DIGGING DEEPER

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

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!!