Swiss Chard or Broccoli Raab
Winter Storage Tomatoes
Desiree Red Potatoes
Last week we had the first real frost of the Fall. A little earlier than most years but not by much. We had to do a lot of crop covering with a row cover fabric to protect from chilling damage on the leaves and stems. We were mostly successful although the heading and sprouting broccoli, raab, spigariello, and swiss chard all got some damage. No plants were killed but the chilling affects the cell structure and often manifests in tough and mushy stems or burning on leaves. Some of these things are in the share this week and so you may see some hints of damage. Our escarole and frisee get a nice tip burn which usually affects 1 layer of leaves about midway through the head (a super fun problem to deal with when you have 500 heads almost ready). These issues don’t ruin the whole crop but can mean smaller heads or lots of time cleaning to make marketable. On a positive note, the frost helps sweeten lots of greens and roots, plus over time it makes them heartier. This is one reason winter crops last so long, they are hearty and strong once harvested. Overall we are hoping for more cool weather and light frosts as we edge towards Winter.
This week’s share includes a few farm favorites that make rare appearances in our main season; but are enjoyed through the “off season”; such as radicchio, kohlrabi, and winter storage tomatoes. The storage tomatoes look a bit like a plum or a peach, and have a very thick wall which allows us or you to store them in a cool place for many months. Traditionally these are used in dishes like pan de tomate or a quick pan sauce and although they do not have the complexity of summer tomatoes, they can be very delicious. This share is also full of Italian specialty crops, whether Italian parsley, chard, broccoli raab, or fennel. We have included a load of wonderful recipes to play around in the kitchen. If you are overwhelmed by the bounty, the radicchio, fennel and kohlrabi can all store for at least a few weeks in the refrigerator. Happy voting week to all! Enjoy the share…..Autumn & Brian
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.