Bounty Description (Lg Share)

Large Share

Lettuce – 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.  

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.

Savoy Cabbage -  It was a great fall for the savoy cabbage. This variety has a nice sweet flavor. It will hold nicely for a couple of weeks. If an outside leaf looks damaged, you can peel it off to reveal the nice leaves underneath. Savoy cabbage doesn’t need as much humidity as lettuce and spinach but if you aren’t planning on eating your cabbage right away placing it in a bag that isn’t sealed will help keep it fresh longer.  

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.  

Watermelon Radish – a round radish with a green/white skin and lovely pink flesh – giving it the watermelon name! Use for salads or snacks. Store the same way you store your rutabaga. Will store for some time if kept cool & humid.

Rutabaga – From the same family as broccoli! Rutabaga is a classic storage crop full of good for you vitamins. Though not an adorable vegetable it is lovely in a mixed veg. roast. Store with your radish and turnips in a loosely closed back in the refrigerator.   

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. If you need option other than salad, these radishes are also just fine roasted like other root vegetables. We like to use these shredded into salads, they also work into a stir-fry. It also makes for a good quick snack. Store in your refrigerator. For best storage keep in a bag with the other roots  

Garlic (in your potato bag) this is a hard neck variety that does well in Wisconsin, because of our dense clay soil our garlic tends to be smaller but makes up for that with nice pungent flavor!  Store on your counter or in a cool cupboard.

Sweet Potatoes- A note on the sweet potatoes, we gave them a gentle rinse because the skins seem to be sensitive this year. They are still lightly gritty and will need a quick rinse on your end before use. This is to help reduce damage to the skins and increase storage for you. Any damage is 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.

Winter Squash – Butternut. The butternut may have a dent or scrape, this happens during handling unfortunately. You can store them on your counter for some time, though they can be stored in your refrigerator for a week or two if you need to. 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!  

Potatoes – You are getting a mix of purple and red potatoes. They are both in the purple potato family. The dark purple, Magic Molly holds its purple color best when boiled. The red potato does ok with frying and roasting as the red holds a little better. They’ll need a quick rinse before use. 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.  

Popcorn – Popcorn still on the cob! We harvested this in October and have been drying it in the greenhouse all fall. Popcorn has a very long shelf life so if you aren’t a frequent popcorn eater not to worry. I just used up the last of 2017’s popcorn in my personal kitchen. This popcorn can be eaten right away but will also improve with more drying time in your cupboard. Store in a day low humidity cupboard.

Your CSA -