Oct
03
    
Posted (Lori) in News

STORING

Most of the “hard” vegetables in our spring shares—kohlrabi, turnips, radishes—will last a few weeks in the vegetable crisper without any special attention. Cut off the greens and stems and use them separately within a few days. Wrap the bulbs loosely in plastic bags and keep them in the refrigerator.

Some people say that radishes stay crisper if they’re kept submersed in water; wash them, trim them, and place them in a container filled with water, then stored in the refrigerator.

FREEZING

HOW TO FREEZE ROOT VEGETABLES—this will work for turnips and kohlrabi. For radishes, don’t peel, and cut into discs instead of dice.

From: http://www.weedemandreap.com/freeze-root-vegetables-winter/

When it comes to preserving vegetables, there are a couple different ways to go about it. You can freeze them, can them, or dehydrate them. Some people have success with storing their root vegetables in a cool, dry place. This usually involves building a small root cellar.

While all of these methods are great, freezing your root vegetables is definitely the fastest method. It’s really simple. Here’s how to get started.

Step 1: You must first wash and peel your root vegetable.

Step 2: Dice your root vegetables into 1-inch cubes

Step 3: You need to bring a pot of water to a boil. The reason we’re doing this is because we’re going to blanch the root vegetables to prepare them for freezing. Don’t skip this step!

Blanching (scalding vegetables in boiling water or steam for a short time) is a must for almost all vegetables to be frozen. It stops enzyme actions which can cause loss of flavor, color and texture. Blanching cleanses the surface of dirt and organisms, brightens the color and helps retard loss of vitamins. It also wilts or softens vegetables and makes them easier to pack.

Blanching time is crucial and varies with the vegetable and size. Underblanching stimulates the activity of enzymes and is worse than no blanching. Overblanching causes loss of flavor, color, vitamins and minerals. Use one gallon water per pound of prepared vegetables. Put the vegetable in a blanching basket and lower into vigorously boiling water. Place a lid on the blancher. The water should return to boiling within 1 minute, or you are using too much vegetable for the amount of boiling water. Start counting blanching time as soon as the water returns to a boil. Keep heat high for the time given in the directions for the vegetable you are freezing.

Turnips, kohlrabi, and radishes should be blanched for 2 minutes.

Step 4: After blanching, remove from the boiling water and place them right into a bowl of ice water.

Step 5: After a few minutes in the ice water, transfer your root vegetables to a towel to dry.

Step 6: Lightly pat the root vegetables dry, then transfer to a freezer ready plastic bag or a vacuum packed bag.

That’s it! Now your root vegetables should be able to be stored in your freezer for up to 9 months in a regular freezer bag, and up to 14 months in a vacuum packed freezer bag!

TIP – To avoid rubbery root vegetables make sure to start with fresh root vegetables and be sure to not over cook them while blanching!

PICKLING

Pickled Turnips, from David Lebovits, http://www.davidlebovitz.com/2012/09/pickled-turnips-turnip-recipe/

(check out the link for more info)

You can dial down the amount of garlic, but I like the slightly aggressive flavor of the slices in the brine. Use whatever white salt is available where you are, but avoid fine table salt as it’s quite unpleasant and bitter. Gray salt will discolor the brine.

For those who like to tinker, although these are usually served as they are, a few sprigs of fresh dill, or dill flowers, in the brine will take them in a different direction. A hot pepper will add some zip.

3 cups (750 ml) water

1/3 cup (70 g) coarse white salt, such as kosher salt or sea salt

1 bay leaf

1 cup (250 ml) white vinegar (distilled)

2-pounds (1 kg) turnips, peeled

1 small beet, or a few slices from a regular-size beet, peeled

3 cloves garlic, peeled and thinly sliced

1. In a saucepan, heat about one-third of the water. Add the salt and bay leaf, stirring until the salt is dissolved.

2. Remove from heat and let cool to room temperature. Once cool, add the vinegar and the rest of the water.

3. Cut the turnips and the beet into batons, about the size of French fries. Put the turnips, beets, and garlic slices into a large, clean jar, then pour the salted brine over them in the jar, including the bay leaf.

