Fall Bounty Share Box 1: Madison Delivery
We are so thankful for all the exceptional food we are able to pack this week. Not only have we had rain, we’ve had warm days to finish up the heads on broccoli and cauliflower. We’ve had cool nights to sweeten the turnips and kale. We’ve had it all, and customer to share it with, too! Thanks for joining in on our first-ever Fall Bounty Share! Here’s what’s in the box:
Listed in order of MOST perishable to least. In other words, eat the first things first
Salad Mix – Salad is great in the spring, OK in the summer, and just exceptional in fall!
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. Make sure to wash this well. We’ve washed it once, but our soil is very sandy and sand sticks.
Arugula – Spicy and strong and terrific in the fall. Add to your salad, serve alone, or add to soups or pasta sauces. Our favorite use is instead of lettuce on sandwiches. Pack in the morning, and the arugula is still crisp at lunch.
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.
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 kale dish.
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 .