Week 17

full share
medium share
 small share

The time has come! We are looking at our last two weeks of boxes, and we’re surprised as always by how fast the growing year is going. The tomatoes are all gone (what a great season we had! We gave out over 2,500 pounds!), the corn is mowed down, the packshed is full of winter squash and onions and garlic, and it’s really almost over.

Next week October 10th and 12th, will be the last regular season deliveries of the year. For those who are signed up for an extended fall share: we will be taking a week off from deliveries, then your first fall extension share will be delivered on the week of October 24th on your normal day (tuesday or thursday) at your normal site. We will send you an email with more information soon.

If you have any extra boxes still at home, now is the time to bring any empty boxes you’ve been hanging on to back to your site. We will be going to sites after the last shares are delivered, so if for some reason you forget this week you can always bring them next week, too.

We are excited to share another great fall-themed box with you, full of the stuff cold-weather culinary dreams are made of!

Hannah and Ted (way in the distance) harvesting carrots. Carrots on left, salad greens in middle, cauliflower on right.

 

Kids love kale.

What’s in the Box:

  • Pumpkins (medium & full)
  • Winter Squash: Delicata (smalls)
  • Winter Greens (5 oz)
  • Cauliflower (1.25 lb)
  • Potatoes (2 lb small, 2.5 medium, 3 full)
  • Carrots (1 lb small, 1.25 medium, 1.5 full)
  • Onions (1 lb small & medium, 1.25 lb full)
  • Parsley (medium & full)
  • Turnips (medium & full)
  • Garlic (medium & full)
  • Snap Beans: Dragon’s Tongue (1 lb full only)
  • Sweet Pepper (full only)
  • Cabbage (full only)

 

Recipes & Notes

I’ve just gotten my hands on the new Moosewood Cafe cookbook: The Moosewood Restaurant Table. From the chefs at one of the most revered vegetarian restaurants in the country, this book is full of modern takes on vegetable cookery. Needless to say, we’re going to see some of those recipes in future newsletters!

One of the first things the book inspired me to make was harissa. This is a smoky, rich spice paste that can be made in the blender or kitchen aid, and takes about 5 minutes to put together. Moosewood’s recipe for Harissa is definitely weekend cooking, but I highly recommend it. If you want something fast and easy, try this version. We’ve been drizzling it over anything and everything-fried eggs on toast, spooned over roasted squash or carrots, and stirred into our sauteed kale. It’s pretty limitless, and the best part of harissa is that it keeps in the fridge for at least a few weeks!

Pumpkins are going out this week, time to make pumpkin soup or pie! Pumpkins can be cooked just like you would most winter squashes and are a classic for baked goods like pies, bars and breads. Small shares are getting Delicata Squash this week. Don’t forget that unlike most other squashes, you can eat the skin of delicata (and it’s quite good!).

Cauliflower-We are swimming in Cauliflower! We’ve got purple, romanesco, and gorgeous white heads of cauliflower filling up the cooler. We’ve actually got nearly 400 pounds in the walk-in right now. There’s something about cauliflower that really lends itself to soup, so that’s what I’m sharing with you this week-Moosewood Cafe’s Golden Cauliflower Soup.

The Salad turnips in your shares this week are great! These gems are surprisingly sweet and soft. If you’re uncertain, just go ahead and slice one up raw for a snack, you will be a turnip convert, guaranteed! Salad turnips are great raw in a salad but can also be cooked. Since we’re expecting cooler weather all week, a Roasted Turnip and Israeli Couscous dish would be a great lunch or side salad. Since everyone’s getting greens this week, you could also try this Spring Turnip Salad with Greens and Prosciutto. Note: the greens are edible! You can saute them in oil or butter or chop them up as a garnish in a stew or soup.

Potatoes are making their way into boxes this week. From Jody and Mike Lenz’s farm, The Threshing Table, these potatoes are grown organically for us by professional potato growers. If you’ve ever hand-dug more than 100 pounds of potatoes before, you’ll understand why it’s better for people like us who don’t have specialized potato equipment to make arrangements with those that do! These beauties should be transferred to a paper bag when you unpack them and stored in a cool, dark place. DON’T PUT THEM IN THE FRIDGE! For recipe ideas, see our Potato page on our website. I’m thinking about the Kale, Sausage and Potato Stew, personally! From the new Moosewood book, try Mashed Potatoes with Lemon and Parsley. It’s so simple: make mashed potatoes however you usually do, add some lemon zest and chopped parsley, and enjoy. Moosewood goes the extra mile and puts cream cheese in theirs, but I don’t think it’s a must-but I’ll probably indulge for Thanksgiving.

Sneak Peek at Next Week:

  • kale
  • butternut squash
  • beets
  • cabbage
  • onions
  • celeriac
  • cauliflower

All the best from all of us,

Brandon, Heather, Maybelle, Ted, Hannah and Michele

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