• Garlic: The garlic in your share is a softneck variety called Nootka Rose. Softneck garlic is known for its mild flavor and storage capability, but this variety has a little extra kick. The seed for this fantastic Pacific Northwest heirloom garlic came from our friend Avram of Garlicana Farm in southern Oregon.

• Long Pie Pumpkin: This unique pumpkin is also known as a Nantucket Pie Pumpkin and hails from Maine circa the mid 1800’s. It is harvested green in the late summer and slowly ripens to a brilliant orange in storage. Local area Organic farmers widely agree that this is hands-down one of the best pie pumpkins out there, and they even had a pie bake-off to prove it! We love it because it was a great producer, stores well, and has a very small center cavity…leaving you with lots of stringless, tasty pumpkin. Not only great for pies- try it roasted or feature it in a spicy Thai curry.

Thanks for joining us this winter in some great seasonal eating. As your farmers we have always had crops in storage to eat over the dark winter months. We are excited to now be sharing this opportunity with you! Please give us feedback so we can know if you are enjoying the vegetables as much as we do.

• Chioggia Striped Beets: This heirloom variety is originally from Italy.  Steamed and sliced they will bring some festive color to many a holiday meal.

• Purple “Dragon” Carrots: The color plays best on your plate if sliced thinly into coin shaped slices. When slow cooked whole and unpeeled in stews the interiors become a deep orange reminiscent of sweet potato.

• Canela Russet Potato:   Cured Russets deepen in potato flavor and become drier and fluffier. According to Sauvie Island Organics’s Farm Manager Scott Latham, Canela Russets make the very best mashed potatoes & gnocchi ever! These potatoes are especially delicious because they were grown without extra irrigation, just rainfall. Do not be surprised if the potatoes feel be a bit softer then you are used to. This variety softens a little in storage. They may also have a few spots on their surface that can be easily removed with a paring knife.

• Leonardo Radicchio: Bitter greens like radicchio are nutritional and digestive powerhouses. They provide a refreshing counterpoint in flavor, especially during the winter months. If the bitterness is too intense for your preference, try sauteing or searing the greens (perhaps alongside caramelized shallots), and sprinkle with a hint of something acidic right at the end. The greens take on a sweeter, more nutty and savory flavor as they are cooked and the acid (think balsamic vinegar or lemon juice) works to neutralize the bitter flavor as well. Finish with some pine nuts or curls of parmesan for a great side dish! Radicchio will store for a long time in your fridge, so you can cut off a portion at a time much like you would with a cabbage. 

• Red Kuri Winter Squash: The variety this year is Potimarron, an heirloom squash that originates from France.  In French Potiron means pumpkin and marron, chestnut.  After baking this squash, you do not have to add anything else, just set yourself down and grab a spoon.