CSA Week #19 (EOW Group #1)

Print This Week's Harvest: Sweet Potatoes--Fully cured, wonderful flavor and texture. Head Lettuce--Summer crisp or oakleaf variety Celeriac--Wonderful celery taste.  Cut away the gnarly skin to reveal a white bulb.  Use in place of celery in soups and stews.  Keeps forever in a bag in the fridge. Saute Mix--Mix of spinach, baby kale, baby bok choi, chard, and arugula.  Makes a great hearty salad mix too! Garlic--Fully cured, can be stored on the counter. Broccoli or Cauliflower--Cool nights bring out the sweetness in both. Butternut Squash--Our staple for all things winter squash--soup, pie, roasting, pancakes, curries... Beets--Mix of dark red and Chioggia (light red) varieties Onions--red and yellow storage varieties Potatoes--Mix of red and yellow potatoes from Driftless Organics in Viroqua WI.  They are awesome! Leeks--Amazingly large!  If your recipe calls for 2 leeks, think twice before adding 2 of these monsters... Carrots--Yumm, fall carrots are the best 🙂 Salsa Verde Kit OR Brussels Sprouts--An unlikely choice to be sure!  The tomatillos had a great late burst of energy this week, and so we thought Why Not?  For those who prefer to get on with fall, the Brussels are wonderful too :).   This Week's U-Pick:  Herbs: Parsley, Cilantro, Mint, Sage, Thyme, chives, oregano, lavender, tarragon, sorrel, bronze fennel, rosemary, and lemon balm are available for picking this week. Spicy Peppers: Plenty to pick Tomatillos:  Last week to scrounge! Flowers:  Still a few out there...   Recipes: Scalloped Yukon Gold and Sweet Potato Gratin Sweet Potato and Leek Soup Beet and Sweet Potato Cakes Macaroni and Cheese with Butternut Squash Butternut Squash Soup with Apple and Ginger Apple and Root Vegetable Hash    
This entry was posted in CSA Newsletters. Bookmark the permalink.