to stronger flavors like capers & lemon, or blue cheese & balsamic vinegar. Also known as Pan di Zucchero in Italy, and Zukerhut in Germany, they are traditionally grilled or sautéed. Cooking reduces the bitterness and adds complex carmelized flavors. You’ll find almost 3 dozen recipe ideas for chicory at CookWithWhatYouHave.
  • Garlic: I usually sauté garlic with onions as the base for any number of culinary adventures. I’ve been really enjoying a little raw garlic in my kale salads and I’ve also been roasting whole peeled cloves with some of the root veggies. Yum!
  • Black Tuscan Kale: There are many variations on the winter kale salad theme, but this recipe was the gateway for me and it is still one of my favorites.
  • Onions: Italian cippolini (pronounced chip-oh-lee-knee) are sweet and mild. The baby onions are most common at the store, but we grew some BIG ones this year. They make amazing carmelized onions and are also good cut into chunks and roasted with root veggies.
  • Potatoes: This yellow variety is tasty roasted alone or with other root crops.
  • Purple Top Turnip: These are a great addition to roasted root veggies – especially with carrots & potatoes. Cut everything into similar sized chunks, mix with olive oil, spread onto a baking sheet and add seasonings. Salt, pepper, rosemary, oregano & thyme are all classic flavors that combine well with roasted root veggies. Turnips also make a nice winter mash with or without potatoes and/or cauliflower.
  • Delicata Squash & Pie Pumpkins: I love pumpkin pie for the holidays! My favorite recipe is still my grandmothers. When I first grew pie pumpkins almost 20 years ago, this recipe was the only one I could find that actually called for fresh cooked pumpkins rather than canned. These days there are lots of versions out there. This is my sister’s favorite recipe which is lactose free and uses coconut milk. Can’t have too many pies – they all disappear quickly when my family gets together this time of year : )

 

Coming soon… Happy Holidays!

 

In Your Share (Nov 27th edition)

Posted by Laura

Beautiful escarole in the share this week! I love all the winter crops but it it especially nice to have a few more tender greens this time year. The escarole is a french type that tastes almost like a winter romaine lettuce. All the leaves are good, but the tender heart is especially tasty!  You’ll find amazing recipes for escarole and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Let your friends know that they can still get in on the CSA. It’s easy to sign up for a pro-rated Winter Spring CSA Share online!

This week your share may include…

  • Beets: Sweet winter beets – yum!
  • Cauliflower: Big beautiful heads : )
  • Escarole: A lovely and tender winter green that can be used in salad or sautéed.
  • Garlic: I usually sauté garlic with onions as the base for any number of culinary adventures. I’ve been really enjoying homemade tzatziki with some raw garlic and I also roasted a bunch of whole peeled cloves with beets & potatoes. Yum!
  • Kale: Red Ursa kale is a beautiful and tasty red russian type that is tender enough for salad, but also holds up well when cooked. It is an award willing kale and a hometown favorite bred locally by our friends at Wild Garden Seed.
  • Kohlrabi: Winter varieties are growing bigger and better every day! Don’t be intimidated by the size – they are tender and sweet all the way through this time of year. I like them raw with (or without) your favorite dipping sauce. They can also be grated or shaved into salads or roasted with other root veggies.
  • Leeks: One of my favorite winter veggies! I substitute them for onions in almost any dish and sometimes make a special leek recipe like this galette.
  • Onions: Italian cippolini (pronounced chip-oh-lee-knee) are sweet and mild. The baby onions are most common at the store, but we grew some BIG ones this year. They make amazing carmelized onions and are also good cut into chunks and roasted with root veggies.
  • Potatoes: This red variety is tasty roasted alone or with other root crops.
  • Watermelon Radish: I love that this Radish, so humble looking on the outside, is shocking pink on the inside! They have a sweet peppery radish flavor, but are usually more mild than a little red radish. They are a good source of Vitamin C and calcium and they are are full of healthy isothiocyanates.  This radish is actually an heirloom daikon, so can be used similarly. The color often fades when cooked so to preserve that gorgeous magenta color, use them raw or pickled. Try this super simple Radish Salad with Apples.
  • Winter Squash: What is the easiest way to cook Butternut & Gill’s Golden Pippin? Just cut in half, lay cut side down on a baking sheet coated with a little olive oil and roast in the oven at 350 until tender. Once they are cooked you can drizzle with with a variety of oils, herbs, nuts and spices. This article has some creative ideas for roasted squash…

Coming soon… The Solstice Share!

 

In Your Share (Nov 13th edition)

Posted by Laura

We put together the share this week with Thanksgiving in mind. Whether you are home for the holidays or not, there are lots of good things to make with all the veggies. We’re especially excited about the brussel sprouts this week! These are a challenging vegetable to grow and even under the best circumstances they are not always attractive. Still, the flavor of a farm fresh sprout is worth all the work! You’ll find amazing recipes Brussel Sprouts for everything in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

Let your friends know that they can still get in on the CSA. It’s easy to sign up for a pro-rated Winter Spring CSA Share online!

