We wanted to finish the year off with a bang, and with two buckets this week – I think we’ve achieved our goal.  Thank you for allowing our food to nurture you and your family.  We hope you’ll join us again next year.

Winter Squash variety “Waltham Butternut”

These butternut squash have been curing in my living room for the last week.  They should be sweet and ready to eat.

To store: all winter squash should be stored at about 70 degrees in a dry, dark place.

Arugula variety “Roquette”

Remember that if the flavor of arugula is just too much for you (or your kids) that it can be layered onto a pizza, tossed into pasta, or simply mixed with other greens.

Spinach variety “Olympia”

We finally have a nice, big bag of spinach for you this week.

Chinese Cabbage variety “Bilko”

This is also called Napa Cabbage in the U.S.  This cabbage was admittedly harvested just a bit under mature because we wanted you to try this before next year.  We have a great recipe in the notes this week focused on Chinese cabbage.

Carrots variety “Napoli”

These little babies are delicious.

Mustard Greens variety “Wild Garden”

Last time we got these mustards, I chopped them up and threw them in a stir-fry.  It is an easy way to pack a lot of iron, calcium, and vitamin C into a quick meal.

Radish variety “Red Meat”

There has been a lot of confusion about whether these are beets or radishes, but one bite and you’ll know – radish!

Scallions variety “White Spear”

These scallions had very uneven production so we harvested quite a few small ones in order to make a good bunch.

Beets variety “Kestrel”

These red beets are much sweeter than the last deliveries of beets.  The cool weather sweetens them up, just like spinach.

Chinese Cabbage Salad

(From Asparagus to Zucchini)

5 cups (or so) chopped Chinese cabbage

3/4 cup kohlrabi, grated; or winter radish, grated (optional)

1 1/2 cups chow mein noodles (the crunchy ones)

1 cup crushed peanuts

1/4 cup sesame seeds (black, if available)

2 T. rice vinegar

4 T. sesame oil

3 T. soy sauce

1 T. honey

1/2-1 t. dry mustard

Combine cabbage, chow mein noodles, kohlrabi, radish, peanuts, and sesame seeds. Mix remaining ingredients. Toss with cabbage, using just enough dressing to suit your taste. Makes 6-8 servings.

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