DIGGING DEEPER

In Your Share (March 19th edition)

We have SUMMER SHARES for sale!! You can sign up & get more info HERE.

We’ve been busy in the greenhouse the last few weeks. It is full almost to bursting with baby broccoli, lettuce, onions and lots of other spring things. If you want to read more about the greenhouse, the crew, and our new germination chamber in Farm Manager, Ian Wilson’s most recent blog post.

You can download your Recipe Packet  here.  These are written by my friend Katherine Deumling at Cook With What You Have. This week she has some great ideas for root parsley and a recipe for Sauteed Greens & Eggs that I LOVE because it is so simple, fast & yum!

This week your share may include…

  • Beets: A few weeks ago I was in Mt Vernon, WA to present at a workshop on winter farming. I made sure to tell everyone about these Winterkeeper beets!! They are easy to grow and maintain their quality through the winter better than any other variety we’ve ever grown.
  • Collards: The leaves are smaller this time of year as they start to grow again in the spring sunshine but they’re still sweet, tender and tasty.
  • Kale Raab: This Winterbor kale is one of the first to begin flowering and it makes for tasty little broccolini like buds. The leaves of this variety also make great Kale Chips.  
  • Leeks: These King Richard leeks make a wonderful potato leek soup or just saute the tender stems with some greens – winter comfort food!
  • Onions: The Copra’s are a good solid yellow onion that keep extraordinarily well through the winter.
  • Root Parsley: These look alot like parsnips, but I find the flavor to be much more parsley-like. There are lots of good ideas for using these in your recipe packet.
  • Purple Sprouting Broccoli: This has been coming on strong!! We are still just picking Rudolf, our earliest variety. We are also growing “Early” Purple Sprouting, but no heads on that variety yet.  In addition to the little head of broccoli all the leaves and stems on the plant are sweet and tasty so enjoy those too.  
  • Popcorn: We love this Early Pink variety and I heard very enthusiastic reviews from some shareholders when I saw them this weekend! If you have a microwave you can put the whole cob in a brown paper bag and microwave it 1 min at a time for up to 3min. Most of the kernals will be popped off at that point so pour it in a bowl with some butter and salt & yum! BE CAREFUL – more than 4 consecutive minutes in the microwave  can cause the cobs to catch on fire!! Otherwise, take the kernals off the cob and make perfect popcorn the old fashioned way. 1 cob makes about 2 cups when it is popped.
  • Potatoes: These Yellow Finn are some of my favorite potatoes. It is a very popular gourmet potato in Europe and can be cooked almost any way you can imagine – mashed, boiled, fried or baked. One of my favorite things to make with this variety in the winter is Katherine’s Easy Scalloped Potatoes.

Coming soon… Many variations on the rapini & brocolini theme!