It's been a bit wet to leap into leaf piles this fall...but all the vegetables surely like the warm and gentle rains.
In this weeks' share:
1 bunch spring onions (use the entire onion, even the green parts--these are not your store bought green onions! )
Swiss chard--keep it simple! We've had a heavy and a light frost so far--leafy greens respond to the frost by getting sweeter! The chard is delicious.
Arugula--likewise. Arugula develops a far more complex flavor after frost, more than just the spicy bite in spring. In salads, we love it tossed with freshly shaved parmesan, olive oil, salt and pepper. It also makes a zesty pesto!
Pea shoots. Anyone new to the fall share may be new to these wonderful shoots. Here's just a sample of what can be done with them: Fun with pea shoots! Our 7 year old eats them by the handful. Chop finely, then toss them in risotto near the end of cooking. Chop and add to salad. And on it goes...
1 squash--acorn or butternut or spaghetti.
Carrots--mostly purple, some yellow...delicious! They respond sweetly to the frost as well, and have been enjoying the rain.
Choice of salad mix, baby spinach, dinosaur kale, or baby bok choi.
People have been enthusing about Appleridge bacon, and we have more at the stand! We may have more chicken by tomorrow, too.
Of the Arethusa Cheeses, I've got Camembert, Rotondo, and Europa.
I let some of the lovely Harukei turnips get large, and pulled them today. Great for roasting!
A few bags of giant red mustard are there for any brave souls.
Honeycrisp apples from Red Jacket Orchard! Fantastic!
Hope to see you tomorrow.
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