Hey, winter shares are here!  Since our growing season on Long Island has ended, our winter share consists of produce we harvest and store through the winter months.  Get ready for roasts, stews and warming foods to get your body balanced during the cold season.  Storage is important if you expect your veggies to last you until next month's delivery, so please read carefully below.  Bon appetite!  

A note on storage -- Eat your collards first, since they are freshly harvested from the fields.  Your root veggies will hold up for a full month AS LONG AS YOU STORE THEM PROPERLY.  The root vegetables should be stored separately from the cabbage and collards, but they can be stored together, also in airtight bags in the fridge.  What do I mean by airtight?  Ziplocks are good, as are regular plastic bags that are closed/sealed well at the top.  The idea is to lock in the moisture so that the veggies stay fresh and don't turn soft and limp.  Some members prefer glass containers to plastic bags - which is fine too, but just make sure that the lid seals properly.  The potatoes should be stored in a cool (not cold), DARK place.  Enjoy!  

What's in the share?

Carrots -  Sweet and juicy.  This variety grows well in the cold fall and stores well as long as you keep the moisture in.  (See storage tips above.)  You do not need to peel these.  Just scrub the skin with a vegetable brush.  If you're used to always peeling your carrots, you may find this unusual, but the skin contains nutrients that you don't want to lose!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Green Cabbage  - This variety holds up well through the winter months.  Have you tried cabbage soup?  You should!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Rutabaga - This root vegetable is particularly delicious made into "fries".  It also makes a great mash.  Super nutritious and delicious alongside any main course!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Potatoes - The varieties are mixed on these potatoes.  Just remember this good rule of thumb...Rough skin?  Best for mashed or baked.  Smooth skin?  Best for roasting.  When in doubt, use them for whatever recipe you want.  They'll do fine!  My kids are loving potato leek pancakes right now, so check out that recipe below.
Storage: In an cool (not cold) DARK place. Uses: Cooked. When to use: Within 3 weeks.

Small Red Cabbage - I'm so in love with red cabbage.  It's just a bummer that it's much harder to grown than the green variety. The heads are small, but they are so pretty!  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or cooked. When to use: Within 3 weeks.

Collards - These sturdy greens get sweeter in the cold weather!  I am loving them steamed with olive oil, umeboshi vinegar and garlic right now.  Also great in a casserole or in place of kale in any recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

Leeks - These beautiful leeks pair perfectly with the roots for gratins, stews, soups and more!  You can always use leeks in place of onions in a recipe.  
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Cooked. When to use: Within 3 weeks.

BRIERMERE FARM APPLE SHARE - Winesap and Jonagold Varieties

Recipes!

Rutabaga Oven Fries
Potato & Leek Pancakes
Potatoes & Collard Greens Hash
Mexican Cabbage Soup
Braised Red Cabbage with Apple & Onion
20 Fab Cabbage Recipes!