By Aj
Greetings!
It always takes me several weeks to drop into the short and sleepy days of winter. My mind wants to battle my body’s ideas of hibernation and warmth. But as our crew and field shrinks, I am allowing the possibility of softness encased in a hard shell. (That’s probably my general M.O. anyway.) And look forward to cold mornings in the warm(er) tunnels, harvesting the plants we try to spare from winter’s freeze. I will see y’all at our monthly potlucks, encased in our protective shells, and sharing in the still-abundant gifts of winter!
This Week’s Pick List:
Eggs
Takrima Leeks
Evergreen Hardy Scallions
Matador Shallots, Ailsa Craig Sweet, and Monastrell Red Onions
Tetsukabota, Butternut, Gil’s Golden and Tuffy Acorn, Candystick and Zeppelin Delicata, Orangetti and Spaghetti Winter Squash
Winter Luxury Pumpkins
Yellow Finn, Red, Harvest Moon, and La Ratte Fingerling Potatoes
Yaya Carrots
Rhonda Beets
Mars Celeriac
Hablange Parsnips
Purple Top Turnips
Bora King Purple Daikon and Watermelon Radish
Kossack Kohlrabi
Ruby King Red, Primo and Murdoc Green Cabbage (Lots!!!!)
Calypso Celery
Joi Choi
Lettuce
Old Growth Palm and Rainbow Lacinato Kale
Champion Collards
Regiment Spinach
Ruby Red Chard
Nettuno Sugarloaf, Leonardo Radicchio, Adige Medio Chioggia, Coral Escarole (All Chicories)
Parsley and Cilantro
Filigreen Farm Apples for sale!
Saltonstall Olive Oil (Please bring your own jars!)
Revolution Bread (Friday only!)
I LOVE this simple leek recipe, from good ol' Martha Stewart:
LEEKS VINAIGRETTE WITH HARD-COOKED EGG
3 bunches leeks (about 8; white and light-green parts only)
1 tablespoon extra-virgin olive oil
2 shallots, thinly sliced
2 tablespoons red-wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
Coarse salt and ground pepper
1 hard-cooked large egg
Set a steamer basket in a saucepan with 2 inches simmering water. Halve leeks lengthwise and rinse thoroughly. Add to basket, cover, and steam until tender, 10 to 12 minutes. Transfer leeks to a serving platter.
Meanwhile, in a small skillet, heat olive oil over medium. Add shallots and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add vinegar and sugar; cook 1 minute. Stir in mustard and season with salt and pepper; cook 1 minute. Spoon vinaigrette over leeks. Using the small holes of a box grater, grate egg over leeks. Serve warm or at room temperature.