This week your share may include…

  • Brussel Sprouts: Trim them off the stalk, take a few of the outer leaves off and they’ll be ready for your favorite recipe. I’m a fan or roasting them under the broiler and of this one pot wonder – gnocchi with sprouts & pesto 
  • Carrots: Sweet winter carrots – yum!
  • Cauliflower: Big beautiful heads!
  • Celery: The flavor is probably a bit stronger than celery from the store, but it will be great in soup, stuffing or au gratin.
  • Collard Greens: These make a tasty raw salad and also cook down beautifully. If you’re looking for inspiration there are 17 different recipes at CookWithWhatYouHave.
  • Fennel: When the bulbs are sliced raw into salads the fresh anise flavor stands out. The longer the bulbs are cooked, the more subtle the flavor becomes. Try them sautéd with onions and greens or make this Soffrito.
  • Garlic: I usually sauté garlic with onions as the base for any number of culinary adventures. Last week I branched out a bit by making tzatziki with some raw garlic and I also roasted a bunch of whole peeled cloves with carrots & potatoes. Both were a big hit!
  • Onions: Italian cippolini (pronounced chip-oh-lee-knee) are sweet and mild. The baby onions are most common at the store, but we grew some BIG ones this year. They make amazing carmelized onions and are also good cut into chunks and roasted with root veggies.
  • Parsley: This vegetable is both an herb and it is greens. I prefer to treat it more like the latter since it contains all the healthy goodness of other dark leafy greens plus has a distinct flavor and subtle sweetness. You can sauté a pile of chopped parsley in olive oil by itself or in combo with other greens like chard, spinach or kale. Then add them to pasta, scrambled eggs, polenta… yum! Parsley also makes great pesto, chimmichuri and salsa verde. More on my favorite green sauces here.
  • Pie Pumpkins: This time of year I always have to include my grandmothers pumpkin pie recipe, but these cute little pumpkins also make great quick bread or muffins.
  • Potatoes: This Nicola variety has one of the lowest glycemic index of all the potatoes, but you can use it just like you would any other yellow potato – roasted, mashed, boiled, hash browns etc.
  • Winter Squash: Delicata – just cut in half, lay cut side down on a baking sheet coated with a little olive oil and roast in the oven at 350 until tender. It is so sweet it hardly needs toppings and the skin is edible too! Also works well as Squash Rings.

Coming soon… Leeks & Escarole!

 

In Your Share (Oct 30th edition) First Winter Share!

Posted by Laura

Cheddar Cauliflower, photo from Johnny’s Seeds

Welcome to the first Winter CSA of the season! When most people think of fall color they think of leaves turning vibrant red and yellow on deciduous trees around town. That is one of my favorite things about this time of year, but what we have for you this week is just as beautiful, and certainly tastier… Orange Cauliflower!! Orange cauliflower was first discovered as a natural mutant by a gardener near Toronto, Canada in 1970. It was taken to Cornell where Dr. Michael Dickson used traditional breeding techniques to stabilize the orange color and create several named varieties, including my fave, “Cheddar”. Despite the name, there is no cheesy flavor inherent in this cauliflower. However it does contain up to 25% more beta-carotene than white cauliflower. To appreciate the color you may want to serve it raw. The pretty orange florets taste very similar to white cauliflower and can be used in all of the same recipes.

Lots more great winter veggies to come this season so let your friends know that they can still sign up for our Winter Spring CSA Share which is starting THIS WEEK!

Amazing recipes for Orange Cauliflower and everything else in your share are available to members at Cook With What You Have. If you joined our Winter CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration!

