November Twenty-First
1 Butternut Squash- All Squash varieties will keep best at room temperature. They prefer a warmer or dry area. If they start to develop spots of any kind, you’ll know it’s time to eat them up. They don’t like to be kept in refrigerators and they look very festive sitting on your countertop. Butternuts are the classic, creamy orange squash that everyone loves and many recipes call for.
2 Pie Pumpkin- Keeps best at room temp. One very cute looking pie pumpkin with just enough flesh to make a home-made pumpkin pie.
2 Sweet Dumpling Squash- Keeps best at room temperature. They have a flesh similar to color, texture and flavor as a delicate. Usually a very sweet squash, but they can vary.
5 # Carrots- A nice bag of carrots for you to snack on, add to your fall soups or cook in any way you can dream up. We thought the carrots this fall were very sweet and crispy!
5# Potatoes– Many of the potatoes were the Yukon gold variety which is a very creamy potato that is very nice for mashed potatoes. But some members may have received russets which are a more textured potato that hold together very nice in a soup or stew or for baking.
1# Garlic- Garlic will keep best in the refrigerator. You can keep a bulb or two on your counter at a time, but truly they will keep best in the cold and dry of your refrigerator. They will dry out and possibly sprout if left on your counter.
1 # Leeks- Leeks are in the onion family and can be used in soups much like an onion. Potato leek soup is the most common recipe. Leeks can be used all the way up the stem to where they turn into the dark green leaves. The dark green leaves are edible, but a little more tough (toss them in your stock).
1# Parsnips- Parsnips are actually really wonderful! If you’re new to cooking with this long white taproot, don’t feel discouraged! They are similar to a carrot in flavor, but can sometimes be even sweeter. They keep teriffically well in a plastic bag in the fridge. And if your only experience with them is the paraffin wax coated roots from the grocery store, we beg you to try the difference! Check out the cheezy, but helpful video we found online on how to caramelize them with carrots.
3# Sweet Potatoes- This year our sweet potatoes weren’t quite as last year. Due to when the slips arrived in the mail, we planted them later than usual and they didn’t size up as nicely this year. So some of your sweet potatoes are a little smaller than what we have given in the past. But the small ones are just as good! No need to peel your sweet potatoes! Did you know the skins are healthy to eat and perfectly edible? Yes! We like to make home-made sweet potato oven fries. Toss them (cut into sticks with skin and all) with coconut oil and bake them into fries. Yum!
3# Onions- A nice mix of red and yellow onions for storage. Onions also prefer a refrigerator for long term storage, but if you cook with a lot of onions, they’ll be fine on your counter for up to a month without sprouting.
3# Beets- Beets keep terrifically well in a plastic bag in the fridge for months. But these guys are so sweet, I know they won’t last long at your house! Boil or roast them and discover your favorite beet recipes.
1 Brussels Sprouts Stalk- Brussels are truly a unique fall gem that can only be enjoyed this time of year. They’re a bit of pain to snap off of the stalk, peel back and prepare, but they’re so worth it! Have you had roasted Brussels Sprouts? Try it!
