Share Notes 12-20-18
CSA Share Notes:
This week you’re receiving the final fall harvest, and today happens to be the last day of autumn. How appropriate! Thank you all for enjoying our fall harvest with us this season, and have a lovely holiday week and a happy new year!
Here’s this week’s Vegetable line-up.
- Sweet potatoes—make some lovely hasselback sweet potatoes for your holiday feast this week!
- Cabbage—You may have received some Caraflex cabbage, a smooth-leaved, cone-shaped variety, or some of our heirloom savoy leaved cabbage, which have lovely crinkled leaves, and we even had just a couple of pretty red cabbages to send to you. My favorite use of cabbage is to make this one-pot meal: cut up smoked sausage links, coarsely chopped onion, potato, apple, carrot, and cabbage, all tossed into a dutch oven with a half a stick of butter and cooked on low heat for 2-3 hours until all veggies are tender.
- Acorn Squash—We’ve been roasting them or stuffing them with celery, apples, and pork sausage and it’s been so delicious.
- Broccoli—Great roasted, steamed, or just munched on raw with some homemade hummus.
- Cauliflower— Excellent roasted with cumin and chili powder.
- Assorted Turnips—These little guys didn’t have enough sunshine this fall to get very big, so we just mixed them together and bagged them up. Try them roasted or in a veggie mash. We do about 1/3 turnips and 2/3 potatoes in our mashed potatoes and it’s just about right.
- Brassica Greens—You might have received collard, Lacinato kale, or Winterbor (curly) kale, or maybe a bit of a mix. Any really tender greens would make a good massaged kale salad, or would be excellent roasted, or as kale chips, braised, or in a pot of white bean, kale and sausage soup.
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.
We’d love to hear stories and recipes of your culinary adventures this week. Send us a note or post a comment of how you’ve used your CSA share.
Jess & Justin