Your final week of the CSA has arrived with the following vegetables:
- delicata squash
- spaghetti squash
- acorn squash
- brussels sprouts
- mixed greens
- turnips (and their edible delicious greens!)
- Korean Purple garlic
Steam and sauté your brussels sprouts with bacon or other vegetables and finish with a sprinkle of cheese. You can also add them to a roasting dish with chopped squash, potatoes, eggplants, carrots, beets, turnips and garlic cloves, tossed in olive oil, apple cider vinegar, herbs, salt and pepper, and baked until tender. Your turnips can also be caramelized, glazed (similar to caramelizing but without the wine) or eaten raw, grated into a salad or coleslaw. Use the turnip greens in your salad or sauté them too! They are tender, crunchy, healthy and delicious. Here are some more recipes and interesting facts about your Hakurei turnips (they are an excellent source of vitamins and other nutrients with 1/3 the calories of potatoes!)
Here are some photos from last week:
Brussels sprouts tossed with lime chili oil dressing and feta cheese -
from the recipe 'Daizy's favourite spaghetti with shrimp & arugula'
Ayla and I celebrated our birthdays outside on the lawn!
She took her first steps just in time for her first birthday!
Jonny made me a wonderful birthday lunch of salad with turnips and their greens, and pasta with spinach and kale pesto! He even made his famous 'Jonny Sauce' salad dressing, which I love.
Ayla got not one but two cakes!
There's my pumpkin pie in the bottom left corner!
At Brewer Park Farmers' Market this weekend; this guy hitched a ride to Ottawa on a carrot!
Piles of deliciousness: carrots, Hakurei turnips & beets.
If you want to visit, we'll be at Brewer every Sunday until November 17th.
Thank you so much for being a part of our CSA. We appreciate your support and dedication to eating local organic food. Keep in touch over the winter and please fill out the survey that you will receive this week! Stay warm and happy cooking!
Daizy, Jonny, Ayla, Joséphine & Kim