Week 20

Salad Mix This is a mix of triple washed young lettuce 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.

Salad Turnips These are called salad turnips because they are tender and juicy raw, unlike storage turnips. You can also roast or sauce them. The greens are incredible as salad or very lightly cooked.

Cauliflower These gorgeous cauliflower are perfect for roasting, steaming, soups, stir-fries, or even raw!

Carrots The greens are beautiful but quite bitter eaten straight as they are.  I love to slow cook them with onion peels and whatever other veggie scraps I have around and then strain for soup stock.


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. The simplest way to prepare it is to 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 This really is the very last of the eggplant for the season! I recently learned a tip for low oil eggplant that still achieves a tender texture and great flavor. Parboil it first (put it in a pot of water and bring it to a boil, then remove the eggplant) then use it however you otherwise would (fried, roasted, sauteed) but you won’t need as much oil.