This Week's Harvest

December Storage Share delivery**

Final delivery of the season

POTATOES: This delivery includes: Oneida Gold: Yellow skin and yellow flesh; a good all around potato. It’s a newer variety developed in Wisconsin as a collaboration between UW-Madison and private growers.
All Blue : An oblong potato with deep blue skin and a colorful blue flesh with white streaks. A good choice for baking or frying and is excellent for making colorful chips. Stores well. 
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 the lighter skinned potatoes will turn green. A basement or very cool closet works. 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. An attic is good, or a cool basement, a garage if the onions don’t freeze, or in a kitchen drawer or cupboard. 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 three 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!  Nice gift idea, too.

BRUSSELS SPROUTS *included in the December storage share for the first time ever: We had a fabulous crop of Brussels sprouts this year and had high hopes for a December harvest. Unfortunately we had two nights with  single digit temperatures that frosted most of the remaining crop. Consequently, there was not a large harvestable quantity and some of the sprouts we did harvest may have some frost damage that we were not able to detect when harvesting them, which can be dealt with by pealing off outer layers of bad leaves. We are happy to bring you this December treat! Store in the refrigerator in the plastic bag. Should  keep for a week. They may also be frozen: blanch for 3-4 min, rinse in cold water, drain and store in an air-tight container. Simple uses: Steam and add butter; slice and sauté in olive oil with garlic.

KALE: *only the second time we have been able to deliver kale in December The big, deep green curly, leafy vegetable. Since the plants got good and frosted many times, the leaves are a paler shade of green. Still delicious. Nutritionally, kale is vastly superior to most vegetables; very rich in vitamins A, C and B and in calcium. Store kale in a plastic bag in the refrigerator, it will become limp if allowed to dry out. Kale can also be frozen: Wash, de-stem and blanch leaves for 2 minutes; rinse in cold water, drain and pack into air tight bags or containers. Simple use: my new favorite way to use kale is to add it to soup.

CARROTS: These sweet carrots are a variety called Bolero. To store: Refrigerate in their plastic bag. If you have a colder drawer in the fridge, put them there, they like it just above 32 degrees and humid. 

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 Clarissa and a hard storage type called Storage #4. The red cabbage is a hard storage variety called Integro. Store in the refrigerator hydrator drawer; a plastic bag will help retain moisture. They can last for up to two months. 

BEETS: A mix of two different beet varieties. The dark red skinned beets are Red Ace and have dark red flesh The lighter red skinned beets are Chioggia, (named after a city in Italy) with red and white stripes beneath their scarlet skin. The Chioggias won’t ‘bleed’ when you cut them open.  Store in a plastic bag in the refrigerator to prevent dehydration and shriveling. To use beets: Slice thin and sauté in butter or oil until soft; chop into cubes, drizzle with olive oil and roast at 400 until soft (along with other vegetables and herbs is nice); wrap in foil and bake until easily pierced with a fork, cool, slip off skin; grate into a salad.

Have a wonderful winter and see you next season!

*Partial Deliveries - items that might be in your share this week   Our farm is purely CSA (we do not sell at farmers market and do minimal wholesaling) so all of the produce we grow goes to you, our CSA members. We pack up to 1,000 shares each week. Some vegetables mature at the same time while others mature over an extended period of time. When we harvest a smaller quantity we do partial deliveries, meaning we deliver an item to some pick up sites one week and the other sites during the following weeks. We keep very close track of who gets what when. Fairness and equality are very important to us. So if you have a friend who picks up at a different site and you hear about something they received and you didn't, know you will receive it too. Let us know if you have any questions

**Understanding A-WEEK an B-WEEK rotation 
Some of the vegetables we grow are delivered just one time to each member. In order to organize this, each of our pick up sites is designated as either an A-Week or a B-Week site. The designation coincides with the week the Bi Weekly share is delivered to that site. When we deliver an item to an A-Week site only, that means all of the Weekly, Large and Bi Weekly shares at that site receive the item. The following week that item goes to the other sites. Everyone will receive the same variety of each vegetable or fruit we grow, but not necessarily in the same week.