Did you know that this is the half way point in the Winter CSA? We are still working through all the varieties of storage roots and sweet winter squash and fresh Siberian Kale. You’ve probably noticed that there are some repeats, Yay for Purple Viking Potatoes and Onions! But we try to keep the surprises coming.
This week we are excited to bring you 2 new to this winter’s CSA varieties–Golden Beets and Winter Sweet Kabocha Squash–and a brand new vegetable for the winter, Celeriac! (See the Recipe Corner below for all that is the wonders of celeriac.)
Golden beets are a treat and should be savored. This is the beet to roast and serve as a delicious salad. A vibrant yellow excellently paired with massaged Siberian Kale, balsamic reduction or vinaigrette, pickled thinly sliced red onion, and chèvre. Maybe add some candied nuts in there for a real treat!
The Winter Sweet kabocha squash is a beautiful chalky green and grey on the outside and orange on the inside. It is known for its sweetness, flaky texture, and depth of flavor. This would be an excellent squash for roasting, steaming, sautéing, baking, frying, and braising. It holds up very well when cooking.
The skin is tough, so use a sharp knife and peel it carefully. You could also microwave it for a bit to soften the skin a smidge. Food and Wine has a great slide show of recipes that include Kabocha squashes. One even includes wheatberries and another includes a roasted chicken and Diakon radish! Very Rainshadow Organics forward.