Letter 178
February 1st, 2012 by Margie
February 1st, 2012
Dear Vegetable Husband Customer,
It is February 1st and I am running the air-conditioning to pick up our food. Weird! This wacky Georgia weather has speeded the growing process so that many of our winter crops have already grown and gone to seed. Today you will notice that your collards from Serenbe are the entire plant harvested for us, rather than just the leaves. This means they are ready to plow under and plant a spring crop. Normally the collards are around much longer. We also have the broccoli leaves again. Try to notice how they differ from your collard leaves. I love both but I can almost eat the broccoli leaves raw shredded as salad!
The sweet potatoes are from Steve Miller Farm. He also harvested the delicate green onions for us again. With the green onions and this week’s cilantro, I am seeing a taco night in my near future. I wonder if I could make sunchoke and onion tacos? As you might guess, we still have to borrow an item or two from a neighboring state farm. This week we have celery and navel oranges from two wonderful organic growers in Florida. The oranges are sweet and large. I hope you enjoy. Last week I was disappointed by the grape tomatoes I had. Let me know if yours were better. For now, I will look for other choices for us. Remember early spring strawberries are right around the corner!
Below is your list of goodies:
Sunchokes – Serenbe Farm
Collards – Serenbe Farm
Green Onions – Steve Miller’s Farm
Celery – Bryson Farm
Sweet potatoes – Steve Miller’s Farm
Broccoli Greens with flowers – Steve Miller’s Farm
Red Navel Oranges – Uncle Matt’s Farm
Cilantro – Steve Miller’s Farm
We are working hard to add some great new treats to our veggie experience in 2012. You will see announcements in the next couple of weeks in your letter as well as on the website so keep reading. We want to make it even easier for all of us to keep eating seasonally, and enjoying the process. Part of that is knowing what to do with the food and having the items on hand to use along with the vegetables. Would a pantry list for each season help you? How about a menu-list each month with recipes? Let’s keep chatting and I will keep you posted but please remember, I am always happy to TALK FOOD!
Margie Thorpe
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