West Hartford CSA Pickup Week 21

November 7, 2014 at 2:02 pm | Posted in Uncategorized | Leave a comment

Harvest Notes November 6th 2014


Potatoes This yellow fleshed variety is called German Butterball and they are creamy smooth! You may find some little black pest spots that can easily be cut out before cooking. Store potatoes in a dark, cool spot.

Jester These gorgeous squash are incredibly sweet and can really hold their own as a dish with very little prep. We just roast them with salt and olive oil and eat them up. Our ten month old eats at least one of these a week! The skins are thin enough that many people go ahead and eat them after roasting.

Red Onions Such prize winning onions! If you do find a mushy layer you can still use the rest of the onion, just peel that individual layer off and rinse.

Rainbow Carrots Purple, yellow, and orange carrots are all delicious and store well in the fridge for weeks if not months.

Cabbage Whether you choose purple or green, your cabbage can be grated into slaw, braised, sauteed, boiled in soup, or roasted. If you’d like to make borscht, save up your cabbage and potatoes until next week when you’ll get beets in your share. You can also try making a simple pickle with salt and cabbage to bring out the probiodics. We’ll teach you how at our pickle station on the last pickup of the season.

Watermelon Radishes These heirloom roots may not look like anything special from the outside, but slice them up to reveal a gorgeous fuchsia interior. Try them in a slaw or cook them to smooth out the sharp radish flavor. They store well, so there is no rush to use them up.

Toscano Kale Steam kale lightly to preserve its color, flavor, and nutrients or, even better, make it into a raw salad. Try kale chips for some crunch or just toss a bit of kale into just about any dish you make! It has sweetened with our cold temperatures.

Parsley This herb is known to aid digestion, provide the body with lots of vitamin k, a, c, folate, and iron, and even to sweeten the breath!

Recipe from the Adamah House

Each week the Adamah fellows harvest produce from the fields and cook big meals for Shabbat in their shared house. Check out one of the dishes they made with the same produce you have in your share!

Very Simple Lentil Soup 1 onion, 3 medium potatoes, 3 medium carrots, 2 watermelon radishes, 1 bunch kale, parsley to taste – Saute chopped onion. Add about 3 qts soup stock (we used “better than boullion” brand but you can make your own with veggie scraps). Bring to a boil. Add chopped potatoes, carrots, radish, and 2 cups lentils. Simmer until lentils and veggies are cooked (about 25 min). Add chopped kale at the end and cook for 1-2 minutes more. Season with salt, pepper, and parsley to taste.

Storage Guide for This Week’s Share



(eat first)


(1-2 weeks)


(2 or more wks)








Winter Squash














Watermelon Radish











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