Collard Greens Collards have a particularly good flavor but their thickness requires a longer cooking time than kale. If you feel a little discouraged by the sporadic holes in the leaves, remember that holes are evidence that your veggies haven’t been sprayed with chemicals. Also keep in mind that research suggests that leaf holes are an indication of higher antioxidant levels. There is always an upside to everything!
Cabbage These cone shaped cabbages are particularly delicious! Green Tomatoes Why is this tomato green? We harvested all the rest of our tomatoes out of the high tunnel before the freezing temps would have killed them, including the unripe ones. Green tomatoes are awesome for frying or other creative recipes. They just might turn red on your counter top too if you wait long enough. They might also get yucky before they ripen, so its a gamble. Red Storage Radishes These lovely sharp radishes have purple insides! Slice them thin for salads or crudite, or roast or stir-fry them. The flavor sweetens and concentrates when cooked. Ripe Red Tomatoes Tomatoes at Halloween! Parsley What a hardy herb! It does well in summer and in cold temps. Garlic You can store out of the fridge as they are cured. Carrots These are, in fact, the last of the fall carrots. Some may be small or have little nicks in them, but they are still delicious. Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season. Blue Potatoes Such a gorgeous color no matter how you cook these! Mustard Greens These cooking greens are a bit sharp and incredibly vibrant in color when lightly cooked. Both of these characteristics are signs that they are packed with vitamins, hopefully shoring up our immune systems for cold season!
Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed. Eggplant What? More eggplant? In this chilly weather? They may be small, but it has been fun to still have eggplant this fall. Garlic You can store these outside of the fridge as they are fully cured. Carrots This is the last of our fall carrot harvest. They’ve been so beautiful and sweet. We’ll miss them! Sunshine Kabocha Squash This variety is incredibly rich and creamy for soups, pie, roasted squash, pudding or curry. Jester Acorn Squash I simply slice these small squash in half, drizzle with olive oil and roast in the oven for about a half hour (until soft) at 350. Then I just scoop out the seeds and eat the squash out of the shell with a spoon. Dill This is the last of the dill for the fall. Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks. Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season. Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! If you do decorate with them outside, just make sure they don’t freeze and you’ll be able to bake with them after Holloween. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.
Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks. Onions These onions are incredibly flavorful and may make you sob as you chop! Sage This strong herb pairs well with pumpkin soup or winter squash roasts. You can dry it by simply hanging it upside down in a well ventilated area for a couple of weeks. Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed. Chard Colorful leaves to encourage the fall tree foliage along! Eat chard like spinach or beet greens, to whom they are related. Garlic You can store these out of the fridge as they are fully cured. Salad Mix Finally, our salad mix is back for the fall! This is a mix of baby mustards and baby lettuce that has been triple washed. Radishes Try cooking these if you haven’t ever, they are delicious sautéed or roasted. This batch didn’t grow to be perfectly round but they sure are delicious! Some people cook the greens, but they are a little tough for most. Eggplant This summer crop is still hanging in there with some fall fruits! Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! If you do decorate with them outside, just make sure they don’t freeze and you’ll be able to bake with them after Holloween. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.
Cherry Tomatoes This is very likely the very last delivery of cherry tomatoes. Not only have their quantities gone down with the weather, but I think their flavor has as well. They are still yummy, but not quite the rich taste of summer tomatoes. Onions These onions are incredibly flavorful and may make you sob as you chop! Parsley This fresh herb is a trooper in the colder weather. Remember that you can hang it to dry if you don’t think you’ll use it this week. Carrots We left the greens on because they are just so beautiful. Whether you use them for soup stock or feed them to a rabbit, you should store the carrot roots separately int he fridge for best results. Chard Colorful leaves to encourage the fall tree foliage along! Eat chard like spinach or beet greens, to whom they are related. Garlic You can store these out of the fridge as they are fully cured. Napa Cabbage Its a good thing that napa cababge is so versatile because this is a stellar year for napa yield at Adamah. My four year old has been eating giant heaps of it raw, with salad dressing. It is also perfect for light stir-fries, braised dishes, stuffed cabbage, and kimchi. This is likely the final week for napa. Radishes Try these in a stir-fry with napa cabbage, onions, garlic and eggplant. Some people cook the greens, but they are a little tough for most. Eggplant This summer crop is still hanging in there with some fall fruits! |
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