DIGGING DEEPER

In Your Share (Jan 22nd 2018 edition)

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!