Notes from the Farm
Temperatures got down to 18 degrees on Friday/Saturday, which gave a frost burn to some greens, or put an abrupt end to other greens growing outside, while sweetening up some of the hardier roots, such as carrots. The sweetness increases in the carrots as a result of starches converting to sugars. This conversion is a survival tactic for the carrots, as it prevents the water in their cells from freezing. We think these frost-sweetened carrots are the best of the season, along with those we harvest in March that spend the winter in the soil, and are pulled out once the snow clears. Enjoy them now, or save them for the later, as the bit of soil on the carrots will help them store in your refrigerator for months. Along with these delicious carrots we'll have a mix winter squash, potatoes, onions, garlic, turnips, broccoli and greens.
Thank you for taking part in our November CSA, and have a great Thanksgiving!
Farmer Steve and our Farmers: Adam, Alyssa, Kayla, Sara, TW and Tyler
In This Week's Distribution
Our Harvest: Winter Squash, Purple Viking Potatoes, Cippolini Onions, Garlic, Broccoli, Carrots, Kale, Radishes, Kohlrabi or Turnips, Lettuce
Recipes and Cooking Ideas
Whiskey Glazed Carrots
Salt Crusted Baked Purple Potato with Ginger and Basil Yogurt