As a reminder, please return your boxes to us at market or leave them on your front porch for those of you who are getting deliveries. We have plenty of ¾ bushel boxes, but the big boxes are really handy when we have all of these bulky greens for you.
This week, we’ll try to have a couple of different things for you. We’ve got salad turnips for some of you. These white turnips aren’t bitter or spicy at all, but have a sweet flavor and are suitable for eating raw. Plus, I think it’s about time for some butternut squash…we’ve been holding out! Remember, if you’re getting overloaded with winter squash, they should store for weeks without trouble, especially in the fridge. For those of you who have never had nor seen daikon radishes, don’t be shocked if you find a long white radish in your share. Their greens are great, either raw or cooked, and I find the radishes to be my favorite winter snack, sliced into “coins” and sprinkled with salt or dipped in your favorite spread or sauce.
Bug Note: As y'all know, we don't use synthetic pesticides and such, so occasionally, a caterpillar will start munching on greens and things. If there were any critters on there, chances are that they've already been washed off. Regardless, be sure to either inspect or wash your veggies before you eat them if you care about such things.
Enjoy this fall weather before it starts getting super cold!
Butternut Winter Squash: This is the winter squash for many folks. They taste great, store really well, and are super versatile. Roast in half and serve with butter and brown sugar, chop (either skinned or unskinned) and boil down for soups and curries, or cook first and then puree for use in deserts like "pumpkin" pie.
Greens Mix: Our mix of Mizuna, Mustard Greens, Tatsoi, and Arugula. Use for salad or toss a handful in with a stir-fry or omelet!
Radishes: We have several types that we will be harvesting: Daikon, Watermelon, Helios, French Breakfast, Black Spanish, and Easter Egg. If you don't usually like radishes, toss them with oil and spices before roasting them. Any spiciness that they have is overpowered by sweetness.
Broccoli Raab/Bok-Choy/Collard Greens: Surprise greens this week! These are larger bunches, intended for cooking, but try them raw if you dare! Ask us if you're unsure of what you're getting or if you need cooking tips. Broccoli Raab is closely related to Turnip Greens, but there will be small "broccoli-looking" stalks included with the greens. This is an Italian favorite. Quick recipe: http://allrecipes.com/recipe/marias-broccoli-rabe/
Peppers: These sweet peppers will either be the bell shape that most people are used to or the "bull nose" shape, which are longer and used just the same. Stuff and bake them, eat them in salads, cut them into long pieces for dipping, pickle them, etc. We have greens, reds, oranges, etc.
Sweet Potatoes: Our first sweet potatoes of the fall. The variety is "Golden Nugget". Bake 'em, fry 'em, saute 'em, or mash 'em.
Hot Chili Peppers: We will not include these in our boxes, so be sure to let us know if you want some. We have red serranos and both green and red (ripe) jalapenos.
Basil OR Sage: The basil has been struggling with the cool/wet weather, but hopefully we'll have some for you. It is the classic summer herb! Goes great with tomatoes. Blend up with garlic, nuts, and oil to make pesto. To maintain freshness for longer, store at room temperature in a jar with an inch of water in the bottom. Sage goes great with potatoes, sweet potatoes, and meats, and dries well hanging at room temperature.
Maybe this week (but maybe not quite yet):
Salad Turnips: These white turnips have none of the bitterness or spice that many people associate with turnips. They can be roasted, but are better suited to slicing and eating raw in salads or just on their own. Eat the greens
Lettuce: Beautiful heads of Bronze Arrowhead, Speckled Troutback, or Winter Density lettuces. Did you know that Romaine is the most nutritious type of lettuce, whereas some lettuce varieties such as "Iceberg" have little nutrition at all?