- Chioggia and Golden Beets
- Cabbage – Deadon and Colorsa cabbages. Beautiful green with splashes of purple. Some of our favorite varieties.
- Celeriac (Celery Root) – Celeriac is a great storage root vegetable that is a staple of the winter diet. These roots can be eaten both cooked or raw and have a similar flavor to that of celery stalks. Add them to stir fries, soups, salads, or try making a decadent celery root puree!
- German Butterball Potatoes
- Cannellini Beans (dry) – Cannellini beans are large, velvety-textured, nutty flavored beans that hold their shape well when cooked. Try them slow-cooked (after being boiled for 10-minutes) in a crock pot with a pork roast and eaten, piled on a slice of French bread. Cannellinis are superb soup beans and are one of the main components of Minestrone. It’s hard to go wrong with these excellent beans.
Red Cooking Onions
Hardneck and Softneck Garlic
Watching the weather forecasts this past week has been like watching a political campaign: just when the forecasters make a solid statement, the weather shifts, and they quickly change their stance. It happened again and again this week. We began with the prediction of some pretty cold temperatures beginning mid-week and lasting through the weekend, with just a touch of snow at the end before transitioning back into rain. We then heard there would be a little snow, then a couple inches of snow, and finally, as the inches piled up, the predictions of a big snow dump came in.
We don’t blame the meteorologists, though. With the wild variability in the jet stream that we’ve all been experiencing over the last few years, it makes the job of predicting the weather much more complicated and less predictable. This variability has been exacerbated by the weakening of the jet-stream due to the thinning arctic ice and the warming of the arctic, and as the majority of climatologists are telling us, we can only expect this variability to increase in the future.
Luckily, we have learned to prepare for the worst, especially when the meteorologists are uncertain. In a rush this last week, we were able to get the important things covered just before the temperatures dropped on Tuesday. By Saturday, the ten inches of snow that blanketed the farm provided a beautiful sight, and, as we uncovered our overwintering plants, we were relieved to see them still alive—though perhaps a touch disgruntled.
We love the snow, but we (and the plants) are happy to hear the drip of melting snow outside as we sit here writing the newsletter for the week. By Wednesday, most of the snow will probably be gone and we will continue spinning our way toward spring and the re-awakening of the land.
But for now, we are content to marvel at the world of bright and stunning white. We invite you marvel with us. Enjoy this week’s vegetables.