Early Fall Newsletter – Week 1 – October 22, 2016

by jennifer on October 21, 2016

Welcome to the Early Fall CSA! We live in an amazingly temperate and abundant region. Each year we are amazed at how many different crops will grow over the winter. Remember, most of the items in your box will last for weeks or months, so don’t get too overwhelmed at the volume. Keep onions, garlic, and winter squash out on your counter. Squash freezes well for future soups or baked goods, just bake and freeze. All the root veggies like carrots, beets, parsnips, etc. will keep in your crisper drawer for a ridiculously long time. Try to eat the greens within 4 or 5 days. Don’t wash until you are ready to use them.

Orange carrots
Yukon nugget potatoes
Yellow onions
Red onions
Butternut squash
Delicata squash
Green kohlrabi
Red Russian kale

Parsnips: They look like a large white carrot. They have a sweet earthy flavor that makes a nice addition to soups and pot roasts. They can overwhelm, so go easy. Parsnips are great added to mashed potatoes. They make amazing oven fries and will happily join the usual cast of characters in your oven root roast.
Romanesco: No, that is not a hunk of coral in your box. It is a gorgeously mesmerizing cousin to broccoli and cauliflower. The texture is a little more cauliflower-like, but the flavor is a smidge more like broccoli. You can prepare it like broccoli and cauliflower: steam it, roast it, mash it, add it to soups or stir fries, the possibilities are endless.





Romanesco Romanesco parsnips parsnips
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