2019: Week 18

It has happened - we have given in to embracing fall! We have pumpkins at the market, we harvested almost all of our winter squash (many varieties will appear in your box in the coming weeks), and we will start lifting the sweet potato beds to get those beauties out of the ground in the next few days. We are also excitedly awaiting the arrival of broccoli, cauliflower, and brussels sprouts! This week your box includes hakurei turnips, one of our absolute farmer favorites. They are considered a salad turnip, as they can be eaten raw and are delicious sliced on a salad as you would a radish (although in my opinion, superior to a radish both in texture and flavor). They are also fantastic either roasted or sauteed in olive oil or butter. The greens are edible too - a quick steam or saute is the way to go!

For tips on how to get through all your other greens, scroll down to last week's post. Enjoy!

This week’s box:

  • Yellow Onion

  • Lettuce - Green Butter and Romaine

  • Baby Kale

  • Hakurei Turnips

  • Butternut Squash

  • Radishes

  • Tomatoes

  • Shishitos

  • Collard Greens

  • Rosemary or Thyme (pick one!)

Optional Items:

  • Hot Peppers

  • Delicata Squash

  • Daikon Radishes

  • Cherry Tomatoes

  • Garlic

  • Arugula

  • Zucchini

Open in U-Pick (all areas open for picking are marked with a blue and white stake)

  • Herbs (chives, mint, oregano)

  • Flowers

  • Shishito Peppers

  • Husk Cherries

  • Cherry Tomatoes

Bread Share: Carissa’s Honey Oat

Fruit Share: Ginger Gold Apples and Pears

Cheese Share: local selection

Recipes:

Roasted Butternut Squash

Butternut Squash Pasta with herbs (use baby kale instead of spinach!)

Simple Collard Greens

Sauteed Hakurei Turnips - the greens are edible too!