What’s in the Box 10/4/16

Butternut Squash – Perfectly paired with this week’s leeks for a delicious, silky smooth soup.  See recipe below.
Storage: Winter squash should be stored at room temperature – and dry. Keep in paper bags or baskets out of direct sunlight and they will up to a month. Uses: Cooked  When to use: Within a month

Red Beets – Don’t forget to eat the tops – it’s a two-for-one veggie! Storing the tops separately helps to keep the greens fresh.  Just rip off the greens and keep them in a separate plastic bag in your fridge.
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Leeks  – Perfect for soups or braised! See recipe below. They can be sandy inside, so be sure to wash them properly! 
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 2 weeks.

Red Kale – Kale is back!  You’ll remember this red variety from earlier in the season.  The leaves are wonderfully tender, so it’s a perfect variety for raw kale salads…
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw or Cooked When to use: Within 5 days. 

Red Boston Lettuce – A sweet, soft-leaf variety.  Go lightly on the dressing so the flavor gets a chance to shine!
Storage: In an airtight (plastic) bag in the refrigerator. Uses: Raw When to use: Within 5 days. 

Farmer’s Choice Vegetable – Your farmer’s pick of the week to be decided…

FRUIT SHARE – Mixed bag of Cortland Apples & Bartlett/Bosc Pears

TUTORIAL: How to wash leeks
Braised Leeks with Parmesan
Leek & Butternut Squash Soup
Fall Kale Salad with Apples & Ceddar
Roasted Beets with Sauteed Beet Greens

As a separate program from our CSA, we grow produce for 3 farmers’ markets on Long Island.  Our CSA members are often our best customers at the market, so please stop by and say “hello”!

Islip – Saturdays 7am-12am
Port Washington – Saturdays 8am-12pm
Huntington – Sundays 7am-12pm

Click here for maps & directions to the markets.