What’s In The Box with Recipe Suggestions
Arugula: This is a great time of year to enjoy this pungent, spicy green as it tastes better when it grows in cooler temperatures. When eaten alone you may find the pungency of arugula to be a bit much, but when mixed with fat (e.g. oil, prosciutto, hard boiled eggs, bacon, etc.) the flavor is more balanced.
Arugula, Prosciutto and Grilled Pear Salad
Spinach & Arugula Salad with Candied Pecans, Apples & Poppyseed Dressing
Orange Carrots: Cut into evenly sized pieces and toss with olive oil, salt, and pepper. Roast at 350°F until golden brown and sweet smelling. They’ll be so sweet it will seem like you’re eating candy!
Italian Garlic: Add a little garlic to most dishes for a little extra flavor. We consider it a staple and use it often at the farm!
Garlic Sour Cream Mashed Potatoes
Green Curly Kale: This is a perfect time of the year to eat kale. It’s been kissed by several nights of frost which makes it sweet and tasty! Use it raw to make a salad or turn it into baked kale chips. You can also use it in soups, stews, gratins and hot dishes.
Parmesan Broth with Kale and White Beans
Kohlrabi: These kohlrabies are a little different than the kohlrabi we grew for our early June boxes. This variety is a storage variety intended to keep in cold storage for months! You’ll find the flesh to be crispy, juicy, sweet and delicious! Use it to make tasty winter slaws along with apples, other root vegetables, etc. You can also use it in stir-fry, soups and stews, or roast it along with potatoes, carrots, etc. Store it in the refrigerator and peel it before using it.
Sage Brown Butter Kohlrabi Noodles
Yellow & Red Onions: Raw, roasted, sautéed or baked….add a little onion to everything you make. If you have too many onions, you don’t have to shake, you can use the onions to bake an onion cake!
Radicchio or Escarole: Radicchio is a round vegetable that resembles a head of lettuce, but is bright red/burgundy in color. Store in the refrigerator loosely wrapped in plastic. It should store well for several weeks. If there is any browning on the tips or edges of outer leaves, it’s due to chill injury in the field. Just remove this portion and use the remainder. Escarole looks like a large green head of lettuce, but it’s actually a bitter green called escarole. While we normally recommend cooking it for a more balanced flavor, we can’t stop eating it raw in salads dressed with a light vinaigrette!
36 Radicchio Recipes That are Ridiculously Good
Red Daikon Radish: This brightly colored vegetable will catch your attention with its bright pinkish-red skin. When you cut it open, you’ll also find a vibrant pinkish red interior! Use this radish in stir-fry or turn it into pickled daikon. It is also delicious when used to make a raw salad either on its own or along with other vegetables such as carrots. Store daikon in the refrigerator in a plastic bag to prevent dehydration.
Tonnato Toast with Colorful Radishes
Quick & Easy Pickled Daikon Radish
Murasaki Sweet Potatoes: This week we are sending white-fleshed Japanese sweet potatoes. The skin on this variety is pinkish purple, but the flesh is white when raw and turns to more of a creamy-yellow color when cooked. The flesh is moist, sweet and flavorful, and is tasty when simply baked and served with salt, pepper and butter!
Roasted Japanese Sweet Potatoes with Miso Maple Tahini
Perfect Baked Japanese Sweet Potatoes
Radiance Sweet Potatoes: These are the orange sweet potatoes in your box. The optimal storage temperature for sweet potatoes is 55-65°F. If you aren’t going to use your sweet potatoes soon, try to find a cool, dark location in your home to store them until you’re ready to eat them. Do not store them in the refrigerator or they will get chill injury.
Sweet Potato Bread with Dates & Cranberries
The Best Sweet Potato Cheesecake
Angel Hair (Spaghetti) Squash: This week we’re delivering spaghetti squash. It had been a few years since we have grown spaghetti squash, but it made it back to our farm this year. Spaghetti squash differs from other squash in that the flesh can be scraped away from the skin in strands that look like spaghetti, hence the name. It has a very mild flavor and goes well in many savory preparations.
Butterscotch and Granite Butternut Squash: The Butterscotch is the smaller butternut looking squash this week, and the seed catalog states, “Tastiest small butternut. Sweet, rich, complex flavor. The perfect size for dinner (no leftovers) ….” Because it is very sweet naturally, it often does not store for as long as other larger varieties of butternut squash. Thus, we recommend you use them within a few weeks of receiving them. The Granite is the larger butternut squash in your box this week. Use them as you would any other butternut squash.
Roasted Butternut Squash, Prosciutto Pizza with Caramelized Onions
Black Bean and Butternut Squash Quesadillas
Vegetable Feature:
With all these great vegetables, we decided not to feature just one! We wanted to publish and link to one featured recipe for each item in your box this week. Don’t worry, we still include other recipe suggestions in the What’s In The Box article too!
Arugula Salad with Pears, Goat Cheese and Walnuts
Spicy Kale & Coconut Fried Rice
Torta di Radicchio (Radicchio Cake with White Chocolate Glaze)
Quick Pickled Carrots and Daikon
Roasted Murasaki Sweet Potatoes
Sweet Potato Kale Salad with Creamy Honey Mustard Dressing
Roasted Butternut Squash Prosciutto Pizza with Caramelized Onions
Short & Sweet Weekly Farm Update
This week has been another very busy one! The crew has been digging up root crops and replanting some for next year. They selected and planted 22,000 horseradish seed pieces. They dug Sunchokes, selected the seed and are ready to plant them in the next few days. All of our Burdock and celeriac are harvested and in the coolers. Almost all of our garlic seeds are cracked, and the field is ready to be planted. The cover crops are being planted as soon as the fields are harvested. The weather looks good for the next 2 weeks with little rain, but several frost/freeze chances at night! Which is good, as we still have a few bins of carrots to harvest, as well as many nice parsnips. The rutabagas, daikon, turnips and radishes are still waiting patiently to be harvested too!
We had 10 crew members take part in a 2-day professional chainsaw safety training class. The crew learned how to take care of the chainsaws, the proper way to hold and use it as well as taking down and cutting up a tree. This is in preparation for our annual firewood cutting. Not only is our office and some of our houses heated with wood stoves, but our Nursery greenhouse also has a wood stove too!
