Share Notes 12-6-18
CSA Share Notes:
Here’s this week’s Vegetable line-up:
- Sweet potatoes—A few extra for everyone. We have a lot to use up and we’re nearing the end of the season!
- Broccoli—Crunchy and vibrant. When this crop is frosted it turns purple, but it will be bright green when you cook it.
- Cauliflower—While not perfectly white, this cauliflower is really excellent! It’s much harder to grow than broccoli, so we don’t get as much of it and when we have a good stand, we’re really excited. We hope you like it.
- Cabbage—Large shares received a nice head or two of green cabbage. We made a wonderful cabbage dish this week of smoked venison sausage, potatoes, apples, a bit on onion and loads of garlic, all slow cooked in a big dutch oven.
- Leafy Greens—mixed brassica greens, a variety of kales and collards.
- Acorn Squash—Just about the last of these tasty fellas.
- Delicata Squash—Small shares received this type. Delicata are a wonderful, highly prized variety our chef clients love. These have been a big hit stuffed with pork sausage, onion, celery, apples, and pecans.
- Heirloom pumpkins—Large shares. A wide array of varieties went out today. I recommend cutting in half, scooping out seeds, roasting upside down, and then scooping out flesh into 2 cup freezer containers for use in pasta or baking all winter. We’ve stockpiled a good bit at the farm and these pumpkins are delicious.
- Mixed Turnips—Mixed bags of purple top, scarlet queen, and hakurei turnips. Boil, then butter and salt ’em. Mmmm!
Veggie Storage tips:
Sweet potatoes will prefer to stay at room temp. Everything else will keep longest stored in the fridge sealed up in a bag. All root crops should be severed from their tops to keep the roots from getting rubbery. Everything will need a gentle washing before cooking, but leave the dirt on until you’re ready to use them to prevent spoilage.
Jess & Justin