Brrr….It’s a crazy windy day out there. The upside might be that some of the snow from this past week will be blown off of the low tunnels at Riverland so that there aren’t mountains to dig into come harvest day this week. Remember these photos from last month’s share blog? Well just imagine what the tunnels look like after last week’s storm!
Anyways…this weather makes me happy to stand at the warm stove and cook. I just got Jackie Starr’s Fabulous Menu Suggestions for our share this upcoming week. Check it out! There’s even a sweet potato felafel in there and lots of other inspiring ways to enjoy the winter veggies.
Here are the shared contents (and storage/use advice) for this upcoming Saturday, barring any major weather-related difficulties.
Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Spinach, about 1 1/4 pound , from Riverland
These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation
Beets, 2.5 lbs. from Picadilly
Carrots – 5 lbs., from Picadilly
Cabbage (red), from Riverland— sauerkraut or kimchi ideally is made asap, cabbage will store for a while whole, just peel off outer leaves that may have dried a bit or turned brownish/blackish–the rest of the cabbage will still be quite good.
Potatoes – 4 lbs., from Picadilly
Optional surplus Rutebagas, Gilfeather Turnips, and possibly Celeriac from Picadilly (Please take what you’d like from the bulk bin at the distribution, these will not be in the share…check out the Recipes in the Storage Tips and Recipes drop down menu. All of these are fabulous roasted, mashed or even grated into a salad.)
These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT
These will keep for a several weeks in your kitchen or in a cool dry cellar:
Butternut Squash, 3 pieces, from Riverland
Dried Thyme-bouquet, from Picadilly–great for adding to those hearty winter stews and soups!
These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4 lbs., from Riverland and Picadilly–for a quick and easy snack anytime, make sweet potato fries in the oven (with a little chili powder and cumin!) or sweet potato ice cream!
Dried Beans, (choice of black turtle, light red kidney, cannelini, or sulfur yellow), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm. As they are fresher now, they typically take less time to cook and need minimal soaking.
Tomato Puree (1 jar), Riverland’s summer tomatoes, pureed and canned by local processor, shelf-stable, no salt added.