Late Fall Week #3 (EOW Group #1)

Print This Week's Harvest: Sweet Potatoes--Fully cured, wonderful sweet flavor and texture.  Long storage life on your counter! Salad Mix--mix of lettuce varieties. Spinach--Sweet crunchy leaves suitable for salad or cooking. This week's spinach may need an additional rinse as heavy rain left more soil than usual and our rinse cycle did not remove it completely! Garlic (2 varieties)--Fully cured, can be stored on the counter.  The German Red variety have more numerous but smaller cloves (for just a touch of garlic).  The German Extra Hardy is the one our members love the most--giant cloves and robust flavor.  We enjoy them both! Butternut Squash--So versatile!  Great in soups, curries, breads, pancakes, etc etc Brussels Sprouts--Will keep 2-3 weeks in the fridge. Honey Nut Squash--A new favorite!  A cross between buttercup and butternut, these personal-sized squash are sweet and velvety in texture, perfect for roasting.  They also have become my favorite for pumpkin pie. Onions--red and yellow storage varieties Potatoes--Mix of red and yellow potatoes from Driftless Organics in Viroqua WI.  They are awesome! Leeks--Beautiful late-season leeks can be used anywhere you might use an onion.  Did you know leeks freeze well?  Just chop them up and put them in a ziploc bag, ready to sprinkle into your next soup pot. Carrots--Yumm, fall carrots are the best 🙂 Celeriac--Large roots with a mild celery flavor.  Can be used in soups, stews, cubed when boiling potatoes for mashing, or anywhere you'd like a hearty celery flavor.  NOTE:  We are experiencing an issue with a small percentage of our celeriac this year--there is a chance you may get a bulb that looks like this inside: 20161026_075729 These are tough and unusable--but unfortunately we have not identified a way to predict this from the outside.  It should be white inside.  If you receive an unusable one just let us know and we'll happily replace it.  We thought it would be better to pass them along with this caveat than leave them in the field--celeriac is a CSA favorite every year! Arugula--Larger leaves with great flavor, can be used to add spice to your salad or cooked lightly with pasta or other veggies. Beauty Heart Radishes--Mild winter radishes with a bright pink interior.  They are a staple of our winter salads with crisp texture and great flavor. Beets--Mix of traditional red and candy-striped Chioggia beets.  If your family is not a fan, beet brownies are the way to go!  See the recipe below. Green Cabbage--Variety bred for storage, should last 1 month or more in the fridge (you may have to remove the top layer at that point).  Great for slaw and other raw salads, but mild and sweet in cooked recipes like the ones below. Choice of Herb--So nice to have them this late in the season!  Choice of cilantro, dill, or parsley.  All these and more are available in the U-pick Herb Garden as well.   STORAGE NOTES:  Any root vegetables will keep well into the winter in plastic in your fridge (carrots, radishes, celeriac).  Potatoes and sweet potatoes can be kept in a cool dark place outside the fridge.  Onions, garlic and squash can be kept just about anywhere--ours is in a basket in the kitchen. U-Pick Herbs live on!  Our herb garden is still going strong and even sprouted a plume of nice volunteer dill 🙂  Help yourself when you are here or ask us for directions to the patch.   Herbs: Parsley, Dill, Cilantro, Mint, Sage, Thyme, chives, oregano, lavender, tarragon, rosemary, and lemon balm. Recipes: Baked Spinach Rice Lemony Brussels Sprout Slaw Ina Garden's Sauteed Cabbage Italian Sausage and Cabbage Stew Butternut Squash Lasagne Arugula Salad with Sweet Potatoes and Feta Fudgy Dark Chocolate Beet Brownies  
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