4. Cover and let sit at room temperature, in a relatively cool place, for one week. Once done, they can be refrigerated until ready to serve.

Storage: The pickles will keep for several weeks in the refrigerator. They’ll be rather strong at first, but will mellow after a few days. They should be enjoyed within a six weeks after they’re made, as they tend to get less-interesting if they sit too long. If you are interested in canning, check here for tips on canning pickles.

PICKLED SHREDDED KOHLRABI

From Serious Eats, by Marissa McClellan

http://www.seriouseats.com/recipes/2011/11/shredded-kohlrabi-quick-pickle-recipe.html

2 pounds kohlrabi

2 cups red wine vinegar

2 cups water

2 tablespoons honey

2 tablespoons pickling salt

1 tablespoon grated fresh ginger

1 garlic clove, grated

1/2 teaspoon black peppercorns

1/4 red chili flakes

1.

Wash and dry two quart jars. Set aside.

2.

Clean and trim kohlrabi bulbs. Using a mandoline slicer or a food processor, slice kohlrabi into thin sticks.

3.

Divide the shreds evenly between the two jars.

4.

Combine vinegar, water, honey, pickling salt, ginger, garlic, black peppercorns and red chili flakes in a medium saucepan and bring to a boil.

5.

Once brine is boiling vigorously, remove it from the heat and carefully pour the brine over the kohlrabi.

6.

Place lids on the jars and let them sit until cool.

7.

Once jars are cool to the touch, refrigerate the pickles and eat with salads, sandwiches or meat dishes.

Spicy Quick Pickled Radishes

Source: http://cookieandkate.com/2014/spicy-quick-pickled-radishes/

Super simple, spicy pickled radishes that are ready to eat immediately! These pickled radishes are amazing on tacos, burgers, salads and more. Recipe as listed below yields about 1¼ cup pickles.

1 bunch radishes

¾ cup white wine vinegar or apple cider vinegar

¾ cup water

3 tablespoons honey or maple syrup

2 teaspoons salt

1 teaspoon red pepper flakes (this yields very spicy pickles, so use ½ teaspoon for medium spicy pickles or none at all)

½ teaspoon whole mustard seeds (optional)

Optional add-ins: garlic cloves, black peppercorns, fennel seeds, coriander seeds

1      Use a sharp chef’s knife or mandoline to slice the radishes into very thin rounds. Pack the rounds into a pint-sized canning jar. Top the rounds with red pepper flakes and mustard seeds.

2      To prepare the brine: In a small saucepan, combine the vinegar, water, honey or maple syrup and salt. Bring the mixture to a boil, stirring occasionally, then pour the mixture over the radishes.

3      Let the mixture cool to room temperature. You can serve the pickles immediately or cover and refrigerate for later consumption. The pickles will keep well in the refrigerator for several weeks, although they are in their most fresh and crisp state for about 5 days after pickling.

NOTES

Recipe adapted from The First Mess and Bon Appetit.

MAKE IT VEGAN: Substitute maple syrup or agave nectar for the honey.

CHANGE IT UP: To the best of my knowledge, you can pickle any thinly sliced vegetables in this manner. Try carrot ribbons, cucumbers, red onions, cabbage and/or fennel! The thinner you slice the vegetables, the faster they absorb the vinegar solution and taste like pickles.


 
Oct
03
    
Posted (Lori) in News
TURNIPS

You can use turnips pretty much like potatoes—boil them, steam them, roast them, mash them. One difference is that turnips can be eaten raw and make great crudités. Cut off the rough tops and greens, peel them and you’re set.

Debbie’s recipe for CREAMY TURNIP SOUP is in Recipes from America’s Small Farm, p. 189. It’s much better when made with vegetable or chicken stock instead of water—but the stock can be the water in which you cooked other root vegetables, such as the ones in multi-root mash, below.

MULTI-ROOT MASH

Mashed turnips are nice; just boil or steam them, add milk, butter, and your favorite herbs and spices and mash like potatoes. But even better: turnips mashed with other root vegetables.

