Week 19 Harvest Notes

Siberian Kale This tender kale is a better fit for recipes like massaged kale salad or sautéed greens with garlic than it is for crispy kale chips. I remove the tough stems before using. Need a week off from kale during this leafy green autumn abundance? Try making kale pesto to freeze with kale, plenty of garlic, nuts, and olive oil. You’ll appreciate the bright green color and phytochemicals come January.

Tomato So many tomatoes! Enjoy this blast of summer while it lasts. You can also freeze these if you have more than you need this week.

Pumpkins October is here! Decorate for Halloween with these little seasonal beauties or roast them for soup or pie. Better yet- enjoy them as decor and then cook them up when November comes! They store beautifully as long as you don’t let them freeze on your front stoop.

Salad Mix The arugula in this mix is sharp! I happen to love the mustardy flavor of mid-autumn arugula, but if it’s a bit much for your palate, consider dressing your salad mix with something sweet to balance. There is also baby chard, lettuce, mizuna, and kale in the mix.

Hot Pepper Almost the end of pepper season here.


Savoy Cabbage A few members received a classic green cabbage in your share but most of you got savoys with crinkly leaves. Both varieties are versatile for recipes from slaw to soup. Feeling a bit overwhelmed with cabbage? I get it. It’s been a cabbage heavy fall. But these store beautifully! You can leave them in your fridge crisper drawer for months and they’ll still be delicious so give yourself a cabbage break if you need it.

Leeks These mild alliums (onion relatives) have an incredible sweetness flavor when sautéed very slowly over time. They can be used like onions in recipes but lend a beautiful flavor all their own.

French Breakfast Radish These little french breakfast radishes are the same types that you got in the spring. Roast them, sauté them, toss them into salads- they’re versatile. Some people appreciate the greens and others find them too tough to eat even cooked.

Parsley Just enough for a garnish or addition to soups, salads, or roasted roots.