Hi everyone,
We’ve finally come to the last share of the season. While I’m sure that I’ll soon be missing the bounty of veggies we enjoyed this season, I can’t say that I feel much other than relief and excitement to have some space from all the veggie prep of the season. It’s been a long one, with lots of ups and downs. We had things like corn at a record early harvest, but substantial rains in July really put a damper on the peppers this year. Lisa and I were looking back at some of the instagram stories we had posted earlier in the season reminiscing on fava beans, strawberries, and caulilini. We’ll be sure to put together a little highlight reel to share with you all.
While this is the last share of the season, we are going to ask that you come see us one more time to return totes and containers (11/15 4-6pm @ tinyshop).
We hope you all enjoy the share!
-Ben
Gard Mo Recipes page (Sorry, I didn’t quite get to writing a recipe for this week so I’m just dropping the link to our full archive. Quick newsletter tip; if you click the blue veggie category to the right of each description, you’ll find all of the recipes that we’ve written that feature that item.)
This is a nice mix of gem lettuce, red leaf lettuce, and some frilly greens.
We had this variety of potato back in August, but those were still ‘new potatoes’. Since then, these potatoes have gone through a curing process that improves their storability. They’re still deeply purple on the inside, but as the skin has cured, the outside is a little more brown looking.
This would be the sixth time that we’ve had onions in the shares, which sounds like a sweet deal to me. Onions being the chief among the allium family (garlic, leek, etc.), they are pretty much foundational to all cuisines and have been prized by humans for thousands of years.
We grilled some radishes whole the other night. It worked out better than I expected, with the outside taking on a nice char while the inside soften and sweetened without getting mushy.
‘Supersweet’ is the descriptor that Nichols attached to these carrots, and they live up to the name. We’ve stopped peeling carrots when we cook with them. I find it doesn’t make much of difference besides taking time, and when roasting the skin tends to crisp up nicely.
Jonagolds are a cross between Golden Delicious and Jonathon bred at the New York State Experimental Station. A little less tart than the Jonathan, its similarly sweet but comes off a little flatter.
Winecrisps are typically regarded for their complex flavor. Along with a crisp texture and nice sweet/acid balance, they’re extremly versatile; nice for eating fresh as well as in cooking applications.
Kabocha squash are popular in Japan. In Japan though, ‘kabocha’ is used to refer to this squash, pumpkin, and other winter squashes. They’re extremely sweet with a nice firm texture. We have used them in place of pumpkin for pumpkin pies before to great success.
The peppery bite of arugula is intoxicating. We love it in salads with a tart dressing and a little bit of shaved hard cheese. It can be a little strong for some people though. A quick sauté will mellow it out. All you need to add is some onion or garlic.
This is probably our least favorite variety of kale. Curly and a little thicker, it can often take some work to chew. Because of that, I like to both chop this kale small and either braise it, use it in soups, or in other situations with longer and moist cooking times to soften it as much as possible.
