More detailed information about some of these veggies can be found in the October “What’s in the share?” post.
From Jenny and Bruce Wooster, Picadilly Farm
Carrots, 5.5 pounds. Again, “boleros”, our favorite fall carrot.
Beets, 3 pounds. A sweet storage type.
Potatoes, 5-6 pounds. A very tasty gold potato, in a wide range of sizes. These will store best if taken OUT of the plastic bag.
Parsnips, 2 pounds. The cold nights have sweetened up these parsnips. For a simple way to use them, slice into thin “fries”, coat with a tiny bit of oil, and bake until they are tender and a bit crispy.
Turnips, 2 pounds. You’ll find these in the bag with the beets. Our best and sweetest crop of turnips ever! I don’t even like turnips, and I’ve been eating these.
Misato Rose radishes, 2 pounds. You’ll find these in the bag with the celeriac. Storage radishes aren’t very common, but are tasty. Less watery than a regular red radish, but with the same zing. I like them sliced, with cheese on top, grated on salad, or served with dips or hummus.
Celeriac, 2 pieces. This bumpy, round root comes from a plant closely related to celery. It’s a slow growing plant – the miniscule seeds germinated in the greenhouse in early March; tender seedling went in the ground in late May; and we weeded and watered through the summer, and we harvest from September until the ground is too frozen to get them out. This root is more common in European cooking, where chefs roast chunks of the root in roasts, among many other things. I like dicing celeriac, and sauteeing it with garlic and onions for an added richness to any soup or stew. The flavor is stronger and deeper, less watery, than celery. Peel the outer skin off the amount you plan to use, then store the rest of the root in a bag in the fridge. The exposed edge may brown, but it will stay good, even when cut into, for quite some time.
Sweet potatoes, 4 pounds. These sweeties are in all shapes and sizes, from fingerlings to absurdly large. Try the smallest ones coated in a bit of oil, roasted with the skin on, eaten whole (best if eaten with your fingers). A favorite fast lunch around here is sweet potatoquesadillas – corn tortillas on the griddle, topped with grated cheese and grated raw sweet potatoes, then another tortilla on top. Cover with a pot lid, cook on medium for 5 minutes, flip, cook until sweet potatoes are soft.
Onions, 2 pounds. More of the yellows.
Winter squash, 2 butternuts.
Leeks, a bunch.
Lettuce, a head of green leaf.
From Gretta Anderson, Belmont CSA:
If collards and kale are new to you, you are in for a real treat! There are many excellent recipes for these hearty greens at http://www.epicurious.com. Stack the leaves and remove the tough stems with a sharp knife.
Collard greens, a bunch.
Kale, a bunch of Red Russian.
Radicchio, chioggia type in the Nov 8 share; chioggia, trevisio or sugarloaf in the Nov 15 share. Currently, my favorite radicchio recipe is from the kitchen of Todd English.
Sage, a bunch.
From Chris Yoder, Vanguarden CSA:
Napa cabbage (Nov 8 share), Green cabbage (Nov 15 share), 1 head.
Hakurei turnips and greens, a bunch.
Red onions, 1 pound. These onions are not for storage. Keep them in your fridge and use them soon.