Week #23 (10/27 &30)

This week your basket contains: Cipollini onions, Florence fennel, potatoes, cabbage, salad mix (lettuce, endive & radicchio), carrots, and sweet peppers.

THANK YOU TO ALL OF YOU WHO CAME OUT FOR OUR PUMPKIN PICK UP!  We greatly enjoyed seeing all of you and getting to know you better.  Congratulations to the WINNER OF THE GUESS THE WEIGHT OF THE PUMPKIN, William!  The actual weight was 89.8 Lbs.  There were several close estimates, but William was the closest.  WE STILL HAVE PLENTY OF LARGE CARVING PUMPKINS, so if you couldn’t make it out this weekend, just email us about a time that you can come out this week to choose your pumpkins.

As we anticipated, we have had two nights with lows in the mid-twenties putting a definitive end to summer crops.  We were able to harvest the last of the sweet peppers and put them in the cooler so we will have them for you this week and next.

We are very happy to have salad greens for you this week.  The recipe below is a great way to serve these heartier winter greens.  There are a few things to note.  The first is that while we double wash the greens, you should wash them again before using them.  The recipe makes a LOT of dressing, but it is good in other salads and dishes, too.  It is important to soak the greens in ice water as it removes some of the bitterness of the endive and radicchio.  Also, the soaking of the onion in vinegar is important.  It makes the vinegar particularly tasty and the onions are mellowed and tasty in other dishes or on sandwiches, so don’t toss them out!


1 onion, chopped

1/4 cup good-quality balsamic vinegar

1/4 cup good-quality sherry vinegar

3 heads radicchio

1 tablespoon honey

3/4 cup olive oil

1 1/2 cups Manchego, finely grated and divided

1 pinch salt, plus more to taste

In a large bowl, add the balsamic vinegar, sherry vinegar, and chopped onion. Break the onion up into pieces so that all of that oniony flavor gets into the vinegar. Let it sit for 1 hour and then strain out the onions. Remove the cores from the radicchio and discard. Chop into 1-inch pieces. Take 1 gallon of water in a large bowl and add enough ice to make the water icy cold. Once cold, strain out the ice and add the radicchio to the water. Let it sit for 15 minutes to remove some of its bitterness, strain and then spin in a salad spinner until dry. Fluff the dried radicchio. (Note: If you don’t strain the ice out before adding the radicchio you’ll be pulling out ice pieces for half an hour so that you don’t have wet radicchio.) Add the honey and olive oil to the strained vinegars and whisk. Using your hands, toss the radicchio with the dressing until evenly coated. Add 1 cup of finely grated Manchego, salt, and toss again. To serve, top the salad in a serving bowl with the remaining 1/2 cup grated Manchego or distribute salad and Manchego among 4 to 8 bowls or plates.  Adapted From Toro Bravo. Stories.Recipes. No Bull by John Gorham & Liz Crain

The fennel continues to amaze us this year.  This is one of my favorite ways to use it.  It helps that I also love mushrooms, and, thanks to Cloud Cap Mushrooms, we have beautiful mushrooms delivered to us every week.  You can order yours at cloudcapmushroom.co


1 large fennel (with leaves)

1/2 lb whole mushrooms

2 Tbsp. butter

1 Tbsp. olive oil

salt & pepper

Thinly slice fennel, discarding any hard core.  Mince 1/2 cup of the leaves and set aside.  Slice mushrooms to same thickness as fennel.  Heat 1 Tbsp. butter and oil in a sauté pan.  Add mushrooms and cook over medium high heat until brown.  Remove and set aside.  Add remaining butter and fennel to pan.  Cook over medium heat until softened but still crunchy.  Add mushrooms, stir together.  Season with salt and pepper and stir in minced fennel leaves. (From The Victory Garden Cookbook)

Another popular add-on for your basket is goat cheese from Fraga Farmstead.  They offer a wide variety of cheeses from their sustainably managed herd of goats in Gales Creek.  You can order directly from their website www.fragafarm.com  and we will include your cheese in your veggie basket.  Please note that for Friday subscribers, you need to order by Monday as they only bring the cheese to us once a week on Tuesdays.