Details about today's
A couple of nice heads of broccoli. Try slicing it in half and roasting the broccoli with olive oil and salt at 400 degrees.
Butternut and Delicata Winter Squash
The oblong striped squash is Delicata. It's thin skin does not make it a good storage squash, so we decided to add one to the box this week. Great sliced into half moons and roasted with olive oil and salt--an alternative to french fries. The butternut is rather large, so if you don't need it all at once, refrigerate what you don't use. You can also freeze butternut cubes raw or mash once cooked and freeze for future use.
Loose in a bag. We are in between plantings right now and may take a break from carrots next week.
A nice bunch of green kale that is great cooked or used raw.
One yellow onion
Peppers are winding down for the season so just two in the box this week--both sweet peppers.
We were surprised when we dug this variety--Chieftan--at just how huge some of them are--some weighed in at just under a pound!
Wow! This spinach is almost 18 inches tall--almost too tall to fit in the box. The spinach stems are edible too, so chop them up with the rest of the leaves.
The bunched white roots in the box. These salad turnips were a hit with members last year. This is the first harvest of the second succession and they taste (and look) so much better this week. The greens are beautiful and can be cooked just as you would spinach. We like it with garlic and olive oil. As for the roots, a little salt on sliced rounds is all we do. Edith LOVES turnips this way!