What’s in the Box:
Happy Equinox! In my book it has already been Autumn, as evidenced by foggy mornings, early sunsets, and apples dropping by the bucketful from our old trees. These apples make the best juice and applesauce, but aren’t the scabless, beautiful, shiny apples that you find in every grocery store and most farmers markets. These are a bit more humble in appearance, with their scars, bites, and bruises telling the story of the season.
The apples remind me that it’s time to get canning, storing, freezing, pickling for the Winter months. It’s tricky to do when the season is so full, but I have managed a couple batches of applesauce, and usually talk my mom into freezing some vegetables for us, and making some fruit leather for Natty’s lunches. I will often undertake just a little extra while I’m cooking dinner. It doesn’t take much time to steam a couple handfuls of green beans and toss them on a cookie sheet in the freezer. In the dead of Winter, when I’m browsing in the produce aisle, I’m glad for that extra little bit of work to put our fresh veggies in the freezer.
In today’s boxes, you’ll find our first cauliflower of the season. We have tried for years to produce pest-free cauliflower, and have reduced our growing season to Autumn only, when the aphid pressure is generally lower. Alas, the aphids are still with us. If your cauliflower has pests, cut it into florets and soak it in room temperature salted water for about 20 minutes. Rinse thoroughly and prepare.
The Treviso is a type of radicchio, and radicchio is indeed bitter. Mike has insisted for many years that we grow it, along with a few other Italian vegetables, because it reminds him of his childhood and how all his complaining about things he didn’t like to eat turned into a rather earnest liking of them. If you absolutely cannot handle bitter greens, try roasting it! It becomes milder and sweeter with cooking.