Posted (Steven) in News

Full Vegetable Share
Beira Kale – 1 bunch – The traditional leaf kale (Gallena) for Portuguese kale soup. This unique specialty from Portugal is also called Portuguese cabbage or sea kale. The taste and texture of the wavy green leaves is similar to collards. The thick fleshy midribs and stems can be peeled and eaten like celery or included in the soup.

Sweet Dumpling Winter Squash – 2

Leeks – 1 bunch – The best way to clean leeks is to wash first, slice in the desired length and then wash the cut pieces in a bowl of clean water.  Leeks grown in layers and often trap soil between the leaves.

Cabbage – 2

Beets – 2 – yes, they are huge but super sweet

Sage – 1 bunch

Black Radish – 2 – Another different fall vegetable.  Skin and slice thinly.  Salt and eat fresh.

Celeriac – 1 bulb – This is a very different looking vegetable.  Peel the rough skin and then use in soup, stews or other cooked dishes.  The Celeriac will add celery like flavor.  Can also be used in a fresh slaw.  A recipe for Celeriac Slaw has been added to the Recipe Section of the farm website.

Ancho Peppers – take if you like.  These are a mildly hot pepper.

Fruit Share
We wanted to give you something a little different this week.
Pear Butter – 1 Jar
Bosc Pears and Cortland Apples in 1 bag

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