Another heavy box to start Winter. There’s plenty to go around, so if you like what you’re getting, please tell friends. Don’t forget to put a paper towel in with delicate greens to pull away moisture, keep potatoes cool and in the dark, and I take the bag off cut winter squash since I’ve had it get slimy in the past. Try turning all the radishes and cabbages into a colorful slaw, pickling, or topping for tacos or pasole. Add the daikon and napa cabbage to a simple ramen. Make rosti and rotkraut for a warm winter dinner. I know apples are easy, but David’s are such a treat for our family since we’re gardening novices with pruning and organic pest control that a huge, juicy, bugless apple is almost something to celebrate. I like to fan thin slices on a plate and drizzle with peanut butter, honey, shaved chocolate, cinnamon, coconut, whatever we can find. I love how this local food helps us appreciate the seasons. Expect root and storage vegetables and greens from the green house as winter continues. Here are the pictures:
I think the fuji apples didn’t make it into the picture.