Details about this week's
The fall beets are finally sizing up; we are completely perplexed as to why they have taken so long. The long wait was worth it; they are pretty sweet!
Back to the variety called Mokum
The heads are looking much better this week; brighter white and bigger.
If you are not using all of your garlic each week, no need to worry. Store in a cool, dry location away from onions and potatoes and it will keep for months.
The bizarre looking green bulb in your box. We love Kohlrabi in our house; Edith has been asking for it for a month now. Peel, slice, and eat raw. Also great sauteed or even made into
A red and two yellows
A mix of red and gold potatoes. Store in the dark (or a paper bag).
The leafy bunch in your box; great as a salad or lightly cooked just intil wilted.
Sweet Colored Peppers
Bell peppers and Carmens (pointed pepper); both are sweet peppers.
The salad turnips are back again for a short time. The greens took a bit of a dive and are pretty ugly; the turnips are still delicious though.
Winter Squash-Butternut and 2 Acorns
The long tan squash is a butternut and is great peeled, roasted and used in salads, soups, as a side dish--a very versatile squash! The two green squash are acorns. These are perfect of stuffing, although recently we have been enjoying them sliced, tossed with olive oil and a generous amount of salt, and toasted until soft at 450 degrees. Yum!