Kale, turnips, carrots, beets, mache, leeks and radicchio. The carrots are Yellowstone, and I find these, and most yellow carrots, much better when cooked. If you haven’t had mache before it’s typical to leave it in little florets of leaves, eating the stem and all. It does require thorough rinsing in water to get all of the grit out from between the leaves and one of our CSA members recommends drying it in a salad spinner with the stems pointing toward the center of the spinner so that any water and soil is forced out as it spins. For radicchio today there was a choice of heads, and also a choice between a head of Tardivo or Belgian Endive. The Tardivo and Belgian endive are more labor intensive to grow, but they are the mildest, crunchiest and most beautiful of the chicories we grow, possibly with exception of the Isontina which with some luck we’ll have a small sampling of next harvest.
As expected today we had to wait for things to thaw this morning before starting harvest. It’s always funny to me that in the summer we harvest the greens first to keep them as cool as possible, but in the winter we have to wait and harvest them last as they’re the ones that have to thaw before harvesting. Harvest went well but we were a little short handed so no field work at all today other than harvesting and getting the shares packed.
Cully Neighborhood Farm 