Week 17 Harvest Notes

Acorn Squash This variety has thin enough skin that you may want to try eating it, or tossing it to the compost depending on your palate. Like most winter squash 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.

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.

Purple Potatoes Gorgeous inside and out! If you still haven’t moved through the last two weeks of potatoes, remember that should store very well in your refrigerator for months. You could consider saving these absolute beauties for Thanksgiving or some other special meal.

Lettuce Heads This variety is called magenta. It is crunchy and beautiful and the last of the head lettuce we have for you this fall. Salad greens will start coming in the form of baby leaves. Speaking of which…

Salad Mix This is a relatively mild mix on the spectrum of baby green flavor profiles. It is a mix of baby lettuces and green and purple mizuna. It has been triple washed and

Kale This variety is called Siberian Kale. It is as versatile as any kale and works particularly well for soups.

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.

Sweet Peppers We love that these colorful reminders of summer continue producing even after other heat loving crops decline.

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.

Parsley Try making a pesto-like puree with parsley and garlic or simply toss it on salads, squash, or grains.