Salad Mix This is a mix of triple washed young lettuce and mustards.
Arugula This spicy mustard green can be toned down with a sweet salad dressing or zinged up when wilted into pesto with garlic, salt, and nuts. Spaghetti Squash When you roast these in the oven the flesh separates into spaghetti like strings. You can put sauce on it for a healthy pasta alternative or you can get creative with it in all kinds of dishes from quiche to stews. These store well so there is no rush to use them. Curly Kale This variety makes amazing kale chips when roasted to a crisp in the oven. You can also make raw massaged kale salads, steamed or sautéed kale side dishes, or kale soups. It stores a little better than some of the thinner leafed kales but you should still eat it sooner rather than later for optimum nutrition. Carrots The greens are beautiful but quite bitter eaten straight as they are. I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock. Broccoli You may find a green worm or two in your broccoli or cauliflower. They can easily be washed off and are not harmful. They are just big fans of these crops, as we all are, and they are proof that we do not spray the veggies with any harmful chemicals. Cauliflower These gorgeous cauliflower are perfect for roasting, steaming, soups, stir-fries, or even raw! Onion Get out your handkerchief when you chop these! Salad Mix This is a mix of triple washed young lettuce and mustards.
Spinach The fall weather is beginning in earnest with our first spinach harvest! Wilt it lightly on its own, add it to a curry, stuffed squash, stir-fry or any other veggie mix. It is also tender enough to eat as raw salad. Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! Keep them from freezing outside in the cold if you plan to cook them eventually. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup. Salad Turnips These are called salad turnips because they are tender and juicy raw, unlike storage turnips. You can also roast or sauce them. The greens are incredible as salad or very lightly cooked. Cauliflower These gorgeous cauliflower are perfect for roasting, steaming, soups, stir-fries, or even raw! Carrots The greens are beautiful but quite bitter eaten straight as they are. I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock. Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor. Onion Get out your handkerchief when you chop these! Jester Acorn Winter Squash This specialty acorn squash has a unique pattern to the skin but taste as sweet as any acorn- if not sweeter. The simplest way to prepare it is to slice it in half and roast in the oven at 350 with a drizzle of olive oil. Eat it plain or stuff with a mix of other veggies, grains, and herbs. Eggplant This really is the very last of the eggplant for the season! I recently learned a tip for low oil eggplant that still achieves a tender texture and great flavor. Parboil it first (put it in a pot of water and bring it to a boil, then remove the eggplant) then use it however you otherwise would (fried, roasted, sauteed) but you won’t need as much oil. Salad Mix This is a relatively mild mix of triple washed young lettuces and mustards.
Spinach The fall weather is beginning in earnest with our first spinach harvest! Wilt it lightly on its own, add it to a curry, stuffed squash, stir-fry or any other veggie mix. It is also tender enough to eat as raw salad. Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! Keep them from freezing outside in the cold if you plan to cook them eventually. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup. Garlic This garlic is cured, so it will store well. Broccoli These heads of broccoli are super fresh so the stalks and leaves are as delicious as the buds. Potatoes These store best in a dark cool place. Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor. Onion Get out your handkerchief when you chop these! Jester Acorn Winter Squash This specialty acorn squash has a unique pattern to the skin but taste as sweet as any acorn- if not sweeter. Just like the delicate squash from last week, Jester squash is delicious and simple to prepare. Slice it in half and roast in the oven at 350 with a drizzle of olive oil. Eat it plain or stuff with a mix of other veggies, grains, and herbs. Eggplant Its fun to have iconic hot weather crops like tomatoes and eggplant while we are starting to have squash and greens. We really are wrapping up eggplant season but lets enjoy them while they last! |
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