David’s Farmer’s Market stand a few weeks ago.
Hello Fall Members! Welcome (back) to another tasty season. Thank you for your support and we hope to help you eat more healthy and local. This first week’s boxes were nice and full with some end of summer bounty and cooler weather veggies. The heirloom carrots have fun names like Yellowstone, Purple Haze, and White Satin. We all have the main ingredients for salsa and minestrone soup. This week is the first of the radishes for fall and David usually gives us many. I like to toss slices with salt for half an hour or so and then rinse to slightly wilt and take away their spice. Check bagged greens for condensation and use quickly. I’ve noticed the broccoli likes to turn yellow quickly too, so eat that in your first few days too. Kale, collards, carrots, squash, and romain will keep longer. Grilled Romain is on my list of things to try. Mediums got so much kale (and ornamental cabbage that you treat like kale) that I should find a few more recipes. This looks like a filling main dish. And this looks great for any time of day.
Small: collard greens, radishes (black and purple plum), swiss chard, spinach or mixed greens, purple kale, romain lettuce (standard, miniature, and butter), carrots, tomatoes, beans (yellow wax and purple burgundy) broccoli, peppers (serrano, jalapeño, poblano) onions, pattypan summer squash
Medium add: curly leaf kale, flowering/ornamental cabbage (x2), arugula, romain (butter and miniature), purple kale (winter red).