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 Urban Roots Farm
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Farm Talk Notes from your farmer
Happy Holidays!!! My family has warm wishes for you all this season. I know it can be stressful with all the added shopping, travel and full bellies. But I hope you bring in the new year with high hopes and good intentions. Your off to a great start on eating healthy this year. We truly love being your farmers and appreciate your support and dedication to local food. We have great food for you this week. Remember our January break begins next week, so the next pick up will be January 19th. Everything has been growing very slow, even with these nice sunny days. So this rest will be good for the veggies and fingers crossed the cabbage will be ready when you return.
Again,Happy Holidays!
-Farmer Mel
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What's in your share this week?
Jalapeño
Celery
Parsley
Bibb Head lettuce
Salanovia
Bell peppers
Carrots
Loose leaf lettuce
Onion
garlic
chard
kale
Spinach
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When you get home and can't remember what the funny looking veggie was, look no further!
Loose leaf lettuce: thin leaf, light green and red lettuce. This is great to mix with your greens mix for an amazing salad.
Frize lettuce: head lettuce with pointy leaves. Light flavor.
Butter crunch lettuce: Head lettuce with sweet, thick leaves.
Jalenpno: small green and red peppers, shaped like a tiny bananna. HOT.
Beets:Green leaves with red round roots, the leaves are amazing and the roots are the best.
Celery: Bundle of celery stalks. We cut off the plants all year as apposed to harvesting the entire plant at once. This is very strong in flavor compared to store bought celery.
Carrots: sweet baby carrots, dont peal!
Bell Peppers: These are sweet and amazing. eat raw, stuff or freeze for winter use.
Celeriac: Rough looking root, very sweet in flavor. Peal before you eat.
Swiss chard: This is large, smooth, shinny dark leaves in a bundle. This is one of the few veggies that is best cooked. It is very good for you! Eat it.
Kale: dark green leaves, sweet flavor, can be eaten raw or cooked.
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Proper storage for long lasting veggies.
All of the greens (kale, chard, pak choi) want to be cold. Place them in the fridge, in a bag or in the crisper drawer. The fridge tends to dehydrate the produce, so thats why you should protect it.
The garlic likes to stay dry and cool store as you would onions.
If you are not going to eat root crops within 4 days, you should pull off the greens. This way the root crop will last for weeks!
The bagged greens need to stay dry, we wash them and cant seem to get them dry enough, so if you want these to last for weeks, stick a paper towel in the bag and fold it up as you place it in the crisper drawer.
Eggplant and peppers can go in the fridge in a drawer, no protection needed. You can dice and freeze the peppers for winter use.
Herbs: you can hang and dry for winter use, or you can place in a bag or container and keep cold.
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Bread:
We might have a few extra loaves of bread this week, those are $5.50
Eggs: naturally raised $5.50
Mushrooms: $4.50
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You should follow us on Instagram and Periscope for daily insight to the farm happenings!
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