Details about today's
This is an exciting new addition to our crops list this year. Peel off the outer leaves of each sprout, wash, and cook--roasting is wonderful or slicing thin and sauteing in coconut oil. Your bag has one pound of sprouts, enough for 4 generous portions or 6 smaller portions. Enjoy this special fall treat!
Carnival Winter Squash
This speckled cross between a sweet dumpling and an acorn can be used just as you would an acorn squash. Sugary sweet when roasted and great for stuffing. If you aren't ready to eat them yet, use as decoration until you are.
Loose in a bag.
The cauliflower ranges in size from large to small, so if you got a small cauliflower, you also got a small head of broccoli. Cauliflower is great roasted--slice into "steaks", brush with olive oil, and sprinkle with your favorite spices.
Back in the box this week and next.
The squat green orb in the box. Peel, slice, and serve with a sprinkle of salt. You can also chop and stir-fry or grate and use in slaw.
One or two red onions
This variety called Satina is similar to Yukon Gold.
Spaghetti Winter Squash
All the rave at our farmers market as people are using it as a spaghetti replacement. We also included a recipe for our favorite spaghetti squash stir-fry. Follow any of this week's recipes for cooking--either in an oven or a crock-pot.
This week's spinach looks a little ragged from the hail and wind a couple weeks ago, but it is the best tasting so far this season. The leaves and the stems have a slight sweetness with the cooler weather.
The bunched white roots in your box. Great sliced and eaten raw or sauteed in a little butter. You can also eat the greens. Saute quickly in a hot skillet until leaves are bright green.