CSA Week #19 (EOW Group #1)

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This Week's Harvest:

Sweet Potatoes--These sweets have cured for over 2 weeks, and can live on your counter.  They will continue to develop sweetness as they sit too.

Leeks--Our leeks are small this year, a result of cultivation challenges and other wet-weather issues.  They taste great though!  We use leeks for just about any soup or stew.  Their rich, buttery flavor goes welcome with fall veggies of all sorts.

Butternut Squash--Super versatile and a good keeper, butternut is my favorite all-around squash!  Perfect for creamy squash soup, cubed into squash curry, or roasted and used as you would pumpkin in breads, pies, and muffins. 

Choice of Winter Squash--Everyone has their own favorite, so you'll get to choose from honey nut, delicata, buttercup, and spaghetti squash to round out your share.  Honey Nut squash is the new offering this week--a super sweet personal-size squash that rivals the delicata for flavor and make an awesome pie!

Yellow and Red Onions-- Fully cured, these all-purpose onions can sit on the counter.

Bibb Lettuce--Tender fall varieties, great for lettuce wraps, sandwiches, or a delicate salad.

Garlic--These bulbs are fully cured and can sit on your counter.

Arugula--Our fall greens have grown sooooo slow but we finally have some arugula ready to harvest!

Carrots--Tasty fall carrots are here!  This week's are larger in size and keep better as a result.  They are just as tasty as the smaller ones.

Celeriac--Another installment of the delicious, gnarly-rooted cousin of celery.  Simply cut back the outer skin and you'll have a white root perfect for soups and stews, grating into fall salads, or boiling and mashing with potatoes.  It's one of my favorite fall veggies.

Potatoes—A mix of res and yellow potatoes from our farm partners at Driftless Organics

Baby Bok Choi or small Napa Cabbage-- A crunchy addition to sesame noodles, stir fry, or chicken soup.

Beets or Sweet Salad Turnips—A tough choice!  We've seen very slow growth in the salad turnips with so little sun, but we were able to harvest a nice quantity to offer as a choice with beets.  Both are favorites of mine, especially with the greens.

 

Storage:

Most items in the share will keep 10-14 days in a bag or crisper drawer in the fridge.  Carrots, potatoes, celeriac and beets (without their greens) will keep a month or more.  Sweet potatoes, onions and garlic can be stored long-term on the counter.  Winter squash will keep 1 month or more on the counter.

 

This Week's U-Pick:

Things are winding down in the U-pick areas.  There are certainly flowers for the patient picker, and newer plantings of cilantro and dill look nice in the herb garden.  Otherwise the herb garden is a MESS!  We lost so many herbs this year (unprecedented) that we are ripping out the garden and re-establishing it in the spring.

 

This Week's Recipes:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Beet and Sweet Potato Cakes

Black Bean and Sweet Potato Enchiladas

Celeriac Soup with Bacon

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