Curly Kale Try making kale chips if you haven’t yet this season- kale, oil, salt and only as long in the oven as it takes to crisp them. There is a very brief window of time during which you want to remove the kale from the oven so stay close by!
Tomato Our high tunnel offers just enough added warmth to keep tomatoes going into October. We’ll see how long the plants last but they do continue to ripen.
Butternut Squash This variety sweetens as they store so they may be a little sweeter in November than they are today.
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.
Hot Pepper Each share got a different hot pepper this week.
Kohlrabi or Lettuce We didn’t have enough of these for every share to get so you’ll have to be surprised. If you got the kohlrabi and feel like you’re not sure if it is an alien vegetable that arrived mysterious on a UFO- we think you’re in for a pleasant surprise! This giant variety is still tender. Peal the kohlrabi and eat it sliced raw, or try sautéing it or adding it to soups. The greens can be used just like kale.
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.