In your share this week: ‘Red Russian’ kale, romaine, Brussels sprouts crowns, dandelion greens (AKA Italian chicory), mixed organic mushrooms, rainbow carrots, kohl rabi, sweet potatoes (large share pictured).

Use first (will keep about 1 week): mushrooms
Store a little longer (will keep about 2 weeks): lettuce, kale, dandelion
Store very well (a month or more): everything else!
While your produce is super fresh, it has not been washed!
 Please take care to always wash your vegetables well before enjoying.  
Week 10 of the Winter CSA
Time flies when you’re eating delicious veggies! This is our last share for the 2019/2020 Winter season. We hope you enjoyed what we grew for you, and we also hope you have joined the Spring CSA beginning next week! If you haven’t signed up yet, its not too late. We still have a few shares available and would love to have you!
There are a few new faces in your share this week, so we thought a brief introduction would be worthwhile. Yesterday we finished harvesting the last of our winter carrot crop*, and quite a few purple carrots experienced mild to moderate swelling while in the ground. These cracked beauties are still perfectly edible, and will enhance any dish you can dream up for them.
*while all of the carrots are dug from the ground, we have them washed and stored in our walk-in cooler, so carrots will continue to be available for the next month or so.
As winter comes to a close (we’re optimists here, so we’ll go with that idea), our Brussels sprouts crop also winds down. The crowns in your share are the very top part of the stalk, and the sprouts as well as the baby cabbage-esque crown are edible. They are excellent stir fried with some mushrooms and tofu, or you can try roasting the crown whole and enjoying from top to bottom. This late winter delicacy is one of our favorites, and we are excited to share it with you.
Bon appetit!
Some recipe ideas inspired by this week’s share:
Kohlrabi Home Fries
MARTHA ROSE SHULMAN, NY Times

  • YIELD: 4 to 6 servings
  • TIME: About 30 minutes
INGREDIENTS

  • 1 ½ to 2 pounds kohlrabi
  • 1 tablespoon rice flour, chickpea flour or semolina (more as needed)
  •  Salt to taste
  • 2 to 4 tablespoons canola oil or grapeseed oil, as needed
  •  Chili powder, ground cumin, curry powder or paprika to taste
PREPARATION

  1. Peel the kohlrabi and cut into thick sticks, about 1/3 to 1/2 inch wide and about 2 inches long.
  2. Heat the oil over medium-high heat in a heavy skillet (cast iron is good). Meanwhile, place the flour in a large bowl, season with salt if desired and quickly toss the kohlrabi sticks in the flour so that they are lightly coated.
  3. When the oil is rippling, carefully add the kohlrabi to the pan in batches so that the pan isn’t crowded. Cook on one side until browned, about 2 to 3 minutes. Then, using tongs, turn the pieces over to brown on the other side for another 2 to 3 minutes. The procedure should take only about 5 minutes if there is enough oil in the pan. Drain on paper towels, then sprinkle right away with the seasoning of your choice. Serve hot.

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