Cabbage These purple cabbages will store for months in a bag in your crisper so there is no rush to eat them! They are delicious as a simple raw chopped salad or cooked.
Butternut Squash These squash sweeten in storage so there is also no rush to eat these. They make such creamy soups and roast well when cubed but they are also perfect when simply sliced in half, roasted, and scooped out to eat as a side dish.
Curly Kale We apologize, last week your harvest notes listed curly kale but it wasn't in your share. Here it is! 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.
Red Potatoes These gorgeous white fleshed potatoes would make a beautiful potato leek soup, mashed potatoes, hash browns, or anything else you are excited about! Store these in a dark cabinet.
Beets My favorite thing to do with beets is to parboil them, cube them, and then roast. This maintains the moisture and concentrates the sugar. Then I add them to salad greens with walnuts and a creamy dressing.
Leeks These big leeks are incredible. Saute them very slowly on low heat and then let add them to any dish you might otherwise use onions for.
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.
Parsley This herb handles cold weather quite well and is still abundant. Use in soups or salads or dry it down for use later in the winter.
Tomatoes Its fun to still have a small amount of tomatoes in this cooler weather!