Red Radishes

The first time we’ve seen radishes since the first share of the season. If you think you don’t like radishes, give them a try roasted. They develop a nice soft-juicy texture and the flavor mellows.

Empire and Honeygold Apples

Honeygold was developed at the University of Minnesota, and is a descendent of Golden Delicious bred for cold hardiness. It’s a firm with golden-green skin and is sweet with floral notes, like honey or rose. In comparison, the Empires have more of the classic brown apple notes (like apple cider or the soda Manzanita Sol) […]

Red Kabocha Squash

We love winter squashes for eating, but also because they make great fall décor. Find a nice place in your dining room, kitchen, or living room to gradually build up winter squashes through the end of the season. Then when you have a hankering for some squash (or because there’s nothing else in the fridge) […]

“Baby” Orange Bolero Carrots

We went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced. 70% of all carrots sold in the US are baby carrots. That fact was one the inspirations for Gard Mo; we think that it demonstrates […]

Bayou Belle and Beauregard Sweet Potatoes

Another doubling of sweet potato varieties. Last time, Lisa and I simply baked (375F for ~1hr) one of the each of the sweet potatoes to taste against each other. Unfortunatly, we can really only ever do this after sending out the newsletter and via research the descriptions of the varieties online are uninspiring so you […]

Brussels Sprouts

What corn is to summer, brussels sprouts are to fall. Simply halved and roasted, these are a treat.

Mixed Yellow and Lewis Green Beans

A little bit of a surprise this late in the season, and you can tell these are late season. A little larger and tougher, we would definitely slicing before cooking to compensate.

Bell Peppers

An interesting consequence of the way we have CSA Club setup is that this is the first time you all (B group) have received bell peppers while A group got them three shares in a row.

Shallots

On the flip side of the bell peppers going to A group, they haven’t received any shallots, while this is the third time B group has. I’d make that trade.

Hakurei Turnips

These are my favorite. Raw they have a slight crunch and a funky flavor between a radish and horseradish (mild though). When cooked, the texture softens to creamy adjacent and the flavor mellows out. Try braising whole for the veggie equivalent of a pot roast.

Rainbow Swiss Chard

Swiss chard always reminds me of spinach. There’s a fun mix of different colored chard here, some a deep red-orange color. Its has a mild, earthy flavor, with a slightly more hardy bite than lettuces. Give a quick chop and use for salads or sauté, just as you would spinach.

Honeycrisp and Frostbite Apples

Developed by the University of Minnesota and released in 1991, the Honeycrisp is prized as an apple bred for taste. They are a mix of green and blush-red and are sweet, tart, and fragrant. A central part of the U of M apple breeding program since the 1920’s, Frostbite is actually the “grandparent” to the […]

Red Beets

Beets came were included in this share, but we’re going to hold on to them and then we have time over the next week we’ll pickle and can them to return in the next share.

Red Sangre Potatoes

These are a red skinned potato with a creamy white flesh. Use for your favorite form of potato.

Celery Root

Celery root or celeriac is a favorite of ours. It’s like a literally the root of celery, and tastes just like it. With a texture sort of like potato, but not nearly starch, its awesome roasted, or in a soup or stew. These came with the celery still attached (it was pretty cute), but we […]

Lacinato Kale

I mentioned that the dutch kale in the last share was my least favorite type of kale. This is my favorite. Bumpy and crisp with a broccoli-esk pepperiness, this Lacinato Kale is worthy being eaten raw. If you do cook, only cook briefly to highlight the awesome texture and flavor.

Popcorn on the Cob

You thought we were past corn. This a pretty fun one and easy to make. Just put a full cob into a large paper bag and use the popcorn setting on your microwave (3.5 oz, ~1.5 mins). Season with some Cherry Bomb Pepper or Green Garlic Salt.

Green Cabbage

The last time cabbage was in a share, it was savoy cabbage (the really frilly type). This is your standard green cabbage. Before I recommended just cutting a portion off the head to use, and put the rest back in the refrigerator for later (in a unsealed plastic bag), and you can still do that […]

Lettuce

The return of greens and salads. We like to top our salads with leftover roasted veggies as a hardy addition.

“Baby” Rainbow Carrots

We went ahead and cut these into sticks similar in shape to baby carrots. This way they are ready for easy snacking or are a simple cut away from diced. 70% of all carrots sold in the US are baby carrots. That fact was one the inspirations for Gard Mo, and we think that it […]