2 tablespoons butter or olive oil

1 leek or onion, sliced thinly

4 cups of roughly chopped root vegetables—turnips, potatoes, beets, carrots, celeriac, parsnips; winter squash and sweet potatoes can also be added.

6 cups water

Salt and pepper to taste

Cheese or sour cream to taste

Chopped chives or other herbs

Melt the butter or oil in a large saucepot. Saute the leek/onion until very soft over medium heat. Then add the chopped vegetables and toss with the butter/oil and softened leek/onion for a minute or two. Add the water and bring to a boil, then reduce heat and simmer for 30-40 minutes until all the vegetables are very soft. Allow to cool slightly, then pour off most of the water—don’t discard, save it to use as stock, leaving about 1 cup with the vegetables. Transfer to a blender/food processor or use a stick blender to puree until smooth. Or, if you prefer, mash the whole thing with a potato masher.

Add salt and pepper to taste. If you like, add cheese or sour cream and sprinkle with chives or other herbs.

SOUP: To turn this into a soup, add milk or cream until you achieve desired consistency; serve with croutons.

The Best Ever Turnips

Recipe Courtesy of Michelle Urvater, The Food Network

2 pounds white turnips, peeled and cut into 1/2 inch pieces

6 tablespoons butter

4 cloves garlic, peeled

Salt and freshly ground black pepper

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.

Melt 4-5 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.

Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

OVEN-BAKED TURNIP FRIES

1 pound turnips, (about 2 medium), peeled and cut into 1/2-inch wedges

1/8 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 tablespoon extra-virgin olive oil

Coarse salt and ground pepper

1/4 cup grated Parmesan (1/2 ounce)

Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

TURNIPS WITH PANCETTA AND SESAME SEEDS

From Dan Barber (Stone Barn and Blue Hill) and Bon Apetit

2 large turnips (each about 8 ounces); or, if you are using smaller ones, cut into halves or quarters instead of eighths.

1/2 cups white sesame seeds

1 large egg

16 very thin slices pancetta (about 1/4 pound)

Vegetable oil (for deep-frying)

Kosher salt and freshly ground black pepper

Peel the turnips and each cut into 8 wedges. Place the sesame seeds in a medium bowl; whisk the egg in another medium bowl to blend.

Preheat the oven to 350°F. Wrap 1 pancetta slice around each turnip wedge, covering most of turnip. Dip each pancetta-wrapped turnip wedge into beaten egg to coat, then dip into sesame seeds, coating generously on all sides. Set aside on wax paper.

Heat 2 inches of vegetable oil in a heavy medium saucepan. Attach a deep-fry thermometer to the side of the pan and heat the oil to 350°F. Working in batches, add sesame-coated turnip wedges to oil, and deep-fry until sesame seeds are golden, about 1 minute (turnips will be very crunchy).

Transfer turnips to paper towels to drain, then arrange on a rimmed baking sheet and bake just until they are beginning to soften, about 7 minutes. Sprinkle generously with salt and pepper and divide among 4 plates.

SAUTÉED TURNIPS WITH TURNIP GREENS RECIPE

DANIEL GRITZER, Serious Eats

Because the cooking process is divided into two steps (blanching and sautéing), the turnip bulbs come out beautifully browned, while the greens stay plump and tender.

Taking advantage of all parts of the vegetable gets the most out of a single ingredient.

Serves 4 as a side dish

ACTIVE TIME: 25 minutes TOTAL TIME: 25 minutes

Ingredients

Kosher salt

1 1/2 pounds small turnips, with green tops

3 tablespoons extra-virgin olive oil, plus more for drizzling

Freshly ground black pepper

Directions

Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.

Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.

Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.

Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

TURNIP QUICKIES—from RealSimple.com

Sautéed Turnips and Greens

Cook peeled and cut-up turnips and sliced garlic in olive oil in a large skillet until tender. Add the turnip greens and cook until just wilted. Season with salt and pepper and a squeeze of lemon juice.

