Week 27/28 – Last Share!

Whew! It’s been a pretty great season I’d say.  I hope you’d agree.  This last share will hopefully help you with your veggie needs through Thanksgiving festivities.  Thank you for joining us for this seasonal journey down vegetable lane.  It’s been a pleasure growing food for you.  Keep in touch with our email list & facebook page.  I’ll probably have a CSA signup for 2017 going sometime in January.

In the share:

Acorn Winter Squash (“Thelma Sanders Sweet Potato”)  – from Sauvie Island Organics.  A family heirloom variety from Missouri, this acorn squash has a long shelf life (for acorn) so it should store well for you for at least 3-4 weeks at room temp.  It also has amazing sweet, nutty flavor.  Try it baked with butter, or use it as a base for sauces, soups, curry, … endless possibilities!

“Yukon Gold” Potatoes – from Sauvie Island Organics.  Renowned for flavor and dry texture.  Perfect baked, boiled, mashed, or fried.

Radicchio – Try a radicchio salad!  Let the leaves sit in a citrus vinaigrette and sort of marinate a bit before serving.  I find it helps cut the bitterness.  Serving suggestions: add seeds, raisins, fruit, or slices of roasted winter squash to the salad.

“Hakurei” salad turnips – Remember the roots on these are so sweet you don’t need to cook them.  Great as a raw snack or in salads.  Of course you can use them cooked as well. There was a lot of slug damage in this harvest, so you may need to just trim out any bad parts.  The larger specimens you may find you want to peel out off the tougher outer skin.  Remember the greens are edible as a cooked green as well.

Mustard greens – Great flavor when braised.

Kale “Rainbow Lacinato” – We haven’t seen this variety since early summer I believe.  We’re harvesting the growing tips and surrounding leaves so they should be fairly tender.  Wash well as there were a lot of insects on here which we tried our best to remove but please do your part also.

Leeks – A great winter substitute for onions.

Carrots – a mix of orange and yellow.

Beets – Don’t neglect those greens as well.  In fact you could mix the beet, mustard, and kale greens together for a big old mess of braised greens to cure what ails ya.

Parsnip – Roasted, mashed, in soups, etc.  A great winter storage veggie that can hang out in the ground through all kinds of freezing weather (which of course we haven’t had to worry about in this warm fall).

“Watermelon” Radish – Take off that outer peel layer and enjoy the mellow red radish flesh inside.

Sweet Peppers! – Yes these did just come off our plants still in the field.  Did I mention it’s been a warm fall?  Not to mention a good year for peppers!  If you’re roasting roots you could roast these peppers at the same time.  After they’re skins are all blistered, run them under cold water and the skins should come off easily.  Then eat the tender sweet flesh on its own or as a topping.

Recipe Ideas:

Squash & Radicchio salad (use acorn instead of butternut – it’ll be just fine)

Potato & Parsnip Puree

Roasted root veggies (substitute any root veggies you have around)

Carrot, beet, and Watermelon Radish salad – could add the hakurei turnips in here.

Southern greens (for kale, mustards, beet, turnip greens mixed together) – sub leek for onion if you want, and if you want it vegetarian, take out the bacon/ham and add more olive oil & salt.

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