Late Fall Week #3 (EOW Group #1)


This Week's Harvest:

Sweet Potatoes--This week's sweet potatoes are a mix of our traditional orange and a purple-skinned, white fleshed Japanese variety.  These ones are milder and nuttier, and are wonderful roasted!

Celeriac--Celeriac, or celery root, can be used in place of celery in many soups, stews, roasts, or braises.  Just cut back the gnarly outer skin to reveal the white root inside.

Beauty Heart Radishes--brilliant pink interior makes these my favorite winter salad ingredient.  Slice thinly or grate.  They have some heat, but actually mellow in storage!

Saute Mix--A mix of cooking greens, great in soup or sauteed on their own with garlic and onion.  Chard, spinach, kale, and baby bok choi.

Garlic--Fully cured, can be stored on the counter.  We love our garlic!  Giant cloves and robust flavor make it a favorite with members too.

Brussels Sprouts or Broccoli--Choice this week of frost sweetened broccoli or Brussels sprouts.

Assorted Winter Squash--Another round of choices among our winter squash varieties.

Onions--red and yellow storage varieties

Potatoes--Red 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--A colorful batch!  This week's SWEET carrots are a mix of orange and purple varieties.

Beets--a mix of traditional red and chioggia (sweet Italian) beets

Celery--Same great flavor, but texture have been diminished a bit by the cold.

Red Cabbage--these large heads store well in the fridge--even after being cut!

Baby bibb lettuce--sweet tender leaves and great buttery texture!

Fresh Herb Packet--A little Simon and Garfunkel collection (parsley, sage, rosemary, and thyme) 


EOW Members ONLY:  

Turnips--A mix this week of white salad turnips (sweet and tender--best used raw) and scarlet (best for roasting).



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, Brussels sprouts, and green beans can be stored 1-2 weeks in the fridge.  Cabbage will store 1-2 months (even if it's cut!) in the fridge.



Winter Abundance Bowl (one of my favorite things--infinitely adaptable)

Stir-fried Tofu, Red Cabbage, and Winter Squash

Broccoli Salad with Garlic and Sesame

Russian Beet Borscht

Braised Red Cabbage with Apple and Onion

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