CSA Week #20 (EOW Group #2)

Print This Week's Harvest: Sweet Potatoes--Fully cured, wonderful flavor and texture. Salad Mix--mix of lettuce varieties Saute Mix--Mix of spinach, baby kale, baby bok choi, and arugula.  Makes a great hearty salad mix too! Garlic--Fully cured, can be stored on the counter. Cabbage--Choice of red or green Butternut Squash--Our staple for all things winter squash--soup, pie, roasting, pancakes, curries... Onions--red and yellow storage varieties Potatoes--Mix of red and yellow potatoes from Driftless Organics in Viroqua WI.  They are awesome! Leeks--More amazingly large stalks.  Did you know leeks freeze well??  Just chop them up and put them in a zip-loc bag, ready to sprinkle into your next soup pot. Carrots--Yumm, fall carrots are the best 🙂 Brussels Sprouts (or Salsa Verde Kit--just a few)--A big Brussels sprout harvest this week!  We also have a few more salsa verde kits to add to the mix if you prefer.   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. Flowers:  Just a few left...   Recipes (all of these have been part of my quest to get more veggies into my son!): Carrot Cake Breakfast Cookies Butternut Squash Tea Bread Sweet Potato Cookie Bars Spaghetti with Sweet Sausage and Cabbage Beet Chips   
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