Happy October! We are now on week #18.
In Your Share This Week
Carrots: They keep coming! For those of you who are feeling overwhelmed with all of the carrots you’ve been receiving , I suggest spending a couple of hours making a big pot of carrot soup. Fall is a great season for soup, and if you make enough of it you can freeze it for winter use. Want something sweet instead? Try making carrot cake!
Kohlrabi (Azur-Star): Purple kohlrabi is back! It’s crisp and sweet and often compared to broccoli stems or radishes. Like in June, we left the tops on, so you can cook those up with your kale.
Lettuce (Romaine): I think the romaine this week is extra sweet and delicious; the cool nights and mornings are keeping it nice and crisp. This may be the last head lettuce distribution…we have a few more beds planted but the lettuces are very small and not likely to get much bigger. Instead of distributing them as head lettuce, then, we’ll just use the little leaves for our salad mix.
Squash (Acorn): This tough-skinned squash is a good one to halve and stuff, and you can eat it right out of its own bowl. Here’s a picture from last year of Katherine’s red chile and black bean stuffed acorn squash. Yum!
Tomatoes: Ripening slowed when the temperature dropped and rain hit two weeks ago, but we are happy we can bring you one last week of tomatoes this year.
Remember to check out Katherine’s recipes (and videos!) Thanks, Katherine!