Week 20 Harvest Notes

Mustard Greens These cooking greens are a bit sharp and incredibly vibrant in color when lightly cooked. Both of these characteristics are signs that they are packed with vitamins, hopefully shoring up our immune systems for cold season!

Hakurai Salad Turnips These juicy turnips are both sharp and sweet. They are perfect raw, roasted or sautéed. The greens are fabulous raw or steamed.

Eggplant What? More eggplant? In this chilly weather? They may be small, but it has been fun to still have eggplant this fall.

Garlic You can store these outside of the fridge as they are fully cured.

Carrots This is the last of our fall carrot harvest. They’ve been so beautiful and sweet. We’ll miss them!

Sunshine Kabocha Squash This variety is incredibly rich and creamy for soups, pie, roasted squash, pudding or curry.

Jester Acorn Squash I simply slice these small squash in half, drizzle with olive oil and roast in the oven for about a half hour (until soft) at 350. Then I just scoop out the seeds and eat the squash out of the shell with a spoon.

Dill This is the last of the dill for the fall.

Tomatoes The field tomatoes are finished for the season but we’ll still have a trickle of ripe ones coming out of our high tunnel for few weeks.

Onions Looks like the onions are storing well and we should have plenty to last through the rest of the CSA season.