The Root Harvest Hustle

Oh this warm beginning to October has been such a gift. We are so thankful we haven’t gotten a hard frost yet, although any time after tomorrow is fair game. We still have so much produce in the fields to bring in for winter we’re crossing our fingers for a few more weeks of warm weather. If you’d like to help us bring in our root crops for winter storage, we are hosting volunteers from 9-12 tomorrow morning. We’ll be donating a portion of what we harvest to the Rolling Harvest Food Rescue so it’s a win-win for everyone. Kids are welcome!

Also, the winter share is now open for sign up! Please email us if you’d like to join and we’ll get you signed up!

Scenes from the farm: the biggest fennel we’ve every grown, radicchio beauty, daikon coming in for the winter, pan di zucccero chicory looking amazing (check out the recipe below), winter kale growing nicely.

The share:

head lettuce

salad mix

scallions

fennel

arugula

specialty greens

broccoli raab

kale

sweet peppers

hot peppers

radishes (regular, watermelon and purple daikon)

hakurei turnip

radicchio

kohlrabi

shishito peppers

onion

garlic

beets

potatoes

kale (toscano and curly)

napa cabbage

green cabbage

tatsoi

tomatoes (late harvest from the high tunnel!)

swiss chard

butternut squash

Sautéed Chicory

GINA MARIE MIRAGLIA ERIQUEZ GOURMET JANUARY 2009

Despite her pride in her cultural heritage, Miraglia Eriquez says: "I gotta be honest, some Italians are known for cooking vegetables to death, and I like to keep my greens green." So she boils chicory for only a few minutes to tame its bitterness, then sautés it briefly, keeping the leaves fresh and slightly crisp. This simple, light side dish is great with the hearty ragù -coated pasta.

YIELD Makes 12 (side dish) servings

INGREDIENTS

3 pounds chicory (about 2 heads), outer ribs discarded and remainder cut into 2-inch pieces

1/4 cup extra-virgin olive oil

4 large garlic cloves, finely chopped

1/2 teaspoon hot red-pepper flakes

REPARATION

Wash chicory. Cook in an 8-quart pot of boiling salted water (3 tablespoons salt for 6 quarts water), uncovered, stirring occasionally, until tender, about 5 minutes. Drain well.

Dry pot, then heat oil over medium heat until it shimmers. Cook garlic with red-pepper flakes, stirring, until golden, about 1 minute.

Add chicory, stirring to coat. Increase heat to medium-high and cook, stirring occasionally, until most of liquid has evaporated, 3 to 5 minutes. Stir in 1/2 teaspoon salt.

Cooks' note:

Chicory can be boiled and drained 1 day ahead, then chilled in a sealable bag.