CSA Week #21

The weather shifted this afternoon and it finally feels a lot more like fall. Our fields are brimming with fall greens, root veggies and specialty crops like this week's fennel and pointed cabbage. There's nothing better than fall cooking - soups, roasts and stews to warm your kitchens, bodies and hearts. Bon appetit!

This week's harvest

"Sweetheart" Pointed European Cabbage
Sweeter and more tender than its green cabbage cousin.
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Toscano Kale
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Parsley
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 3 days

Fennel
Storage: In an airtight container in the fridge.
Uses: Raw/Cooked
When to use: Within 5 days

Butternut Squash
Storage: On the counter in a cool, dry spot.
Uses: Cooked
When to use: Within 10 days

Green Romaine Lettuce
Storage: In an airtight container in the fridge.
Uses: Raw
When to use: Within 3 days

Nicola Potatoes
The BEST waxy yellow potatoes.  So special because you can never find these in stores...just straight from your farmer!  Wonderful roasted.
Storage: In a cool, DARK spot.
Uses: Cooked
When to use: Within 10 days

Briermere Farm Fruit Share

Jonagold Apple & Bartlett Pears - 1 mixed bag

The Fruit Share is a separate share from the Vegetables. It is not included.

Recipes!

Roasted Fennel & Potatoes
Roasted Pointed Cabbage with Tahini Sauce