DIGGING DEEPER

In Your Share (Nov 27th edition)

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!