CSA Week #19 (EOW Group #1)

Print This Week's Harvest:  Carrots, Leeks, Cauliflower, Roasting Turnips, Sweet Potatoes, Bell Peppers, Salad Mix, Hakurai Turnips, Beets, Garlic, Brussels Sprouts or Green Beans, Butternut Squash, Yellow Onions, Potatoes.  EOW Only:  Beauty Heart Radishes and Celeriac (in one bag) This Week in the U-Pick Garden: Oregano, Chives, Sage, Thyme, Marjoram, Parsley.  Maybe a few Cherry Tomatoes.  Flowers are done! For Every-Other-Week members picking up this week, this is your last installment!  The season always goes by so quickly, but the dark evenings and bitter nights are a cleary reminder that fall is here.  We had our first true "freeze" on Saturday night where temperatures dropped below 30, and the few summer crops that were holding on are now gone until next year. New in the share this week is butternut squash, a personal favorite!  I think it's the most versatile of all the squash--it makes an excellent curry, delicious soup, and a perfect pumpkin pie (did you know that canned "pumpkin" is actually butternut squash??).  Check out an easy, favorite soup recipe below.  Store on your countertop until use. Sweet potatoes are here!!  We finished harvesting our crop before the cold crept in, and the potatoes have been "curing" in an 85 degree room for the past 10 days.  This heals over any cuts and sweetens the potatoes, and they will store longer as a result.  We were very happy with the harvest this year, over 2400 lbs. in storage!  Look forward to a big bag of them tomorrow.  Once these beauties are ready in the fall, I find myself making Sweet Potato fries almost every night.  Simply scrub and slice the potatoes into "fries", toss with olive oil, salt and pepper, and lay out on a baking sheet in a 400 degree oven.  Turn occasionally until they are golden and soft inside.  Enjoy!  I love them with aoli or chili-lime mayo for dipping. Turnips!  This week you will receive a bag of scarlet and purple-top turnips.  I call these "roasting turnips" to distinguish them from the Hakurai turnips that you have been receiving and are more like a radish in their use.  These turnips are best cooked, either roasted on their own or diced up with other root vegetables.  They are a great ingredient is my harvest meatloaf (see recipe below), and are also delicious boiled and mashed or pureed with butter and seasoning.  Like all the root vegetables you are receiving, you can store these for a while (1-2 months) in a plastic bag in the refrigerator. Finally, the first of our Brussels Sprouts are here!  They are not sizing up as quickly as we would like, and so we have a choice with the last of the green beans.  Many of our cabbage/broccoli family crops are coming in very late this fall.   This season is one for the books! This Week's Recipes:      
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