Harvest Notes October 22nd
Click on any blue words or phrases to link to recipes!
Apples This is the last week of apples for the season.
Pie Pumpkins Decorate with them until the end of the month, and then make a November pie! I like to roast pumpkins in the oven and then scoop out the innards for blending into pie filling or soup. We had to include some smaller pumpkins in order to have enough for everyone to get three so hopefully you got a mix of sizes.
Potatoes This yellow fleshed variety is called German Butterball and it has a creamy texture with fabulous flavor. Always store potatoes in the dark to avoid greening.
Red Onions These aren’t as big as our prize winning yellow onions but they are of a respectable size with incredibly rich color.
Rainbow Carrots This gorgeous mix of big ‘ole carrots will store well.
Broccoli Broccoli greens are delicious and can be used just like kale or collards, making this sort of a two in one item! The broccoli head’s nooks and crannies make it a bit tricky to wash thoroughly. If you want to ensure it is pest-free, submerge in salt water for a few minutes after chopping to wash off any stowaways.
Tomato This is the very last week of tomatoes for the season, as the plants died in the deep freeze this week. Thanks for a great season tomato plants!
Salad Mix This mix of mustards, lettuce, and baby spinach is triple washed and ready to eat.
Mint Try a little mint in salad, curries, or tea.
|CROP||SHORT STORAGE LIFE
|MED STORAGE LIFE
|LONG STORAGE LIFE
|STORE IN FRIDGE IN BAG||STORE AT ROOM TEMPERATURE||FREEZES WELL|