In This Week’s Box: Beets, Brussels Sprouts, Acorn Squash, Radicchio, Yellow Carrots, Red Onions, Corolla Potatoes, Sunshine Kabocha Squash, Lacinato Kale and Garlic
Our second winter box is full of the hearty foods that sustain us through the winter, some you might like to know a little more about are:
Sunshine Kabocha Squash – Sweet and creamy, they are good braised with a little water and soy sauce. In this cooking method you cut the squash into wedges but there is no need to peel it, as the skin softens during cooking. Also excellent roasted, simply halve the squash, scoop out seeds and place face down on a baking sheet. Bake until the flesh is soft and then scoop out of the skin. Eat it with butter just like that, or as the base for a soup. This is also my favorite squash for making pumpkin pie.
Radicchio – These little beauties are good keepers, so one option is just to add a bit to your salads, remove as many leaves as you plan to use and slice them into thin ribbons. They have a reputation for being bitter, but when properly dressed (lemon and parmesan cheese are good here) they are absolutely delicious. They are also tasty cooked. A favorite around here is to cut them in wedges, sear them in olive oil, then add a little balsamic vinegar, salt and pepper, put a piece of mozzarella on each wedge and a cover on the pan until the cheese is just melted.
Corolla Potatoes – This is a variety that our friend Walter, who grew up eating similar potatoes in Germany, convinced us to try growing. Last year was the first year we did it, and we will always be grateful to him for this suggestion. They are a very good all purpose potato with excellent flavor.
Enjoy your produce and happy eating!