Roasted Turnips With Ginger

Peel and cut turnips into wedges. Toss with sliced fresh ginger, canola oil, salt, and pepper on a rimmed baking sheet. Drizzle with honey and roast at 400° F until tender.

Mashed Turnips With Crispy Bacon

Simmer peeled and cut-up turnips in boiling salted water until tender. Drain and mash with butter, salt, and pepper. Fold in crumbled cooked bacon and chopped chives; top with shaved Parmesan.

Creamy Leek and Turnip Soup

Cook thinly sliced leeks in butter in a large saucepan until soft. Add peeled and cut-up turnips and enough chicken broth to cover. Simmer until very tender. Puree until smooth, adding water or broth as necessary to adjust the consistency. Season with salt and pepper.

And here are some slightly more complicated turnip recipes from TheKitchn.com

http://www.thekitchn.com/in-season-turnips-and-interest-67615


 
Oct
02
    
Posted (Lori) in News
2- Broccoli
1 bunch- Bella Luna White Turnips
1 lb. – Carrots
1 bunch- Collard Greens
2- White Onions
1 bunch- Mizuna
1 bunch- Red Mustard
1 bunch- French Breakfast Radishes
2- Jalapeño Hot Peppers (VERY HOT USE WITH CAUTION)
1 bunch- Arugula
Optional Shares this week
Mushroom Share
Shiitake
Fruit Share: Grown by Klein Kill Orchard
1 bag- Empire Apples and Bartlett Pears
2- Broccoli
1 bunch- Bella Luna White Turnips
1 lb. – Carrots
1 bunch- Collard Greens
2- White Onions
1 bunch- Mizuna
1 bunch- Red Mustard
1 bunch- French Breakfast Radishes
2- Jalapeño Hot Peppers (VERY HOT USE WITH CAUTION)
1 bunch- Arugula
Optional Shares this week
Mushroom Share
Shiitake
Fruit Share: Grown by Klein Kill Orchard
1 bag- Empire Apples and Bartlett Pears

 
Sep
26
    
Posted (Lori) in News

BROCCOLI: BASICS AND QUICKIES

For each of these: Cut off the rough ends of the stems. If you’re fussy or if the broccoli is old, use a vegetable peeler to peel off the top layer of the stems. Cut the florets and stems into bite sized pieces. Cook by:

–Dropping into a pot of boiling water for about 2 minutes

–Microwaving (in a microwave-safe dish, with just a few drops of water) for about 2 minutes

–Steaming in a steamer basket over boiling water two to four minutes

–Sauteeing in oil or butter for about 3 minutes

BROCCOLI WITH GINGER, BUTTER, AND NUTS: Melt about 2 tablespoons of butter for 2 cups of broccoli. Mince the ginger finely or grate it so that you have about 2 tsps; add it to the melted butter. Toss all the ingredients together; salt and pepper to taste.

BROCCOLI WITH SHALLOTS AND BLEU CHEESE: Mix ¼ cup sour cream, 1 tablespoon mayonnaise, a squirt of lemon juice, and salt and pepper; add about 1 tbs of crumbled bleu cheese. If you can, leave for several hours before serving. Add to broccoli, with 1 tbs. minced shallot.

BROCCOLI WITH CHILI OIL

1/2 medium jalapeño with most of the seeds and veins removed, minced

1 shallot, minced

1/4 cup peanut, corn, or blended vegetable oil (see Notes)

1 1/2 tablespoons water

1/4 teaspoon sugar

1/2 teaspoon salt

Pinch white pepper

Heat the jalapeno, shallot, and oil in a small saucepan over medium heat for several minutes. Let stand for 5 to 10 minutes for flavors to meld. While the oil is still warm, stir in water, sugar, salt, and pepper. When ready to serve, spoon the flavored oil over the broccoli and toss gently.

