Fall 2015 Week 6 (November 10th)

Last of the summer-ripened tomatoes this week as the root/storage veggies take over. David recommends a simple saute on the young spaghetti squash, he says they’re sweet and don’t get mushy like zucchini. Last week’s heavy rain is showing as cracks in the radishes and what looks like (for me anyway) a crazy turnip. David said he’s been building up his garlic supply, replanting instead of harvesting much of it for the last 5 years, so we’ll get a much of that through fall and winter. He’s expecting sun chokes for next week and green tomatoes. Tonight I made this indian curry with chickpeas and finely sliced chard leaves and golden raisins added at the very end. An old cabbage, some carrot, and swiss chard stems went into a slaw with an asian peanut dressing. Apple would have been good in it too.

Small Share: swiss chard, purple kale hearts, spinach, red chard, golden delicious apples, tomatoes, onion, shallot, garlic, turnip, black radish, beets, yukon gold potatoes, and young spaghetti squash.
Small Share: swiss chard, purple kale hearts, spinach, red chard, golden delicious apples, tomatoes, onion, shallot, garlic, turnip, black radish, beets, yukon gold potatoes, and young spaghetti squash.

FullSizeRender (6)

Medium Add: red potatoes, purple potatoes, and extra tomatoes.
Medium Add: red potatoes, purple potatoes, and extra tomatoes.
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