In This Week’s Box: Carrots, Potatoes, Onion, Garlic, Purple Top Turnips, Sugar Loaf, Radicchio Treviso, Chioggia Beets and Red Cabbage
It’s official, seeds have been planted in the greenhouse! This is the first year that we have been distributing CSA while simultaneously starting the next season’s crops and although there isn’t much winter downtime for us, there is a sense of security in knowing there will be food to eat from one season blending into the next. And even though the new season will bring a lot of hard work, it will also bring us a succession of new treats, starting with baby salad greens, radishes, and turnips and that is worth a lot.
The vegetables this week are mostly familiar winter standbys. I have been making a lot of baked potatoes lately and even though I know that everyone is familiar with baked potatoes, I do know that they kind of slipped my mind for a long time, and when I remembered their existence I couldn’t believe I had gone such a long time without having one. Just in case that also happened to you, I thought I would remind you of the amazing comfort that is a baked potato. Also, there are two members of the chicory family in your share this week, as you may remember, the sugarloaf is quite sweet while the radicchio treviso tends to be more bitter. They will balance each other out nicely when combined in a salad. Purple top turnips go well in mixed root roasts, can be boiled and blended with mashed potatoes, and are excellent raw. If they are a little bit too biter for your palette, try slicing them and peeling off the outer skin, which is where most of the strong flavor is, then adding them raw to your chicory salad.
The Calliope Crew