October share

oct 2017 share
Share contents for Saturday, October 21, 2017
Also check out Jackie Starr’s menu suggestions and recipe links on our website!

Use these within a week or so (or blanche or make a dish for freezing):
Lettuce-1 head, from Riverland
Spinach, from Picadilly
Mixed greens– a bunch or bag, from Riverland (great braised or sauted!)
Kale—2 bunches, from Riverland—soups, grated and marinated for a salad, or chips
Red Italia Peppers-1# Picadilly
Herb bunch, from Picadilly

These will keep for a couple of weeks cold in your fridge crisper drawer:
Brussels Sprouts, pop off the stalk from Riverland
Leeks (2 bunches)—keep whole or chop for soup and freeze (no need to blanche)
Salad (Hakurei) turnips – a bunch (cut off the greens and use them first)
Napa Cabbage—ideally wrap in a wet towel to keep extra moist

These will keep for many weeks in cold storage (keep moist in bag, with some ventilation, back of fridge or cold cellar or garage, 33-45 degrees, humid)
Carrots – 5#, from Riverland
Potatoes – 5#, white from Picadilly
Beets – 3#, from Picadilly
Celeriac— from Picadilly, peel and slice or grate as an excellent salad or stirfry ingredient, steam and mash like potatoes,
Cabbage from Riverland—(if you are making sauerkraut or kimchi, do that asap)

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 #(can also be stored in a tightly closed jar in the refrigerator), from Picadilly
Onions, yellow, 2#, from Riverland


These will keep for a few weeks in your kitchen or in a cool dry cellar:
Acorn/Carnival Squash, 3 pieces, from Picadilly


These will keep for months at 50-70 degrees, in paper bags or box
Sweet potatoes 4#’s, from Riverland