Winter 2026 #9/10: Purple (Rain)
If you’ve ever wondered what it is like to spend your entire Monday harvesting Purple Sprouting Broccoli, you can ask Kelly and Maple. They’re going to have visions of little florets dancing behind their eyelids when they tuck themselves into bed for the night. This year we’ve planted two blocks of PSB with the intention of staggering the harvest. We enjoyed the first round at the outset of Winter, and our second block is starting to pop just before the end. Good stuff!
What will you do with your PSB this week? Kelly likes hers steamed, or mixed into a comforting bowl of Macaroni & Cheese. Nothing wrong with that! Maple likes theirs roasted at 375 degrees until the leaves get a little crispy, seasoned up with salt, pepper, olive oil, balsamic vinegar and nutritional yeast. Five stars! Lately, Mark and I have been blanching a big handful of PSB and before chopping it up and tossing it with a bit of vinaigrette. It tastes great, feels salad-esque, and helps us use up open bottles in the fridge. If I’m feeling fancy, I might even stir in a can of chickpeas or cannellini beans. This week, the CSA will have some Purple Potatoes to go with the Purple Sprouting Broccoli, which should at least keep the days and inches of rain from breaking our spirits entirely.
Best,
Katie
IN THE FARMSHARES THIS WEEK:
Purple Sprouting Broccoli
Rutabaga or Kohlrabi
Purple Potatoes
Delicata Squash
Honeycrisp Apples
RECIPES & SEASONAL TIPS
MASHED PURPLE POTATOES - It’s a Veg World After All
SHEET PAN GNOCCHI & BROCCOLI - Love & Lemons
ROASTED VEGGIE BREAKFAST BURRITOS - Plays Well With Butter
ONE-POT HEALTHY BROCCOLI CHEDDAR SOUP - The Natural Nurturer
SHEET PAN SALMON & BROCCOLI WITH SESAME & GINGER - Lidey Heuck
CREAMY MASHED RUTABAGA WITH GARLIC & HERB BUTTER - Running to the Kitchen
APPLE RUTABAGA GRATIN WITH IRISH CHEDDAR- Chadwick Boyd
SPLIT PEA SOUP - Alison Roman
OTTOLENGHI’S ROASTED BROCCOLINI WITH TAHINI SAUCE- Recipe Tin Eats
