Collards, root parsley, radicchio, yellow carrots, winter beets and salsify. As usual there was a choice of radicchio types and shown are Treviso and Belgian endive (not technically a radicchio, but same species). This was the last week that we’ll have enough radicchio for it to go into the shares but there will likely be some radicchio on the farm stand in March. I thought this might be the last of some of these roots too, but it turns out they’ve done better this winter than in the past so we’ll probably have more of all of them in March, along with a few others. This is the first time we’ve had salsify in the share this year and it’s very similar to the scorzonera that was in the last share, just a little different shape and white instead of black. All of the preparation notes for the scorzonera can be used for the salsify too. My short cut for using up the roots is just to chunk them up and then toss them all into a soup pot. One CSA member today said they made parsley root fries in the broiler last time we had them in the share and they were excellent. I suspect the salsify might also work for that preparation and it sounds good enough that I may have to try it.
Once again we got lucky with the weather today, no rain, no wind and a chilly morning that warmed up to a very comfortable afternoon. Harvest and packing took up most of the day, but we got a little clean up done too. March is right around the corner so we’re going to have to start putting in a little more time on the farm to get ready for planting again! There’s lots of deferred maintenance to take care of too. If we have a nice weekend later in March it might be time for a farm work party to get things in shape!
Cully Neighborhood Farm 