Bounty Description

Farm Share Bounty

Lettuce – “Cherokee” variety, it has a beautiful dark red color. While technically a “summer crisp” lettuce this type of lettuce handles some cool temps, it’s been enjoying growing in the hoop-house nice and protected from the elements. While we do wash the lettuce, there are nooks and crannies that we can’t get too, a quick rinse before use is suggested. Store in a plastic bag to keep from wilting.  

Pac Choi – “Vivid Pac Choi” is a cool new variety for us. It has big beautiful purple and green leaves with the flavor of a mustard green without the spiciness. Give this a quick rinse before using. The leaves are very tender so using in a salad or very quickly sautéing is all it needs. These are best stored in the fridge in plastic.  

Spinach - Sweet green spinach – another vegetable that does well with a couple of light frosts. The leaves are nice and big from growing in the protected hoop-house. Can be used in salad or cooked. Don’t forget to use the stems! They are just as sweet as the leaf. The spinach has been rinsed – but we always suggest giving it a second rinse just in case there is any grit we couldn’t get. Stores well in the bag we deliver it in. Don’t tie the bag closed; it needs a little bit of air flow to stay fresh. Store for up to about 5-7 days.

Napa Cabbage- A surprisingly sturdy fall crop. While great in stirfry or kim chi, (see the kim chi recipe in the newsletter) Napa with its nice mild flavor (not as “cabbage-y”) which makes it great for slaw of any flavor/seasoning. I’ll even add some of the green tops to fill out a salad. This stores well for about 2 weeks in a bag in the fridge or longer if you keep an eye on it. Like most cabbages some of the outer leaves can start to yellow or go limp if you forgot about it. Just peel those back to reveal the fresh interior.

Sweet Potatoes-  A note on the sweet potatoes, because of the clay soils the potatoes were scuffed coming out of the soil, in storage this surface damage to the skin makes it look a little beat up.  It’s all just surface stuff that can be peeled off easily. Our Orleans variety sweets were prolific this year. They are in the medium to small range. Still just as sweet for eating. Occasionally you may see a potato that was trimmed, sometimes during harvest the tips get damaged, so we just trim them. Great for roasting or chopping into any dish or sweet potato pie! Roast and then peel the smaller ones for dishes that called for mashed sweets.  Keep at room temperature (above 55 F is important – cooler temperatures will result in chilling injury to this tropical root.) Keep dry in a cupboard.

Carrots – Nice sweet can be used all kinds of things. They have been out in the cold weather and the frosty weather actually affects the starches and sweetens them. Grate into a cole slaw, roast in a pan with a chicken or a quick crunchy snack. These will store for quite a while in the bag they came in in the refrigerator. Keep the bag folded over not tied! If they start to sprout at all its time to use them up.  

Daikon radish – White and purple types, it is an oblong radish, with a peppery heat. While the classic daikon radish is quite large, we grow a smaller more manageable sized radish. We like to use these shredded into salads, they also work into a stir-fry. It also makes for a good quick snack with a favorite dip. Store in your refrigerator. For best storage keep in a bag with the other roots  

Purple Top Turnip – Mild in flavor is a hearty root vegetable that is perfect for stew. It will take on the flavor of any dish you add it to but hold its shape.  Store in a plastic bag with your celeriac. These root crops do prefer a high humidity to keep crisp. Make sure the bag is folded over and not tied as some passive air flow is needed too.   

Celeriac (celery root) The cousin of celery, has a mild celery flavor and nice white mild flesh. We use it grated into slaws for the celery flavor or large chopped into a vegetable roast. The skin is thin so you don’t have to worry too much about the skin, peel and trim the knobby areas. Store in plastic to keep from getting soft.  

Onions & Garlic – Yellow & red onions and garlic blubs (they come in the same bag) store in the bag they come in. Keep at room temperature in the kitchen for medium storage. They like it dry, and on the cooler side (32-50 F ideally, though kitchens work well for medium length keeping). Don’t put in plastic bags as humidity encourages sprouting. You can also keep small quantities in the kitchen and bulk amounts of garlic or onions in a cooler spot in mesh bags or containers that allow lots of airflow. Onions will eventually start to sprout, but you can then give them some light from a window and use the leaves that grow from the center as scallions in late winter sprout salads! Garlic will also keep well at room temp. in a dry area.  

Potatoes – Superior potatoes, a nice thin skin and yellow interior. They are best for baking, boiling and general sautéing.  For shorter term storage, just keep roots in the 40- 60 F range and they can keep for many weeks until they begin to sprout or soften. Keep potatoes in the dark in opaque containers like paper bags or in a drawer or cupboard, as light will turn them green and cause them to sprout sooner. More humid conditions will keep them from shriveling. For longest term storage, keep under refrigeration, or similar conditions. However, if you refrigerate, take them out and allow to come to room temperature. This allows the starches to convert back to normal inside the potato. Potato starches turn to sugars in the cold. You can also eat them directly out of the fridge, though they may be sweeter and have a slightly different texture.  

Winter Squash – Pumpkin & Acorn Squash. Pie Pumpkins have a lovely sweet flavor that while are perfect for pumpkin pie also lend themselves to a lot of other uses. Acorn squash has a lighter flavor and is great roasted in wedges as a side dish. The easiest way to cook squash, cut in half, scoop the seeds and bake at 350 in the oven until tender. You can then scoop out the tender squash and use for your recipe. Keep cool and dry for storage. Keep cool and dry. Traditionally squashes were kept under beds in the upstairs of farm houses where there was always above freezing temp, but not super-hot either. Optimal conditions are from 50-55 degrees with relative humidity of 50-70 percent. Most homes are a little drier than that, which may cause a little drying of the squash, but that is not a huge concern. Temperatures below 50 degrees will cause chilling injury to squash. If you see any spots forming, it’s time to eat it!

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