- Shallot braid
- Sile tardivo ( forced radicchio)
- Cabbage
- Leeks
- Celery or celeriac
- Herb ( parsley or cilantro or thyme)
- Radicchio
- Potatoes
- Winter squash
This is the final harvest of 2022. The winter share will continue thru March of next year. We continue to try and stay ahead of the rodent and other pest pressure. Those buggers pulled down and ate over half the bed of Sile Tardivo. This is the special new radicchio that I have been forcing in water over the last month. We tried it last night for the first time and it is delicious, sweet and tender. I am disappointed I won’t have it for everyone. Fortunately I planted a second variety. Juvencio and I harvested it yesterday and put it in water. It will rest there for another 4 weeks in the dark and we will offer it in late January.
We offer up the last celeriac and potatoes. We hope to have more greens as the winter wears on, again the pest pressure has been unbearable making it impossible to give the greens we have planted. As we work to nurture our soil and reduce tillage we hope this will strengthen our plants and make them more resistant to pests. I also plan to plant more perennial flowers to support beneficial bugs year round to feast on the pests. If ever you doubt how hard it is to farm we will be happy to show you around the challenges.
The farmers do occasionally get a break. Juvencio had an amazing trip to Honduras. He enjoyed family and friends and time in the warmth of the sun.
Luna, Kody, Diego and I went north to see Jacob and Courtney. We had a great time playing in feet of snow, dog sledding, and seeing the northern lights.
We hope you and your family enjoy the holidays and have an amazing new year. We look forward to providing fresh produce to your and those you care about in 2023. More news soon-
Happy New Year!!
Recipes to enjoy:
Treviso Salad with Orange Vinaigrette:
https://www.bonappetit.com/recipe/treviso-salad-with-orange-vinaigrette-and-manchego
Another amazing Radicchio salad from Nostrana:
Simple cabbage salad with parsley:
https://www.eatingwell.com/recipe/7935110/simple-cabbage-salad/?printview
From Sue: Radicchio and Fennel risotto
1 head trevisio, cored/thinly sliced
1/2 c chopped onion
1/2 c chopped fennel (my addition)
2 cloves garlic minced
1/2 c white wine
2 quarts warm broth
1 1/2 c Arborio rice
1/2 c grated cheese
S&p to taste, butter to taste
Sauté onions in a few Tbsp EVOO until soft, then add chopped fennel and garlic and sauté five minutes more. Stir in rice, when it starts crAckling add the wine.
Stir well, and once absorbed start adding ladlefuls of warm broth. About 10 minutes in, add radicchio. When rice is cooked to all dente, stir in cheese, a few tbsp of butter, and serve