In the CSA Share this Week:
- Red Cipollini Onions
- Gold Beets
- Carrots
- Sweet Peppers
- Red Gold Potatoes
- Spaghetti Squash
- Head Lettuce
- Marinanta Radicchio
This is the moment that at least one person has been waiting for (that person being me): radicchio season! We're kicking it off with Marinanta, a variegated chioggia type that is one of my faves for winter salad, tossed of course in THE dressing (the caesar-esque concoction I make by the quart every week from now until February). If you think you don't like radicchio because it tastes unpleasantly bitter, there's a trick (this is old news if you've been reading the Beet Box for any number of years, but I am morally obligated to repeat it for any new radicchio initiates in our midst): soak that radicchio in cold water! First, cut it up into whatever size pieces you like your salad to be, then put it in a bowl or salad spinner and fill with cold water. Leave it to soak for 5-10 minutes and then spin it dry. Taste it with your eyes closed and I'll bet you can't tell the difference from a piece of iceberg lettuce. This one simple step turns reviled radicchio into the best thing that ever happened to your winter salad bowl. The other great thing about radicchio prepped in this way is that it will hold up in your fridge in a ziploc bag without any browning or visible aging for a good week or more. Incredibly durable and convenient so that you can have salad at the ready anytime.
You're getting a specialty onion this week: Red Marble Cipollini. These flattened Italian onions have a high sugar content that makes them especially delectable caramelized (atop homemade pizza, pasta, or anywhere some unctuous onion is appreciated). They're also particularly pungent, so heads up that you might have a tear jerker moment in the kitchen when you cut into them.
Spaghetti Squash: this is probably the last VF spaghetti squash you'll ever see, since I've decided to drop it from our crop plan after this year. There are just so many delicious winter squash varieties to choose from and only so many weeks to share them with you, so I'm leaning towards replacing it with another variety. If you have a favorite winter squash variety that we don't already grow, send in your suggestions. I'd love some eater input!
THANKSGIVING REMINDER: The farm is closed the week of Thanksgiving so we'll be packing and delivering your "Thanksgiving Share" next week!
