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Full Circle Organic Farm 10/29/97



Your Week's Worth  10/29/97 from Full Circle Organic Farm, 3377 Early Times
Ln, Auburn, CA (916) 885-9201 

1 lb      Mesclun salad mix 1       Eggplant
1 lb+  Stir-fry greens 1 bu  Salad Rose radishes
1 bu Chioggia beets 
2      Green peppers 1       Carnival Winter squash
4       Anaheim chilies 1pt    Fern strawberries
 

Bouquet of Greens
   Stir-fry greens are absolutely fabulous in the field;  the scale and color
of the leaves is a feast for the eye.  I have always struggled with the
cooling and rinsing process which homogenizes the look and breaks the leaves.
 This week I decided to try packaging the beauty the way I would flowers, in
a bouquet.
  Beside looking pretty, this method makes sure everybody gets a full range
of greens, and allows you to select the greens your family prefers in a mix.
 Here's what you see: 
    Green leaf with red veins and stems - Ruby Swiss Chard
    Bluish leaf with purple stems, smooth edges - Purple Flower-       ing
Choi Sum,  yellow flowers and pods are edible and used
    Medium green with white veins and stems, highly toothed -
          Mizuna mustard, very mild
    Dark purplish-red leaf with green back - Red Giant  Japanese
       mustard, a strong green.  We like this one on sandwiches
       instead of lettuce and mustard.
    Light green, strappy green - Vitamin Green, mild
    Round,dark green, white veins and stems-Komatsuna, mild
    Ruffled, bluish leaves with purple stems - Red Russian kale
  Other "greens in your share are the tops of the Chioggia beets, and the
tops of your radishes.  We grow Chioggia, an Italian heirloom beet, both for
its beautiful red and white striped flesh and for the fabulous tops.
  Winter squash can be baked, stuffed, steamed and mashed, made into soup,
puddings, pies, and fried into chips.