Hello! Now that fall is really here, I thought I might say a bit about some of our new seasonal arrivals. Pictured above is a bunch of salad turnips. They are crispy, juicy and sweet without any of the bitterness most people associate with turnips. The skins are tender-- no need to peel-- and they are best eaten raw. a far cry from the traditional turnips grandmother tried to make you eat. The greens are also usable as a cooking green.
next we have broccolini, which means "little broccoli" in Italian, or so I am told.
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The red pepper is there to give you a sense of proportion. Broccolini tastes a lot like broccoli, with the added feature of tender stems (no need to peel) and delicious leaves (no need to remove). simply chop us the whole bunch and cook as you would broccoli. Broccolini matures slowly over a long period, so don't be dismayed if there isn't enough to go around this first week.
Broccoli Raab is actually a kind of flowering turnip, not a broccoli at all.
It has a spicy, bitter flavor which some (like me) find irresistibly delicious, but if you are expecting something like the mild blandness of supermarket broccoli crowns, you will be disappointed. All parts (leaves, flower buds, stalks) are eaten.
We're also offering something we call "mixed cooking greens".
It has in it mustard greens (the purple things), bok choy, tat soi, red komatsuna, broccoli raab, and probably some other things I'm forgetting. It will be more bold in flavor than straight kale, bok choy, or tatsoi.
Speaking of which, we have some very nice baby bok choy and baby tat soi this week.
The tat soi is the darker of the two and is milder in flavor. It makes a very nice spinach substitute, which comes in handy, since I've had a terrible time getting the spinach to germinate this fall and don't have any :(
Also we started digging sweet potatoes. These haven't cured yet, so they are not for long term storage. Do not refrigerate sweet potatoes.
I hope you will like my friends.