BROCCOLI GRATIN:

Melt 3 tbs butter in a skiller. Add 3 tablespoons flour, stir until full combined. Add 2 cups milk (heat to almost boiling in a microwave first, if you have a microwave). Stir constantly over very low heat until it thickens (this is a basic white/béchamel sauce). Add salt and pepper to taste, and a grating of nutmeg if you like nutmeg. In small baking dish, combine the white sauce with the broccoli; add cheese if you want (cheddar, mozzarella, parmesan, feta, goat—really, anything goes). Sprinkle bread crumbs on top and bake for 15-20 minutes, until the crumbs are golden and the the sauce is bubbly.

BEST BROCCOLI RECIPE EVER

Someone from the internet claims to have the best broccoli recipe ever. I don’t see what’s so special, but he seems so confident that I’m including it.

http://www.amateurgourmet.com/2008/11/the_best_brocco.html

RAW BROCCOLI BY ANOTHER NAME

BROCCOLI SALAD WITH GARLIC AND SESAME

Longtime member Marc sent this recipe, which appeared in the NYT in 2008; he wrote, “This is my go to broccoli recipe. Super easy and delicious.”

By MELISSA CLARK

YIELD6 to 8 side-dish servings or more as an hors d’oeuvre

This salad is made from uncooked broccoli tossed with an assertive garlic, sesame, chile and cumin-seed vinaigrette slicked with good extra-virgin olive oil and red wine vinegar. The acid “cooks” the florets a little as ceviche does fish. After an hour, the broccoli softens as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing. You’ll be making this one again.

INGREDIENTS

1 ½ teaspoons red wine vinegar

1 teaspoon kosher salt, more to taste

2 heads broccoli, 1 pound each, cut into bite-size florets

¾ cup extra virgin olive oil

4 fat garlic cloves, minced

2 teaspoons cumin seeds

2 teaspoons roasted (Asian) sesame oil

Large pinch crushed red pepper flakes.

PREPARATION

In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.

In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature, and up to 48 (chill it if you want to keep it for more than 2 hours). Adjust seasonings (it may need more salt) and serve.

ROASTED BROCCOLI WITH ALMONDS AND CARDAMOM (MALAI BROCCOLI)

From this week’s NYT

This recipe comes from the British cookbook author Meera Sodha, who adapted it from a dish she tasted in Goa, India. It’s a smart, simple technique that turns the broccoli crisp and creamy at the same time: charred florets with a lick of thick nutmeg-spiced sauce baked into every nook and cranny. Ms. Sodha uses a mix of cream cheese, yogurt and ground almonds. Don’t be afraid to get messy and use your hands to thoroughly coat the broccoli in the sauce; it pays off later.

Featured in: For Everyday Vegetable Dishes, Meera Sodha Is The Master.

1 ? pounds broccoli florets (from 2 to 3 heads of broccoli)

8 ounces cream cheese, softened

4 tablespoons Greek yogurt

1 teaspoon kosher salt

1 teaspoon ground black pepper

½ teaspoon ground cardamom

¼ teaspoon ground or freshly grated whole nutmeg

¾ cup ground almonds

3 tablespoons lemon juice

PREPARATION

Heat the oven to 400 degrees and line 2 large baking trays with parchment paper. Break the broccoli into bite-size pieces. Place all the other ingredients into a large bowl and mix well, using a spatula, spoon or electric mixer to combine. Add the broccoli and mix using clean hands, making sure the mixture gets into all the nooks and crannies of the florets.Divide the broccoli between the 2 baking sheets and roast for 10 minutes. Turn the pieces over and return to the oven for another 10 minutes, or until the broccoli is tender, crunchy and charred in places. Pile into a bowl and serve.

Broccoli Rubble Farro Salad

From: The Smitten Kitchen

SERVINGS: 2 ROBUST SERVINGS OR 4 MORE PETITE ONES TIME: 45 MINUTES

I like grain salads that are as much vegetable as they are grain, if not more so. If that’s not your thing, double the farro here.

I like to peel the broccoli stems so that they cook as quickly as the florets.

I boil the broccoli here for ease — so you don’t have to turn on the oven and use the stove — but you can definitely approach the broccoli prep as we did here and then give it a chop.

