Week 23

Butternut squash – from Sauvie Island Organics! Delicious roasted and as a base for soups.

Daikon radish – Holy moly, what a lot of food is in a daikon.  These are incredible plants I’ve got to say.  Did you know that daikon can be the base for making kim chi?

Parsnip – One of my fall favorites!  Roasted or in soups, this veggie generally needs to be cooked before eating.

Beets – As promised, we are beginning to get some actual beets!  Though not very large yet, they are more useable than the teeny tiny ones I gave out not long ago.  Remember the greens are great too – similar to chard as a cooking green.  For longer and easier storage, cut the tops off (and also maybe in half to save space – they are so big!), and store separately from the roots, both in plastic bags in the fridge.  Beet roots are another great roasting in the oven veggie.

Carrots – Don’t stop won’t stop!

Onion – The last of the yellow storage onions.  Thursday folks will be getting something else – shallots or cippolini probably.

Kale

Lettuce – 2 heads “winter density” – This is probably the last of the lettuce heads.  You are getting 2 heads this week because I don’t think most of them will last until next week.

Some recipe ideas for this week:

Roasted fall vegetables: http://www.motherearthnews.com/real-food/roasted-vegetables-recipe-tips

Butternut squash (& carrot) soup: http://www.myrecipes.com/recipe/butternut-squash-soup

Radish kimchi: http://www.maangchi.com/recipe/kkakdugi

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