Late Fall Week #2 (EOW Group #2)

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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—Tender, slightly peppery greens.  They are a great mix in for salads or can be lightly sautéed.

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.

Winter Squash—Choose your favorite!  Squash soup, roasted and pureed for baked goods, or squash curry, the possibilities are endless.  This week will probably include butternut, pie pumpkins, and honey nut squash.

Onions--red and yellow storage varieties

Potatoes--Red and Yellow potatoes from Driftless Organics in Viroqua WI.

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—Frost sweetened fall carrots!  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.

Celery--Planted for late fall in our hoop houses, this celery packs tremendous flavor and is extremely tender.  The leaves are also great—chop into salads or pack into freezer bags for soups and stock throughout the winter.

Celeriac—Celery’s long lasting counterpart.  This root keeps well in a plastic bag in the fridge and lends great celery flavor to soups.  Delicious in mixed roasted veggies.

 

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:

Celery and Apple Salad

Sweet Potato Latkes

Soba Noodles with Hakurei Turnips and Greens

Easy Oven Baked Butternut Squash Risotto

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