Fall Bounty Share Box 1: Farm Pickup and New Glarus Delivery
This Fall Share is a new and exciting experiment for us. Welcome, those of you who are new to the CSA! And to you old-timers, thanks a ton for sticking with us past the season. We think you’ll all find these overflowing boxes quite a treat. We personally love fall crops and find some of our most favorite tastes of the season are happening right now. Here’s what’s in the box:
Listed in order of MOST perishable to least. In other words, eat the first things first 
Mizuna Mesclun Mix – This is our salad for the fall. It is quite a bit beefier than most salad mixes, due to the mix of not only lettuces, but also arugula, baby bok choy, mizuna and other Asian open-head cabbages. You can also stir-fry or braise this, but we really think they are terrific ripped into small pieces and enjoyed raw.
Spinach – Oh, please please do consider eating this raw! Winter spinach that has been through several frosts is the most tasty, sweet spinach of the year. Save the cooking for nasty summer spinach.
Arugula – Spicy and strong and terrific in the fall. Add to your salad (though your mix already has some in), serve alone, or add to soups or pasta sauces. See our recipe below.
Sorrel (large lance-shaped leaves, bagged) – You’ve had this in the box before, if you were with us for the regular season. This is a perennial herb that is a favorite with our farm taste-tours. The sour patch kids of the veggie world, sorrel leaves taste like a cross between apples and lemons. Use in your salad, or season a rice or soup dish.
Broccoli – We missed having summer broccoli because the heads burned up in the heat and drought, but these sweet florets more than make up for that!
Salad Turnips with Greens – Oh, the crisp and sweet taste of young winter turnips is amazing! We, truthfully, eat these just like apples. Yum yum yum. But if these last past the first five minutes out of the box, you can slice them thickly and saute in butter for a divine side dish. Save the greens to saute alone with olive oil and garlic, or add to your collard dish.
Could salad turnips be any prettier?
Bok Choy – This ginormous head of Asian cabbage is a bonus veggie – both leaf and stalk are delicious in their own way. Very crisp and bright in the cold weather. Slice thinly and use in salad, or saute in stir fry. Recipes below.
Collard Greens – Big cooking greens have been hot for a few years in the local food movement, but now we’re starting to see some pretty cool recipes for putting those ultra-nutritious leaves on the table! The latest trend with collards is to use them as sandwich wraps instead of a tortilla. Check this link out.
Oregano – You can use these leaves fresh for up to a week, if you keep them in your fridge, or hang them up and let them dry for later.
Carrots – Munch munch munch! Sweet and crunchy!
Kabocha Kuri Squash – Last year we grew huge Hubbard squashes for our members because we thought they’d think it was fun to have a squash so large you had to throw it on the ground to crack the shell. But we did learn that a lot of those went un-cooked! So this year we aimed for the smaller varieties, and they have been easier to pack and cook. This little Red Kuri squash is a great example of a good thing going cross-cultural, like “Gangnam style”:http://www.youtube.com/watch?v=7dlhhfpFBTk! These Japanese Kabocha-type squashes have become very popular in France, where they are called “potimarrons” – for pumpkin-chestnut. “David Lebovitz”:http://www.davidlebovitz.com/2010/10/roasted-pumpkin-recipe-potimarron-kuri-hokkaido-squash/ has some terrific info/recipes/links on his always-excellent blog about living and cooking in Paris. You can feel free to use these little beauties just like a pumpkin, or try a recipe where you roast the slices and eat the whole thing – skin and all. The squash, while small, is hard to cut. So you can microwave the whole thing for about 3 minutes to soften it up before using a sharp large knife to cut through it.
Sweet Potatoes – Yay! These are now ready to eat. When we packed the final boxes of the regular season we warned you not to eat the sweet potatoes just yet because they take some weeks to develop sweetness after harvesting. But now they are terrific. We roasted them last weekend for the farm potluck and mashed all three colors together, which was very pretty, quite tasty and got a ton of compliments. The three different colors may soften up at slightly different times, so fork-test them as you bake to tell when they are done. You can also try the quinoa chili recipe below or the latkes at this “link”:http://www.fitsugar.com/How-Make-Latkes-6293750 .
Garlic
RECIPES
1. Sweet and Spicy Roasted Kabocha
2. Mushroom-Arugula Sauce for Pasta
3. Cream of Lentil-Sorrel Soup
4. Black Bean, Sweet Potato, and Quinoa Chili with Smoked Chipotle Sauce
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