Spring greens also include some stronger flavored greens. In Asia and Europe cooks work to provide the bitter flavor as part of any meal. In America we usually avoid it. In Europe folks buy bitter tonics as a digestive and spring tonic. In Japan every meal we were served had a sweet, sour, salty, bitter and umami (savory or brothy). Here we currently offer chicory and turnip greens. we have offered dandelion greens. Each …
Greetings from the Garden! this week’s CSA box has freshly dug potatoes, sweet potatoes, squash, leeks or red onions, garlic, salad and braising greens, winter tomatoes, and herbs. Field Notes. The field is, unfortunately, too wet for Ken to use the tractor to dig the potatoes. So, he is digging some every day by hand. Today you get some freshly dug potatoes – when they taste best. And let us know what you …
Each fall we move produce from the field, sort and store several crops for winter use: potatoes, carrots, beets, radishes, kohlrabi, rutabagas in the root cellar, and squash, onions, and garlic in cool, dry storage. Yesterday I started burying roots in sand. We find they store best if taken from soil, trimmed and placed in barrels with sand as quickly as possible. When we dig them out each winter harvest day they as close to …
