October 24 the first extended share box

So we begin the "extended season" with the weather gone back to being quite mild.  We are working on getting the garlic planted this week for next year's harvest.  All the fallow ground is planted in a cover crop of crimson clover and wheat.  We are almost ready to slow down a bit.

planting garlic

Boxes today have:  1 bunch beets, 1 head radicchio, 1 head lettuce, 1 bunch leeks, 3lbs. fingerling potatoes, 3lbs. small orange sweet potatoes, 2 lbs red onions, garlic and shallots.

Radicchio Salad

1 head radicchio, cut into bite-size chunks
1or 2 ripe pears, cut into 1 inch pieces
1/2 cup walnuts
blue cheese
balsamic vinegar
extra virgin olive oil
salt

1. toast walnuts over medium heat, flipping periodically until they smell good. ( we use a dry cast iron skillet and it takes about 5 mins.. be careful because they're easy to burn.)
2. combine in a bowl the radicchio, pears, walnuts, and blue cheese.  drizzle vinegar and olive oil over and a light sprinkle of salt and toss.

its good to make the salad about 10 minutes before you'll eat it.

we love this salad!  it has it all; the bitter radicchio, the salty and creamy blue cheese, the sweet pear, the earthy walnut and the tangy vinegar!  yum!

We also really enjoy the combination of sweet potatoes and fingerlings roasted in the oven with some olive oil and salt at 425 degrees for 30 minutes or so.