Collards, radicchio, black radish, Napoli carrots, Shiraz beets, frisée, winter leeks. Frisée was planted late but it finally looked beautiful yesterday and I’m hoping the rest of it will continue to mature nicely in the field for our next harvest in two weeks. The radishes came in a variety of sizes and I randomly picked a bag with one of the larger ones for the photo. On all of the winter radishes I tend to peel before using them as the section nearest the skin has the strongest flavor and I mostly want the sweeter (but still with some bite), crunchier part in the middle. If you want to mellow the brassica bite of any of the radishes or turnips cook them either by blanching in boiling water, sautéing or roasting. Adding salt helps too. The radicchio pictured is a head of Verona but for the folks who came to pick up there was a choice of varieties and most of the after hours bags ended up with some very nice Rosso di Chioggia. The 5th week for B share members will probably look similar to this, although we may have some other beets and radish varieties.
We’ve been getting exceedingly luck with the weather and it was a beautiful day with even a good amount of sun. The slow work of stripping bean plants from the trellises so we can get those out of the field continued. That’s one of the jobs that would actually be easier if we had already had some frost – not sure when/if that’s going to happen this year.
Next week we’re off for the Thanksgiving Holiday. We’ll be back in two weeks with more fall veggies, three more harvests in December before we take a two week break at the end of the year. Have a great Thanksgiving and we’ll see you in two weeks!
Cully Neighborhood Farm 