Bounty Description (Lg Share)

Large Share

Tomatoes –Store on your counter until use for best flavor. We harvest at both ripe and slightly under ripe so that you don’t have to eat them all in one go. If you’re not able to use them up in several days, place in your fridge to extend the storage time. If you need to use these up quick, roast them all in a deep pan, blend and freeze for tomato sauce for the winter.

Bunched Carrots-  Sweet summer carrots! These carrots have been bunched with their tops still on. You can use both though! Carrots are in the same family as parsley. So use the greens as a parsley substitute – the flavor can be a little stronger. Also great minced and folded into a pasta dish or pesto. The greens resperate faster than your carrot root so they can shorten the storage of the root. Separate from the root and store together in plastic in the fridge.   

Zucchini-  Probably the last blast of summer squash. Great grilled with your favorite spices & oil and make sure to cut into long strips. Yum! Store in the refrigerator in plastic until use.

Delicata – This cylindrical squash has a nice mild flavor which is perfect for roasting. Sometimes called the “sweet potato squash” The skin on a delicata is as its name implies, delicate.  It’s one of few winter squash that you can eat the skin. No peeling!   Cut long wise and scoop the seeds. Cut into half circles or roast the halves. This is not a long storage squash because of its tender skin though it stores nicely on your counter or fridge for several weeks.

Red Onion – This variety is called “Red Long of Tropea” True to its name it’s an heirloom Italian style red/purple onion with an elongated shape vs. the classic round onion shape.  Has a mild and sweet flavor that fresh eating onions tend to have. Perfect thinly sliced for salads, sandwiches or minced into a cucumber salad. Will keep for several weeks

Broccoli – Marathon variety – The fall broccoli is just beginning

Lettuce – A variety called Cherokee is a red leaf lettuce While we do wash our lettuce, there are nooks and crannies we can’t get to so please rinse before use. Store in plastic the fridge.  

Acorn Squash- This classic winter squash has a mild flavor. You’ll want to safely cut long ways and scoop the seeds. Place cut side up in the oven and roast until tender. From there you can either scoop out the tender squash and mix into a recipe. Or add butter, salt and something sweet and eat the half as a side dish. Store on the counter or a cool cupboard.

Collards- These make a great substitution for kale. We find collards from the farm don’t take a long time to cook as they are tender and fresh. However, you can use them in a soup!  Store in a bag in the fridge for up to a week. Makes a terrific addition to any sauté or used as a sandwich wrap.

Onion – Yellow onion – it wasn’t an amazing onion year for us but we still want to share the small harvest with you! They have been cured in the greenhouse and will store nicely on your counter until use.

Beets – Red beets. These are bunched beets with the tops. The greens have a similar flavor as chard we like them sautéed in butter. Since you got chard this week, add them to the chard greens. Great roasted or boiled and diced for a quick salad addition. To store, trim tops from the beets (the greens release a lot of moisture and the beet root will last longer trimmed). Place the crisper in a plastic bag until ready to use.  

Potatoes- German Butter Balls! These cute (or a cute as potatoes get) yellow potatoes have a thin skin and creamy inside. This variety is on the smaller size, and can be boiled whole, and used for potato salad, but they also make a great butter and herbs “smashed potato” dish.  Store in your cupboard in a cool dry place.

Kohlrabi- This sweet and crisp vegetable has a lot of people scratching their heads if they aren’t used to it. Very important to peel the outer layer of skin of to get to the crisp inner meat of the vegetable. Kohlrabi has a flavor very close to other members of the brassica family such as broccoli and cabbage. Great to eat raw with hummus or lightly sautéed. I also like to dice them up and boil them with potatoes to make a more complex mash potato side dish. Store in the crisper.

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