Fall 2016 Week 8 (November 22)

Happy Thanksgiving members!  Besides the obvious brussels sprout side dish, try mashed turnips (alone or mixed in with potatoes), Swiss chard gratin, and a fennel pear stuffing I often use fennel in place of sausage since it has the same flavor as the anise in sausage.  And since we have been getting lots of cabbage, here’s a recipe that I know will be great because I’ve learned that cabbage with a mustard sauce is a good thing. Also, since we didn’t get a big pie-full amount of one fruit, I’ll be making tarts instead of pie.  They’re somehow fancier and use much less fruit.

 

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Small: baby fennel, rutabaga, turnips, daikon radishes, swiss chard, napa cabbage, baby purple daikon radishes, romain (x2), ornamental cabbage, broccoli, onions, shallot, fuji apples, asian pears, brussels sprouts, watermelon radish, spinach.

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Medium add: spinach, ornamental cabbage, romain, brussels sprouts, granny smith apples.

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