Late Fall Week #4 (EOW Week #2)

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/Baby Kale--Harvested from the hoop house, very clean and tender.  Excellent for hearty salad or as a saute/soup green. 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 Shallots--A rich, intense bulb in the onion family.  Shallots deliver wonderful flavor to slow simmers and roasts. Honey Nut Squash--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--These were dug on Tuesday and might be the sweetest yet! Celery--Hoophouse grown late-season celery just in time for Thanksgiving dressing and leftover turkey soup.  Store in plastic in the fridge, 2-3 weeks.  Chop and freeze the leafy tops to toss into soups and stews, or dehydrate them to sprinkle onto anything! Turnips/Rutabaga--Colorful mix of scarlet (red) and sweet salad turnips (white).  The white ones are best raw in salads, and the reds are a wonderful roasting turnip.  Either can be used in stir fries and soups.  You'll also have just 1 or 2 small rutabagas (purple crown) from our meager harvest this year.  They are a bit sweeter than turnips and great in mixed roasted roots. Beets--Traditional red beets this week. Brussels Sprouts OR Green Cabbage--A last installment of Brussels or mild green cabbage, should last 1 month or more in the fridge (you may have to remove the top layer at that point).  Cabbage is great for slaw and other raw salads, but mild and sweet in cooked recipes. Herb bundle--A cute little bag of mixed herbs for your stuffing or under the skin of your Turkey! Acorn Squash--Small, great for stuffing.  This variety is sweeter than most.   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--some are still going despite a hard freeze!  Parsley, Dill, Cilantro, Sage, Thyme, Oregano, and Lavender.   Recipes: Beet Pesto Pizza with Kale and Goat Cheese (the pesto is AWESOME) Carrot Hummus Sweet Potato and Leek Soup Scalloped Yukon Gold and Sweet Potato Gratin Streuseled Sweet Potato Casserole Butternut Squash Indian Pudding Parmesan Brussels Sprouts (kid-approved by the Muich Family--thanks Trina!)  
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