REMINDER: for those members who wish to auto-renew their share, that happens THIS WEEK. One more separate email landed in your inbox yesterday with the details. If you don't choose otherwise, tomorrow your cart will check out and charge your card for your 2023 share.
Some of the Broccolini we have to harvest for you tomorrow is pictured above. It looks different than any we've grown before, but we think it's the most delicious we've ever tasted. We're harvesting four different varieties of Broccoli right now, but lost about 75% of that which we planted. So -- we have less to offer you than we'd prefer, but we have an interesting diversity of varieties!
We also have really fantastic Cabbage for you this week. (The round, smooth, American variety.) We love love Cabbage and eat it raw as slaw/salad, in a saute with bacon and caraway seeds, in a stir fry, or roasted and topped with some yummy sauce/dressing. Also as sauerkraut and Kimchi, but those are next level endeavors. :)
Our daughter made a salad/slaw earlier this week that was the most delicious we've tasted in a while. Here's what she did:
Thinly sliced Cabbage, Romaine Lettuce, and Kale. Toss with dressing made of Apple Cider Vinegar, White Wine Vinegar, Olive Oil, Salt, and a touch of honey. (Plus a dash of Sriracha if you're up for it!) Add Pecans, plus also Raisins or Dried Cranberries if that's your jam.
She also made roasted Carrots and meatballs. We enjoyed our Pumpernickel bread on the side. Here's what our dinner looked like:
More cooking suggestions:
-> Saute turnips in a pan on the stovetop: Slice the roots into circles. Saute in butter with NO SALT and the edges of the turnips will caramelize a wonderful brown color and taste great. Salt the buttery turnips after they are done cooking. (Salting them while cooking results in them sweating and not caramelizing.)
-> Roast Beets: Dice beets into chunks of desired size. NO PEELING NEEDED. Roast in oil. Salt after they are done cooking. Serve on a bed of greens with feta or goat cheese, olive oil, salt, pepper, and protein (pecans, walnuts, tofu, meat...).
-> Air Fryer Kale Chips: Massage our Kale leaves with oil and salt and pop in an air fryer for 5 minutes to turn into crispy chips. So good!
- Same for cooler(s) at pick up locations with any cold items that aren't vegetables (fermented vegetables, etc...)
- Preparation ideas and recipe suggestions are below your share contents in this email. Also check out our Pinterest Page for lots of recipe ideas, organized by vegetable.
Janet, Dan, and the whole Broadfork crew (Julie, Mia, Natalie, Sophie, Magda, S., Zach, and the farm kids)