This is the easiest way to make farro — boiling and draining — second only to a rice-cooker. If mine hadn’t been broken at the hands of a small, possibly well-intended child, I’d have used it.

Salt

1 cup semi-pearled faro

1 pound broccolini or regular broccoli (previously: 2 pounds, see note

4 tablespoons olive oil

2 cloves garlic, minced

Red pepper flakes, to taste

Finely grated zest, then juice, of 1 lemon (juice before zesting only if you enjoy being grumpy)

Freshly ground black pepper

4 ounces pecorino romano, grated or ground in a food processor

Bring a medium/large pot of salted water to boil. Once boiling, add broccoli and boil for 2 to 2 1/2 minutes, until slightly softened but still crisp overall. Scoop out with slotted spoon or tongs, then drain.

Add farro back to same pot (I’m totally okay with some errant leftover broccoli flecks and vitamins here, if you’re not, use another pot of salted water) and cook, simmering, for 25 to 30 minutes, until tender. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and tip into a large mixing bowl; cool to lukewarm.

Pat drained broccoli dry on towels, trying to remove as much excess moisture as possible. Chop into small (roughly 1/2-inch) bits. In a large sauté pan, heat olive oil over medium-high heat until hot. Add garlic and pepper flakes, to taste, and cook for 1 minute, until garlic is faintly golden. Add chopped broccoli, lemon zest, and salt (I use a full teaspoon kosher salt here, but adjust the amount to your taste) and cook, stirring, for 3 to 4 more minutes, until broccoli is well-seasoned and slightly more tender.

Add broccoli and every bit of garlic and oil from the pan to the bowl of farro and stir to combine. Add lemon juice, black pepper and more salt to taste (but 1/2 teaspoon of each is what we used) and stir to combine. Stir in cheese.

Serve warm or at room temperature as-in, with an egg on top, burrata, and/or seasoned breadcrumbs.

JANE AND MICHAEL STERN’S BROCCOLI CASSEROLE

“From Lyn Rosetto Kasper and Sally Swift’s book, “The Splendid Table: How to Eat Supper”

READY IN: 50mins    SERVES: 4-6

YIELD: 1 casserole    UNITS: US

INGREDIENTS

5 -6 slices white bread, soft, torn into bite-sized pieces

3 large eggs

1?4 cup milk

4 tablespoons butter, melted

1 cup cheddar cheese, grated

1 teaspoon salt

3 tablespoons sugar

1 1?2-2 cups broccoli, florets only, chopped fine (1 small bunch)

DIRECTIONS

Preheat oven to 350 degrees. Butter an 8-inch square Pyrex baking dish. Cover the bottom of the dish generously with the torn bread.

Combine the eggs, milk, melted butter, cheese, salt and sugar in a bowl. Mix until combined. Stir in the roccoli and pour the mixture over the read.

Cover with aluminum foil and bake for 35 minutes. For a chewier top, remove the foil during the last 10 to 12 minutes of baking. If you want a crisper crust, run the casserole under the broiler.


 
Sep
19
    
Posted (Lori) in News
Below is your update for tomorrow along with a couple notes.
Due to the rainy spring we have had the butternut squash will not hold as long as usual.  Please use as soon as possible.
Fruit Share Members – This week you will be getting prune plums.  They are a cooking plum and are tart to eat fresh.  Below are a few links with recipes on how to use the cooking plums this week.  Enjoy!
Plum Torte - Click Here
Plum Conserve - Click Here (Great to spread on toast)
Best,
Candice
Butternut Winter Squash- 1
1 bunch- Spinach
1 bunch- Leeks
1 Lb.- Purple Carrots
1 bunch- Mint
2 lbs.- White Potatoes
1- Celeriac
2-Ancho Peppers (Mild Hot Pepper)
1 head- Romanesco Cauliflower
Optional Shares this week
Mushroom Share: Grown by Bulich Mushroom Farm
Oyster
Fruit Share: Grown by Fix Brother and Klein Kill Orchard
1 bag- Prune Plums
1 bag- Fuji Apples
Stoneledge Farm LLC