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
Cully Neighborhood Farm 