As predicted: kale, leeks, beets, carrots, mache and radicchio. There was enough of the Treviso Tardivo radicchio for everyone to get a head and it’s the mildest, crunchiest radicchio we grow. It’s fantastic just for munching on raw, but I’ve also cut the head into wedges, root on, and roasted it until it’s very soft (or boiled it the same way) and it’s nicely sweet that way.
There’s a good amount of mache and we’ll probably have more in the coming shares. They take a bit of work to clean, but it’s such a nice salad treat and it keeps really well in the fridge. To clean it I break off the individual little florets of leaves and remove any yellowing leaves, then soak it in cold water before spinning it dry. I typically clean it all and put whatever I’m not using into a plastic bag in the fridge so I can just pull a bit out whenever I want a little salad or topping for a sandwich.
The weather today was super nice and it looks like we have more warm weather in store soon. That should help with regrowth of some of the greens and our final winter shares may look more spring like as a result. Speaking of spring, sign up for spring shares is going nicely and the greenhouse is filling up. If you’re wanting a spring share sign up soon!
Cully Neighborhood Farm 