- Radicchio
- Fennel
- Celeriac
- Cauliflower or broccoli
- Napa cabbage or cabbage
- Daikon radishes
- Parsley
- Thyme or cilantro
- Zucca winter squash
- Onions
- Garlic
- Chard or kale
- Persimmons
- Pepper
- Hot peppers
This is our first winter harvest for 2023 and we are ecstatic. The weather warmed back up and the veggies are popping. You will be getting a huge share this week and hopefully next week we will back off a bit. It is so hard with so much produce in the field to let it go to waste. We are passing it on to you and hoping you find time to cook and preserve for later in the winter. The winter squash will keep if you don’t get to it this week. Zucca can keep until early next spring. The delicata will do the same.
My colleague Vanessa informed me of the amazing properties of Radicchio and I could not resist sharing them with you. As many of you know, it is one of my favorite vegetables and I can eat it every day. I love it as salad but you can eat it cooked as well. “Radicchio is filled with phenolic flavonoid antioxidants such as zeaxanthin and lutein. These antioxidants are known to promote good eye health. They are also effective for preventing age-related macular degeneration by helping the eyes filter ultraviolet rays.Radicchio also contains a large amount of lutein and zeaxanthin, which are specifically known as the antioxidants responsible for keeping your eyes healthy. At 3.5 grams per serving, this leafy plant is surpassed by only about four other foods when it comes to the presence of lutein.”
In September I was asked to sit down with Polly, one of my closest farmer friends and answer questions posed by farmer, author Katie Kulla about our farmers market business.,Take a minute to listen to Polly and I talk on the Growing for Market podcast. Here is the link: https://growingformarket.com/articles/two-decades-farm-collaboration-lyn-jacobs-la-finquita
If you have never enjoyed fresh mushrooms or if they are a staple you can’t live without join the Cloud Cap Mushroom CSA add on. Chris and Emilia of Cloud Cap take care of all their orders and you pay them directly. They drop your mushrooms here at the farm for you to take home with your share. If you get pick up at Mallory then we send them to you at the pick up site. Follow this link to sign up and enjoy fresh mushrooms with every pick up:https://cloudcapmushrooms.com/la-finquita-del-buho/mushroom-add-on
The winter CSA includes 8 harvests over 5 months. We have an additional add on for Thanksgiving and would love to include you. You can sign up here: Sign-up for Thanksgiving harvest November 19, 2023 We ask that you pre-pay $45 and come by on Sunday November 19 after 1:00 to pick up your veggies. It will be a grand harvest and will hold you over until the following winter harvest on 12/10 when we return from Honduras.
If you are ever wondering what to do with your winter vegetable CSA here is an amazing site for recipes, storage tips and more: https://www.eatwintervegetables.com/. It was created here in Portland with help from the Culinary Breeding Network https://www.culinarybreedingnetwork.com/about-1
Here are the details on Celeriac:
Celeriac
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Celeriac, also known as celery root, is an edible stem botanically related to celery. It has a mild, earthy celery-like flavor with a starchy, potato-like texture.
How to Select: This is not a vegetable selected for its beauty. Often gnarled and hairy, its appearance may appear intimidating. The key is to select a root that is heavy for its size.
How to Store: Wrap unwashed celeriac in plastic wrap and store it in in the refrigerator crisper drawer where it will last for several weeks. Don’t wash or trim celeriac until you are ready to use it, as it will start to brown quickly.
How to Prep: Cut off the top and bottom of the celeriac so that it lays flat on a cutting board. Peel or trim away the outer skin to get to the flesh. If cutting into the celeriac ahead of time, immerse the pieces into a bowl of water with a squeeze of lemon juice or a splash of white wine vinegar to halt oxidation. Celeriac can be eaten raw or cooked. It can be shaved very thin in a crisply salad or roasted like a root vegetable, pureed in a silky soup, or mashed like potatoes.
Nutritional Profile: There isn’t much information available on celeriac’s nutritional benefits. However, it is a member of the antioxidant-rich carrot family, so we can assume it is also an antioxidant-rich food.(1) Antioxidants reduce oxidative stress, so eating an antioxidant rich diet reduces the risk of many chronic diseases. Celeriac has a low glycemic index, meaning it has little effect on blood sugar levels. For this reason, celeriac could be a good choice for diabetics looking to diversify their low glycemic food options. It has a potato-like consistency, so it could be used as a substitute for potatoes, which have a high glycemic index.(2) High blood sugar in non-diabetics can cause fatigue and increased hunger, so we should all think about incorporating celeriac into our diets!
Here is a sample of recipes they offer for Celeriac:
Celeriac in Brodo
by Jim Dixon of Real Good Food
Inspired by a dish prepared for the Sagra di Radicchio by Chef Emily Crawford from The Corson Building in Seattle, this simple preparation highlights the flavor of this ugly (to some) but delicious root vegetable. I’ve substituted a simple vegetable broth for the brodo di Parmigiano she used, but if you’ve got a leftover rind from a piece of Parmigiano Reggiano, you can add it to the broth for even more flavor.
For the dish:
- 2-3 cups brodo
- 1 celeriac bulb
- 2 Tbsp. extra virgin olive oil
Optional toppings:
- sauteed mushrooms
- fried egg
- herbs, oils, and garlic
Brodo:
- 1 onion
- 1-2 carrots
- 1-2 stalks celery
- 2-3 cloves garlic
- 1 bay leaf
- salt
- optional: thyme, parsley
Directions: Coarsely chop an onion, carrot, a stalk or two of celery, and a few cloves of garlic. Add them to a couple of quarts of water along with a good pinch of sea salt. A bay leaf and sprigs of parsley or thyme are also good, but not absolutely necessary. Bring to a gentle boil and simmer for at least 45 minutes. Strain out the solids.
Wash, trim off the hairy roots and peel a celeriac bulb. While it’s possible to grate it with a box grater, a food processor makes it much easier. You’ll need to cut the celeriac into small pieces to fit into the feed tube. A typical three-pound celeriac will give you several cups grated.
In a medium pan, heat a couple of tablespoons of extra virgin olive oil and cook the grated celeriac for a few minutes. Add a couple of cups of the vegetable brodo, reduce the heat, and cook gently, uncovered, until most of the broth has been absorbed. Taste and add salt if needed.
This is delicious by itself as a vegetable side dish, but it also combines nicely with other flavors. Top with sautéed mushrooms, a fried egg, or a simple salsa verde of finely chopped parsley and garlic with olive oil and a splash of vinegar.
The website has similar details on most of the veggies you will see this winter. They have videos on how to prepare and cook with almost all of the different winter veggies.
More recipes to enjoy this week:
- Fennel and Radicchio Salad with Citrus Vinaigrette:
- Another Fennel and Radicchio salad:https://www.seriouseats.com/fennel-radicchio-salad-tangerine-vinaigrette-recipe
- Tomato Fennel soup: https://www.sci.muni.cz/botany/nekola/kitchen/bakercreekatoz/fennel/tomatosoup.html
- Grilled Radicchio and Kale Salad with orange and hazelnuts: https://ottolenghi.co.uk/recipes/grilled-radicchio-and-kale-salad-with-orange-and-hazelnuts
- Zucca squash recipes: https://foodwise.org/recipes/baked-pumpkin-squash-zucca-al-forno/
- Fuyu persimmons: https://cookingontheweekends.com/top-fuyu-persimmon-recipes/