Weekly Share November 4th – 10th

Seminole Pumpkin
Red Ace or Chioggia Beets
Lusia, Brente Precoce, or Pallo Rossa Radicchio

Broccoli Raab, Spigariello, or Spinach
Butterhead, Oak, or Red Leaf Lettuce
German White Garlic
Fennel
Dill

Radicchio is one of our favorite crops of the year both for growing and eating. These varieties are great for eating raw. They will have some bitterness; but are extremely thin tender leaves with a nice crunch. The beets, dill, fennel and greens can all be paired for wonderful hot or cold dishes. Seminole Pumpkin is one of our favorite winter squashes. This heirloom varietal stores for an extremely long time, up to six months, and are hearty in the field, growing well in our hot humid summers.  They make an excellent classic flavor pumpkin pie; but are also fabulous in savory applications. Check the recipes below and enjoy the share….Autumn & Brian

Roasted Fennel Salad With Apple And Radicchio

Charred Beet Salad (with radicchio & dill)

Spigarello Poised To Replace Kale As Go-To Green Veggie

What is Broccoli Rabe? (And How Should You Cook It?)

Sausage, Fennel, and Broccoli Rabe Sheet Pan Dinner (Use Spigariello as a substitute)

Beetroot Tart With Fennel, Dill And Feta Cheese

Roasted Pumpkin Ravioli With Brown Butter, Sage, And Pine Nuts

Seminole Pumpkin Pie

This entry was posted in weekly share. Bookmark the permalink.

Comments are closed.