Week 22 Harvest Notes

Enjoy the unintentional color scheme of this week’s share: shades of purple, green and white.

Purple Top Storage Turnip These large classic turnips are best suited for soups, roasted veggies and turnip mash. They store for months, so there is no rush to use them.

Purple Bravo Storage Radish If you aren’t used to cooking with radishes, try cubing with turnips and potatoes and roasting in the oven with a little olive oil and salt. They are ideal for stir-fries and add color and crunch when chopped small or shredded for raw salads. Vinegar offers sweetness to tame the sharp radish flavor.

Salad Turnips These are the ones to eat raw if you already have enough roots to cook with but of course they are delicious sautéed or roasted too. Don’t forget to eat the greens raw or lightly cook them to keep their bright green color!

Cabbage These should store for weeks.

Blue Potatoes And our color them is rounded out with these. Such a gorgeous color no matter how you cook these!

Salad Mix The sharp flavor of the baby mustards is toned down by the spinach and lettuce. The mix is triple washed.

Curly Kale The two tricks to making perfect kale chips are: 1) make sure sure the roughly chopped leaves are totally dry before adding salt and oil and 2) watch them in the oven so they don’t over cook. There is only about 1 minute between perfectly crispy and over done.

Garlic Plenty of garlic this week! It will store, so you can save it for those December weeks ahead when the CSA is over:(

Sage A good soup herb, this one can easily be dried if you aren’t ready for it this week.