In Your Share This Week
- Winter Squash, Butternut
While we didn’t totally plan it, this week’s share is very red- red onins, red cabbage, red radicchio, red chard. I like late-season chard because the red pigment is so rich- adding it to soups or braising it draws out the color into the liquid and turns it all a lovely shade of pink. Also, the red cabbage makes really fantastic kraut, so if you’re unsure what you want to do with you cabbage I would highly recommend giving red cabbage kraut a shot- its amazing to look at and to eat. Here is a link to a great basic kraut recipe. If you are new to fermentation, Sandor Katz is an amazing resource to help you delve into the fun and awesome world of all things fermented.
This week we are also featuring a new potato variety that we grew for the very first time this season. Its a nice yellow potato, and is billed as being resistant to just about every blight, disease, and malady that afflicts potatoes…and it seems to have lived up to its name. We really put it to the test and grew it in some tough fields that have been historically very challenging to grow in, and they did pretty well. In hindsight it would have been interesting to put some more standard varieties alongside of it in the same field as a control in this experiment, but oh well. We hope you like them.
We just want to say we are also very proud of our carrots- these are some of the largest and most beautiful carrots we’ve seen in quite some time. We were a little worried that the carrot field was not going to produce glorious results this fall due to some pests and a later-than-ideal seeding…but so far the yields have been aMaZiNg!!! We had to re-do the math several times because we couldn’t believe how many pounds were coming out of each bed- but its all true, we are crushing yield records with these sweet, crunchy, amazing beauties!
- Winter Squash: Butternut, Delicata, & Heirloom Acorn Squash