CSA Week #17 (EOW Group #1)

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This Week's Harvest:

Sweet Potatoes--First of the season!  These sweets have cured for 10 days, and can live on your counter.  They will continue to develop sweetness as they sit too.

Apples--Our first installment from Atoms to Apples in Mt Horeb!  Owner and orchardist Rami does an amazing job growing certified organic apples in this climate.  If you like them, consider signing up for the Apple Share this fall!

Spaghetti or Buttercup Squash---Both large, delicious, and main-dish worthy.  

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

Oakleaf Lettuce--Tender fall varieties, similar to bibb lettuce in texture and great flavor.

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

Carrots--Tasty fall carrots are here!  This week's are a gorgeous mix of orange and purple varieties.

Celery--The first of our fall crop.  We love the tender, sweet celery that comes from our hoop house beds.  If you won't get to it, chop and freeze it for fabulous winter soups.

Green Beans (and a few Dragon Tongue)—Despite the rain that is falling as I write, this week's beans are beautiful thanks to a bit of a dry spell!  Mostly green beans this week, but a few bags of Dragon Tongue to choose from.

Sweet and/or Shishito Peppers-- The sweet peppers are starting to wane, but what a run!  I'm glad they held out for the first sweet potatoes though, a great combination.

Baby Bok Choi—a classic in stir fries, or sautee to top a bowl of homemade ramen!  Try halving and grilling it, too!

Napa Cabbage or Fennel--The Napa, like many of our Brassica family crops, has struggled this fall we had a smaller than normal harvest.  Choose a small head or beautiful fall fennel.

 

Storage:

Most items in the share will keep 10-14 days in a bag or crisper drawer in the fridge.  Carrots 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:

My Most Favorite Chicken Salad

Roasted Sweet Potato Salad with Red Pepper Vinaigrette

Green Bean Casserole with Au Gratin Topping

Ina Garten's Mexican Chicken Soup (we add diced sweet potato--yumm!)

Curry Roasted Buttercup Squash

Crispy Buttercup Squash Poppers (let this be a loose outline--frankly you can bread, fry and dip ANYTHING!)

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