The snow is covering the ground and everything is frosty yet Wildwood is producing delicious produce. It is certainly a treat to have local produce in the winter but these greens actually taste sweeter.
Green vegetables react to the winter frost by going into survival mode. They start turning stored starches into sugars to provide immediate energy to the plant. Some folks don’t like the sometimes bitter or peppery taste of many greens such as kale, arugula, or chard and the bitterness is primarily caused by the starches in the leaves and stems of the plant. However, after that first frost, those starches convert to sugars and the taste becomes sweeter and so much more appealing.
Green vegetables react to the winter frost by going into survival mode. They start turning stored starches into sugars to provide immediate energy to the plant. Some folks don’t like the sometimes bitter or peppery taste of many greens such as kale, arugula, or chard and the bitterness is primarily caused by the starches in the leaves and stems of the plant. However, after that first frost, those starches convert to sugars and the taste becomes sweeter and so much more appealing.
Our first winter CSA share
The barn is decked out for Christmas.
pak choi
Justin checks on the micro greens that will hopefully be in next week's share.
I know I usually post a new recipe but this week I was so happy to have local greens that I tore everything up for a big salad dressed with my favorite dressing and tossed the chopped parsley into our beef stew. Delicious!
Happy eating,
Kara
Here is my go to dressing in case you forgot.
Honey Mustard Vinaigrette
3/4 c olive oil
1/2 c apple cider vinegar
2 TBS honey
1 TBS whole grain mustard
1 garlic clove, minced
1 sprig of rosemary, minced
sea salt and pepper
Whisk to combine.
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