Swiss Chard or Spigariello
Mesclun Mix or Arugula
This week’s share includes so many farm favorites that make rare appearances in our main season; but are enjoyed through the “off season”. Radicchio and kohlrabi, are staples for the winter season. Fennel like so many Italian specialty crops just do not like our erratic weather, preferring a more temperate, even climate; so the fall crop, if the weather works out, is far superior to our spring crops, making robust, sweet, crisp heads. Spigariello is also rare, as we only grow it in the fall. It takes some time and good conditions to get robust with tender side shoots and will begin to toughen after a strong frost, so it has a short season.
Actually a cross between broccoli and kale, Spigariello has long edible stems with curled green leaves like rabe. It produces tiny edible flowers that are not quite florets. Spigariello can look like broccoli rabe; but it tastes more like a sweeter broccoli cousin. It may even be a milder genetic forbear to broccoli rabe. Like so many of the bitter greens we grow and enjoy in this country today, Spigariello is a southern Italian native. Though it is on the lighter end of the bitterness spectrum, it shares the hearty, full-bodied flavor that is so typical of greens in this region. Farmers in California first imported the seeds from Naples and Apulia in the 90s. The variety continues to be uncommon commercially, but has gained a cult following among chefs and small farmers. -Baldor
Use this green as you would broccoli rabe or kale. Make sure to use the stems, they are sweet, tender, and delicious. Right now we are harvesting two main radicchio types: pallo rossa (red, dense, most commonly seen) and lusia (speckled, tender leaves, more mild bitterness). Any recipes below will work for either types, cooked or raw. The pallo rossa will hold up better to cooking; but feel free to explore.
As the CSA season is winding down, this is the second to the last week, we wanted to add a good portion of garlic into the share, as we had an amazing crop this year and have a lot. Our garlic has been refrigerated, so if you are storing for awhile we suggest you keep it in refrigeration, so it stays more stable. Check the recipes out below and enjoy the share…. Autumn & Brian
Pasta with Spigariello, Bacon, & Garlic
Cheesy Baked Pasta with Radicchio
Roasted Fennel Salad With Apple And Radicchio
Kohlrabi Fritters with Crisp Kohlrabi Leaves, Lemon, Crème Fraiche & Dill
Kohlrabi with Citrus, Arugula, Poppy Seeds, and Crème Fraiche – Six Seasons by Joshua McFadden – Serves 4
1 lb Kohlrabi, peeled and any gnarly bits cut away
½ cup Crème Fraiche
2 Tbls Poppy Seeds
Kosher Salt and Pepper
4 large handfuls Arugula
3 oranges, tangerines, or other sweet citrus, segmented, juice reserved
2-3 Tbls Citrus Vinaigrette
Cut the kohlrabi into little wedges about the same size as orange segments. Toss with 3 tablespoons of the crème fraiche and the poppy seeds. Season generously with salt and pepper.
Spread a nice swoosh of the remaining crème fraiche onto each plate. Quickly toss the arugula with citrus segments, reserved juices, and citrus vinaigrette. Arrange the arugula and oranges on each plate and top with the kohlrabi.
1 orange, 1 lemon, 1 lime, 1 ½ Tbls honey, 1 Tbls champagne vinegar, ¾ cup extra-virgin olive oil, salt, and pepper.
Zest all the citrus into a bowl, Halve the fruit and squeeze all the juice into the same bowl, to get 2/3 cup juice (fish out seeds). Whisk in the honey, vinegar, 1tsp salt and several twists of pepper.
Taste and adjust the flavor with any ingredient if needed to make it more vibrant. Whisk in the olive oil a few drops at a time or slowly drizzle the oil into a blender or food processor with other ingredients. Store in the fridge for up to 2-3 weeks.