The Winter Share
The winter share is a curation of vegetables and products that starts all the way back in March when we seeded our first crops in the greenhouse. Some of the products that we will be giving out in the next few months are vegetables like onions and celery root that we took care of for 9 months, some of these vegetables have lived through every season of the year. It's amazing to think about the process that goes into our winter share offerings. Some have been grown, weeded, harvested, cured and cleaned; some have been grown, pruned, picked, cooked, and canned; some harvested and dried; some picked, chopped and brined and some just pulled from the ground, washed and bagged. Every crop has it's own story and for the winter we try to get every vegetable to its most stable state in order to hang on to it all season. The winter share is a science all it's own, we hope you enjoy it.
Scenes from the farm and veggies coming your way:
What's in the share:
Choice of greens: salad mix, arugula, specialty greens mix, spinach
Choice of kale or swiss chard bunches
Fennel
Broccoli
Pan di Zucchero
Tatsoi
Parsley
Pea shoots
Winter squash
Onions
Garlic
Choice of roots (5 pounds): carrots, beets, turnips, rutabaga, kohlrabi, watermelon radishes
Recipe of the week:
Tatsoi & Pan di Zucchero Pasta with Preserved Lemon and Toasted Almonds from Julia
I wanted to make a quick dinner for a quick and relaxed weeknight just-get-it-done but sit down together meal. I looked in the fridge and cupboard, and threw this together with the garlic I cleverly purchased earlier in the day.
1 head pan di zucchero (you could use escarole or radicchio or another cooking green here), cleaned and sliced into ribbons then chopped a bit some more
1 pound tatsoi: stemmed and washed well. I removed the stems and washed up the green leaves with the bits of stem that remained, it was pretty quick thanks to my salad spinner
4 large cloves of garlic, or to taste
1 onion (optional, I meant to add this and didn't...)
2-4 tablespoons olive oil
4 Tablespoons (approx) chopped preserved lemons (you could use capers and or kalamata olives if no preserved lemons are lurking in your fridge)
1 bunch Italian parsley washed and chopped (I actually bought a bunch of this, then forgot!)
Toasted almonds, roughly chopped
1 can great quality tuna or salmon in oil, flaked, optional (I didn't add this but I pondered it)
3/4 pound pasta or a whole pound (I used penne, could use other shapes including spaghetti), cooked
S & P to taste
1-2 lemons quartered to serve for squeezing to taste at the table
a grating cheese to serve on the table with the grater (I like to make the eaters do some of the work, and I don't usually add cheese to my dish)
Saute the onion in 2-4 tablespoons oil until soft. Add all the cooking greens plus the garlic, cook until well wilted and garlic is soft.
Toss the hot wilted greens/onion mix with the preserved lemons & pasta. Add tuna if using, and toss the whole thing in a large bowl. Season to taste with S & P. (go light on the salt as the preserved lemons are salty!)Serve with a small pile of chopped almonds on top. At table pass lemon quarters and hunk of grating cheese such as parmesan or asagio with the grater for eaters to garnish themselves.
http://mariquita.com/recipes/pandezuccero.html