It’s one other lovely, huge field this week! Autumn Frost squash appears like a pumpkin, however do not forget to eat it! It is a terrific selection for making soups, custards or pies. And the primary of the season’s cauliflower joins the share, alongside the final of the peppers and eggplant.
When’s the final week of the CSA?
For these of you questioning in regards to the remaining week of pick-up, it is the week of November ninth for Weekly and Biweekly B members and the week of November 2nd for Biweekly A members.
Allow us to convey the veg to your vacation desk!
Thanksgiving packing containers are separate from our common season and can be found for buy now. They embrace all the pieces however the turkey! Add-on apple shares and residential supply possibility. Study extra right here.
What about subsequent season? Enrollment for 2027 CSA will open on January 1st.
Get pleasure from this week’s fantastic share!
– Maggie & Matt
What’s in season this week?
Toscano Kale
Deep blue-green and extra tender than curly kale, Toscano is a cool season favourite inexperienced. Therapeutic massage with olive oil and lemon for a uncooked salad with shaved fennel, or sauté with garlic for a fast facet. It’s particularly good folded right into a heat dish with roasted cauliflower and squash. Exceptionally wealthy in nutritional vitamins A, C, and Okay. Storage: refrigerate in an hermetic container and use inside every week for one of the best texture.
Romaine Lettuce
If it freezes subsequent week, this can be the final of the lettuce for the season. Keep tuned! Storage: refrigerate in an hermetic container within the crisper drawer, the place it’ll maintain for as much as every week.
Peppers — Pink & Yellow
These beauties are hanging on! Roast till gentle and blistered for a smoky facet, or slice uncooked into salads. Sautéed with pink onions and eggplant, they make a easy, lovely dish. A wonderful supply of vitamin C. Storage: refrigerate in an hermetic container and use inside every week.
Fennel
A stupendous, fragrant bulb with a fragile anise taste that mellows when cooked. Shave it uncooked right into a salad with romaine and radishes, or roast in wedges till caramelized and tender. The feathery fronds are edible too, and make a stunning garnish. Storage: refrigerate in an hermetic container and use inside every week.
Parsley
Greater than a garnish. Chop a beneficiant bunch with garlic and lemon zest for a gremolata over roasted cauliflower or squash, or mix right into a brilliant chimichurri. Storage: deal with it like flowers, with stems in a glass of water within the fridge, loosely lined; freeze washed and dried leaves in an hermetic container within the freezer.
Eggplant
I maintain pondering it is the final week of eggplant, however these vegetation are so robust they only maintain producing! I have been making a scrumptious eggplant and lentil stew on repeat this fall. Easy and nourishing. Storage: maintain in an hermetic container within the fridge and use inside about 5 days; keep away from the coldest a part of the fridge.
Cauliflower
A fall favourite, splendidly versatile. Roast florets at excessive warmth with garlic till deeply golden and nutty, or lower into thick “steaks” and sear in a sizzling pan. Storage: refrigerate in an hermetic container and use inside every week.
Pink Radishes
The crisp, peppery, and brilliant taste of those radishes balances out the heavier meals within the fall. Slice skinny into salads, eat with butter and flaky salt within the French method, or roast complete, which mellows their chunk into one thing candy and tender. Storage: take away the greens and refrigerate the radishes in an hermetic container for as much as two weeks.
Pink Onions
Delicate and exquisite, helpful in practically all the pieces this week. Slice skinny for salads, pickle in pink wine vinegar for a brilliant pink condiment, or roast in wedges alongside squash and cauliflower till candy and jammy. Pink onions carry quercetin, a notable antioxidant, together with their beautiful coloration. Storage: maintain in a cool, dry, darkish spot with good air circulation.
Autumn Frost Winter Squash
VIDEO: Watch us harvest it! A candy, creamy winter squash that tastes even higher than it appears! Halve, scoop out the seeds, and roast cut-side down at 400°F till tender, about 40 minutes, then end with butter and a drizzle of maple or a scatter of herbs. The flesh can be pretty puréed right into a velvety soup. An incredible supply of vitamin A and fiber. Storage: retains effectively at room temperature in a cool, dry spot for a month or extra.
FRUIT SHARE
Ambrosia Apples
For PAID fruit share members solely.
Storage: Within the fridge!
