Details about this week's
The lighter green bunch of leaves. A zippy flavor raw but wonderful cooked--saute, add to soups, try as an alternative to spinach.
Four pounds of red and gold beets in a bag. Store these in a bag in the crisper drawer and they should last a couple months.
A nice head that has great flavor thanks to the cooler weather.
About a pound and a half of sprouts. They get better the more frosts we have. If this is too many to eat, blanch and freeze for use this winter. Research blanching recommendations so the sprouts don't get mushy. Otherwise, they will keep in the fridge for three weeks or so.
Four pounds loose in a bag. The larger carrots are great to cook with and the smaller baby carrots are wonderful for fresh eating.
A nice head to add to a gratin or try steaming and mashing with potatoes.
8 red and yellow onions of varying sizes; see storage info for specifics.
Five pounds of blue gold potatoes and five pounds of Satina (similar to Yukon Gold) potatoes
A bunch of dark green leaves. Great raw or cooked, including the sweetest parts-the stems. Delicious for salads.
The bunch of white roots in your box. The greens are great sauteed with butter and garlic, and the roots are wonderful raw, sauteed, boiled, or roasted.
Butternut--2 of the pear shaped squash; classic soup squash and also great in curries, cubed and steamed, etc.
Carnival Acorn--USE FIRST! We find that these don't keep as long as the green acorns. Two sweet speckled squash that are perfect for stuffing or slicing and roasting in the oven.
Green Acorn--Two more sweet squash; delicious with a dab of butter and brown sugar or maple syrup or our favorite, olive oil and sea salt.
Sunshine Kabocha--The deep orange squash that looks like a flat pumpkin. These squash have thin skin and do not store well long-term, so we recommend using it soon or roasting, scraping out the flesh, and freezing it for a holiday "pumpkin" pie or winter soup. This is the squash I use for pie at Thanksgiving and no one knows the difference.