Siberian Kale This variety requires very little cooking time- just a quick flash in the pan until it turns bright green.
Tomato Our tomatoes are finally ripening at full steam! In addition to cherry tomatoes, you have different colors of slicing tomatoes in your share this week. If they aren’t quite ripe yet, let them sit on the counter for a few days.
Hot Pepper Each share got a different hot pepper this week.
Cabbage This cabbage is particularly thin and tender- great for raw salads and slaws but also tasty cooked. Consider sautéing lightly or roasting to maintain that tender texture.
Winter Squash Squash season has begun! Roast simply with oil and salt for a fast meal, or get creative with stuffings. The skin on these is edible.
Shunkyo Radishes If you have never roasted radishes, you may want to start… especially if you think you don’t like radishes! These gorgeous, long pink radishes are divine when sliced into rounds, lightly oiled, and roasted in the oven until tender. You can also eat them raw as you would typical salad radishes. The gorgeous rhubarb colored leaves are also yummy steamed or added to stir-fries.
Hakurei Turnips These juicy turnips are perfect raw but can also be roasted or sautéed. One thing I’ve noticed is that they get bitter if you slice them too far ahead of eating, so slice before you serve.
Sage This herb really matches the autumn palate. Try with winter squash. You can very easily dry it with good ventilation and save for all the butternuts you’ll get this fall.