There are only two pickups left for weekly members and this is the last share for bi-weekly A members (unless you're collecting a missed vacation box next week.) Here is what you can expect to see at your pickup next week:
- 2 bulbs garlic
- 2 winter squashes
- 3 lbs potatoes
You garlic is now cured and can be kept somewhere cool and dark for the winter. You can also separate the cloves and freeze them whole or roast, purée then freeze as a paste. The kohlrabi did well this year; it will last quite a while in your fridge if you keep it in plastic. Grate it for salads, roast it with potatoes and garlic or make this ham and kohlrabi gratin! The broccoli this time of year looks beautiful! Steam, roast or eat it raw with dip.
Rutabaga will last for quite a while in your pantry. Try these fries that Sara made – they are quite delicious!
Chop rutabaga into fries or wedges. Toss in oil of choice (the more oil you use the crispier they will be) then toss in half of the following mixture:
2 tsp curry powder
½ tsp turmeric powder
½ tsp paprika
Salt and pepper, to taste
Roast at 425 degrees F for 20-30 minutes, until tender. Remove from oven and toss with the remainder of the mixture and serve.
The onions are cured as well and will last in a dark, cool place for weeks, even months. You will receive two more winter squashes to add to your collection. Keep them in your kitchen or pantry and keep an eye out for soft spots indicating you should cook them right away. Otherwise, they too will last.
Our fall planting of beets is finally ready!
We haven't had a chance to cure the potatoes so these must be kept in the fridge. This is our best potato crop yet so even if you're sick of them, try to enjoy these versatile roots because you never know what next season's bumper crop is going to be!
If this is your final week, we thank you for participating in our CSA and hope to see you again next year! Feel free to email us with comments or questions anytime throughout the winter. Have a great weekend and enjoy the fall bounty!