Acorn Squash This variety has thin enough skin that you may want to try eating it, or tossing it to the compost depending on your palate. Like most winter squash they are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Purple Potatoes Gorgeous inside and out! If you still haven’t moved through the last two weeks of potatoes, remember that should store very well in your refrigerator for months. You could consider saving these absolute beauties for Thanksgiving or some other special meal.

Lettuce Heads This variety is called magenta. It is crunchy and beautiful and the last of the head lettuce we have for you this fall. Salad greens will start coming in the form of baby leaves. Speaking of which…

Salad Mix This is a relatively mild mix on the spectrum of baby green flavor profiles. It is a mix of baby lettuces and green and purple mizuna. It has been triple washed and

Kale This variety is called Siberian Kale. It is as versatile as any kale and works particularly well for soups.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Sweet Peppers We love that these colorful reminders of summer continue producing even after other heat loving crops decline.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Parsley Try making a pesto-like puree with parsley and garlic or simply toss it on salads, squash, or grains.

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Delicata Squash Winter squash season is here! This variety has thin skin, so you can eat the entire thing. They are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Kale Tender young leaves on our fall crop of cooking greens. I’ve been simply sautéing them with a little olive oil and a few drops of water plus a pinch of salt, cooking only until they have turned a brighter green and making sure to remove from heat before they darken again. I’ve also been making simple raw kale salads by massaging kale (or just stirring aggressively) with olive oil, balsamic vinegar, and salt; then adding sliced sweet peppers, and nuts.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.

Kale Tender young leaves on our fall crop of cooking greens. When sautéing or steaming, be sure to turn the heat off just at the point when the greens have brightened and before they return to a darker color to maintain the most nutrition.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Beets The greens can be used like chard or spinach for salads or cooked dishes. The roots can be shredded for raw salads, roasted, steamed or made into soup.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.