Week 19

Salad Mix This is a relatively mild mix of triple washed young lettuces and mustards.

Spinach The fall weather is beginning in earnest with our first spinach harvest! Wilt it lightly on its own, add it to a curry, stuffed squash, stir-fry or any other veggie mix. It is also tender enough to eat as raw salad.

Pie Pumpkin These are perfect fall decorations that are also delicious for making pie! Keep them from freezing outside in the cold if you plan to cook them eventually. The seeds can be roasted and the flesh is creamy and sweet as a pie filling or soup.

Garlic This garlic is cured, so it will store well.

Broccoli These heads of broccoli are super fresh so the stalks and leaves are as delicious as the buds.

Potatoes These store best in a dark cool place.

Slicing Tomatoes Tomatoes are definitely winding down due to the cooler weather but we hope to have small amounts to give out all the way until we get a frost. Some tomatoes in the share may be riper than others. If yours is under ripe, wait a few days for it to soften while storing it at room temperature. If you need to store a ripe tomato for a few days before you are ready to eat it, you can out it in the fridge but keeping them at room temperature is best for their flavor.

Onion Get out your handkerchief when you chop these!

Jester Acorn Winter Squash This specialty acorn squash has a unique pattern to the skin but taste as sweet as any acorn- if not sweeter. Just like the delicate squash from last week, Jester squash is delicious and simple to prepare. Slice it in half and roast in the oven at 350 with a drizzle of olive oil. Eat it plain or stuff with a mix of other veggies, grains, and herbs.

Eggplant Its fun to have iconic hot weather crops like tomatoes and eggplant while we are starting to have squash and greens. We really are wrapping up eggplant season but lets enjoy them while they last!