Week 16 Harvest Notes

Hakurai Salad Turnips You may remember these juicy turnips from spring- they are delicious raw but can also be sautéed or roasted like more traditional European style turnips. The greens are some of my favorite of the greens we grow and can be lightly cooked or chopped up for salad.

Delicata Squash Winter squash season is here! This variety has thin skin, so you can eat the entire thing. They are simple to roast either in halves or rounds. You can stuff them for a beautiful display or simply eat them with oil or butter and salt.

Potatoes These white fleshed potatoes have a few dark spots- nice evidence of the fact that we don’t use any chemicals to grow your food! Feel free to cut around them.

Leeks These onion relatives have a mildness and creaminess all their own.

Kale Tender young leaves on our fall crop of cooking greens. I’ve been simply sautéing them with a little olive oil and a few drops of water plus a pinch of salt, cooking only until they have turned a brighter green and making sure to remove from heat before they darken again. I’ve also been making simple raw kale salads by massaging kale (or just stirring aggressively) with olive oil, balsamic vinegar, and salt; then adding sliced sweet peppers, and nuts.

Sweet Peppers The pointy colored peppers are called Corno Di Toro types (Italian for bull’s horn). Don’t let their shape confuse you, they are incredibly sweet and not hot at all.

Tomatoes These cooler nights mean that tomato ripening is beginning to slow down. The smaller quantities help us savor the last bits of summer harvest.

Onions The rest of the season will include regular storage onions rather than the sweet onions you received over the summer.

Dill You can always dry dill very simply if you don’t use it up in salad dressing or soups this week. Just hang upside down in a well ventilated area.

Garlic This garlic is fully dry and should store on your countertop for months at this point.