Fall add-on week two

News from the field:

The romaine this week is a good example of how things change as the temperatures drop. Lettuce is not cold hardy, meaning that if the temperatures dip below 32, and it frosts, the lettuce dies. But romaine is the hardiest of lettuces, and we have kept the romaine you are eating this week in the field under cover. Still, we have had a couple of nights in the mid-20s. So while covering the plants has enabled them to survive, they are small and starting to bolt prematurely from cold stress. As a result, we picked them this week, trimmed back the frost damaged outter leaves, and you basically have some romaine hearts in your basket this week. The romaine still tastes great, but the encroaching cold weather definitely affects the presentation.

In the Basket:

Broccoli - The broccoli is tasty and beautiful with this weather and so we are giving it to you again. Let us know how you like it.

Romaine lettuce - Chop it up, add the dandelion greens, shred or shave a raw beet or two, maybe add some nuts if you have them in the cupboard, and you have a late, late fall salad.

Beets - Since we got our barrel washer going, we’ve been doing more beets without greens. Its way more time efficient in the washroom, and, while missing their beautiful greens, the flavor and texture of the beets themselves is excellent that way.

Garlic - We are almost done planting garlic for next year. This year was a great garlic year. The heads are big and juicy. Enjoy!

Baby dandelion greens - A slightly bitter Itailian cooking green. But boy, do they stand up to the cold. Try the recipe on the back!.