Harvest Notes Week 20

Kubocha Squash Also called the Japanese pumpkin, this squash is particularly dense and creamy. Perfect for soups or really any dish that calls for pumpkin.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Broccoli Raab These plants toppled a bit last night in the wind so we decided to harvest the stalks for their delicious leaves even though not all of the broccolini florets are formed yet. Cook the leaves and the most tender part of the stalks in stir-fries or soups. Isabella Freedman registrar, Simone Stallman, makes a delicious pasta with lemon zest, broccoli raab leaves, salt, pepper, and olive oil.

Broccoli Incredibly sweet heads! The leaves can used just like kale.


Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It has a bit of a kick thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We’ve been covering these on cold nights so they just keep producing!

Oregano A pinch of oregano to go with your winter squash, salad dressings, soups, or to dry.

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.

Carrots Sweet and crunchy! The leaves can be used in soup stock for flavor.

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