Storage: In airtight storage in the refrigerator. Separate the roots from the greens. Red Radishes - Try roasting these! They're delicious (and beautiful) when roasted in the oven. Uses: Raw/Cooked When to use: Within 5 days. Storage: In airtight storage in the refrigerator. Japanese Salad Turnips - These are wonderful when roasted together with the radishes. Chicory greens are some of the healthiest foods in the world! Also great with pears and apples to balance out the slightly bitter flavor. Sugarloaf Chicory - A conical shaped head, this chicory is wonderful paired with sharp cheese, olive oil, lemon juice and garlic in a salad. I love to stew collards until tender, which takes a while! Patience is key. Uses: Cooked When to use: Within 3 days.Ĭollards - Collards are very similar to kale and can be used interchangeably in recipes as long as you give it a little more time to cook. It's best to keep them on the counter or in a cool (not cold) spot. They need to stay above 50 degrees or they will get cold damage. Sweet Potatoes - Freshly dug and more to come! Remember that sweet potatoes cannot be stored in the refrigerator.
This week we're also happy to bring back one of our favorite chicories.the sugarloaf chicory! THIS WEEK IN THE SHARES. So instead of kale, you'll be seeing collards and other fall greens in its place. A note about the fall kale.we had a lot of issues with disease this fall that has wiped out most of our plantings. This week's recipe for sweet potato pie is a favorite. You can use them in recipes for main courses, side dishes and even dessert. We have harvested a pile of sweet potatoes for you this week! Sweet potatoes are not just delicious and fabulously healthy, but they are also super versatile.
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