This week your share may include…

  • Beets: Try this Beets 101 link for a few simple ways to prepare beets – including my favorite – grated beet and apple salad.
  • Orange Cauliflower: Use in any white cauliflower recipe. Tastes the same but has more healthy beta carotene and looks so cool!
  • Cabbage: This week you’ll see savoy cabbage in your share. Savoyed refers to the  wrinkley crinkly leaves and this type of cabbage is thought to have originated in England & Holland and spread throughout Europe in the 18th century. Savoy cabbage is named for the Savoy region which was ruled by the House of Savoy through the middle ages then annexed by France in 1792 and now is divided between Italy, France and Switzerland. In Germany this cabbage is called Savoyer Kohl, but but I prefer its lovely Italian name, cavolo verza. Whatever you call it, this is a super tasty and versatile vegetable – good raw, roasted, in soups or stews. One of my favorite recipes is this Roasted Cabbage Wedges
  • Daikon Radish: This radish is traditionally this is made into pickles and kimchi but that’s not the only option. It makes a nice addition to slaw – grate it or cut into matchsticks. Or just slice it up and serve with some good butter on bread.
  • Dill: I sprinkle this on salads & roasted veggies & it also makes amazing tzatziki. There are 23 recipes for dill at Cook With What You Have!
  • Garlic: More often than not, dinner at our house starts with some onions & garlic sautéd in olive oil and then we decide what direction to go from there… maybe roast some some peppers and put that over pasta, or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Onions: Mostly white onions this week which are mild with thick rings.
  • Sweet Peppers: These are a mix of Gypsy Queen, Stocky Red Roasters and Gathers Gold with a few Jimmy Nardello’s mixed in. This will be the last of the sweet peppers for the season. I’m always amazed when they make it until November, but we’ve had a beautiful fall this year!
  • Green Peppers: These Anaheim & Poblano peppers are definitely a little spicier and way more interesting than your average green pepper : ) They are traditional in chile rellenos, but there are lots of other ways to use them. Once they are roasted I often make sauce – coarsely chopped or in the food processor. Try this one with pumpkin seeds or make green harissa. 
  • Hot Peppers: Tasty in any dish where you’d like to add a little heat! Hot peppers can also be frozen for future use – take stems off and remove seeds if you want to, then sauté or roast them and freeze in single serving size containers. Nice to be able to add some summer spice to winter soups and stews.
  • Potatoes: Anything you like to do with yellow or red potatoes, you can also do with these beautiful purple potatoes. They are tasty AND good for you since like many other purple “super” foods (ie. blueberries & pomegranates) they contain the antioxidant anthocyanin.
  • Winter Squash: Gill’s Golden Pippin is easy – just cut in half, lay cut side down on a baking sheet coated with a little olive oil and roast in the oven at 350 until tender. It is so sweet it hardly needs toppings : )

Coming soon… The Thanksgiving Share!!

 

In Your Share (Oct 23rd edition)

Posted by Laura

The Delicata squash is one of the best tasting early season winter squash. It has an amazing sweet flavor and creamy flesh that is super tasty from fall harvest through the end of the year. Other winter squash varieties might store longer, but hardly any can beat the eating quality of this one right now! Cut in half lengthwise, scoop out the seeds and bake in the oven until soft. Serve simply with oil, salt & pepper or dress them up with some stuffing. Either way the skin is so tender it can be eaten too.  They are a good source of Vitamin A&C and fiber. Nice to know some sweet treats are healthy too!

Speaking of winter squash – we are signing people up for our Winter Spring CSA Share which is starting NEXT WEEK!

Amazing recipes for Delicata squash and everything else in your share are available to members at Cook With What You Have. If you joined our Summer CSA you will find your password in the member email. Enjoy 24/7 access to recipe inspiration! Your access to the website will end soon unless you join us for the Winter Spring CSA season.

This week your share may include…

  • Broccoli: The heads are tasty, but so are the leaves and stem so don’t forget to eat those too!
  • Carrots: Tasty and sweet and yum!
  • Celery: This may be slightly stronger flavored than the celery that you are used to so taste a bit before you put it out with the peanut butter : ) Leaves and stems are perfect for cooking – makes a great addition to stuffing, soups & au gratin potatoes.
  • Garlic: More often than not, dinner at our house starts with some garlic sautéd in olive oil and then we decide what direction to go from there… maybe clam linguini with all that parsley, or cook up a big bunch of greens and put poached eggs on top. So many delicious options!
  • Italian Parsley: This versatile vegetable is both an herb and it is greens. I prefer to treat it more like the latter since it contains all the healthy goodness of other dark leafy greens plus has a distinct flavor and subtle sweetness. I like to sauté a pile of chopped parsley in olive oil by itself or in combo with other greens like chard, spinach or kale. Then add them to pasta, scrambled eggs, polenta… yum! Parsley also makes great pesto, chimmichuri and salsa verde. More on my favorite green sauces here.
  • Hot Peppers: Tasty in any dish where you’d like to add a little heat! Plenty of jalapeños this week so I’m planning to make poppers! A couple of my favorite recipes are Baked Rings and Whole Roasted Jalapeños. Hot peppers can also be frozen for future use – take stems off and remove seeds if you want to, then sauté or roast them and freeze in single serving size containers. Nice to be able to add some summer spice to winter soups and stews.
  • Purple Potatoes: Anything you like to do with yellow or red potatoes, you can also do with these beautiful purple (on the inside too) potatoes. They are tasty AND good for you since like many other purple “super” foods (ie. blueberries & pomegranates) they contain the antioxidant anthocyanin.
  • Pie Pumpkins: You can carve them if you must, but they’d make a really great pie or quick bread and the toasted seeds are tasty too!
  • Winter Squash: As you can see from the way I was waxing poetic above, Delicata is a “gateway” squash. Even those folks who think they don’t like winter squash usually like this one : ) Try this Delicata recipe for Squash Rings.

 

Coming soon… Winter Share!!