We spent much of the week preparing for the cold weather. On Friday, we couldn't even harvest until about noon because everything was frozen solid, including the row covers. For the produce to keep from wilting and going bad, it is always best to wait until the plants thaw before harvesting. Today, we spent hours shucking garlic bulbs in preparation for planting. To shuck them, you manually separate all of the cloves (usually between 4 and 8 of them) from each garlic head without peeling each clove. We saved our biggest garlic heads for planting purposes, which insures an even better crop the next year. 5 bushels of garlic heads became 3 bushels of shucked garlic. We hope to plant them all on Wednesday.
Mystery Winter Squash: Either butternut, sweet dumpling, or acorn winter squash. Roast in half and serve with butter and brown sugar, chop (either skinned or unskinned) and boil down for soups and curries, or cook first and then puree for use in deserts like "pumpkin" pie.
Greens Mix: Our mix of Mizuna, Mustard Greens, Tatsoi, and Arugula. Use for salad or toss a handful in with a stir-fry or omelet!
Radishes: We have several types that we will be harvesting: Daikon, Watermelon, Helios, French Breakfast, Black Spanish, and Easter Egg. If you don't usually like radishes, toss them with oil and spices before roasting them. Any spiciness that they have is overpowered by sweetness.
Broccoli Raab/Bok-Choy/Collard Greens/Kale: Surprise greens this week! These are larger bunches, intended for cooking, but try them raw if you dare! Ask us if you're unsure of what you're getting or if you need cooking tips. Broccoli Raab is closely related to Turnip Greens, but there will be small "broccoli-looking" stalks included with the greens. This is an Italian favorite. Quick recipe: http://allrecipes.com/recipe/marias-broccoli-rabe/
Baby Beets: These small to medium sized beets can be roasted, pickled, grated and added to salads, etc. The greens can be used like Swiss Chard and make a great addition to curry sauces.
Sweet Potatoes: Our first sweet potatoes of the fall. The variety is "Golden Nugget". Bake 'em, fry 'em, saute 'em, or mash 'em.
Sage OR Tarragon: Sage goes great with potatoes, sweet potatoes, and meats, and dries well hanging at room temperature. Tarragon is a mild herb which has a more intense flavor when dried. It goes great with many meats, or can be rolled in soft butter or "marinated" in vinegar.
Lettuce: Beautiful heads of Bronze Arrowhead, Speckled Troutback, or Winter Density lettuces. Did you know that Romaine is the most nutritious type of lettuce, whereas some lettuce varieties such as "Iceberg" have little nutrition at all?