Collards, parsnips, salsify, carrots rutabaga and radicchio. On the radicchio front we have a combination of our best late season varieties, big, solid heads of a variegated variety called Acquerello. A light green variety called Palla di Neve, or a few last heads of Castelfranco. In addition there was a round of Isontina type forced radicchio, little red radicchio roses. The salsify is a little smaller than intended, weeds got away from us and stunted it a bit. The greens are edible in salads but the root is the main attraction. If you haven’t cooked with it before it’s worth looking up. I typically scrape the skin off with the back of a knife and then boil or roast it. Note that it produces a slightly sticky sap when you drape or cut it and the sap turns brown quickly if it’s not put into acidulated water (water with a bit of lemon or vinegar).
The weather was surprisingly good today cool, but dry and still for most of the day. It’s nice to have the daylight hours getting longer again, too. We didn’t have to turn the lantern on until we were cleaning up at the end of regular pick-up hours. Days are getting long enough that we‘ll start seeing plants start to grow again soon and planting for the spring CSA will start very soon!
Speaking of, CSA shares for spring, summer, fall and next winter are up on the website. If you’ve already put in your order expect a confirmation soon. I process orders weekly. Thanks to everyone who has already signed up!
Cully Neighborhood Farm 