Late Fall Week #4 (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.

Winter Radishes--A mix of beauty heart (white outside, bright pink inside) and daikon (long, either purple or white).  Straight from the field, the daikon are crisp and mild.  We find that the beauty hearts are spicy when fresh picked, but mellow in storage.  Both are great keepers!

Salad Mix--mix of lettuce varieties. We worked hard to protect this lettuce from the cold, and it paid off.  It's delicious!

Spinach--A small bag of our salad-quality spinach from the hoophouse.  It's smaller and more delicate, but very sweet.

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, jester (a sweet dumpling type), Thelma Sanders Sweet potato (a sweet white acorn), and honey nut squash.

Onions--yellow storage onions

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

Leeks OR spicy greens mix--A choice this week between the last of our leeks, or a delicious greens mix of arugula, mizuna,and mustard greens.  We are loving it!

Carrots—Frost sweetened fall carrots!  This week's are mostly orange, with a few of the last red ones mixed in.

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.  It's ready for your holiday recipes, and the flavorful green tops make a great stand-in for parsley in many dishes.

Beets—A mix of red and Chioggia (bright red with candy striped center).  Beets store incredibly well.  I love to roast a few to keep on hand for salads or even on their own with a bit of goat cheese.  Since my family is anti-beet, I get them all to myself :).

Shallots--A great keeper, shallots are a rich, intensely flavorful onion-family vegetable.  I use them where I would like a rich onion flavor but without a lot of onion pieces.  A small shallot minced will deliver a flavorful punch.

Green Cabbage--A great keeper and staple green for soups, salads, stir fry, and slaw.  Cabbage keeps well even after it's cut, just trim away the browned edge.

Brussels Sprouts--We gave these sprouts our best shot, but they are definitely a poor showing :(.  We're offering them for the die hards out there who want to give them a whirl!

 

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, shallots and garlic 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.   Cabbage can be stored in the fridge up to 2 months.

 

Recipes:

Brussels Sprout Hash with Caramelized Shallots

Winter Abundance Bowl

Quinoa with Roasted Winter Vegetables

Pickled Daikon Radish

Sausage and Potato Roast with Arugula (use the spicy greens mix, andbeware our shallots are large--only use 1-3!)

Streuseled Sweet Potato Casserole

"Better than Pumpkin" Squash Pie

Holiday Mashed Potatoes

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