This Week's Harvest

Storage Share December Delivery
December 6th
                                                               

POTATOES: This delivery includes: Peter Wilcox: Purple skin, yellow flesh and creamy consistency are the highlights of this potato. Magic Molly: An Alaskan bred variety, with purple skin and purple flesh that retains its color even after boiling, unlike other purple/blue flesh varieties that go grey. It has a blocky fingerling shape. Red Gold: Red skin and gold flesh. A very versatile potato.  To store: Ideal storage is 40-45 degrees, high humidity and totally dark. If too warm they will sprout and shrivel, if too much light they will sprout and lighter skinned potatoes will turn green. A garage may work but could get too cold; monitor the temperature with a thermometer. A refrigerator is quite good. Don’t let them freeze, they will turn to mush. 

ONIONS: These are hard, storage varieties and should keep for several months.  How to store: In a cool to cold, dry, dark place. The colder the better, as long as it DOES NOT drop below 32 degrees. Darkness is important to prevent sprouting. We store them just above 32 degrees but find they keep well in a paper bag in our kitchen for weeks.

GARLIC: The garlic varieties we grow are “hard neck” varieties which produce a circle of large cloves around a woody stalk and are quite similar to wild garlic in character and flavor. There are several different varieties in your bag. How to store: Store at room temperature. Hard neck varieties, though more flavorful than soft neck varieties, have a more limited storage life. Here are additional storage methods: To Freeze: Peel individual cloves, place cloves in a single layer on a baking sheet and put into freezer for at least an hour, put into ziplock bag. Frozen garlic will not get mushy and holds its shape. In Oil: You can mince the cloves or keep the peeled cloves whole. Pack them into a small jar, fill the jar with olive oil. Refrigerate.

RUTABAGA: You can identify them by their deep purple crown and cream colored yellow base. A close relative of the turnip, though larger, sweeter and more tan in color. How to store: Refrigerated in a plastic bag for up to one month. They can also be cooked and frozen for future use. How to Use: They cook up to be very creamy and can be added to mashed potatoes, substituted for or used with pumpkin or squash in pie, baked in a root bake. Rutabaga is often used in sweet recipes.

TURNIPS: The turnip has a white base and purple crown with a nice mild flavor. How to store: Store in a plastic bag in the refrigerator.

POPCORN A special treat for those long winter nights. This popcorn was harvested in October. How to prepare: Push the kernels off the cob (thumbs work well) and pop per your preferred popping method.  We usually put a little oil in the bottom of a heavy pot over high heat on the stove, shaking the covered pot as the corn pops (a Whirly Pop is a great popper). If you have been eating microwave popcorn, you’re in for a real treat. My favorite topping is melted butter with tamari, drizzled over the popcorn, sprinkled with nutritional yeast.

 CARROTS: These sweet, but smaller carrots are a variety called Bolero. To store: Refrigerate in their plastic bag.   (The rains had an impact on the carrots. They should have grown larger, seems the area they were growing was totally saturated).

DAIKON RADISH: The white root. This white winter radish has a mild, crisp flavor and is very versatile. How to store: Store in a plastic bag in the refrigerator. Uses: Grated in salad; grated with other vegetables; as salad; stir fried; roasted with other root vegetables; traditional kimchee ingredient.

RUBY HEART RADISH: Round radish with green and white skin and dark pink flesh. Stunning as an addition to a relish plate. How to store: Store in a plastic bag in the refrigerator. Uses: Both types of radish can be roasted, sautéed, stir fried, grated onto salads. This radish makes a lovely splash of color in a salad.

CELERIAC: (also known as Celery Root): The knobby white root that smells like celery. Under this root’s rough exterior is a surprisingly delicious and versatile vegetable. Celeriac has an excellent crisp texture and super concentrated celery flavor enhancing its usefulness as both vegetable and seasoning. Uses: Celeriac can be used in place of celery in any recipe. Grate it raw onto a tossed salad or make a root salad [ex: grated carrot, radish and celeriac topped with vinegar and oil dressing]. Fabulous in soups and stews. Boil and mash with potatoes for a delicious taste. Store in a plastic bag or hydrator drawer. The plastic bag will help keep them from dehydrating, but if they start to get a bit slimy, take them out of the bag, they will dry out and continue to store well.   

CABBAGE: The green cabbages we are delivering are a savoy variety called Melissa and a hard storage type called Passat. Store in the refrigerator hydrator drawer; a plastic bag will help retain moisture. They can last for up to two months or more. Simple preparation: Slice or coarsely chop, Sauté in butter or oil along with carrot and onion until cabbage is tender crisp. 5 to 10 minutes. A surprisingly delicious, simple way to get some of that big cabbage used up! I usually do a half cabbage at a time; leftovers can be easily heated up in a fry pan. 

We thank you from the bottom of our hearts for the support you have

given this farm over the years. 

Have a wonderful winter.