Broccoli: The word broccoli comes from the plural of the Italian word “broccolo,” which means the flowering head of a cabbage. You can boil it, steam it, roast it, or my favorite way: blanch it quickly, dry it well, and then blacken it in a cast iron skillet. Pour some garlic infused oil over it and salt it. Scatter a few lemon slices, sliced paper thin.
Napa Cabbage: The best kind of cabbage for slaw (in my opinion)! It is far more tender and delicate than a green or purple cabbage. It is great both cooked and raw. It contains lots of Vitamin A and C.
Carrots: See our Recipe of the Week. Our carrots are super sweet this time of year, even with the warmer weather we have been having. We grow a variety called Nantes. Try grating the carrots and adding them to the Napa Cabbage in your box for a fun cole slaw!
Oranges: The navel oranges in your box are a cultivar called Washington Navel — but they are grown in our own orchard, not imported from Washington! Navel Oranges were first brought to California in 1870 where the fruit became known as “Washington”. Oranges and grapefruit are pretty much the only fruits we eat in the winter here at the farm. In addition to eating them plain, you also add the juice and zest to salad dressings, muffins and cakes.
Green Garlic: See our Recipe of the Week. One of the most special and unique things that we grow. Green garlic is just garlic, before it has bulbed up and dried down. The flavor is mild and creamy. We use it in place of onions and shallots, in scrambled eggs, and any other place you would find garlic.
Dino Kale: This kale has so many other names! It is also called lacinato, cavalo nero, Tuscan and black kale. It is wonderfully hearty with lots of flavor. One of my favorite ways to eat is is shredded and raw, with a good homemade caesar dressing and torn bread croutons.
Potatoes: See our Recipe of the Week. There are more than 200 varieties of potatoes grown in the United States. Here on the farm, we grow several varieties, including bintje, german butterball, french fingerling and several more! We eat potatoes here at Full Belly for about 6 months of the year, and enjoy them mashed, roasted and in potato salad in the warmer months.
