In this week’s share…
Potatoes – “Red Gold” from Sauvie Island Organics
Celery – The leaves & tops are good for soups, stocks, etc.
Fennel – Good raw sliced thin as a salad with olive oil & parmesan, or roast it with other veggies in the oven (see recipe below).
Turnip – A new variety for me this year, “Wonnegold,” they have a nice golden hue to them. I’m excited to try it roasted or in a soup. Don’t confuse it with the radishes…
“Watermelon” Radish – Careful, these look surprisingly similar to the turnip on the outside, but more green/white and the turnip is more yellow/white. On the inside though, these are a fantastic pink and pretty mild. If you’re eating them raw, peel off the tough skin.
Carrots – These yellow carrots were in a very weedy bed which has really reduced their size. Oh well, they are cute and tasty though.
Lettuce – romaine – This is really the last week for lettuce. I promise this time.
Roasted potatoes & fennel (you could add the turnip, radish, carrot, and leeks in there as well if you dare!)
I’m really loving the evening light during CSA pickup these fall days.