Share Notes:

The frosts arrived this week and we harvested in the blasting wind, gleaning every last bit of summer’s harvest. The hardy winter veggies are still doing great and should last us a while, but our late summer crops have ended till next year.

Those of you who have been ordering Porch Culture Coffee: isn’t it amazing!  Remember you can place your order for next week between Friday and Tuesday.

We have a big announcement for the Holidays!

The week of Thanksgiving, we will deliver on Tuesday so you have your share in time for your family feast. That’s November 25th! Remember, if you will be out of town on a delivery day, simply log in to your account and set a delivery hold for the dates you’ll be out.

Now on to this week’s vegetable line-up:

• Winter Squash—Butternut. These squash are great baked, grilled, roasted, mashed, etc. This is the perfect week for a pureed winter squash soup!
• Turnip—Purple Top for the large shares, and Scarlet Queen for the small shares. These turnips are so tender and delicious and the greens are simply monstrous! Cook it all together or separate.
• Pac Choi—This Chinese cabbage is excellent in a soup or a stir fry. Cook up some simple vegetable soup and toss this tasty veggie in.
• Hot Peppers—This week we are sending you as many as we could harvest as their season has come to an end. We have two ways to preserve the fiery heat over on our kitchen blog this week.
• Kale or Collards—The large shares received Kale, the small shares received Collards. Try my massaged greens recipe here.
• Bell Peppers—the end of these beauties. Enjoy the crisp, bright flavor of summer while winter rolls in.
• Fall Greens Mix—This beautiful bag of goodness is our own custom mix of frost tolerant and tender greens. The mix includes 6 gorgeous varieties including green frills and scarlet frills mustard, Asian mustard varieties Mizuna, and minutina, and two mild Asian greens, Hon Tsai tai and Komatsuna, which are a bit like broccoli raab or boc choi. These combine into an eye catching and delicious mix of different flavors and textures on the plate and are suitable for using in salads or for braising or roasting. Enjoy!

Storage tips:

This week, all your greens should be stored in the refrigerator, sealed up to retain their moisture. Your roots should be separated from their tops so that the roots stay crisp and firm, and also sealed up in a container in the fridge.  The tops are edible, too and would go nicely in a big batch of braised greens. The winter squash can last up to a couple of months. Keep the dirt on them for now and store them at room temp. As a general rule, wait to wash any of these veggies until you’re ready to use them.

We’d love to hear stories and recipes of your culinary adventures this season. Send us a note or post a comment of how you’ve used your CSA share!

Your farmers,

Jess & Justin

Large Share

Large share (Left to right): Purple Top turnip, red and green hot peppers, Pak choi, Kale, bell peppers, butternut squash, and our delicate fall greens mix.

Small Share

Small share (left to right): Scarlet Queen turnips, red and green hot peppers, collards, pak choi, butternut squash, bell peppers, and our delicate fall greens mix.