November 16th, 2022

Whats’ in your share?

• Salad Mix

• Romaine Lettuce

• Japanese Salad Turnips

• Bok Choy*

• Garlic

• Spinach

• Oneida Gold Potatoes

*Bok Choy - This particular harvest of bok choy happens to include a little dirt on the inside. We did our best to wash the heads without damaging them, but you may have to do some of the dirty work on these. We need to cover all of our crops with row cover, which tends to gather loose soil, dust, and leaves on windy days; and opening and closing it during the day can lead to some of that debris falling into the heads of the bok choy. But don’t worry! We have some pro tips for how to clean them in the photos included!

Cut the heads into quarters, making sure to keep part of the core attached to each quarter. You will then be able to rinse each quarter while gently moving the leaves apart if needed.

Bonus tip: We love roasting our choy in quarters at 425 F with some sesame oil and salt. We’ve found that the core is often too tough to be enjoyable, but that it also keeps the leaves attached, so we cut the majority of core out, leaving enough to hold the leaves together. The quarter on the top is cut and cleaned.

All the fresh greens in this week’s share experienced their first hard freeze on Monday! This romaine, the salad mix, bok choy, spinach, and turnip greens all bounced back from being frozen and taste even sweeter for it. These cool weather crops are pretty amazing and will only be able to handle a couple weeks worth of freezes and thaws before their integrity is compromised, which is why we don’t grow any later than November! During the warm months, we harvest early in the morning in order to beat the sun and heat, but during the months with little sun and freezing temperatures, we need to wait until the plants thaw in order to harvest them. This week our harvest morning didn’t start until 10 am, giving us a chance to snuggle up with an extra cup of coffee.

Roasted turnips : Half or quarter the turnips (we like to leave an inch or so of the stem if we’re feeling fancy). Toss in a bowl with olive oil and then roast for about 15-20 minutes at 425 F. Add some soy sauce at the end. Also, the leaves of the turnips are delicious! Add them to salads or flash fry them with your bok choy.