What’s in the Box – October 10, 2017


Broccoli – I get asked about broccoli all season long.  When are we getting broccoli?  Now, NOW is the season!  I’ll be steaming this up with a touch of butter and salt.  The kids love broccoli like it’s candy.  I don’t argue.  Serve it up every night while you can!

Romanesco Broccoli/Cauliflower – It’s not a broccoli, but it’s not a cauliflower either.  It’s actually a flower bud that looks like it came from outer space!  Its pattern is a natural representation of the Fibonacci or golden spiral, a logarithmic spiral where every quarter turn is farther from the origin by a factor of phi, the golden ratio.  Cool dinner party conversation starter, right?

Japanese Salad Turnips – A member favorite back again this week. I like to roast these up when the weather turns cooler… Don’t forget to eat the greens.  Store the tops and roots separately to keep them fresh.

Long Green Peppers – Field clean-out!  We harvested every single pepper that was left in the field, so this is the very end of the peppers for the season.  Throw them in a ziplock in your freezer if you can’t eat them now.  They’ll be perfect to add flavor to stir-fries in the winter.

Mustard Mix – These delicious peppery greens have been growing like CRAZY in this heat!  At this size, I like to wilt them, but they’re also fine for raw salads as long as you tear up the leaves into bite-size pieces!

Toscano Kale – This is a great kale variety for soups.  A pot of Tuscan White Bean & Kale soup is on the menu this week!

Scallions – Scallion pancakes are also on the menu this week!  These green onions are the last planting of the season.

Red Batavian Lettuce – These are so beautiful and flavorful.  Batavian is one of my favorite lettuce varieties.

FRUIT SHARE 1 mixed bag of Jonagold & Cortland Apples and Bosc Pears

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