This is our next to last week of fall. There will be a week off during Thanksgiving, though David has traditionally gifted us a share that week — I’ll let you know before the end of this week if he’ll be able to do that this season. If you would all like to keep getting fresh produce through the winter, please sign up now for December and January. You can expect quite a bit of the same things we’re seeing this week.
A couple fun new things this week. As has been the case the last several weeks, I wasn’t able to connect with David on which share got what. Rather than guess, I’ll just show what the medium received with the small included in there by default.
I’ll have to look up what to do with the walnuts. I haven’t seen those in the last four years of shares. I’m guessing they need to dry a bit and have the black husks scraped off before they’re easy to eat. The winter squash is a Galeux D’Eysines, a French heirloom that is great for soup or baking. What I’m calling arugula might actually be a type of Chinese broccoli — treat it the same, as a bitter green. Those baby turnips are going into a buttery braise with their greens (probably with the shallot and garlic) — we don’t usually get turnip greens in that nice of a condition, and the baby turnips will be mild.
beets (red and candy stripe)