In this box: Yellow Carrots, Purple Daikon Radishes, Potatoes, Kale, Spinach, Winter Sweet Kabocha Squash, Garlic, Cabbage, Onions and Leeks
This box is the last from our 2017-2018 season. When we start up again in May there will be piles of tender new greens, but right now we are eating the hardy ones that can make it through the Northwest winter. The spinach and kale that have been in the ground since August make for some of the best eating, sweet and flavorful but also robust; how lucky we are to live in a climate that can so fully sustain us all the year through. Thank you to all of you for sticking around for the winter share and joining us in seasonal eating, even when the variety is not as wide as what the peak months offer. I know the feeling of wanting to buy some celery or green beans in the middle of winter, just to remember that it won’t be potatoes and cabbage and squash forever, and yet, it is also such a wonderful thing to get to appreciate our seasons not just for the changing weather that they bring, but for the changing produce as well. In late September nothing feels as exciting as roasting the first squash, for a cozy indoor dinner, and likewise in April, how grateful we feel that there are now salad greens and radishes and bok choi, so we can stop eating squash. Celebrating these little changes that the seasons offer us really does bring so much joy and excitement to our tables. Our deepest gratitude to all of you for supporting us in this work that sustains us.
The Calliope Crew