Harvest Notes - Week 20

Acorn Squash This pointy, blue winter squash is very sweet.

Toscano Kale The texture of this dark green kale lends itself well to raw salads with marinated, massaged leaves. You may have heard it referred to by some of its other names: dinosaur kale, lacinato kale, or Italian kale.

Oregano A savory, easily dried herb for stuffed squash, soups, or sauces.

Radishes These beauties are called French Breakfast Radishes but you don’t have to eat them for breakfast or in France! They can be chopped up for raw salads, roasted whole in the oven, or sautéed on the stove top.

Onion We should have plenty more onions for the rest of the season.

Arugula This sharp mustard green has a fancy reputation. It is indeed perfect in a goat cheese, poached pear and toasted nut salad- but it can also hold its own with a simple salad dressing, sautéed as a side dish, or tossed into stir-fries or soups.

Salad Mix This mix of baby salad greens has been triple washed so they should be ready to eat.

Eggplant & Peppers This is the very last of this year’s eggplant and peppers. It was a good run!

Tomato Its fun to have a few of these summer jewels continuing to trickle in while we are surrounded by falling leaves and the approach of Holloween.

Napa Cabbage We realize you’ve gotten a lot of napa cabbage and hope it doesn’t feel like a burden. We find that a simple napa slaw can be a staple of the week and hope that is working for you too!