Here's the window dressing shot, design courtesy of Steph Schneider:
And the list:
Turnip: Purple Top White Globe (Brassica rapa var. rapa)
These mild and sweet flavoured turnips are nearly round and smooth.
They have a bright purple tops, and are a creamy white colour in the lower portion.
Beet: Chioggia Guardsmark (Beta vulgaris)
This Italian heritage variety has striking alternating rings of bright pink and
white inside a smooth, light red root. Not a good candidate for pickling.
Beet: Touchstone Gold (Beta vulgaris)
The stunning color of this beet will liven up any meal, and it’s sweet and delicious
flavour will make eating vegetables fun again!
Beet: Red Ace (Beta vulgaris)
This versatile beet has a wonderful texture and a sweet flavour. It contains
up to 50% more red pigment than standard beets.
Kale: Lacinato (Brassica oleracea var. acephala)
Also called Black Tuscan, this kale produces long, dark green-blue
leaves that are full of flavour and very tender. Great to serve as kale chips!
Gai Lan: Midwater (Brassica oleracea var. alboglabra)
A fan favorite! The mild flavoured stalks are delicious and easy to cook. Perfect for
stir-frying.
Carrot: Scarlet Nantes (Dauscus carota) Heirloom
This heirloom variety has been grown and adapted to North American conditions
for at least 50 years. It has strong tops and delicious flavour.
Leeks: Tadorna (Allium ampeloprasum var. porrum)
These leeks have dark green leaves and a thick, blanched stalk that reaches 15 cms.
A mild flavoured leek that retains its firm texture when cooked.
Potato: Chieftan Organic (Solanum tuberosum)
Oval to oblong tubers with smooth, bright red skin and white flesh. Widely adapted
variety that stores well. Great to use for boiling, baking, and making french fries.
Potato: Yukon Gold (Solanum tuberosum)
An early season potato that produces oval shaped tubers with yellow skin and yellow
flesh that retains its colour when cooked. An excellent choice for baking, boiling,
roasting and frying. Stores very well.
Swiss Chard: Bright Lights (Beta vulgaris var. cicla)
This beet relative is a good source of beta-carotene, vitamin C, iron and calcium.
Thick red, yellow, gold, rose and white stems add colour and flavour to any meal.
Parsley (Petroselinum crispum)
From the Apiaceae family, another of cilantro's culinary competent cousins. This
is the common or curly variety that most chefs relegate to garnish rank. But wait!
Let's be rational actors in this garden plot. Here's some more info that may sway
your opinion and perhaps make your dishes a little more inclusive. Ok, these
first two facts might not help, but they are interesting:
- The Greeks associated it with Archemorus, the Herald of Death, and decorated their tombs with it; and they did not eat it themselves, but fed it to their horses
However,
- The Romans encouraged banquet guests to eat copious amounts to discourage intoxication and to counter strong odours
- A rich source of vitamins, including vit C, also high in iron and other minerals
- A well known breath freshener, being the traditional antidote to garlic breath
- Chewing it raw promotes healthy skin
Counter points
- It was believed that only a witch or pregnant woman could grow it
- If parsley was transplanted, then misfortune would descend upon the household
Good fodder, very persuasive...
Here's a Kale recipe from one of our longest standing CSA members, Vav Shaw
Ingredients
- 3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup bread crumbs
3 bunches kale - washed, dried, and shredded (can use pretty much any greens from the box)
some cheese (asiago, parmesan, old cheddar)
Directions
- Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft.
Mix in breadcrumbs, and cook and stir until brown.
Stir in kale, and cook until wilted. Add cheese.
Serve hot or warm, or enjoy it the next day cold out of the fridge
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