In your boxes

• Broccoli and cauliflower are notorious for their ability to sit inactive through cold, wet weather and then explode into production after just a few days of warm weather.  That is exactly what is happening right now, and for the first time since October, Medium and Large boxes get some of each this week.   Cauliflower has been a heartbreaking crop for us this year.  We've lost several fields to aphids, and one to freezing temperatures.  But mid-winter is our true cauliflower season, and we have several large plantings that should benefit from the April-in-February weather we're having.  We started harvesting the first of those fields today, and that field should produce at least through next week:  big, heavy, sweet  heads.  And for the first time this winter season, all subscribers are getting some. 
• Another crop that's been sitting idle for months but has now sprung to life is Arugula.  The field we are harvesting for your boxes today was planted on November 1st.  If this statement means nothing to you, you should know that during the warmer months of the year, we normally harvest Arugula 3 weeks after it is planted.  This arugula is 3 months old, yet can still honestly be described as "Baby".

• If you're thinking "those are some tiny Leeks they sent me this week in my box", look again.   That's the first real harvest of our Green Garlic, which has also been helped along by the mid-winter thaw.  2010 was one of our latest years ever for green garlic harvest, and this year ranks as one of our earliest.  The stuff in your boxes today can be used from top to bottom, as you would use a green onion, raw or cooked -- but the flavor is mildly garlicky.  Just trim the roots off first.
• Escarole and Castelfranco are two types of chicories that we grow that have also had a bad season.  The former is in the Medium boxes today, the latter in the Large.  Escarole is usually cooked briefly, but is so mild right now it can be eaten in a salad.  Castelfranco is a variegated, blanched type of radicchio with a slightly bitter aftertaste.  
• Gold Beets are in the boxes today (M&L).  Don't forget that beet greens are very similar to bunching spinach and chard, especially those on the gold beets.   

Roasted Cauliflower Salad.  If you're short on time,  you can steam the cauliflower instead.
Preheat the oven to 400.
Separate 1 head of cauliflower into florets.  Toss them with 1 T. olive oil plus salt and pepper.
Roast the cauliflower until tender and brown on one side, but not fully soft.
Meanwhile, mince 1 stem of green garlic, white and green parts.  Combine with 2 T. olive oil and the 3 T. lemon juice.  Let sit for 10 minutes, then add 2 T. stoneground mustard and 1 t. capers.  Season the dressing with salt and pepper.
When the cauliflower is done, allow to cool for 5 minutes, then toss with the dressing and allow to sit for 10 minutes.
Wash and spin dry 1/2 lb. arugula and toss with the cauliflower.