Late Fall Week #1 (EOW Group #1)

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This Week's Harvest:

Sweet Potatoes--Fully cured, wonderful sweet flavor and texture.  Long storage life on your counter.

Kohlrabi--A crisp, sweet addition to salads or stir fry. 

Baby Mustard Greens--A frilly bunch of tender greens, these can be used in salad (my favorite) or cooked lightly.

Salad Mix--mix of lettuce varieties.  We're thrilled that this survived the windy blizzard last weekend!

Spinach--Large tender leaves suitable for salad or cooking. 

Garlic--Fully cured, can be stored on the counter.  

Butternut Squash--Most versatile of squash, butternut is wonderful roasted, pureed in soup, cubed into curry, or made into pie.

Pie Pumpkin--a choice of either a traditional New England pie pumpkin (sweet, classic pumpkin) or a Long Island Cheese (decorative, more savory).

Honey Nut Squash--A small, very sweet cousin of butternut squash.  These guys do not store long, so enjoy in the next few weeks.  They are wonderful simply roasted, but also have become my favorite for pumpkin pie. 

Onions--red and yellow storage varieties

Potatoes--Red and Yellow potatoes from Driftless Organics in Viroqua WI.  They are awesome!

Leeks--Flavorful 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 🙂  This week's are a mix of our favorite orange variety and a red carrot we are trialing called "Malbec"

Sweet Salad Turnips--Beautiful tender turnips that are best eaten raw.  The greens are delicious too--use like arugula or mustard greens.  Take the greens off to store turnips long-term.

Shallots--A rich, intense bulb in the onion family.  Shallots deliver wonderful flavor to slow simmers and roasts.

Celery--Planted for late fall in our hoop houses, this celery packs tremendous flavor and is extremely tender.  The leaves are tender as well and can be used as an herb.

Beets--A mix of traditional red and chioggia (candy-striped) varieties.

 

Storage:

Root vegetables (except potatoes and sweet potatoes--not technically roots) should be stored in the fridge in plastic unless you have a root cellar setup.  Sweet potatoes, squash, onions, garlic, and shallots can be stored short-term on your counter and longer term in a cool dark place with medium humidity.  Greens, celery, and leeks can be stored 1-2 weeks in the fridge.

 

Recipes:

Scalloped Yukon Gold and Sweet Potato Gratin

Creamy Skillet Tortellini with Sweet Potatoes and Spinach

Bon Appetit's Guide to Roasting Vegetables (it's awesome!)

Martha Stewart's Pumpkin Stuffed with Everything Good

Harvest Meatloaf

Sweet Potato and Leek Soup

 

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