Week 19- Harvest Notes

Delicata Squash The striped squash in your share are delicatas, and their flavor is indeed delicate. Sweet, tender- these are easy to eat simply as they are after cooking until soft in the oven or on the stove top.

Spaghetti Squash This variety is called orangetti. The flesh turns stringy like spaghetti once it is cooked and you can eat it with sauce or toss it into other dishes like roasted roots, sautés of greens, or even chili or other stop top dishes.

Salad Radishes Radish season is in full swing! If you don’t eat these raw on a salad or in tacos, try roasting them in the oven or sautéing on the stove top.

Curly Kale We’ve been tossing kale into everything these days- salad, pasta, soup, smoothies, curry, stir-fry… there is almost nothing that can’t take a little kale.

Napa Cabbage This Asian style savoyed (another word for crinkly) cabbage is one of our favorites for marinated salads, kimchi, or light cooking.

Salad Mix This is a mix of baby lettuces, arugula, and green and purple mizuna. It is a bit spicier than last week’s mix thanks to the arugula but is still relatively mild. It has been triple washed.

Sweet Peppers We covered these over the cold nights last weekend and they made it through with no problem.

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.

Broccoli These are unbelievably sweet and flavorful!

Cilantro This classic salsa herb grows particularly well in cool weather when some of the other salsa ingredients aren’t producing much. Luckily, it also offers a lot of flavor to curries, chili, and beans. You can also use it in creative salad dressings with lime.

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.