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Hi All! So, as predicted it was a chilly week, with several nights below 28 degrees. We are expecting a warmup for this week before returning to more seasonal temperatures. Fortunately, it has been dry, and the fields are finally beginning to dry out a bit. (more…)
Radicchio, along with Belgian and curly endive, frisée, and escarole, are members of the leafy chicory family. Radicchio is characterized by variegated purplish-red leaves that can be a touch bitter and spicy, which is why it is generally used as a component, rather than the main ingredient, in most salads. (more…)
This recipe from the Stephen Cooks food blog demonstrates a deliciously simple way to use radicchio – broil it in the oven until it just starts to brown, then add cheese. Try this recipe with different kinds of cheese, or sprinkle with bacon. (more…)
Howdy Folks! We were spared the worst of the weekend storm, as it passed mostly to the east of the farm. I know that many of you did not fare so well. Currently, we are preparing for the first frost of the season. It appears we will have seven or eight nights of below freezing temperatures, before it moderates a bit. Hopefully, it will not dip down too much below the 32-degree mark. Most of what remains in the field can tolerate a light freeze. We will pick most of the peppers and try to cover a few beds to keep them alive a little longer. The beans were more or less done anyway, and we are already digging the sweet potatoes as they have attained decent size and there are few weeks left to share them with you all. (more…)
Here’s a tasty and nutritious salad that can be made ahead and served chilled. Found at realsimple.com, this recipe serves 8-10. (more…)
Hi Folks! It appears we have a bit of a rainy week ahead, but the temperatures remain mild for late October. We have another very nice share for you this week. We harvested a lot of peppers- both green and colored ahead of what we thought might be a frost over the weekend. So there will be a mix in the shares, please take some of the green ones in the mix and leave some of the ripe ones for those who come later. Some groups may receive baby bells. (more…)
Hi All! So, it was a good weather week, and the crops continue to grow nicely. It looks as though we have one more week before the first frost of the season. As forecast presently, it should be a light frost over two nights. After that, it is expected to warm up a bit and stay balmy for another week. Nice! (more…)
Romanesco cauliflower is a member of the Brassica family, which includes cabbage, Brussels sprouts, broccoli, and kale. This unique cauliflower originated and was first identified in the 16th century in Italy. Sometimes called Romanesco broccoli, it looks nothing like broccoli and its flavor is much milder and sweeter than either broccoli or cauliflower. (more…)
Although you can use this week’s lime green beauty in any dish you would ordinarily use cauliflower, this recipe specifically for Romanesco hails from the website gourmandinthekitchen.com and serves 4. (more…)
Kale and potato chips aren’t the only chips in town. You can also make parsnip chips. Roasting parsnips brings out their unique sweetness and charm, so if you are at a loss for what to make of parsnips, don’t swap them yet – try making chips. (more…)