Here are the share contents for December pickups (Arlington and Canton/South Shore/JP). The hyperlinks on the vegetable names take you to a lot of recipes and information about those vegetables.
See also Jackie Starr’s Fabulous menu suggestions customized for our December share contents
Use these within a week or so (or blanch or make a dish for freezing) and store cold and moist in your refrigerator:
Kale—2 bunches, from Riverland—great in soups, grated and marinated for a salad, or kale chips
These will keep for a few weeks in your fridge crisper drawer:
Leeks—from Picadilly, keep whole or chop for soup and freeze (no need to blanch)
These will keep for many weeks in COLD, MOIST storage (keep moist in bag, with some ventilation
Beets, 3 lbs. from Picadilly
Carrots – 5 lbs., from Picadilly
Cabbage (red or green), from Riverland— sauerkraut or kimchi ideally is made asap
Celeriac, 2 pieces, from Picadilly (aka Celery root–nice mashed with potatoes and other roots; more recipes here)
Potatoes – 5 lbs., from Picadilly
Parsnips 3 lbs. from Picadilly (more recipes here)
Winter radishes, 1.5 lbs., from Riverland
These will keep for many weeks in COOL, DRY conditions (40-55 degrees), like a shelf in your basement or unheated room as long as it doesn’t freeze; store in paper bags:
Garlic ½ lb. (can also be stored in a tightly closed jar in the refrigerator), from Riverland
Onions, yellow, 2 lbs., from Harlow Farm in VT
These will keep for a several weeks in your kitchen or in a cool dry cellar:
Butternut Squash, 3 pieces, from Riverland
These will keep for months at 50-70 degrees—NOT COLD STORAGE:
Sweet potatoes 4 lbs., from Riverland
Dried Beans, (1 lb. light red kidney and 1 lb. black turtle), hand sorted from Baer’s Best Beans will keep for the next year in dry storage, cold or warm. As they are fresher now, they typically take less time to cook and need minimal soaking.
Shared Harvest CSA 