Most of these veggies will store for many weeks so you can keep eating farm produce over Thanksgiving and beyond, depending on how quickly you need to free up space in your fridge:)
Daikon Radish These long, white Japanese radishes are versatile. Shred them with vinegar dressing for a simple salad or turn them into a stir-fry, roast or soup.
Watermelon Radish One last storage radish variety for the season! These gorgeous pink and green radishes can be used similarly to the purple bravo radishes you received in your last share or the daikon radishes in this one.
Storage Kohlrabi These giants are meant to store for weeks so there is no rush. Peal, and slice for raw kohlrabi sticks which you can eat like carrots sticks, they are so sweet! Or, try roasting, making soup, or adding to other salads.
Popcorn Yes, we grew our own popcorn! Remove the kernels by starting at the bottom and gently pressing each one toward the edge of the cob. Heat oil on medium heat in a pan until it sizzles when you put a drop of water in. Add the kernels, put a lid on the pot and remove from heat when you hear a few moments of silence between pops!
Beets The greens made it through the warm November weather unscathed so enjoy them in soups or sautés. The roots will store for weeks.
Apples We harvested these apples from a neighbor’s orchard and we’re very excited to get to share them with you!
Salad Mix We got one final salad cutting thanks to this November’s unseasonably warm weather and the row covers we used. The mix is heavier on baby mustard greens than lettuces because of the cooler temperatures.
Collards There are a number of holes in these leaves, which we hope you’ll take as a reminder of our organic practices rather than as blemishes. Collards are incredibly nutritious and super tasty when cooked slowly for a long time and seasoned with vinegars or fatty sauces. You can also try using the thick leaves as a wrap like a tortilla!
Potatoes These will store well in the fridge for weeks so take your time if you still have some from the past few weeks.
Parsley Enjoy the last of the parsley for your salads, juices, potatoes or soups.
Garlic Two heads this week to keep you going into Thanksgiving:)
Onion Its hard to find onions as flavorful as these, so enjoy the last of them!